Evaluation of Hg species after culinary treatments of fish

Lucas Schmidt, Cezar A. Bizzi, Fabio A. Duarte, Edson I. Muller, Eva Krupp, Joerg Feldmann, Erico M. M. Flores

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The present study aimed to evaluate possible conversion or loss of Hg species (Hg2+ and CH3Hg+) during different culinary treatments of six fish species. Four cooking procedures (uncooked, boiling, frying and roasting) and the influence of three commonly used cooking conditions (no spices, with salt, and with salt and lemon juice) were also evaluated for each treatment, creating a total of 12 types of culinary treatment for each fish species. Oil and water used during cooking procedures and the used spices like salt and lemon were analyzed to assure a close mass balance of total Hg. After each culinary treatment, samples were immediately freeze-dried. Mercury species were identified and quantified by liquid chromatography chemical vapor generation inductively coupled plasma mass spectrometry. No significant conversion of Hg species was observed with any of the evaluated cooking treatments. On the other hand, an overall loss of up to 33% of Hg species was observed after frying. Most of the Hg lost during the cooking procedure came from CH3Hg+. (C) 2014 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)413-419
Number of pages7
JournalFood control
Volume47
Early online date29 Jul 2014
DOIs
Publication statusPublished - Jan 2015

Keywords

  • mercury speciation
  • cooking
  • culinary treatment
  • fish analysis
  • speciation analysis
  • mercury
  • risk
  • methylmercury
  • consumption
  • speciation
  • meat
  • exposure
  • cookware
  • foods
  • iron

Cite this

Schmidt, L., Bizzi, C. A., Duarte, F. A., Muller, E. I., Krupp, E., Feldmann, J., & Flores, E. M. M. (2015). Evaluation of Hg species after culinary treatments of fish. Food control, 47, 413-419. https://doi.org/10.1016/j.foodcont.2014.07.040

Evaluation of Hg species after culinary treatments of fish. / Schmidt, Lucas; Bizzi, Cezar A.; Duarte, Fabio A.; Muller, Edson I.; Krupp, Eva; Feldmann, Joerg; Flores, Erico M. M.

In: Food control, Vol. 47, 01.2015, p. 413-419.

Research output: Contribution to journalArticle

Schmidt, L, Bizzi, CA, Duarte, FA, Muller, EI, Krupp, E, Feldmann, J & Flores, EMM 2015, 'Evaluation of Hg species after culinary treatments of fish' Food control, vol. 47, pp. 413-419. https://doi.org/10.1016/j.foodcont.2014.07.040
Schmidt, Lucas ; Bizzi, Cezar A. ; Duarte, Fabio A. ; Muller, Edson I. ; Krupp, Eva ; Feldmann, Joerg ; Flores, Erico M. M. / Evaluation of Hg species after culinary treatments of fish. In: Food control. 2015 ; Vol. 47. pp. 413-419.
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abstract = "The present study aimed to evaluate possible conversion or loss of Hg species (Hg2+ and CH3Hg+) during different culinary treatments of six fish species. Four cooking procedures (uncooked, boiling, frying and roasting) and the influence of three commonly used cooking conditions (no spices, with salt, and with salt and lemon juice) were also evaluated for each treatment, creating a total of 12 types of culinary treatment for each fish species. Oil and water used during cooking procedures and the used spices like salt and lemon were analyzed to assure a close mass balance of total Hg. After each culinary treatment, samples were immediately freeze-dried. Mercury species were identified and quantified by liquid chromatography chemical vapor generation inductively coupled plasma mass spectrometry. No significant conversion of Hg species was observed with any of the evaluated cooking treatments. On the other hand, an overall loss of up to 33{\%} of Hg species was observed after frying. Most of the Hg lost during the cooking procedure came from CH3Hg+. (C) 2014 Elsevier Ltd. All rights reserved.",
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