DETERMINATION OF Cd IN MUSSELS AND NON-FAT MILK POWDER BY FLOW INJECTION - FLAME ATOMIC ABSORPTION SPECTROPHOTOMETRY (FI-FAAS) WITH ON-LINE EXTRACTION BY A CHELATING RESIN

Bruhn, C. G.; Campos, Víctor; Díaz, Víctor; Cid, Hernán Fernández; Nóbrega, Joaquim A.

doi:10.4067/s0366-16442002000200008

Cited by 6 publications

(5 citation statements)

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“…Concentrations of Cd and Pb were expressed as dry weight (dw) to compare them with other authors. Cadmium contents in fresh samples were 2.47 ± 0.18 μg g − 1 dw ( Table 2); these concentrations are within the range of values reported by other authors for similar bivalve species (0.4-6.0 μg g − 1 dw), (Bruhn, Campos, Díaz, Cid, & Nobrega, 2002;Eisler, 1981;Tapia et al, 2010).…”

Section: Cadmium and Lead Contents In Fresh Chilean Blue Mussel Samplessupporting

confidence: 70%

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Bastías-Montes¹,

Moreno²,

Pia³

et al. 2015

Innovative Food Science & Emerging Technologies

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Section: Cadmium and Lead Contents In Fresh Chilean Blue Mussel Samplessupporting

confidence: 70%

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Bastías-Montes¹,

Moreno²,

Pia³

et al. 2015

Innovative Food Science & Emerging Technologies

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“…Among the fresh bivalves, Magellan mussel had the highest Cd content (2.32-4.41, µg g -1 dw), followed by mussel (1.65-2.37 µg g -1 dw) and clam (1.06-1.29 µg g -1 dw). These concentrations were below values (2.2-5.8 µg g -1 dw) reported in literature for similar species (Bruhn et al, 2002). In the two fresh fish species analysed, Cd concentrations were even lower.…”

Section: Cadmium Content In Fresh and Cooked Seafood Samplescontrasting

confidence: 75%

Cambios en los contenidos de metales pesados (arsénico, cadmio y mercurio) en productos pesqueros durante los procesos de cocción

Muñoz¹,

Cid²,

Ah-Hen³

et al. 2014

agrosur

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47Cambios en los contenidos de metales pesados (arsénico, cadmio y mercurio) en productos pesqueros durante los procesos de cocción Changes in heavy metals (arsenic, cadmium and mercury) contents in seafoods during cooking processesThe aim of this study was to determine the effect of cooking on changes in arsenic, cadmium, and mercury concentrations in boiled and baked seafoods. Fish, like Jack mackerel (Trachurus murphyi Nichols, 1920) and black cusk-eel (Genypterus maculatus Tschudi, 1846), and shellfish, like clam (Prototha cathaca Molina, 1782), common mussel (Mytilus chilensis Hupé 1854) and Magellan mussel (Aulacomya atra Molina, 1782) were selected for the study. Both cooking processes caused a significant reduction in the arsenic content found in three of the fresh samples; in common mussel and black cusk-eel, arsenic concentrations showed no significant changes (p < 0.05). Similarly, cadmium content was also reduced in three of the five analysed seafoods, with common mussels and clam showing no significant changes in cadmium contents. In terms of mercury concentration no statistically significant difference between fresh and cooked fish samples was observed, which showed that mercury is a particular health risk due to the formation of methylmercury that is not solubilised during cooking. It was found that the cooking processes, such as baking and boiling, do have a significant effect on the heavy metal content of seafoods, but the extent of the reduction would depend on the particular seafood and heavy metal analysed. RESUMENEl propósito de este estudio fue determinar los efectos de los procesos de cocción sobre los contenidos de arsénico, cadmio y mercurio en algunos productos pesqueros hervidos y horneados. Pescados, como jurel (Trachurus murphyi Nichols, 1920) y congrio negro (Genypterus maculatus Tschudi, 1846), además de mariscos, como almeja (Prototha cathaca Molina, 1782), chorito común (Mytilus chilensis Hupé 1854) y cholga (Aulacomya atra Molina, 1782) fueron elegidos para el estudio. Se observó que ambos procesos de cocción tuvieron una reducción significativa en la concentración de arsénico en tres de las cinco muestras frescas; en el chorito común y el congrio negro, la concentración de arsénico no varió significativamente (p < 0,05). De forma similar, hubo también una reducción del contenido de cadmio en tres de las cinco muestras analizadas y la variación de concentración de cadmio no era significativa en el chorito común y en la almeja. En cuanto al mercurio, se observó que no hubo diferencias significativas de concentraciones entre los productos frescos y cocidos, lo que indicó un riesgo particular a la salud humana, debido a la formación del metil mercurio que no se solubiliza durante la cocción. Se encontró que tanto el proceso de horneado como de hervido tiene un efecto significativo sobre el contenido de metales pesados en los productos pesqueros, sin embargo, la magnitud de la reducción dependerá del producto y del metal pesado analizado.Palabras clave: Arsénico, Cadmio, Mercurio, me...

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“…Recently, Tapia et al (2010) recorded cadmium concentrations in a group of three mollusc species collected from different locations in the Maule Region (Chile) and revealed levels reaching 4.32 ± 0.12 mg kg À1 dry weight for the bivalve Ameghinomya antiqua. The Chilean blue mussel, Mytilus chilensis (Hupe, 1854), also shows high concentration in cadmium (Bruhn, Campos, Diaz, Cid, & Nobrega, 2002;Hervé-Fernández et al, 2010;Tapia et al, 2010). Cadmium levels equivalent to 4.4 ± 0.3 mg kg À1 dry weight have been measured in lyophilised bivalve samples from the Chilean coast (Bruhn et al, 2002), appreciably exceeding the upper limit for Cd of 1.0 mg kg À1 , as currently defined by the EU and Norway (Muñoz et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…The Chilean blue mussel, Mytilus chilensis (Hupe, 1854), also shows high concentration in cadmium (Bruhn, Campos, Diaz, Cid, & Nobrega, 2002;Hervé-Fernández et al, 2010;Tapia et al, 2010). Cadmium levels equivalent to 4.4 ± 0.3 mg kg À1 dry weight have been measured in lyophilised bivalve samples from the Chilean coast (Bruhn et al, 2002), appreciably exceeding the upper limit for Cd of 1.0 mg kg À1 , as currently defined by the EU and Norway (Muñoz et al, 2005). Cadmium is one of the most toxic metals to man.…”

Section: Introductionmentioning

confidence: 99%

Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

et al. 2011

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DETERMINATION OF Cd IN MUSSELS AND NON-FAT MILK POWDER BY FLOW INJECTION - FLAME ATOMIC ABSORPTION SPECTROPHOTOMETRY (FI-FAAS) WITH ON-LINE EXTRACTION BY A CHELATING RESIN

Cited by 6 publications

References 0 publications

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Cambios en los contenidos de metales pesados (arsénico, cadmio y mercurio) en productos pesqueros durante los procesos de cocción

Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

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