Heavy Metals (Hg, Pb, Cd) Content and Risk Assessment of Commercial Dried Laver Porphyra sp.

We examined the removal of hazardous heavy metals (Cd, Cr, and Pb) from laver Pyropia sp. using citric, hydrochloric, and nitric acids. Under the same conditions, the quality of the laver samples was also evaluated using the variation in absorbance and major mineral levels. The heavy metals that accumulated in raw laver samples after 3 days in seawater included Pb (117.79 μg/g), Cr (33.53 μg/g), and Cd (10.54 μg/g) in descending order. The rate of heavy metal removal from laver was higher at lower pH for all acids used. However, its color changed unsatisfactorily at pH 2.0. After 10 min in seawater at pH 2.5, the heavy metals in laver were eliminated in the order Cd (68.7-81.6%), Pb (57.7-67.0%), and Cr (31.9-49.4%) using the three acids. The differences in heavy metal removal among acid types were not significant. The laver quality was not affected after 20 min at the pH range of 2.5-4.0. The maximum removal of heavy metals was from laver soaked for 10 min in seawater at pH 2.5 using the organic acid, citric acid.

Section: 서 론mentioning

confidence: 99%

“…, (Conti and Cecchetti, 2003). Son et al, 2012). , (Cd) (IARC, International Agency for Research on Cancer)…”

Section: 서 론mentioning

confidence: 99%

Removal of Hazardous Heavy Metals (Cd, Cr, and Pb) from Laver Pyropia sp. with Acid Treatment

Mok¹,

Son²,

Lee³

et al. 2016

“…, (Cd, Cr Pb) (Choi et al, 1998;Kim et al, 2003;Kim et al, 2005;Mok et al, 2005;Hwang et al, 2007;Son et al, 2012). , (Suzuki et al, 2005;Ahmady-Asbchin et al, 2009;Mithra et al, 2012), .…”

unclassified

Elimination of Harmful Heavy Metals from Sea Lettuce Enteromorpha sp. with Acid Treatment

Mok¹,

Son²,

Lee³

et al. 2017

Self Cite

The elimination of harmful heavy metals (Cd, Cr, and Pb) from sea lettuce Enteromorpha sp. was evaluated in filtered seawater over a pH range of 2.0-4.0 using citric, hydrochloric, and nitric acids. We also evaluated the quality of sea lettuce samples after release of their internal constituents into seawater solutions containing acids. The heavy metals that accumulated in raw sea lettuce after incubation for 3 days in seawater containing Cd, Cr, and Pb were, in descending order, Pb (120.45 μg/g), Cr (86.04 μg/g), and Cd (18.35 μg/g). The rate of elimination of heavy metals from sea lettuce was higher at lower pH for all of the acids used. However, the color of the sea lettuce changed adversely at below pH 2.5. The heavy metals in sea lettuce samples after 10 min in seawater at pH 3.0 containing the three acids were eliminated in the order Pb (42.2-78.0%), Cd (51.8-55.3%), and Cr (14.0-32.8%). The quality of the sea lettuce was not affected when it was incubated for 30 min at pH above 3.0. The maximum elimination of heavy metals from sea lettuce occurred when it was soaked for 10 min in seawater at pH 3.0 containing citric acid.

“…, , . , Joo et al (2010) , Kim et al (2010) , Kwon et al (2010) , Institute of Health and Environment (2010) , Choi (2011) , Choi et al (2012) , Son et al (2012) , Olmedo et al (2013) , Vieira et al (2011) (3 ) , Kalogeropoulos et al (2012) , .…”

mentioning

confidence: 99%

Mercury Contamination and Risk Evaluation in Commonly Consumed Fishes as Affected by Habitat

Jo¹,

Kim²,

Jo³

et al. 2015

This study investigated the concentration of total mercury in 17 species of commonly consumed fishes and assessed the risk to human health from provisional tolerable weekly intakes PTWI% as affected by migratory characterization, such as migration and vagility. The measured mean concentrations of total mercury in these 17 species of commonly consumed fishes suggest that mean concentrations of total mercury in 10 species of migratory fishes (largehead hairtail, chub mackerel, Pacific saury, skipjack tuna, Pacific cod, anchovy, Alaska pollack, brown croaker, Japanese Spanish mackerel, yellow croaker and Pacific herring) were low compared to those in 7 species of demersal fishes (red stingray, brown sole, bastard halibut, conger eel, blackmouth angler, rockfish and filefish). Based on the mean concentrations, the PTWI% of total mercury among commonly consumed migratory fishes was 3.393%, which was higher than that of commonly consumed demersal fishes (2.710%).