Levels of arsenic in fish from the Arabian Gulf

Attar, Khudre M.; El-Faer, M. Zamil; Rawdah, Tarik N.; Tawabini, Bassam

doi:10.1016/0025-326x(92)90736-p

Cited by 36 publications

(7 citation statements)

References 21 publications

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“…In the present study, seabream liver contained very high concentrations of zinc and copper whereas the tonguesole contained fewer amounts of these metals. The average concentrations of arsenic in liver obtained in the present study ranged 0.6-6.5 lg g À1 wet weight that was in conformity with the concentration reported by De Mora et al (2004) and Fowler et al (1993), but was higher than the other reports (<0.25-0.49 lg g À1 wet weight) from Arabian Gulf (Attar et al, 1992). The data for the selected trace metals obtained from the two sampling areas did not show a distinct difference in the metal accumulation pattern in fish.…”

Section: Discussionsupporting

confidence: 94%

Metallothionein, oxidative stress and trace metals in gills and liver of demersal and pelagic fish species from Kuwaits’ marine area

Beg

Al-Jandal

Al-Subiai

et al. 2015

Marine Pollution Bulletin

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Section: Discussionsupporting

confidence: 94%

Metallothionein, oxidative stress and trace metals in gills and liver of demersal and pelagic fish species from Kuwaits’ marine area

Beg

Al-Jandal

Al-Subiai

et al. 2015

Marine Pollution Bulletin

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“…The values observed in the present study were within the normal limits (4.38-26.11 µg g -1 dw), as defined in literature for similar species (Vlieg et al, 1991;Larsen et al, 1993;López et al, 1994;Schuhmacher and Domingo 1996;Šlejkovec et al, 1996;Muñoz et al, 2000). Between the two tested fish species, the black cusk-eel had higher concentration of total As (3.6 -4.6 µg g -1 dw) compared to Jack mackerel (1.7 -2.8 µg g -1 dw) that is within the range of total As (0.5 -14.57µg g -1 dw) reported in literature for such fish (Brooke and Evans 1981;Vlieg et al, 1991;Attar et al, 1992;Leah et al, 1992;Larsen et al, 1993;Branch et al, 1994;López et al, 1994;Ackley et al, 1999;Muñoz et al, 2000).…”

Section: Total Arsenic Content In Fresh and Cooked Seafood Samplessupporting

confidence: 76%

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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“…The range of levels of total arsenic reported in the literature for white fish ranges from 4.43 to 196.10 µg g -1 , dw (Brooke and Evans, 1981;Vlieg et al, 1991;Attar et al, 1992;Leah et al, 1992;Larsen et al, 1993;Branch et al, 1994;Lo ´pez et al, 1994;Ackley et al, 1999;Mun ˜oz et al, 1999a). The highest values correspond to samples of plaice and lemon sole, and are much higher than the highest concentration found in all of the white fish in the present study (62.97 µg g -1 , dw) (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Total and Inorganic Arsenic in Fresh and Processed Fish Products

Muñoz

Devesa

Súñer

et al. 2000

J. Agric. Food Chem.

180

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Total arsenic and inorganic arsenic contents were determined in 153 samples of seafood products consumed in the Basque Country (Spain): fish (white fish and blue fish), mollusks, crustaceans, and preserved fish. White fish presented higher levels of total arsenic and lower levels of inorganic arsenic than the blue fish, indicating possible differences in the metabolization of inorganic arsenic. For total arsenic, 66% of the samples exceeded the maximum permitted level by the strictest international legislation in seafood products [1 microg g(-)(1), wet weight (ww)]. The levels of inorganic arsenic were considerably lower than the maximum authorized in New Zealand (2 microg g(-)(1), ww), the only country with legislation for inorganic arsenic in fish and fish products. It is recommended that legislation based on levels of inorganic arsenic should be established.

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Levels of arsenic in fish from the Arabian Gulf

Cited by 36 publications

References 21 publications

Metallothionein, oxidative stress and trace metals in gills and liver of demersal and pelagic fish species from Kuwaits’ marine area

Metallothionein, oxidative stress and trace metals in gills and liver of demersal and pelagic fish species from Kuwaits’ marine area

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

Total and Inorganic Arsenic in Fresh and Processed Fish Products

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