Occurrence of trace elements (TEs) in seafood from the North Persian Gulf: implications for human health
Soltani, N.; Marengo, M.; Keshavarzi, B.; Moore, F.; Hooda, P.S.; Mahmoudi, M.R.; Gobert, S. (2021). Occurrence of trace elements (TEs) in seafood from the North Persian Gulf: implications for human health. J. food compos. anal. (Print) 97: 103754. https://hdl.handle.net/10.1016/j.jfca.2020.103754
In: Journal of Food Composition and Analysis. Elsevier: San Diego. ISSN 0889-1575; e-ISSN 1096-0481, meer
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| Trefwoord |
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| Author keywords |
Trace elements; Food composition; Muscle and liver tissues; Risk assessment; Persian Gulf |
| Auteurs | | Top |
- Soltani, N.
- Marengo, M., meer
- Keshavarzi, B.
- Moore, F.
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- Hooda, P.S.
- Mahmoudi, M.R.
- Gobert, S., meer
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| Abstract |
In the present study the concentrations of 12 trace elements (TEs): As, Cd, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb, Se, and Zn were quantified in muscle and, where possible, liver tissues, of six commercially important marine species including fish (Euryglossa orientalis, Sardinella longiceps, Carcharhinus dussumieri), crustacean (Portunus armatus, Thenus orientalis) and mollusc (Sepia pharanois) collected from the North Persian Gulf. Arsenic, copper, iron, and zinc were observed to be the most dominant TEs in muscle and liver tissues of all the species. In comparing with the maximum permissible limits (MPL) set by international organizations for seafood including FAO (1983), EC (2007), FAO/WHO (2007), and USEPA (2011), the mean concentrations of As, Cd in all the species and Mn, Zn, and Hg in some species exceeded their MPL limits. The relationships between TEs concentration and biometric indices (body length and weight) varied markedly among the TEs within both species and tissues. Estimated daily intake (EDI) results in comparison with values of the tolerable daily intake (TDI) confirmed that consumption of T. orientalis, C. dussumieri and S. pharanois from the sampled locations exceed their maximum values for As, Cd, Hg, and Se established for children. |
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