Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas,Spain

The present work deals with the study of the anthocyanin profile of two different black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) cultivars, associated with Antonina and Purple Haze varieties, from Cuevas Bajas (Málaga, Spain) and some of their antioxidant features. The main anthocyanins detected by LC–MS were found to correspond to five cyanidin-based anthocyanins: cyanidin 3-xylosylglucosylgalactoside, cyanidin 3-xylosylgalactoside and the sinapic, ferulic and coumaric acids derivative of cyanidin 3-xylosylglucosylgalactoside. The anthocyanins present in the black carrots were essentially acylated and their levels were found to correspond to 25% and 50% of the total phenolic content for the Purple Haze and Antonina varieties, respectively. Moreover, the reducing capacity of the two black carrots extracts (86.4 ± 8.0 and 182.0 ± 27 μM TE/100 g fw) and the radical scavenging ability (17.6 ± 9.0 and 240.0 ± 54.0 μM TE/100 g fw) expressed in Trolox equivalents units were determined. The antioxidant features of the black carrot extracts were shown to be significantly higher than those of orange carrots used herein for comparison. Overall, this work highlights the Cuevas Bajas black carrots as rich sources of anthocyanins with significant antioxidant capacities and good nutritional value.     

Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages

Some primary and secondary metabolites, as well as mineral nutrients in pulp, peel and juice obtained from four Serbian indigenous apple cultivars (Kožara, Kolačara, Budimka and Šumatovka) collected at two different developmental stages were studied. With advanced maturation soluble solids content, total and reducing sugars increased, while l-ascorbic acid content and titratable acidity decreased. Thirteen phenolic compounds were quantified using LC–MS/MS. The total phenolic content (TPC) ranged from 9.37 to 1440 mg/100 g fw, and 0.83 to 7.84 mg/100 g fw in peel and pulp samples, respectively. Quercetin derivatives were the major detected polyphenolic group. Majority of determined phenolic compounds were influenced by cultivar and the best sources were cultivars Kolačara and Budimka. The content of flavonols (with the exception of quercitrin) varied significantly depending on maturity at harvest. With regard to mineral analysis, K was the most abundant ranging from 104 to 158 mg/100 g fw in peel, 74.4 to 93.3 mg/100 g fw in pulp, and 77.1 to 91.5 mg/100 g fw in juice samples. Obtained results provide detailed information on nutritional potential and chemical composition of tested apple cultivars and thereby could encourage their wider cultivation and consumption.     

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

The anthocyanins from acerola and açai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of açai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC–PDA–MS/MS). The açai pulp presented 282–303 mg/100 g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76–78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12–15%). The acerola Waldy variety showed total anthocyanin content of 6.5–7.6 mg/100 g, while 7.9–8.4 mg/100 g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits.     

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Red- and purple-fleshed potatoes (Solanum tuberosum L.) are a good source of polyphenols, mainly anthocyanins as one of the most important components. The chemical composition with reducing sugars and the total polyphenol contents were analyzed in four purple potato varieties (Salad Blue, Vitelotte, Valfi, Blue Congo) and three red-fleshed potato varieties (Rosalinde, Herbie 26, Highland Burgundy Red). The anthocyanin composition of raw potato and potato crisps was characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC–MS/MS) method. Moreover, the antioxidant activity was measured with the radical scavenging assays using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as ferric reducing ability of plasma assay (FRAP). In addition, colour parameters in prepared potato crisps were evaluated. Both red and purple-fleshed potato varieties contained high levels of total polyphenols (227–845 mg 100 g⁻¹ dry weight) and anthocyanins (21–109 mg 100 g⁻¹ dry weight). The process of frying caused degradation of anthocyanin compounds (38–70%). The HPLC–MS/MS analysis showed that pelargonidin and malvidin derivates were more stable during frying than petunidin derivatives. Although frying process affected the anthocyanin and polyphenol levels, obtained potato crisps exhibited bright intensive colour and good antioxidant activity.     

Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques

The relevance of agronomic practices on the nutritional quality greenhouse-grown tomatoes has been recognized. We investigated the influence of (1) cultivar: two local (Pera-Girona and Montserrat) and one commercial (Caramba) varieties; (2) nitrogen dose in nutrient solution (low vs. standard N dose); (3) treatment for plant disease control (sulfur vs. Milsana^®) and (4) ripeness (orange vs. full-red color) on levels of carotenoids, phenolic compounds, ascorbic acid and minerals of fruits. Carotenoids and ascorbate were mainly influenced by variety and ripening stage, while N dose slightly affected minerals in fruits; treatments against plant diseases exerted only negligible effects on measured compounds. Local tomato varieties appear more promising as food source of carotenoids, mainly lycopene, and of hydroxycinnamates, such as 5-caffeoylquinic acid and caffeoylquinic derivatives, than commercial variety (total carotenoids: 67.43 mg kg⁻¹ fw vs. 56.34 mg kg⁻¹ fw of Pera-Girona vs. Caramba and total hydroxycinnamates: 90.87 mg kg⁻¹ fw vs. 37.90 mg kg⁻¹ fw of Montserrat vs. Caramba, at full-red color). Tomato variety and harvest maturity of fruit were the main factors affecting nutritional value of tomatoes, while Milsana^® treatment did not result in evident nutritional benefits. However, the use of this elicitor might be appropriate considering the increasing environmentally friendly attitudes of consumers.     

Assessment of hydroxymethylfurfural and furfural in commercial bakery products

A survey was conducted on the presence of hydroxymethylfurfural (HMF) and furfural in bread and bakery products; for this purpose a reliable extraction procedure followed by high performance liquid chromatography (HPLC) was applied. The performance of the method was evaluated in terms of linearity (r always > 0.99); detection limits (0.001 mg L⁻¹ for furfural and 0.006 mg L⁻¹ for HMF); recovery percentages (98.5–100.5% for HMF and 94.9–98.9% for furfural); intraday precision (<4.65%) and interday precision (<7.51%). Two batches of a wide variety of products commercially available were analysed (a total of 88 samples). HMF and furfural levels presented high variability between products and batches of the same product. Cake/pastry samples showed the lowest HMF content (3.0 mg kg⁻¹ fw) while biscuits showed the highest content (7.8 mg kg⁻¹ fw) (p < 0.05). Regarding furfural, bread samples presented the highest furfural content (5.3 mg kg⁻¹ fw) (p < 0.05), cake/pastry and biscuits showed the lowest content (1.9 and 3.0 mg kg⁻¹ fw, respectively). Chocolate containing samples presented higher amounts of furfural (>20 mg kg⁻¹). These results indicate that special attention should be given to furfural content of bread (due to its daily high consumption) and re-evaluation of dietary exposure.     

The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato

The effect of fertilisation rates of nitrogen: 0 (control treatment—no soil fertilisation), 40, 80 and 120 kg/ha and potassium: 0 (control treatment), 120, 150 and 180 kg/ha on the content of anthocyanins, phenolic acids and antioxidant capacity in purple–blue potato cv. ‘Blue Congo’ was examined. Anthocyanins and phenolic acids were identified and quantified by LC–MS and UPLC–PDA. Nitrogen was more effective in increasing the anthocyanin content—their quantity in tubers after nitrogen application was twice as much as that found after potassium application. Among phenolic acids, the dominant one was chlorogenic acid, the content of which significantly increased after nitrogen fertilisation at 120 kg/ha, in line with the increase in total concentration of phenolic acids and antioxidant capacity. The adjustment of nitrogen and potassium fertilisation levels during the growth of purple–blue potatoes seems to be an effective way to increase the expression of polyphenolic compounds in these cultivars. Therefore, fertilisation with N at 120 kg/ha and K at 120 and 150 kg/ha is recommended as a way to improve the content of biologically active compounds and antioxidant properties, and consequently, to enhance the nutritional value and the functionality of purple–blue potatoes.     

Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices

The effect of strawberry (Fragaria x ananassa Duchesne) cultivars (cvs) and storage temperature on the stability of polyphenols in cloudy juices was determined. Identification of phenolic compounds by ultra performance liquid chromatography-electrospray ionization/mass spectrometry (UPLC–ESI/MS), as well as quantitative analysis by ultra-performance liquid chromatography–photodiode array–fluorescence (UPLC–PDA–FL), were carried out on fresh and stored products (6 months, 4 °C and 20 °C) from 7 different strawberry cvs. A total of 32 polyphenolic compounds were identified: flavan-3-ols (6), anthocyanins (8), flavonols (4) and flavones (3), hydroxycinnamic acids (4), and ellagic acid derivatives (7). Total polyphenol content ranged from 642.08 mg/L in fresh ‘Florence’ cv. juice to 296.72 mg/L in ‘Honeoye’ cv. juice after 6 months of storage at 20 °C. Anthocyanins (max. 161.40 mg/L in ‘Honeoye’ juice) demonstrated the greatest degree of degradation (31–100%, depending on the molecular structure and temperature). Cyanidin-3-malonylglucoside was less labile than 3-glucoside. In the case of pelargonidin glycosides, 3-glucoside was more stable. The degradation process was the least advanced in ‘Kimberly’ cv. juice (58.53% at 4 °C). Storage conditions also influenced the decrease in p-coumaroyl-hexose, and quercetin-glucuronide content. However, low temperatures limited this process. This was especially noticeable in ‘Florence’ and ‘Honeoye’ cvs. In turn, proanthocyanidins showed the most stability and were the main polyphenols identified in juices (212–434 mg/L). Generally, it was observed that the total content of polyphenols and their stability in juices was dependent on the cultivar, and the duration of storage conditions.     

Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

Blueberries (Vaccinium spp.) may be considered one of the best potential sources of antioxidants in the diet. This characteristic results from the presence of flavonoids (especially anthocyanins), tannins and phenolic acids in the fruits. The objective of this work was to analyze the anthocyanin stability and antioxidant activity of refrigerated whole blueberry juice stored at 4 °C for 10 d, and of fruits stored frozen (−18 °C) for 6 months, in order to determine the changes occurring during storage. The frozen fruits showed a significant increase (p < 0.05) in antioxidant activity during the 3rd month of frozen storage, followed by a decrease up to the end of the 6-month period. The juice was analyzed every other day, and the antioxidant activity changed on the 8th d of refrigerated storage, remaining stable up to the 10th d. There were significant losses of anthocyanins both in the frozen fruits (59%) and refrigerated juice (83%). The antioxidant capacity was shown to be stable during cold storage both in the case of the fruits and whole juice, whereas the anthocyanins were degraded, possibly due to oxidations and/or condensation reactions with other phenolic compounds. More studies are required to optimize the storage time and temperature of these products with respect to nutrient stability.     

Bioactive compound composition of pomegranate fruits removed during thinning

Thinning consists of reducing fruit load at immature stage and thus allowing remaining fruits to develop to their maximum size and quality. The waste material produced during this farming practice was characterised in 9 pomegranate cultivars, by evaluating: weight, size, maturity index, pH, organic acids and sugars profiles, contents of minerals, punicalagin, and ellagic acid, total polyphenols and antioxidant activity. Citric and quinic were the main organic acids. Potassium was the predominant mineral, reaching up to 11 g kg⁻¹ dry weight (dw). Total polyphenol content ranged from 777 to 1660 g GAE kg⁻¹ dw, α-punicalagin from 101 to 195 and β-punicalagin from 80.1 to 111 g kg⁻¹ dw. The antioxidant activity was assessed by three methods and its values varied from 2923 to 4486 for ABTS, from 3153 to 4685 for FRAP, and from 2075 to 2934 mmol Trolox kg⁻¹ dw for DPPH. Pomegranate thinning fruits, especially sour-sweet cultivars, are rich in bioactive compounds, with a potential use in the food, chemical and pharmaceutical industries.     

Profiling antioxidant activity of two primocane fruiting red raspberry cultivars (Autumn bliss and Polka)

Fruit extracts of two raspberry (Rubus idaeus L.) cultivars (Autumn Bliss and Polka) were analysed for total phenolic (TPC) and anthocyanin (TACY) content. Correlation of TPC with total antioxidant capacity (TAC) showed higher free-radical scavenging properties of Autumn Bliss (r² = 0.9999) compared to Polka (r² = 0.8972). Correlation coefficient between TACY and TAC were higher in Autumn Bliss (r² = 0.9939) compared to Polka fruits (r² = 0.8419). Although total protein concentrations were similar in both cultivars (∼0.35 mg mL⁻¹), activities of peroxidases and polyphenol oxidases were much higher in Polka, which were confirmed with isoelectric focusing in cationic (pI 9.3) and anionic (pI 3.6) range. HPLC detection showed that among detected flavonoids (catechin, epicatechin, epicatechin gallate, rutin, myricetin, resveratrol, quercetin and kaempferol) epicatechin appears to be the most abundant compound. Chlorogenic, caffeic and p-coumaric acid were also detected. The results indicate that the changes in enzymes activities related to content of substrates play an important role in nutrient quality definition of raspberry fruits.     

Oxalate content of New Zealand grown and imported fruits

Total and soluble oxalate contents of 21 locally grown and 9 imported fruits commonly consumed in New Zealand were determined by extracting total oxalates with 2 M HCL for 20 min and soluble oxalates with nanopure water for 20 min at room temperature (21 °C). The extracted oxalates were analysed by ion exchange HPLC. Total oxalate content of locally grown fruit ranged from 2.0 to 640.2 mg/100 g fresh weight (FW) while the soluble oxalate ranged from not detected to 431.3 mg/100 g FW. The total oxalate content of a selection of imported fruits ranged from 2.9 to 7566.5 mg/100 g FW and the soluble oxalate content ranged from 1.2 to 3855.4 mg/100 g FW. Very high levels of total oxalates were measured in 2 imported fruits, Indian gooseberry (Phyllanthus emblica L.) and carambola (Averrhoa carambola L., star fruit), and in New Zealand-grown rhubarb (Rheum rhabarbarum L.), at 7566.5, 436.1 and 640.2 mg/100 g FW, respectively, and their soluble oxalates were also the highest measured of all the fruits.     

Identification and quantification of phenolic compounds responsible for the antioxidant activity of sweet potatoes with different flesh colours using high performance thin layer chromatography (HPTLC)

The objectives of the present study were to develop a simple high performance thin layer chromatography (HPTLC)-based protocol: (i) to allow high-throughput profiling of phenolic compounds of microwaved roots from 295 sweet potato varieties and breeding lines, (ii) to quantify the content of anthocyanins and caffeoylquinic acid (CQA) derivatives, and (iii) to determine their respective contributions to the antioxidant activity of sweet potato methanolic extracts using the DPPH test. Analysed accessions were separated into three groups: white-fleshed (n = 100), orange-fleshed (n = 64) and purple-fleshed (n = 131). Purple-fleshed accessions presented the highest mean CQA content. After DPPH treatment and transmittance scanning of the plate at 517 nm, the most active free radical scavengers were found to be the four CQAs (CGA, 3,4-, 4,5- and 3,5-diCQA) while the anthocyanins were found to be less active. The total antioxidant capacity of the sweet potato methanolic extracts was mostly linked to total CQAs content. This method can now be used for fast routine analysis and selection of sweet potato breeding clones.     

Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds

Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikveš wine-growing subregion, Macedonia (127–140 mg L⁻¹). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Župa wine-growing subregion, Serbia (43–45 mg L⁻¹). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L⁻¹). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Šumadija wine-growing subregion, Serbia (1463 mg L⁻¹). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested.     

Assessment of carotenoids,capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey

Carotenoid, capsaicinoid and ascorbic acid composition of ripe fruits of five Capsicum annuum cultivars (730 F1, 1245 F1, Amazon F1, Serademre 8 and Kusak 295F1), grown as principle breeding material in Turkey, were quantitatively investigated by means of HPLC technique. Seven main carotenoids, five analogues of capsaicinoids and ascorbic acid were quantified in the fruits grown for 2 year replication. From the capsaicinoids and carotenoids data, Scoville Heat Unit (SHU) and retinol activity equivalent (RAE) values of the fruits were also calculated, respectively. The findings determined that the cultivars of 730 F1 and 1245 F1 had higher carotenoids (2310–2390 mg/kg in dry basis), capsaicinoids (471.3–688.1 mg/kg in dry basis), vitamin A (218.8–243.0 μg RAE/100 g in wet basis) and vitamin C (63.1–64.9 mg/100 g in wet basis) content, without any significant difference among each of them. Furthermore, the cultivars which had higher capsaicinoids contents had higher ascorbic acids content as well. With their high nutritional and functional components, the cultivar of 730 F1 and 1245 F1 can be considered to be selected breeding material for cultivar development.     

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Evaluation of the antioxidant activity of components of the diet is important in order to establish healthy consumption patterns. Data are reported here on the antioxidant activity (FRAP and ABTS), of 20 commercial grape juices and 10 typical Spanish wines and on their content of total phenolic compounds, anthocyanins, flavonoids and 10 individual phenolic compounds (flavanols, benzoic acids and cinnamic acids, measured by HPLC-UV). Red grape juices had a significantly higher (p < 0.05) concentration of total phenols (1177 vs. 744 mg gallic acid/L), flavonoids (98 vs. 63 mg catechin/L) and a higher antioxidant activity (9.16 vs. 2.83 meq Trolox/L) in comparison to white grape juices. In comparison to the white wines, white grape juices contained more total phenols (744 vs. 286 mg gallic acid/L) and flavonoids (63 vs. 29 mg catechin/L) and evidenced higher antioxidant activity (p < 0.05). In comparison to the red wines, a lower content of total phenols (286 vs. 2358 mg gallic acid/L) and flavonoids (228 vs. 29 mg catechin/L) and an absence of anthocyanins were observed in the white wines, which are therefore less antioxidant. Although a two-fold higher concentration of antioxidant compounds was found in red wines than in red grape juices, the latter may be a good option for all age groups because of the absence of alcohol and the potentially beneficial health effects of their phenolic composition and elevated antioxidant activity.     

Seed composition of ten industrial hemp cultivars approved for production in Canada

The objective of this study was to determine the seed chemical composition of ten industrial hemp cultivars grown in Québec. The fatty acid and tocopherol composition, as well as the concentrations of crude protein, oil, ash, cellulose, hemicellulose and lignin were quantified. The seed oil concentration varied between 269 and 306 g/kg, while the crude protein concentration ranged between 238 and 280 g/kg. The hemp seed oil is mainly composed of unsaturated fatty acids, and the dominant fatty acids are linoleic acid (597 g/kg) and α-linolenic acid (170 g/kg). For all ten cultivars, γ-tocopherol was present at a much higher concentration than δ-tocopherol (2481 vs. 774 μg/g). Out of the ten cultivars analyzed, Anka was the richest in phenolics (5.16 g/100 g), whereas CRS-1 had the lowest phenolic content (1.37 g/100 g). Seed ash concentration ranged between 51 and 58 g/kg, while neutral detergent fibre and acid detergent fibre concentrations ranged between 327 and 388, and 259 and 298 g/kg, respectively. In conclusion, our results reveal noticeable differences among cultivars in terms of the essential fatty acid, oil, protein, and antioxidant content of industrial hemp seed. Collectively, this study suggests that the seed of Canada-grown hemp is a balanced health product.     

The study of antioxidant capacity of varieties of nalewka,a traditional Polish fruit liqueur,using EPR,NMR and UV–vis spectroscopy

The antioxidant properties of various kinds of the traditional Polish alcoholic beverage nalewka were investigated using electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet–visible (UV–vis) spectroscopy. The antioxidant capacity was measured by EPR spectroscopy in μmol Trolox (TE) in a 100 mL nalewka sample. The total phenolic content was measured by Folin–Ciocalteu (FC) assays while aromatic proton content (H_ar) was determined by NMR spectroscopy; subsequently the correlation among these values was explored. All of the investigated nalewkas exhibited antioxidant properties. The values of Trolox equivalent antioxidant capacity (TEAC_DPPH) were in the range 45–1045 μmol TE/100 mL. It was found that the value of the TEAC_DPPH corresponded to the TP (r = 0.96) and H_ar (r = 0.95). Moreover, the TEAC_DPPH values depended on the kinds of fruits used for nalewkas’ preparation.     

Cultivar influence on carotenoid composition of loquats from Brazil

Cultivar, growing conditions and geographical origin are factors that influence the carotenoid composition in fruits. Because the loquat cultivars evaluated in this study, Centenária, Mizauto, Mizuho, Mizumo and Néctar de Cristal, have not previously been investigated, the present work was carried out to determine and compare the carotenoid composition of these five loquat cultivars, by applying high-performance liquid chromatography connected to a photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). Twenty-five carotenoids were separated on a C₃₀ column, and 23 of them were identified. All-trans-β-carotene (19–55%), all-trans-β-cryptoxanthin (18–28%), 5,6:5′,6′-diepoxy-β-cryptoxanthin (9–18%) and 5,6-epoxy-β-cryptoxanthin (7–10%) were the main carotenoids. The total carotenoid content ranged from 196 μg/100 g (cv. Néctar de Cristal) to 3020 μg/100 g (cv. Mizumo). The carotenoid profile of cv. Néctar de Cristal was different from the other cultivars, which was in agreement with its cream pulp colour, in contrast to the other four cultivars with orange pulp colour. Cultivars Mizauto, Mizuho, Mizumo and Centenária showed provitamin A values between 89 and 162 μg RAE/100 g, and can be considered good source of this provitamin.     

Toxic element determination in fish from Paraná River Delta (Argentina) by neutron activation analysis: Tissue distribution and accumulation and health risk assessment by direct consumption

The concentrations of As, Co, Fe, Hg, and Zn were determined by INAA in muscle, gills, liver and scale of silversides (Odontesthes bonariensis) and sardine (Lycengraulis grossidens) from Paraná River Delta (Argentina) and the human health risk related to the consumption of muscle was evaluated. Detection limits were among 0.001 and 0.3 mg/kg, the RSD values were below 12% and certified reference material showing good accuracy. Considering all tissues and species, elements concentrations (mg/kg, ww) were: As: (0.35–1.30), Co (0.008–0.29), Fe (2.22–369.5), Hg (nd–1.11) and Zn (5.83–187.6). Most of the trace elements tended to be higher in L. grossidens, except for Co, Fe and Zn in gills and Hg in liver. Elements accumulation order for both species was Zn > Fe > As > Hg > Co in muscle and scale and Fe > Zn > As > Hg > Co for gills and liver. The highest concentrations of As and Co were found in liver, Hg in muscle and liver, Fe and Zn in liver and scale for sardine, and gills and liver for silversides. The levels of Hg in muscle were above the maximum recommended established by national or international guidelines. The THQ of each metal and the total THQ due to fish consumption were less than 1 for general population, suggesting that people would not experience significant health risks. However, for fishermen group, the total THQ was higher than 1, indicating the potential health risks of chronic exposure to contaminants.