Mercury and Selenium Content in Selected Seafood |
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| Institution: | 1. Aquafeed Research Center, National Institute of Fisheries Science, 2600 Haean-Ro, Nam Gu, Pohang, 37517, South Korea;2. Division of Environmental Science and Engineering, Pohang University of Science and Technology, 77 Cheongam-Ro, Nam Gu, Pohang, 37673, South Korea;3. Institute for Convergence Research and Education in Advanced Technology, Yonsei University, 85 Songdogwahak-Ro, Yeonsu-Gu, Incheon, 21983, South Korea;4. State Key Laboratory of Ore Deposit Geochemistry, Institute of Geochemistry, Chinese Academy of Sciences, Guiyang, 550081, China;5. School of Marine Science and Policy, University of Delaware, 261 S. College Avenue, Newark, DE, 19716, USA;6. Department of Chemical Engineering, Pohang University of Science and Technology, 77 Cheongam-Ro, Nam Gu, Pohang, 37673, South Korea;7. Aquaculture Management Division, National Institute of Fisheries Science, 216 Gijanghaean-Ro, Gijang-Gun, Busan, 4608, South Korea;1. Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, Arany Janos 11, 400028, Cluj-Napoca, Romania;2. National Institute for Research and Development of Optoelectronics Bucharest, Research Institute for Analytical Instrumentation, Donath 67, 400293, Cluj-Napoca, Romania;1. Laboratory of Analytical Chemistry and Applied Ecochemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;2. Laboratory of Microbial Ecology and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;1. Department of Environmental Science, University of Kalyani, Nadia, West Bengal, India;2. ICAR - Directorate of Weed Research, Jabalpur, Madhya Pradesh, India |
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| Abstract: | The mercury and selenium contents of fresh seafood were determined, respectively, by means of cold vapor atomic absorption spectroscopy (CVAAS) and hydride-generation atomic absorption spectrometry (HGAAS). All the values obtained were lower than the European Union's legal limit of 0.5 mg/kg fresh food, rising to 1.0 mg/kg for the edible parts of some listed species; in fish they vary between 0.057 mg/kg in sole and 0.579 mg/kg in swordfish (included in the category of large fish, for which the legal limit is 1 mg/kg). The levels of selenium vary between 0.073 mg/kg in perch and 0.743 mg/kg in tuna. In shellfish the mercury content varies between 0.023 mg/kg in moscardino and 0.150 mg/kg in Mediterranean shrimp, while that of selenium varies between 0.067 mg/kg in spiny lobster and 0.605 mg/kg in mussels. A significant difference was found between fish and shellfish for mercury, but not for selenium. A large excess of selenium in relation to mercury was observed (the mean molar ratio of Hg/Se is 0.23 for fish and 0.09 for shellfish), but no significant correlation was found between the two elements. |
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