Bioavailability of Hg and Se from seafood after culinary treatments

• DOI: 10.1016/j.microc.2018.03.009
• Publication Date: 2018-03-05T07:46:59Z
• Authors: Lucas Schmidt; Julio A.L. Figueroa; Paula Dalla Vecchia; Fabio A. Duarte; Paola A. Mello; Joseph A. Caruso; Erico M.M. Flores
• Keywords: Mercury

The present study aims to evaluate the bioavailability of Hg and Se in blacktip shark, Asian tiger shrimp squid tube samples after three culinary treatments: boiling, frying sautéing. Cooked uncooked were evaluated for each seafood species with without addition spices (salt, lemon juice garlic). After treatment, freeze-dried, ground stored further analysis. following parameters optimized: sample mass, size, cooking time temperature. determination total concentration was carried out by ICP-MS/MS. In order minimize memory effects Hg, an integrated introduction system (ISIS) coupled ICP-MS/MS used employing water, 5% HNO3 5 mg L−1 Au washing steps. No significant losses observed treatments spices. For shark sautéing procedures (14 33%) Blacktip showed highest concentration, about 245% higher than maximum level recommended official health organizations. Se/Hg molar ratio also determined all a < 1 that can be considered risk health. Mercury presented change due influence treatments. However, from cooked proved independent treatment.