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Methylmercury Determination in Fish and Seafood Products And Methylmercury determination in fish and seafood products and estimated daily intake for the Spanish population Inmaculada Sahuquillo, Maria Jesus Lagarda, María Dolores Silvestre, Rosaura Farre Rovira To cite this version: Inmaculada Sahuquillo, Maria Jesus Lagarda, María Dolores Silvestre, Rosaura Farre Rovira. Methylmercury determination in fish and seafood products and estimated daily intake for the Spanish population. Food Additives and Contaminants, 2007, 24 (08), pp.869-876. 10.1080/02652030701258760. hal-00577554 HAL Id: hal-00577554 https://hal.archives-ouvertes.fr/hal-00577554 Submitted on 17 Mar 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Food Additives and Contaminants For Peer Review Only Methylmercury determination in fish and seafood products and estimated daily intake for the Spanish population Journal: Food Additives and Contaminants Manuscript ID: TFAC-2006-158.R2 Manuscript Type: Original Research Paper Date Submitted by the 29-Jan-2007 Author: Complete List of Authors: Sahuquillo, Inmaculada; University of Valencia, Nutrition and Food Chemistry Lagarda, Maria Jesus; University of Valencia, Nutrition and Bromatology Silvestre, María Dolores; Cardenal Herrera University, Food Science Farre Rovira, Rosaura; University of Valencia, Nutrition and Food Chemistry Methods/Techniques: AAS Additives/Contaminants: Heavy metals - mercury Food Types: Fish and fish products http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 1 of 25 Food Additives and Contaminants 1 2 3 Table I. Analytical parameters. 4 5 Inorganic Methylmercury 6 7 mercury 8 * 9 Limit of detection 10 (n = 9) 11 12 Dry matter ( µg kg -1) 170 181 13 -1 14 Fresh matter ( µg kg ) 51 54 15 16 Limit ofFor quantification** Peer Review Only 17 Dry matter ( µg kg -1) 563 603 18 19 Fresh matter ( µg kg -1) 170 181 20 21 Precision (RSD%) 22 23 (Between-day) (n = 9) -- 4.32 24 Accuracy (n = 8) 25 26 CRM 463 (mg kg -1) n.d. 2.82 ± 0.156 27 28 Methylmercury Certified 29 - 30 value: 2.82 ± 0.15 mg kg 31 1 32 33 *Limit of detection is calculated as three times the 34 standard deviation of 9 reagent blanks. **Limit of 35 quantification is calculated as ten times the standard 36 37 deviation. 38 n = number of samples 39 n.d.= non-detectable 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 2 of 25 1 2 3 Table II . Methylmercury contents (mean ± standard deviation) 4 5 in fresh fish and seafood. 6 7 Dry weight Wet weight 8 9 Seafood Methylmercury Mean Methylmercury Mean 10 µg kg -1 value µg kg -1 value 11 Fresh tuna a 2269 ± 240 2294±266 530 ± 56 596±103 12 13 (Thunnus thynnus ) b 2318 ± 218 662 ± 63 14 15 Anchovy a 246 ± 38 246±38 58 ± 56.08 58±56 16 (EngraulisFor Peer Review Only 17 18 encrasicholus ) 19 Mackerel a 64±5 20 306 ± 23 67 ± 5 21 (Scomber scombrus ) b 279 ± 4 293±25 61 ± 1 22 23 Chucla a 233 ± 27 233±27 59 ± 7 59±7 24 25 (Spicara maena ) 26 Swordfish a 479±333 27 927 ± 152 195 ± 52 28 (Xiphias gladius ) b 3370 ± 229 2148±1428 763 ± 52 29 30 Prawn cooked a <181 - <54 - 31 32 (Palaemon serratus ) b <181 <54 33 34 Fresh prawn a <181 <54 - 35 (Palaemon serratus ) - 36 b <181 <54 37 Sole a 120 *±141 28 *±33 38 239 ± 37 56 ± 9 39 (Solea vulgaris ) b <181 <54 40 41 Llisa a <181 - <54 - 42 43 (Mugil spp ) 44 Fresh mussel a <181 - <54 - 45 46 (Mytilus edulis ) b <181 <54 47 48 Hake a 879 ± 17 644±272 202 ± 4 143±69 49 (Merluccius 50 b 409 ± 3 83 ± 1 51 merlucciius) 52 53 Mollera a 908 ± 140 908±140 199 ± 31 199±31 54 (Mora Moro ) 55 56 Pagre a 674 ± 38 674±38 153 ± 9 153±9 57 58 (Pagrus pagrus ) 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 3 of 25 Food Additives and Contaminants 1 2 3 Perch a 323 ± 62 323±62 70 ± 12 70±12 4 5 (Micropterus 6 salmoides ) 7 8 Salmon a <181 - <54 - 9 10 (Salmon salar ) b <181 <54 11 12 Sardine a <181 - <54 - 13 (Sardina pichardus ) b <181 14 <54 15 Serrano a 618 ± 103 618±103 131 ± 22 131±22 16 For Peer Review Only 17 (Serranus cabrilla ) 18 D.L. = Detection limit. 19 * 20 D.L. has been considered zero in the calculation of the mean 21 value. 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 4 of 25 1 2 3 Table III. Methylmercury concentration in canned seafood. 4 Sample Dry weight Wet weight 5 6 Methylmercury Mean Methylmercury Mean 7 µg kg -1 value µg kg -1 value 8 Natural tuna (A) a 2692±147 609±33 9 2770 ± 109 627 ± 25 10 (Thunnus thynnus ) b 2614 ± 91 592 ± 21 11 12 Tuna in vegetal oil a 879 ± 22 1383±590 289 ± 7 455±194 13 14 (A) b 1887 ± 117 620 ± 38 15 (Thunnus thynnus ) 16 For Peer Review Only 17 Tuna in vegetal oil a <181 667 *±772 <54 207 *±240 18 19 (B) b 1333 ± 72 414 ± 22 20 (Thunnus thynnus ) 21 22 Tuna in vegetal oil a 1439 ± 51 1425±135 427 ± 15 423±40 23 (C) 24 25 (Thunnus thynnus ) b 1411 ± 156 419 ± 46 26 27 Mackerel a 279 ± 4 309±43 90 ± 1 94±8 28 (Scomberomorus spp) b 29 340 ± 29 97 ± 8 30 Mussel a <181 - <54 - 31 32 (Mytilus edulis ) b <181 <54 33 34 Octopus a <181 - <54 - 35 (Octopus spp.) 36 b <181 <54 37 Smoked salmon a <181 - - 38 <54 39 (Oncorhynchus 40 41 nerka ) 42 D.L. detection limit 43 44 *D.L. has been considered zero in the calculation of the mean 45 46 value. “a” and “b” corresponded to samples from different 47 batches. 48 49 (A), (B) and (C) corresponded to different commercial brands. 50 51 52 53 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 5 of 25 Food Additives and Contaminants 1 2 3 Table IV. Estimated mean fish and methylmercury intakes by 4 5 the Spanish population. 6 7 Species Methylmercury Mean daily Methylmercury 8 (µg kg -1) consumption for intake 9 fish and seafood (µg/person/day) 10 (kg/person/day)* Spain 11 Spain 12 Tuna 596 0.0013 0.775 13 Canned tuna 443 0.0052 2.301 14 Anchovy 58 0.0077 0.447 15 Fresh mackerel 64 0.0011 0.064 16 Canned mackerelFor Peer94 Review0.0003 Only 0.028 17 Swordfish 479 0.0021 1.006 18 Prawn <54 0.0043 - 19 20 Sole 56 0.0023 0.128 21 Hake 143 0.0120 1.717 22 Fresh mussel <54 0.0036 - 23 Canned mussel <54 0.0006 - 24 Perch 70 0.0015 0.105 25 Canned squid <54 0.0001 - 26 Salmon <54 0.0021 - 27 Sardine <54 0.0077 - 28 Pagre 674 Data not found - 29 Chucla 233 Data not found - 30 Serrano 618 Data not found - 31 Mollera 908 Data not found - 32 Llisa <54 Data not found - 33 Total methylmercury 6.571 34 35 µg/person/day 36 *Total consumption is considered: both fresh and frozen product. 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 6 of 25 1 2 3 1 4 Methylmercury determination in fish and seafood 5 6 2 products and estimated daily intake for the Spanish 7 8 3 population 9 4 10 11 5 Abstract 12 13 6 14 15 7 The mercury content of 25 samples of fish and seafood products 16 8 most frequentlyFor consumedPeer inReview Spain were Onlydetermined. A simple 17 18 9 method comprising cold vapor and atomic absorption 19 20 10 spectrometry was used to separately determine inorganic and 21 22 11 organic mercury. In all samples, inorganic mercury content was 23 12 below 50 µg kg -1. There was wide variability, not only among 24 25 13 the mercury levels of different fish species, but also among 26 27 14 different samples of the same species - with methylmercury 28 -1 29 15 content ranging from below 54 to 662 µg kg . The highest mean 30 16 methylmercury content was found in fresh tuna. Based on an 31 32 17 average total fish consumption of 363 g/person/week, the 33 34 18 methylmercury intake was estimated to be 46.2 µg/person/week. 35 36 19 Therefore, the mercury intake of Spanish people with a body 37 20 weight ≤ 60 kg is lower than the JECFA PTWI of 1.6 µg/kg body 38 39 21 weight, but exceeds the US-NRC limit of 0.7 µg/kg bw/week 40 41 22 based on a benchmark dose.
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