Use of cysteine to remove mercury from shark muscle

Aizpur£a, Isabel C. M.; Tenuta-Filho, Alfredo; Sakuma, Alice Momoyo; Zenebon, Odair

doi:10.1046/j.1365-2621.1997.00407.x

Cited by 19 publications

(18 citation statements)

References 7 publications

(24 reference statements)

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“…In this study, the highest mercury reduction, 80%, was achieved by applying 0.5% salt. Aizpurua et al (1997) reported 40% mercury reduction in minced shark treated by salt solution (NaCl) at 0.1 M. The current study succeeded in reducing the mercury content by 80% by dipping the fish fillet for 15 min in the proposed solution. However, other studies exposed the fish flesh for longer periods (24 h) and mercury reduction was lower (55% and 79%) (Yannai and Saltzman 1973;Lipre 1980).…”

Section: Food Additives and Contaminants 1357mentioning

confidence: 52%

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Effects of washing pre-treatment on mercury concentration in fish tissue

Hajeb

Jinap

2009

Food Additives & Contaminants: Part A

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The objective of this study was to examine the effect of washing pre-treatment on mercury concentration in fish fillet. Response surface methodology was used to investigate the influence of three variables, pH (1-6.5), NaCl (0-1% w/v) and exposure time (5-30 min) by using a three-factor central composite design. The aim was to obtain the best possible combination of these variables in order to reduce mercury in fish fillet. The experimental data were adequately fitted into a second-order polynomial model with multiple regression coefficients (R(2)) of 0.961. The results indicated that the reduction of mercury in fish flesh significantly depends on the pH of the solution used. The overall optimal condition resulting in the maximum mercury reduction in fish fillet was obtained at a combined level pH of 2.79, NaCl of 0.5% and exposure time of 13.5 min. The optimized protocol produced a solution that can reduce mercury from raw fish fillet up to 81%.

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Section: Food Additives and Contaminants 1357mentioning

confidence: 52%

“…Previous studies have used different solutions and complexing agents such as acid and alkaline solutions, cysteine and homocysteine, which are all of industrial use (Archer et al 1973;Spinelli et al 1973;Yannai and Saltzman 1973;Suzuki 1974;Schab et al 1978;Lipre 1980;Ohta et al 1982;Okazaki et al 1984;Aizpurua et al 1997;Lake et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of washing pre-treatment on mercury concentration in fish tissue

Hajeb

Jinap

2009

Food Additives & Contaminants: Part A

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“…However, some researchers have developed methods to remove heavy metals from various foods. Different reagents and media (acidic and alkaline solutions, alcoholic solutions under heating, cysteine and homo‐cysteine, organic sulfur‐complexing agents, ascorbic acid, pectin solutions, and dry crushed shell membranes) and the combined effect of alkaline and acidic solutions with metal‐leaching reagents (EDTA, salt, and cysteine) have been used to reduce contamination (Yannai and Saltzman ; Spinelli and others ; Suzuki ; Khayat and others ; Danesh 1976; Schab and others ; Lipre ; Ohta and others ; Tetsuji and Miyuki ; Okazaki and others ; Aizpurua and others ; Tomoji ; Semenov and others , b; Hinners ; Hajeb and Jinap , ).…”

Section: Methods For the Reduction Of Toxic Elements In Foodmentioning

confidence: 99%

“…Chelators have also been applied to remove heavy metals from foods (Danesh 1971; Yannai and Saltzman ; Suzuki ; Khayat and others ; Kyokuyo ; Schab and others ; Ohta and others ; Aizpurua and others ; Hajeb and Jinap ). The ligand atoms (usually oxygen, nitrogen, or sulfur) in a chelating agent provide 2 electrons to form the coordinating covalent bond.…”

Section: Chelating Agentsmentioning

confidence: 99%

Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches

Hajeb

Sloth

Shakibazadeh

et al. 2014

Comp Rev Food Sci Food Safe

147

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Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented.

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“…For this reason apex predator fishes may become the main pathway for human contamination through the consumption of contaminated specimens (Monteiro et al, 1996;Paz et al, 1997). In fact, many studies of marine fishes in Brazilian waters have revealed mercury concentrations above (0.5 µg.g -1 ) the limit for human consumption established by the Brazilian Health Ministry (Aizpurúa et al, 1997;Pinho, op. cit.…”

Section: Introductionmentioning

confidence: 99%