Determination of Heavy Metal Levels of Canned Fish with Different Contents

Abstract

Objective: The purpose of this research was to determine the lead, cadmium, aluminum and arsenic levels of 66 canned fish with different contents sold in Ankara market and over the internet. As well as, within the scope of the research, fat, moisture and pH levels of canned fish were analyzed and their relations with heavy metal contents were examined. Materials and Methods: Fat, moisture and pH analyzes were performed in all samples. In addition, heavy metal (lead, cadmium, aluminum and arsenic) contents were also analyzed with the ICP-MS method. Results: According to the results of the study, the highest lead level of the samples was determined in canned tuna with sauce-oil (0.13±0.13 mg/kg), cadmium level in plain-lean tuna (6.64±4.68 µg/kg), aluminum level in canned mackerel with sauce-oil (2.49±1.24 mg/kg), and arsenic level in canned sardines with sauce-oil (3.02±0.03 mg/kg). The aluminum level of the samples with sauce was higher than the plain samples (p<0,001). It was determined that the arsenic level of the oily samples was higher than the non-oily samples (p<0,001). Conclusion: According to the research, heavy metal concentrations of canned fish vary according to the type of fish, sauce and oil conditions. As a result of the analysis, the heavy metals contained in canned fish are below the legal limits. Therefore, heavy metal exposures of individuals are in the safe range. However, there is a need for further research on heavy metal exposures due to dietary and non-dietary factors in individuals in different age groups.

Keywords

• heavy metal
• canned fish
• fat content
• pH

Farklı İçeriğe Sahip Konserve Balıkların Ağır Metal Düzeylerinin Belirlenmesi

Abstract

Amaç: Bu araştırmanın amacı Ankara piyasasında ve internet üzerinden satılan farklı içeriğe sahip 66 adet konserve balık örneğinin kurşun, kadmiyum, alüminyum ve arsenik düzeylerinin belirlenmesidir. Aynı zamanda araştırma kapsamında konserve balıkların yağ, nem ve pH düzeyleri de analiz edilerek ağır metal içerikleri ile ilişkileri incelenmiştir. Gereç ve Yöntem: Tüm örneklerde yağ, nem ve pH analizleri yapılmıştır. Bunun yanı sıra ağır metal (kurşun, kadmiyum, alüminyum ve arsenik) içerikleri de ICP-MS cihazıyla analiz edilmiştir. Bulgular: Araştırmanın sonuçlarına göre örneklerin en yüksek kurşun içeriği soslu-yağlı ton balığı konservesinde (0,13±0,13 mg/kg), kadmiyum içeriği sade-yağsız ton balığı konservesinde (6,64±4,68 µg/kg), alüminyum içeriği soslu-yağlı uskumru konservesinde (2,49±1,24 mg/kg), arsenik içeriği ise soslu-yağlı sardalya konservesinde (3,02±0,03 mg/kg) saptanmıştır. Soslu numunelerin alüminyum düzeyi sade numunelere kıyasla daha yüksek bulunmuştur (p<0,001). Yağlı numunelerin ise arsenik düzeyinin yağsız numunelerden daha yüksek olduğu tespit edilmiştir (p<0,001). Sonuç: Araştırmaya göre konserve balıkların içerdikleri balık türü, sos ve yağ durumuna göre ağır metal düzeyleri değişiklik göstermektedir. Analiz sonuçlarına göre konserve balıkların içerdikleri ağır metaller yasal limitlerin altında bulunmuştur Buna göre bireylerin ağır metal maruziyetleri güvenli aralıktadır. Fakat farklı yaş grubundaki bireylerin diyet ve diyet dışı faktörlere bağlı ağır metal maruziyetleri üzerine yapılacak ileri araştırmalara gereksinim vardır.

Keywords

• ağır metal
• konserve balık
• yağ içeriği
• pH

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