Overview
This study measured Pb and Hg in juaro fish before and after pineapple-extract citric acid treatments intended to reduce metal concentrations.
Key numbers
Source units are mg/kg.
- Initial juaro fish Pb before soaking/boiling treatment: 0.02.
- Initial juaro fish Hg before soaking/boiling treatment: 0.011.
- Best treatment described in the abstract: pineapple extract 100%, 45 min at 100 C reduced Pb from 0.02 to 0.003 and Hg from 0.011 to <0.0001.
- Indonesian comparison limits cited by the authors: Pb 1 mg/kg and Hg 0.5 mg/kg.
Methods
Juaro fish (Pangasius polyuranodon) was purchased at a traditional market in Palembang, South Sumatera, Indonesia; shells were separated and the meat retained for analysis. Five-gram samples were digested in a mixture of 25 ml concentrated H2SO4, 20 ml concentrated HNO3, and 20 ml HNO3-HClO4 (1:1). Pb and Hg in fish meat were quantified by atomic absorption spectrophotometry on a Shimadzu AA 7000 at the Industrial Research and Standardization Laboratory Palembang and a Shimadzu AA 2800 at the Environmental Health and Disease Control Laboratory Palembang. Hg analysis used a mercury vaporizer unit (HVU) coupled to the AAS. Group differences across treatment conditions were tested by one-way ANOVA (p < 0.05).
Implications
The initial fish values support seafood occurrence context. The post-treatment values should be routed as processing/mitigation context, not as background occurrence in untreated fish.
Related evidence
Update history
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