Mariadi et al. 2017 - Removal lead (Pb) and mercury (Hg) from juaro fish (Pangasius polyuranodon) using citric acid from pineapple extract (Ananas comosus) as chelating agent

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.

Wiki pages this source may touch

• Fish
• Pineapple
• Seafood
• Lead
• Mercury, Total

Verification notes

• Source identity checked against DOI 10.26554/sti.2017.2.4.89-91 and the downloaded PDF.
• The paper reports total mercury by AAS; it does not speciate methylmercury.

Page history

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