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
Pb and Hg in fish meat were analyzed by atomic absorption spectrophotometry; Hg analysis used a mercury vaporizer unit.
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.
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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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