Izvorni znanstveni članak
https://doi.org/10.2478/aiht-2018-69-3069
Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake
Aleksandar R. Popović
; Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
Dubravka J. Relić
; Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
Danijela V. Vranić
; Institute of Meat Hygiene and Technology, University of Belgrade, Belgrade, Serbia
Jelena A. Babić-Milijašević
; Institute of Meat Hygiene and Technology, University of Belgrade, Belgrade, Serbia
Lato L. Pezo
; Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia
Jasna M. Đinović-Stojanović
; Institute of Meat Hygiene and Technology, University of Belgrade, Belgrade, Serbia
Sažetak
The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg-1) and Cu (1.37 mg kg-1) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg-1) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.
Ključne riječi
EDI, essential elements; fish products; ICP-MS; local markets; RDA
Hrčak ID:
196027
URI
Datum izdavanja:
20.3.2018.
Posjeta: 1.283 *