EVALUATION OF CHOROM, ZINC AND COPPER CONCENTRATIONS IN EDIBLE TISSUES OF CARP FISH CAUGHT IN ANZALI INTERNATIONAL WETLAND

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KHANIPOUR A.A.; SEIFZADEH M.; AHMADI M.; ZARE GASHTI GH.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:3 (51) Page(s): 99-105

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Title

EVALUATION OF CHOROM, ZINC AND COPPER CONCENTRATIONS IN EDIBLE TISSUES OF CARP FISH CAUGHT IN ANZALI INTERNATIONAL WETLAND

Author(s)

KHANIPOUR A.A. | SEIFZADEH M. | AHMADI M. | ZARE GASHTI GH. | Issue Writer Certificate

Keywords

ANZALI LAGOONQ2

CHROMIUMQ1

COPPERQ2

CARP FISHQ2

ZINCQ2

Abstract

Introduction: Heavy metals are a group of environmental contaminants that through water and food might cause poisonings in humans. These metals include CHROMIUM, ZINC and COPPER. This research was carried out to study the concentrations of CHROMIUM, ZINC and COPPER in the edible tissues of CARP FISH in ANZALI LAGOON and compare the results with the international standards defined by FAO and FDA.Materials and Methods: Samples consisted of CARP FISH caught in the western, central and eastern parts of ANZALI LAGOON in autumn of 2012. The concentrations of the heavy elements in the edible tissues were measured using Atomic Absorption Spectrophotometry.Results: There were not significant differences in the concentrations of CHROMIUM and COPPER in the CARP FISH of eastern, western and central areas as well as ZINC in western and central areas (P>0.05). According to the FDA and FAO standards significant differences were observed in the amount of ZINC in the CARP FISH of eastern, western and central areas as well as in the CARP FISH of eastern area respectively (P>0.05). In the areas studied, the concentration of ZINC had the highest and CHROMIUM had the least accumulations.Conclusion: Regarding the food hygiene and according to the results obtained concerned with the ZINC content the CARP FISH caught in the eastern, western and central areas are suitable for human consumption. Despite the FDA standards and based on the FAO standards, the amount of COPPER in the CARP FISH is acceptable and the fish might be consumed by man. The residual CHROMIUM of CARP FISH is also according to the defined FAO standard.

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APA: Copy

KHANIPOUR, A.A., SEIFZADEH, M., AHMADI, M., & ZARE GASHTI, GH.. (2016). EVALUATION OF CHOROM, ZINC AND COPPER CONCENTRATIONS IN EDIBLE TISSUES OF CARP FISH CAUGHT IN ANZALI INTERNATIONAL WETLAND. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(3 (51)), 99-105. SID. https://sid.ir/paper/143326/en

Vancouver: Copy

KHANIPOUR A.A., SEIFZADEH M., AHMADI M., ZARE GASHTI GH.. EVALUATION OF CHOROM, ZINC AND COPPER CONCENTRATIONS IN EDIBLE TISSUES OF CARP FISH CAUGHT IN ANZALI INTERNATIONAL WETLAND. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(3 (51)):99-105. Available from: https://sid.ir/paper/143326/en

IEEE: Copy

A.A. KHANIPOUR, M. SEIFZADEH, M. AHMADI, and GH. ZARE GASHTI, “EVALUATION OF CHOROM, ZINC AND COPPER CONCENTRATIONS IN EDIBLE TISSUES OF CARP FISH CAUGHT IN ANZALI INTERNATIONAL WETLAND,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 3 (51), pp. 99–105, 2016, [Online]. Available: https://sid.ir/paper/143326/en

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