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Information Journal Paper

Title

Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran

Pages

  251-261

Abstract

 In this research, Bioaccumulation of ten metals (As, Fe, Hg, Zn, Pb, Se, Cd, Cu, Mn, Ni) in Muscle tissue of 30 Common carp (Cyprinus carpio) Caught with cast net from Siah Darvishan River, Guilan province, Iran in the summer season of 2016 were investigated by Varian Atomic absorption spectroscopy. The lowest and highest mean concentration of metals were found, as follows: Zinc 30. 81-33. 19, Iron 26. 47-31. 33, Copper 3. 97-4. 62, Lead 0. 79-0. 95, Arsenic 0. 73-0. 82, Manganese 0. 59-0. 68, Selenium 0. 49-0. 57, Cadmium 0. 17-0. 18, Nickel 0. 16-0. 18 and Mercury 0. 08-0. 09 microgram per gram dry weight, respectively. According to the results of this study, mean concentrations of all elements in the Muscle tissue of Common carp, except for Arsenic (0. 774 ± 0. 047), Lead (0. 852 ± 0. 084) and Manganese (0. 642 ± 0. 045) were observed to be lower than determined threshold limit value of FAO/WHO international standard.

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    APA: Copy

    ETTEFAGHDOOST, M.. (2019). Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 251-261. SID. https://sid.ir/paper/71556/en

    Vancouver: Copy

    ETTEFAGHDOOST M.. Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):251-261. Available from: https://sid.ir/paper/71556/en

    IEEE: Copy

    M. ETTEFAGHDOOST, “Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 251–261, 2019, [Online]. Available: https://sid.ir/paper/71556/en

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