Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake
2018
Аутори
Popović, Aleksandar R.Relić, Dubravka
Vranić, Danijela
Babic-Milijasevic, Jelena A.
Pezo, Lato
Dinovic-Stojanovic, Jasna M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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, C...u, and Fe.
Кључне речи:
EDI / essential elements / fish products / ICP-MS / local markets / RDAИзвор:
Arhiv za higijenu rada i toksikologiju, 2018, 69, 1, 55-60Издавач:
- Inst Medical Research & Occupational Health, Zagreb
Финансирање / пројекти:
- Проучавање физичкохемијских и биохемијских процеса у животној средини који утичу на загађење и истраживање могућности за минимизирање последица (RS-172001)
- Унапређење производних капацитета шарана (Cyprinus carpio L) програмима исхране и селекције (RS-31075)
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-31055)
DOI: 10.2478/aiht-2018-69-3069
ISSN: 0004-1254
PubMed: 29604194
WoS: 000428799300005
Scopus: 2-s2.0-85046150143
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Popović, Aleksandar R. AU - Relić, Dubravka AU - Vranić, Danijela AU - Babic-Milijasevic, Jelena A. AU - Pezo, Lato AU - Dinovic-Stojanovic, Jasna M. PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2120 AB - 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. PB - Inst Medical Research & Occupational Health, Zagreb T2 - Arhiv za higijenu rada i toksikologiju T1 - Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake VL - 69 IS - 1 SP - 55 EP - 60 DO - 10.2478/aiht-2018-69-3069 ER -
@article{ author = "Popović, Aleksandar R. and Relić, Dubravka and Vranić, Danijela and Babic-Milijasevic, Jelena A. and Pezo, Lato and Dinovic-Stojanovic, Jasna M.", year = "2018", abstract = "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.", publisher = "Inst Medical Research & Occupational Health, Zagreb", journal = "Arhiv za higijenu rada i toksikologiju", title = "Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake", volume = "69", number = "1", pages = "55-60", doi = "10.2478/aiht-2018-69-3069" }
Popović, A. R., Relić, D., Vranić, D., Babic-Milijasevic, J. A., Pezo, L.,& Dinovic-Stojanovic, J. M.. (2018). Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake. in Arhiv za higijenu rada i toksikologiju Inst Medical Research & Occupational Health, Zagreb., 69(1), 55-60. https://doi.org/10.2478/aiht-2018-69-3069
Popović AR, Relić D, Vranić D, Babic-Milijasevic JA, Pezo L, Dinovic-Stojanovic JM. Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake. in Arhiv za higijenu rada i toksikologiju. 2018;69(1):55-60. doi:10.2478/aiht-2018-69-3069 .
Popović, Aleksandar R., Relić, Dubravka, Vranić, Danijela, Babic-Milijasevic, Jelena A., Pezo, Lato, Dinovic-Stojanovic, Jasna M., "Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake" in Arhiv za higijenu rada i toksikologiju, 69, no. 1 (2018):55-60, https://doi.org/10.2478/aiht-2018-69-3069 . .