Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção
Ano de defesa: | 2011 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Química
|
Departamento: |
Química
|
País: |
BR
|
Palavras-chave em Português: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/10493 |
Resumo: | Most of studies evaluating Hg in fish have been developed using fresh fish and the few studies involving the assessment of Hg in fish after cooking process, involve only the determination of total Hg and no clear conclusions have been reported. Considering the relatively high temperatures used for the preparation of fish and the volatile characteristics of some Hg species, this study aimed to evaluate the behavior of species of Hg (Hg2+ and CH3Hg+) after different cooking treatments in six different species of fish. Three different cooking procedures (cooking with water, frying and roasting) were evaluated, in addition to in natura samples. Moreover, the influence of three different conditions (containing salt, salt and lemon, and without seasonings) was evaluated for each treatment. All additives involved, like salt, lemon, oil and water used during the cooking procedure were collected to evaluate the mass balance of total Hg, including its possible losses. After each culinary treatment, samples were freeze-dried and ground in a cryogenic mill. For the extraction method of Hg species a solution of 0.6% (m/v) L-cysteine was used. Parameters such as time and cooking temperature and the mass and shape of sample were previously selected and optimized. Parameters of the speciation method were also evaluated such as: concentration of extractant solution, extraction time, sample weight and analyte recovery test (CH3Hg+ and Hg2+). Mercury species were identified and quantified by liquid chromatography-chemical vapor generation-inductively coupled plasma mass spectrometry (LC-CVG-ICP-MS). The accuracy was evaluated using certified reference material of dogfish muscle (DORM-2) and an agreement better than 97% with reference values was obtained for CH3Hg+ and total Hg. The relative standard deviation of the proposed method was below 5.5%. The limit detection of 1.7 and 2.3 ng g-1 as Hg for Hg2+ and CH3Hg+, respectively, were obtained. Losses of Hg species up to 33% were detected after frying procedure. However, no significant conversions between Hg species in any culinary treatment were observed. |
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2017-05-182017-05-182011-03-22SCHMIDT, Lucas. Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção. 2011. 110 f. Dissertação (Mestrado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2011.http://repositorio.ufsm.br/handle/1/10493Most of studies evaluating Hg in fish have been developed using fresh fish and the few studies involving the assessment of Hg in fish after cooking process, involve only the determination of total Hg and no clear conclusions have been reported. Considering the relatively high temperatures used for the preparation of fish and the volatile characteristics of some Hg species, this study aimed to evaluate the behavior of species of Hg (Hg2+ and CH3Hg+) after different cooking treatments in six different species of fish. Three different cooking procedures (cooking with water, frying and roasting) were evaluated, in addition to in natura samples. Moreover, the influence of three different conditions (containing salt, salt and lemon, and without seasonings) was evaluated for each treatment. All additives involved, like salt, lemon, oil and water used during the cooking procedure were collected to evaluate the mass balance of total Hg, including its possible losses. After each culinary treatment, samples were freeze-dried and ground in a cryogenic mill. For the extraction method of Hg species a solution of 0.6% (m/v) L-cysteine was used. Parameters such as time and cooking temperature and the mass and shape of sample were previously selected and optimized. Parameters of the speciation method were also evaluated such as: concentration of extractant solution, extraction time, sample weight and analyte recovery test (CH3Hg+ and Hg2+). Mercury species were identified and quantified by liquid chromatography-chemical vapor generation-inductively coupled plasma mass spectrometry (LC-CVG-ICP-MS). The accuracy was evaluated using certified reference material of dogfish muscle (DORM-2) and an agreement better than 97% with reference values was obtained for CH3Hg+ and total Hg. The relative standard deviation of the proposed method was below 5.5%. The limit detection of 1.7 and 2.3 ng g-1 as Hg for Hg2+ and CH3Hg+, respectively, were obtained. Losses of Hg species up to 33% were detected after frying procedure. However, no significant conversions between Hg species in any culinary treatment were observed.A maioria dos estudos avaliando as espécies de Hg em peixes tem sido feita com peixes in natura e as poucas pesquisas envolvendo a avaliação de Hg em peixes após algum processo de cocção, envolvem somente a determinação total de Hg e não apresentam conclusões claras sobre o comportamento dessas espécies de Hg. Considerando as temperaturas relativamente altas, geralmente usadas para o preparo de peixes e as características voláteis de algumas espécies de Hg, este trabalho objetivou avaliar o comportamento das espécies de Hg2+ e CH3Hg+ após diferentes tratamentos culinários em seis diferentes espécies de peixes. Avaliaramse três diferentes processos de cocção (cozimento, fritura e assagem), além da amostra crua. Além disso, foi avaliada a influência de três diferentes condições para cada tratamento (adição de sal, adição de sal e limão, e sem adição de condimentos). Todos os componentes envolvidos, como sal, limão, óleo e água usados durante os processos de cocção foram coletados para avaliar possíveis interconversões ou perdas de Hg total (balanço de massa para cada processo). Após cada tratamento culinário as amostras de peixe foram liofilizadas e cominuidas em moinho criogênico. Para o método de extração das espécies de Hg foi utilizada uma solução de L-cisteína 0,6% (m/v). Parâmetros como tempo e temperatura de cocção, além da massa e formato da amostra, foram todos previamente otimizados e selecionados. Também foram avaliados parâmetros do método de especiação, tais como: concentração do extrator, tempo de extração, massa de amostra e teste de recuperação de analitos (Hg2+ e CH3Hg+). As espécies de Hg foram identificadas e quantificadas por cromatografia a líquido com geração química de vapor pós-coluna acoplada a espectrometria de massa com plasma indutivamente acoplado (LC-CVGICP- MS). A exatidão do método foi avaliada usando o material de referência certificado (DORM-2) e concordâncias acima de 97% foram obtidas para CH3Hg+ e Hg total. O desvio padrão relativo do método proposto foi inferior a 5,5%. Limites de detecção de 1,7 e 2,3 ng g-1 foram obtidos para o Hg2+ e CH3Hg+, respectivamente. Perdas de Hg de até 33% foram observadas depois do processo de fritura. Entretanto, não foram constatadas conversões significativas entre as espécies de Hg em nenhum tratamento culinário.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em QuímicaUFSMBRQuímicaQuímicaEspeciaçãoToxicidadePeixeCozimentoFrituraCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICAAvaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocçãoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisFlores, Érico Marlon de Moraeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782125T8Borges, Daniel Lázaro Gallindohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4764565Y6Dressler, Valderi Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723641Z7http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4243349A9Schmidt, Lucas100600000000400500300500500a9c2788c-7913-4d7b-92e1-3429800ac0288c0915da-379d-4ec6-b757-6e2284086c6ce05e117f-9066-40a8-96e6-7780e2db74f8ebb873fa-75f6-47a9-ad9a-d52b5580d961info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSCHMIDT, LUCAS.pdfapplication/pdf2995331http://repositorio.ufsm.br/bitstream/1/10493/1/SCHMIDT%2c%20LUCAS.pdf66033af2c673807e34d208bc27c8f8f0MD51TEXTSCHMIDT, LUCAS.pdf.txtSCHMIDT, LUCAS.pdf.txtExtracted texttext/plain205250http://repositorio.ufsm.br/bitstream/1/10493/2/SCHMIDT%2c%20LUCAS.pdf.txt5b3cbc7765416310a2daf8bca293decfMD52THUMBNAILSCHMIDT, LUCAS.pdf.jpgSCHMIDT, LUCAS.pdf.jpgIM Thumbnailimage/jpeg5690http://repositorio.ufsm.br/bitstream/1/10493/3/SCHMIDT%2c%20LUCAS.pdf.jpg650655f3575691258f527da8e31daf9eMD531/104932017-07-30 05:38:29.326oai:repositorio.ufsm.br:1/10493Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132017-07-30T08:38:29Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
title |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
spellingShingle |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção Schmidt, Lucas Química Especiação Toxicidade Peixe Cozimento Fritura CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
title_full |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
title_fullStr |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
title_full_unstemmed |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
title_sort |
Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção |
author |
Schmidt, Lucas |
author_facet |
Schmidt, Lucas |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Flores, Érico Marlon de Moraes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782125T8 |
dc.contributor.referee1.fl_str_mv |
Borges, Daniel Lázaro Gallindo |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4764565Y6 |
dc.contributor.referee2.fl_str_mv |
Dressler, Valderi Luiz |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723641Z7 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4243349A9 |
dc.contributor.author.fl_str_mv |
Schmidt, Lucas |
contributor_str_mv |
Flores, Érico Marlon de Moraes Borges, Daniel Lázaro Gallindo Dressler, Valderi Luiz |
dc.subject.por.fl_str_mv |
Química Especiação Toxicidade Peixe Cozimento Fritura |
topic |
Química Especiação Toxicidade Peixe Cozimento Fritura CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Most of studies evaluating Hg in fish have been developed using fresh fish and the few studies involving the assessment of Hg in fish after cooking process, involve only the determination of total Hg and no clear conclusions have been reported. Considering the relatively high temperatures used for the preparation of fish and the volatile characteristics of some Hg species, this study aimed to evaluate the behavior of species of Hg (Hg2+ and CH3Hg+) after different cooking treatments in six different species of fish. Three different cooking procedures (cooking with water, frying and roasting) were evaluated, in addition to in natura samples. Moreover, the influence of three different conditions (containing salt, salt and lemon, and without seasonings) was evaluated for each treatment. All additives involved, like salt, lemon, oil and water used during the cooking procedure were collected to evaluate the mass balance of total Hg, including its possible losses. After each culinary treatment, samples were freeze-dried and ground in a cryogenic mill. For the extraction method of Hg species a solution of 0.6% (m/v) L-cysteine was used. Parameters such as time and cooking temperature and the mass and shape of sample were previously selected and optimized. Parameters of the speciation method were also evaluated such as: concentration of extractant solution, extraction time, sample weight and analyte recovery test (CH3Hg+ and Hg2+). Mercury species were identified and quantified by liquid chromatography-chemical vapor generation-inductively coupled plasma mass spectrometry (LC-CVG-ICP-MS). The accuracy was evaluated using certified reference material of dogfish muscle (DORM-2) and an agreement better than 97% with reference values was obtained for CH3Hg+ and total Hg. The relative standard deviation of the proposed method was below 5.5%. The limit detection of 1.7 and 2.3 ng g-1 as Hg for Hg2+ and CH3Hg+, respectively, were obtained. Losses of Hg species up to 33% were detected after frying procedure. However, no significant conversions between Hg species in any culinary treatment were observed. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-03-22 |
dc.date.accessioned.fl_str_mv |
2017-05-18 |
dc.date.available.fl_str_mv |
2017-05-18 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
SCHMIDT, Lucas. Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção. 2011. 110 f. Dissertação (Mestrado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2011. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/10493 |
identifier_str_mv |
SCHMIDT, Lucas. Avaliação do comportamento de espécies de mercúrio em peixes após diferentes métodos de cocção. 2011. 110 f. Dissertação (Mestrado em Química) - Universidade Federal de Santa Maria, Santa Maria, 2011. |
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http://repositorio.ufsm.br/handle/1/10493 |
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