Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake

Authors

  • Aleksandar R. Popović Faculty of Chemistry, University of Belgrade, Belgrade
  • Dubravka J. Relić Faculty of Chemistry, University of Belgrade, Belgrade
  • Danijela V. Vranić Institute of Meat Hygiene and Technology, Belgrade
  • Jelena A. Babić-Milijašević Institute of Meat Hygiene and Technology, Belgrade
  • Lato L. Pezo Institute of General and Physical Chemistry, University of Belgrade, Belgrade
  • Jasna M. Djinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade

DOI:

https://doi.org/10.2478/aiht-2018-69-3069

Keywords:

EDI, essential elements, fish products, ICP-MS, local markets, RDA

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.

Downloads

Published

27.02.2018

Issue

Vol. 69 No. 1 (2018)

Section

Original article

How to Cite

1.
Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake. Arh Hig Rada Toksikol [Internet]. 2018 Feb. 27 [cited 2024 Dec. 21];69(1). Available from: https://arhiv.imi.hr/index.php/arhiv/article/view/871