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46. Total Hg levels distribution in fish and fish products and their relationships with fish types, weights, and protein and lipid contents: A multivariate analysis

Author

Al-Sulaiti, Maetha M., Soubra, Lama, Ramadan, Gouda A., Ahmed, Abdullah Qasem Saif, and Al-Ghouti, Mohammad A.

Subjects
Fish, Estimated weekly intake, Protein, Fish products, Mercury, General Medicine, Lipid, Food Science, Analytical Chemistry
Abstract

This study investigates the mercury (Hg) levels distribution in fish and fish products and their relationships with fish types, weights, protein, and lipid contents in Qatar. Principal component analysis (PCA) was employed to analyze the influence of lipids and protein content on Hg accumulation in the fish tissues. Additionally, the impact of Hg concentration and fish consumption on the estimated weekly intake (EWI). The PCA results showed that Hg contamination levels are primarily affected by protein-lipid content in predatory species. The results showed that high lipid content reflected lower Hg levels and that high Hg levels in fish with high lipid content indicated a polluted environment. The finding of the PCA of EWI, consumption, and Mercury concentration indicate that EWI is highly correlated to Mercury concentration except in the case of low Mercury concentration. 2023 Elsevier Ltd This publication was made possible by Qatar University grant # [QUST-1-CAS-2022-312]. The findings achieved herein are solely the responsibility of the author[s]. Special thanks to the Central Food Laboratories, Public Health Department, Qatar. Scopus

Published
2023

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