Efecto del método de cocción sobre la concentración de metales pesados en Hoplias malabaricus (Erythrinidae)
DOI:
https://doi.org/10.24054/bistua.v22i1.2534Palabras clave:
Ecotoxicología, Humedales, Peces, Salud públicaResumen
Dados los impactos de la minería y la agricultura, el mercurio (Hg), metilmercurio (MeHg), zinc (Zn), cadmio (Cd), plomo (Pb) y el cobre (Cu), se han constituido como contaminantes habituales en los peces y los compartimentos ecosistémicos de los humedales de Colombia. Por tal razón, en este estudio se evalúo el efecto de los métodos de cocción (Ahumado, Frito, Guisado, Viuda y Salpicón) sobre las concentraciones de estos metales en el músculo de Hoplias malabaricus. Las concentraciones de los metales pesados fueron cuantificadas mediante descomposición térmica, amalgamación y espectroscopía de absorción atómica (EPA-7473) (Hg-MeHg), espectrofotometría de absorción atómica por flama (FLAAS) (EPA-7000B) (Zn-Cu) y espectrometría de absorción atómica en horno de grafito (GFAAS) (EPA-7010) (Pb-Cd). El Zn fue el metal que más fue acumulado, así mismo el Cd (Frito, en Viuda, Ahumado y Salpicón) y el Pb (Salpicón) superaron los límites máximos permisibles (UE, 2018) y FAO (1992) para sus concentraciones medias en músculo de peces para el consumo. De igual forma, se determinaron diferencias significativas (p<0.05) entre las cantidades medias de Cd y Pb en músculo cocido en Salpicón y los demás métodos de cocción. Los indicadores de riesgo (DID, HQ y HI) a la salud de la población estudiada por consumo de Hoplias malabaricus demuestran que los habitantes de La Mojana están expuestos a un riesgo potencialmente elevado, principalmente por el consumo de esta especie a través de la preparación en Salpicón.
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Derechos de autor 2023 Maira Alejandra Discuviche Rebolledo, Luty Gómez Cáceres, Carlos Ramón Vergara Rivera, Karen María De Hoyos Correa
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
