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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/75715
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dc.contributor.authorMoraes, Paula M.-
dc.contributor.authorSantos, Felipe A.-
dc.contributor.authorCavecci, Bruna-
dc.contributor.authorPadilha, Cilene C.F.-
dc.contributor.authorVieira, Jose C.S.-
dc.contributor.authorRoldan, Paulo S.-
dc.contributor.authorPadilha, Pedro de M.-
dc.date.accessioned2014-05-27T11:29:47Z-
dc.date.accessioned2016-10-25T18:50:11Z-
dc.date.available2014-05-27T11:29:47Z-
dc.date.available2016-10-25T18:50:11Z-
dc.date.issued2013-06-27-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2013.05.008-
dc.identifier.citationFood Chemistry, v. 141, n. 3, p. 2614-2617, 2013.-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttp://hdl.handle.net/11449/75715-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/75715-
dc.description.abstractIn the present study, a simple, rapid and sensitive method was developed for the determination of mercury concentrations in the muscle tissue of fish from the Brazilian Amazon using graphite furnace atomic absorption spectrometry (GFAAS) following acid mineralization of the samples in an ultrasonic cold water bath. Using copper nitrate as a chemical modifier in solution and sodium tungstate as permanent modifier, we were able to attain thermal stabilization of the mercury up to the atomisation temperature of 1600 °C in the GFAAS assay. The calculated limits of detection (LOD) and quantification (LOQ) were 0.014 and 0.047 mg kg-1, respectively. © 2013 Elsevier Ltd. All rights reserved.en
dc.format.extent2614-2617-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectAmazon fish-
dc.subjectChemical modifier-
dc.subjectGFAAS-
dc.subjectMercury in fish-
dc.subjectPermanent modifier-
dc.titleGFAAS determination of mercury in muscle samples of fish from Amazon, Brazilen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Federal de Alagoas (UFAL)-
dc.contributor.institutionFaculdade de Planaltina Distrito Federal-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.description.affiliationUNESP - São Paulo State University Biosciences Institute, Botucatu, SP-
dc.description.affiliationUNESP - São Paulo State University Faculty of Veterinary Medicine and Animal Science, Botucatu, SP-
dc.description.affiliationUniversity of Alagoas - IQB/UFAL, Maceió, Al-
dc.description.affiliationUniversity of Brasília Faculdade de Planaltina Distrito Federal-
dc.description.affiliationNational Institute of Bioanalytical Sciences and Technology UNICAMP - Campinas State University, Campinas, SP-
dc.description.affiliationUnespUNESP - São Paulo State University Biosciences Institute, Botucatu, SP-
dc.description.affiliationUnespUNESP - São Paulo State University Faculty of Veterinary Medicine and Animal Science, Botucatu, SP-
dc.identifier.doi10.1016/j.foodchem.2013.05.008-
dc.identifier.wosWOS:000326766700141-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-84879249576.pdf-
dc.relation.ispartofFood Chemistry-
dc.identifier.scopus2-s2.0-84879249576-
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