Heavy metal levels in the liver and muscle tissues of the four commercial fishes from Lake Balik, Kızılırmak Delta (Samsun, Turkey)

Abstract

Objective: To determine the levels of some heavy metals in the liver and edible tissues of four fish species (Mugil cephalus L., 1758 (M. cephalus), Cyprinus carpio L., 1758 (C. carpio), Perca fluviatilis L., 1758 (P. fluviatilis) and Stizostedion lucioperca L., 1758 (S. lucioperca)) collected from Lake Balik, Kizilirmak Delta (Samsun) for analysis of Cu, Co, Pb, Zn, Cd, Mn, Ni and Fe. These metals were chosen because at higher concentrations there might be toxic to the fish and by extension humans that depends on such fish as food. Methods: The concentrations of the metals were carried out by the flame atomic absorption spectrophotometer (UNICAM 929). Results: Large differences in heavy metal levels were observed between liver and muscle tissues within each fish. The results showed that the Fe concentrations were the highest and Cd concentrations were the lowest in livers and edible tissues of the four species. The muscles of C. carpio accumulated significant higher levels of Co, Zn and Ni than other species. Cu was higher in the muscles of S. lucioperca than those in other species, while M. cephalus showed more of Mn and Fe levels. The muscles of P. fluviatilis accumulated significant higher levels of Pb and Cd than other species. However, the liver of M. cephalus accumulated significant higher levels of Co, Mn and Fe than other species. The level of Cd was the highest in the liver of P. fluviatilis, while S. lucioperca showed more of Cu and Pb, and the higher levels of Zn and Ni was measured in the liver of C. carpio. Conclusions: The metal levels obtained were compared with the maximum permitted levels in food of the Turkish Food Codex and Commission Regulation (EC). The results of this study showed that estimated daily and weekly intakes of selected metals via consumption of fish were below the permissible tolerable daily intake and provisional tolerable weekly intake values established by Food and Agriculture Organization/World Health Organization.