NEW TECHNIQUE FOR DETECTION AND DETERMINATION OF MALACHITE GREEN RESIDUES IN RAW AND HEAT TREATED FISH
MOHAMED TAHA ELSAYED MOHAMED;
Abstract
ABSTRACT
The main aim of this study was to monitor malachite green (MG) residues in fish using new technique saving time and the cost of analysis. This can be used easily in markets and aquacultures as a qualitative method for MG detection in contaminated samples. Furthermore, the study aimed to developsimple, sensitive and economic quantitative method for MG determination in fish and to study the thermal stability of MG.
The adsorbed MG on silica gel layer into the mini column was detected at visible light by naked eye without any tool or instrument. This method characterized by its ability to detect the minimum required performance limit (MRPL, 2 µg kg-1).
Thin-layer chromatography (TLC) technique for MG determination was evaluated. The data showed that the correlation between the points of standard curve was higher than 0.989. The method characterized by its high sensitivity as it gave low values of regression factor for MG and LMG 3.86 and 3.24, respectively. The recovery of both MG and LMG in raw fish ranged from 62 and 78 % according to the contamination levels. Relative standard deviation was lower than 10 % in all cases which indicated to method accuracy, limit of detection (LOD) was 0.7 ng for MG. The corresponding value of limit of quantitation (LOQ) was 2 ng.
A total of 100 fish samples (including 50 samples of fresh Tilapia Tilapia nilotic, and 50 samples of fresh Mullet Mogilev phallus) were randomly collected from different shops and retail markets at Cairo and Giza Governorates. Nine samples of tilapia fish and 7 samples of Mullet fish were contaminated with MG. Three Tilapia and 2 Mullet samples contained higher than the permitted international border.
The current work also studied the effect of heat treatments on the residuals of MG and LMG. The frying treatment for 15 minutes reduced MG and LMG by 92.51 % and 48.64%, respectively. However, the reduction was 81.79 % and 26.64 %, respectively using roasting process for 15 min. The treatment with microwave for 4 minutes led to a decrease in MG and LMG by 93.41 % and 57.56 %, respectively. According to thermal transactions and the time of cooking, the compound of the LMG was more heat stable, whereas MG was more sensitive to the heat.
The main aim of this study was to monitor malachite green (MG) residues in fish using new technique saving time and the cost of analysis. This can be used easily in markets and aquacultures as a qualitative method for MG detection in contaminated samples. Furthermore, the study aimed to developsimple, sensitive and economic quantitative method for MG determination in fish and to study the thermal stability of MG.
The adsorbed MG on silica gel layer into the mini column was detected at visible light by naked eye without any tool or instrument. This method characterized by its ability to detect the minimum required performance limit (MRPL, 2 µg kg-1).
Thin-layer chromatography (TLC) technique for MG determination was evaluated. The data showed that the correlation between the points of standard curve was higher than 0.989. The method characterized by its high sensitivity as it gave low values of regression factor for MG and LMG 3.86 and 3.24, respectively. The recovery of both MG and LMG in raw fish ranged from 62 and 78 % according to the contamination levels. Relative standard deviation was lower than 10 % in all cases which indicated to method accuracy, limit of detection (LOD) was 0.7 ng for MG. The corresponding value of limit of quantitation (LOQ) was 2 ng.
A total of 100 fish samples (including 50 samples of fresh Tilapia Tilapia nilotic, and 50 samples of fresh Mullet Mogilev phallus) were randomly collected from different shops and retail markets at Cairo and Giza Governorates. Nine samples of tilapia fish and 7 samples of Mullet fish were contaminated with MG. Three Tilapia and 2 Mullet samples contained higher than the permitted international border.
The current work also studied the effect of heat treatments on the residuals of MG and LMG. The frying treatment for 15 minutes reduced MG and LMG by 92.51 % and 48.64%, respectively. However, the reduction was 81.79 % and 26.64 %, respectively using roasting process for 15 min. The treatment with microwave for 4 minutes led to a decrease in MG and LMG by 93.41 % and 57.56 %, respectively. According to thermal transactions and the time of cooking, the compound of the LMG was more heat stable, whereas MG was more sensitive to the heat.
Other data
| Title | NEW TECHNIQUE FOR DETECTION AND DETERMINATION OF MALACHITE GREEN RESIDUES IN RAW AND HEAT TREATED FISH | Authors | MOHAMED TAHA ELSAYED MOHAMED | Issue Date | 2018 |
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