Augelli, M. A.Munoz, R. A. A.Richter, E. M.Cantagallo, M. I.Angnes, L.2014-05-202014-05-202007-01-01Food Chemistry. Oxford: Elsevier B.V., v. 101, n. 2, p. 579-584, 2007.0308-8146http://hdl.handle.net/11449/32277A method for the total mercury determination in fish and shrimps employing chronopotentiometric stripping analysis on gold film electrodes is described. Fish and shrimp tissues were digested using a microwave oven equipped with closed vessels. We developed a microwave heating program which decomposed all the samples employing diluted nitric acid and hydrogen peroxide. The proposed method was validated by analyzing a certified reference material and then applied for different fish species from fresh water and seawater acquired in local markets of São Paulo city, Brazil. The Brazilian legislation establishes 0.5 and 1 mg per kilogram of fish as upper limit of mercury for omnivorous and predator species, respectively. Except for blue shark tissues, the mercury content was situated below 0.5 mu g g(-1) for all the analyzed samples. The detection limit of the proposed method was calculated as 5 ng g(-1) of sample utilizing 5 minutes of electrodeposition (+300 mV vs. Ag/AgCl) on the gold electrode. (c) 2006 Elsevier Ltd. All rights reserved.579-584engmercuryfishshrimpmicrowave digestionchronopotentiometric stripping analysisgold electrodesArtigo10.1016/j.foodchem.2006.02.017WOS:000241044100018Acesso restrito