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Title
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Anthropogenic and naturally-produced organobrominated compounds in bluefin tuna from the Mediterranean Sea
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Author
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Abstract
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| Anthropogenic compounds, such as polybrominated diphenyl ethers (PBDEs), together with naturally-produced organobromines, such as methoxylated PBDEs (MeO-PBDEs), polybrominated hexahydroxanthene derivatives (PBHDs), 2,4,6-tribromoanisole (TBA) and a mixed halogenated monoterpene (MHC-1), were measured in muscle from 26 farmed and wild bluefin tuna (Thunnus thynnus) caught in the Mediterranean Sea. This species is ecological attractive because of the changes of geographic habitat throughout its long lifespan which affect its feeding. PBDE concentrations were similar between tuna samples of different groups (17149 ng g−1 lipid weight lw in farmed tuna, 25219 ng g−1 lw in longline fished tuna and 26126 ng g−1 lw in net-fished tuna). However, higher concentrations of naturally-produced MeO-PBDEs and PBHDs were observed in the two types of wild tuna (longline fished and net-fished) compared to farmed tuna suggesting that wild tunas come easily in contact with sources of these compounds. In all cases PBHDs presented the highest contribution to the sum of organobromines (50% in farmed tuna and >90% in wild tuna). TBA was detected at low concentrations (<6 ng g−1 lw), while MHC-1 was found at higher concentrations (up to 42 ng g−1 lw) in farmed tuna. The estimated daily ingestion of PBDEs from tuna was 830 ng PBDEs day−1, regardless of the origin of the tuna. While this value is approximately 600 times lower than the minimum risk level set by the US Department of Health and Human Services, it is approximately eight times higher than the total intake of PBDEs via diet, suggesting that consumption of tuna can add considerably to the total daily intake of PBDEs. |
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Language
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English
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Source (journal)
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Chemosphere. - Oxford, 1972, currens
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Publication
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Oxford
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2009
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ISSN
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0045-6535
[print]
1879-1298
[online]
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DOI
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10.1016/J.CHEMOSPHERE.2009.07.004
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Volume/pages
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76
:11
(2009)
, p. 1477-1482
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ISI
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000270124800004
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Full text (Publisher's DOI)
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