[Determination of trace elements in scallop].

Area of Science:

• Analytical Chemistry
• Marine Biology
• Nutritional Science

Context:

• Scallops are a popular seafood choice, valued for their taste and nutritional profile.
• Understanding the precise trace element composition of scallops is crucial for dietary assessments.
• Trace elements play vital roles in human physiology and overall health.

Purpose:

• To quantify the concentrations of eight key trace elements (Zn, Co, Fe, Mn, Mg, Ca, Cu, K) in scallop tissues.
• To compare the accuracy and reliability of Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES) and Atomic Absorption Spectroscopy (AAS) for trace element determination in scallops.
• To validate the high-pressure nitrifying pot method for sample preparation.

Summary:

• ICP-AES and AAS were employed to determine eight essential trace elements in scallops using a high-pressure nitrifying pot method.
• Both analytical techniques yielded comparable results, demonstrating no significant differences.
• High recoveries (93.3%-102.8%) and low relative standard deviations (<1.60%) confirm the method's precision and accuracy.
• Scallops were found to be a rich source of beneficial trace elements essential for human health.

Impact:

• Establishes scallops as a significant dietary source of essential trace elements.
• Validates ICP-AES and AAS as suitable methods for analyzing trace elements in seafood.
• Provides valuable data for nutritional databases and public health recommendations regarding seafood consumption.
• Highlights the importance of trace elements, such as zinc and iron, found abundantly in scallops for human health.