Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish

• Published in: Journal of physics. Conference series Vol. 953; no. 1; pp. 12237 - 12242
• Main Authors: Winarti, S, Pertiwi, C N, Hanani, A Z, Mujamil, S I, Putra, K A, Herlambang, K C
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2018
• Subjects: Bioaccumulation; Chromium; Contamination; Copper; Food; Food cans; Heavy metals; Lead; Mercury (metal); Metals; Physics; Shellfish; Soaking; Toxicity
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/953/1/012237

Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%.