Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
Alves, Ricardo N.
Maulvault, Ana L.
Barbosa, Vera L.
van den Heuvel, Fredericus H. M.
Fernandes, José O.
Rasmussen, Rie Romme
Sloth, Jens J.
The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Alves, Ricardo N., Ana L. Maulvault, Vera L. Barbosa, Margarita Fernandez-Tejedor, Alice Tediosi, Michiel Kotterman, and Fredericus H.M. van den Heuvel et al. 2018. "Oral Bioaccessibility Of Toxic And Essential Elements In Raw And Cooked Commercial Seafood Species Available In European Markets". Food Chemistry 267: 15-27. Elsevier BV. doi:10.1016/j.foodchem.2017.11.045.
Grant agreement number
EU/FP7/311820/EU/Priority environmental contaminants in seafood: safety assessment, impact and public perception/ECSAFESEAFOOD
Agrosistemes i Medi Ambient
Aigües Marines i Continentals
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