Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
Visualitza/Obre
Autor/a
Alves, Ricardo N.
Maulvault, Ana L.
Barbosa, Vera L.
Fernandez-Tejedor, Margarita
Tediosi, Alice
Kotterman, Michiel
van den Heuvel, Fredericus H. M.
Robbens, Johan
Fernandes, José O.
Rasmussen, Rie Romme
Sloth, Jens J.
Marques, António
Data de publicació
2017-11-16ISSN
0308-8146
Resum
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.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
66
Publicat per
Elsevier
Publicat a
Food Chemistry
Citació
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.
Número de l'acord de la subvenció
EU/FP7/311820/EU/Priority environmental contaminants in seafood: safety assessment, impact and public perception/ECSAFESEAFOOD
Programa
Aigües Marines i Continentals
Aquest element apareix en la col·lecció o col·leccions següent(s)
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