Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
Ver/Abrir
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
Fecha de publicación
2017-11-16ISSN
0308-8146
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
66
Publicado por
Elsevier
Publicado en
Food Chemistry
Citación
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 del acuerdo de la subvención
EU/FP7/311820/EU/Priority environmental contaminants in seafood: safety assessment, impact and public perception/ECSAFESEAFOOD
Program
Aigües Marines i Continentals
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