Show simple item record

dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorMaulvault, Ana L.
dc.contributor.authorBarbosa, Vera L.
dc.contributor.authorFernandez-Tejedor, Margarita
dc.contributor.authorTediosi, Alice
dc.contributor.authorKotterman, Michiel
dc.contributor.authorvan den Heuvel, Fredericus H. M.
dc.contributor.authorRobbens, Johan
dc.contributor.authorFernandes, José O.
dc.contributor.authorRasmussen, Rie Romme
dc.contributor.authorSloth, Jens J.
dc.contributor.authorMarques, António
dc.contributor.otherProducció Animalca
dc.date.accessioned2019-04-10T16:27:23Z
dc.date.available2019-04-10T16:27:23Z
dc.date.issued2017-11-16
dc.identifier.citationAlves, 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.ca
dc.identifier.issn0308-8146ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/289
dc.description.abstractThe 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.ca
dc.format.extent66ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Chemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleOral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European marketsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDEU/FP7/311820/EU/Priority environmental contaminants in seafood: safety assessment, impact and public perception/ECSAFESEAFOODca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.11.045ca
dc.contributor.groupAigües Marines i Continentalsca


Files in this item

 
 

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/