Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Handle URI:
http://hdl.handle.net/10754/626661
Title:
Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
Authors:
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.; Romme Rasmussen, Rie; Sloth, Jens J.; Marques, António
Abstract:
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.
KAUST Department:
Red Sea Research Center (RSRC)
Citation:
Alves RN, Maulvault AL, Barbosa VL, Fernandez-Tejedor M, Tediosi A, et al. (2017) Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. Food Chemistry. Available: http://dx.doi.org/10.1016/j.foodchem.2017.11.045.
Publisher:
Elsevier BV
Journal:
Food Chemistry
Issue Date:
17-Nov-2017
DOI:
10.1016/j.foodchem.2017.11.045
Type:
Article
ISSN:
0308-8146
Sponsors:
The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under the ECsafeSEAFOOD project (Grant agreement n° 311820). The Portuguese Foundation for Science and Technology supported the Ph.D. Grant of ALM (SFRH/BD/103569/2014). ANFACO for providing hake, tuna and shrimp; Istituto Delta for providing mackerel used in this study.
Additional Links:
http://www.sciencedirect.com/science/article/pii/S0308814617318666
Appears in Collections:
Articles; Red Sea Research Center (RSRC)

Full metadata record

DC FieldValue Language
dc.contributor.authorAlves, Ricardo N.en
dc.contributor.authorMaulvault, Ana L.en
dc.contributor.authorBarbosa, Vera L.en
dc.contributor.authorFernandez-Tejedor, Margaritaen
dc.contributor.authorTediosi, Aliceen
dc.contributor.authorKotterman, Michielen
dc.contributor.authorvan den Heuvel, Fredericus H.M.en
dc.contributor.authorRobbens, Johanen
dc.contributor.authorFernandes, José O.en
dc.contributor.authorRomme Rasmussen, Rieen
dc.contributor.authorSloth, Jens J.en
dc.contributor.authorMarques, Antónioen
dc.date.accessioned2018-01-01T12:19:06Z-
dc.date.available2018-01-01T12:19:06Z-
dc.date.issued2017-11-17en
dc.identifier.citationAlves RN, Maulvault AL, Barbosa VL, Fernandez-Tejedor M, Tediosi A, et al. (2017) Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. Food Chemistry. Available: http://dx.doi.org/10.1016/j.foodchem.2017.11.045.en
dc.identifier.issn0308-8146en
dc.identifier.doi10.1016/j.foodchem.2017.11.045en
dc.identifier.urihttp://hdl.handle.net/10754/626661-
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.en
dc.description.sponsorshipThe research leading to these results has received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under the ECsafeSEAFOOD project (Grant agreement n° 311820). The Portuguese Foundation for Science and Technology supported the Ph.D. Grant of ALM (SFRH/BD/103569/2014). ANFACO for providing hake, tuna and shrimp; Istituto Delta for providing mackerel used in this study.en
dc.publisherElsevier BVen
dc.relation.urlhttp://www.sciencedirect.com/science/article/pii/S0308814617318666en
dc.subjectBioaccessibilityen
dc.subjectSeafooden
dc.subjectSteamingen
dc.subjectToxic/essential elementsen
dc.titleOral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European marketsen
dc.typeArticleen
dc.contributor.departmentRed Sea Research Center (RSRC)en
dc.identifier.journalFood Chemistryen
dc.contributor.institutionDivision of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugalen
dc.contributor.institutionMARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisboa, Portugalen
dc.contributor.institutionInterdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugalen
dc.contributor.institutionMarine Monitoring, Institute of Agriculture and Food Research and Technology (IRTA), Sant Carles de la Ràpita, Tarragona, Spainen
dc.contributor.institutionAeiforia Srl, Gariga di Podenzano (PC), Italyen
dc.contributor.institutionIMARES, Wageningen UR, AB Ijmuiden, The Netherlandsen
dc.contributor.institutionHortimare, Projects and Consultancy, J. Duikerweg 12B, 1703 DH Heerhugowaard, The Netherlandsen
dc.contributor.institutionInstitute for Agricultural and Fisheries Research (ILVO), Merelbeke, Belgiumen
dc.contributor.institutionLAQV-REQUIMT, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugalen
dc.contributor.institutionNational Food Institute, Technical University of Denmark, Søborg, Denmarken
kaust.authorAlves, Ricardo N.en
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