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dc.contributor.authorAlves, Ricardo
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.authorRomme Rasmussen, Rie
dc.contributor.authorSloth, Jens J.
dc.contributor.authorMarques, António
dc.date.accessioned2018-01-01T12:19:06Z
dc.date.available2018-01-01T12:19:06Z
dc.date.issued2017-11-17
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.
dc.identifier.issn0308-8146
dc.identifier.doi10.1016/j.foodchem.2017.11.045
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.
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.
dc.publisherElsevier BV
dc.relation.urlhttp://www.sciencedirect.com/science/article/pii/S0308814617318666
dc.subjectBioaccessibility
dc.subjectSeafood
dc.subjectSteaming
dc.subjectToxic/essential elements
dc.titleOral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
dc.typeArticle
dc.contributor.departmentRed Sea Research Center (RSRC)
dc.identifier.journalFood Chemistry
dc.contributor.institutionDivision of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal
dc.contributor.institutionMARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisboa, Portugal
dc.contributor.institutionInterdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
dc.contributor.institutionMarine Monitoring, Institute of Agriculture and Food Research and Technology (IRTA), Sant Carles de la Ràpita, Tarragona, Spain
dc.contributor.institutionAeiforia Srl, Gariga di Podenzano (PC), Italy
dc.contributor.institutionIMARES, Wageningen UR, AB Ijmuiden, The Netherlands
dc.contributor.institutionHortimare, Projects and Consultancy, J. Duikerweg 12B, 1703 DH Heerhugowaard, The Netherlands
dc.contributor.institutionInstitute for Agricultural and Fisheries Research (ILVO), Merelbeke, Belgium
dc.contributor.institutionLAQV-REQUIMT, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal
dc.contributor.institutionNational Food Institute, Technical University of Denmark, Søborg, Denmark
kaust.personAlves, Ricardo


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