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

2018Journal article Restricted access
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dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorLuísa Maulvault, Ana
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.accessioned2020-01-19T20:26:34Z
dc.date.available2020-01-19T20:26:34Z
dc.date.issued2018
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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2017.11.045pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10451/41173
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814617318666pt_PT
dc.subjectSeafoodpt_PT
dc.subjectToxic/essential elementspt_PT
dc.subjectSteamingpt_PT
dc.subjectBioaccessibilitypt_PT
dc.titleOral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European marketspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage27pt_PT
oaire.citation.startPage15pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume267pt_PT
person.familyNameMaulvault
person.givenNameAna Luísa
person.identifier.ciencia-id9F12-BC2C-5527
person.identifier.orcid0000-0003-4382-1135
person.identifier.ridK-6781-2014
person.identifier.scopus-author-id50461904700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6a23e7c0-317a-48f9-b6c2-e0081dd67fa0
relation.isAuthorOfPublication.latestForDiscovery6a23e7c0-317a-48f9-b6c2-e0081dd67fa0

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