Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/2678
Título: Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model
Autor: Afonso, Cláudia
Costa, Sara
Cardoso, Carlos
Bandarra, Narcisa
Batista, Irineu
Coelho, Inês
Castanheira, Isabel
Nunes, M. Leonor
Palavras-chave: Meagre
n 3 PUFA
Methylmercury
Selenium
Bioaccessibility
Risk–benefit Assessment
Segurança Alimentar
Data: 20-Ago-2014
Editora: Elsevier
Citação: Food Chem. 2015 Mar 1;170:249-56. doi: 10.1016/j.foodchem.2014.08.044. Epub 2014 Aug 20
Resumo: The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk–benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk–benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.
Peer review: yes
URI: http://hdl.handle.net/10400.18/2678
DOI: 10.1016/j.foodchem.2014.08.044
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S030881461401259X
Aparece nas colecções:DAN - Artigos em revistas internacionais



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