Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/492
Título: Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab
Autor: Maulvault, Ana Luísa
Machado, Raquel
Afonso, Cláudia
Lourenço, Helena Maria
Nunes, Maria Leonor
Coelho, Inês
Langerholc, Tomaz
Marques, António
Palavras-chave: Aphanopus
In Vitro
Toxic Elements
Segurança Alimentar
Data: 2011
Editora: Elsevier
Citação: Food Chem Toxicol. 2011 Nov;49(11):2808-15. Epub 2011 Aug 12
Resumo: Regular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with in vitro human digestion of raw and cooked black scabbard fish (Hg; steamed, fried and grilled) and edible crab (Cd and As; steamed and boiled) tissues. Additionally, the toxicological hazards associated with the consumption of these products were also discussed. Generally, Hg, Cd and As bioacessibility increased throughout the digestion process. Cadmium and As revealed high bioaccessibility rates in raw and cooked samples (up to 100%), whereas lower bioaccessible fractions of Hg was observed (up to 40%). Furthermore, this study pointed out the importance of food matrix, elemental chemical properties and cooking practices in the bioaccessibility of Hg, Cd and As. The toxicological hazards revealed that edible crab brown meat (Cd) and grilled black scabbard fish (MeHg) consumption in children should be moderated. In contrast, edible crab muscle (Cd) and fried or steamed black scabbard fish (MeHg) should be consumed to minimize exposure. The use of bioaccessible contaminant data strongly reduced the toxicological risks of MeHg, whereas less risk reduction occurred with Cd and inorganic As.
Peer review: yes
URI: http://hdl.handle.net/10400.18/492
ISSN: 0278-6915
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S027869151100398X
Aparece nas colecções:DAN - Artigos em revistas internacionais

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