Percorrer por autor "Cardoso, Carlos"
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- Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluationPublication . Cardoso, Carlos; Matos, Joana; Gomes-Bispo, Ana; Afonso, Cláudia; Motta, Carla; Castanheira, Isabel; Prates, José; Bandarra, NarcisaThe seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 5 mg GAE/100 g ww (February) to 340 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 0.4 lmol Fe2+ Eq/g ww (Jan uary) to 10.3 0.1 lmol Fe2+ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 6.3 lmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. There fore, correlations were high, being R2 0.95 for lipid vs. phenolic contents. Anti-inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX-2 inhi bition. This finding and the seasonality of the antioxidant properties warrant further research
- Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumptionPublication . Afonso, Cláudia; Costa, Sara; Cardoso, Carlos; Coelho, Inês; Castanheira, Isabel; Lourenço, Helena; Gonçalves, Susana; Oliveira, Rui; Carvalho, Maria Luísa; Martins, Maria Fernanda; Bandarra, Narcisa; Nunes, Maria LeonorThe composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccessibility. The content of contaminants Hg and As displayed a significant increase for every culinary treatment, only As content in boiled fish did not increase. Regarding bioaccessibility, while bioaccessible As was high (over 96%), the share of Hg (and MeHg) available for intestinal absorption was reduced by cooking, especially by grilling, 39% (60%) and roasting, 38% (55%). The risk-benefit probabilistic assessment leads to an advice of not exceeding one weekly meal of gilthead seabream. This recommendation concerns mainly pregnant and nursing women. However, Se bioaccessibility was high —minimum of 85% in boiled seabream—, thus helping to balance the deleterious effects of MeHg.
- Bioaccessibility of target essential elements and contaminants from Fucus spiralisPublication . Francisco, João; Cardoso, Carlos; Bandarra, Narcisa; Brito, Pedro; Horta, André; Pedrosa, Rui; Gil, Maria M.; Delgado, Inês Margarida; Castanheira, Isabel; Afonso, CláudiaFucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast that is still undervalued and not very well studied. However, SW are known to be nutritious and healthy foods, in part, for their potential to supply mineral nutrients to the body. Nevertheless, with the increasing levels of pollution in the coastal areas, SW can also accumulate some contaminants. Therefore, to expand the knowledge about this marine resource, the contents of Mg, Mn, Co, I, Cd, Pb, As and Hg in fresh and freeze-dried Fucus spiralis were determined before and after in vitro human digestion simulation. Magnesium was the major element with 11.86 mg/g dry weigh (DW), but it must be highlighted that I in this SW presented concentration values of approximately 135 μg/g DW. Concerning contaminants, F. spiralis seems to have low levels of Cd, Pb, and Hg. The elements’ bioaccessibility was always high, ranging between 45.8% (I – Fresh SW) and 88.5% (Hg – FD SW). The freeze-drying process seemed to enhance element bioaccessibility.
- Bromine, arsenic, cadmium, and lead in several key food groups: an assessment of relative riskPublication . Ventura, Marta; Cardoso, Carlos; Bandarra, Narcisa Maria; Delgado, Inês; Coelho, Inês; Gueifão, Sandra; Ribeiro, Mariana; Costa, Maria Helena; Castanheira, IsabelThis study endeavoured to provide an overview of the bromine, Br, arsenic (As, a metalloid) and metal (cadmium, Cd, and lead, Pb) relative risk associated with the consumption of relevant food groups (lean fish, fatty fish, bivalves, cephalopods, fresh fruit, dried fruit, and green vegetables) in Portugal. Though As, Cd, and Pb have been frequently studied, a comprehensive overview applying the same state-of-the-art methodology to a wide array of foods is missing. Besides, there is a large deficit of content information and risk assessment studies on Br. Thus, it is important to apply a mathematically realistic and innovative methodology (extreme value theory) to recent and accurate databases for the aforementioned food groups and elements. Best fits to Br, As (total), Cd, and Pb concentrations were attained through different functions, ranging from the normal distribution to the Weibull distribution. A semi-probabilistic risk assessment approach on the basis of four alternative scenarios (one monthly meal; one weekly meal; three weekly meals; one daily meal) showed low relative risk regarding Br and Pb in the selected food groups, including bivalves, which contained the highest Br and Pb contents. With respect to total As, high relative risk values were calculated for seafood, but it should be emphasized that this As is overwhelmingly organic, thus presenting low risk. For Cd, substantial relative risk associated with bivalves’ and cephalopods’ consumption, particularly with one or more weekly meal(s), was found. However, the current study enables us to compare between the relative risk of the studied food groups and scenarios, and other studies encompassing the whole diet and following long-term dietary patterns are needed for the assessment of absolute risk.
- Chub Mackerel as a Sustainable Source of Bioaccessible Nutrients: A Seasonal and Culinary AnalysisPublication . Rego, Andreia; Vilarinho, Fernanda; Bispo, Ana; Cardoso, Carlos; Afonso, Claúdia; Bandarra, Narcisa; Castanheira, Isabel; Armando, José; Motta, CarlaAim: Chub mackerel (Scomber colias), a widely available and underutilised fish species in the Atlantic, has gained attention due to its rich content of essential nutrients, such as omega-3 fatty acids (DHA and EPA) and vitamin B12. These nutrients play a key role in human health, particularly in brain function and preventing cognitive decline. Despite its potential, limited research exists on the seasonal variations in the nutritional composition of mackerel, as well as the effects of cooking on nutrient bioaccessibility. This study aims to assess the nutritional composition of chub mackerel, focusing on fatty acids and vitamin B12, and to evaluate the bioaccessibility of these nutrients. It compares the nutritional profiles of raw and cooked mackerel, emphasising seasonal changes in the raw fish and the impact of cooking methods such as boiling and grilling. Method: Chub mackerel captured in the Atlantic Portuguese waters was sampled over several months to capture seasonal variations in its nutritional composition. Mackerel and its bioaccessible fraction were analyzed for fatty acids and vitamin B12 using gas chromatography (GC) and ultrahigh-pressure liquid chromatographer with a triple quadrupole mass spectrometric detection (UPLC-MS/MS). To determine the bioacessibility, the static digestion method from INFOSGEST was used. Based on the raw fish results, a subsample from August was cooked (boiled and grilled) and analyzed for its fatty acid profile and B12 to calculate the retention factors and bioacessibility. Results: The raw mackerel exhibited significant seasonal variations, particularly in omega-3 fatty acids (DHA and EPA) and vitamin B12; the cooking samples showed no significant variations in the fatty acids profile. The bioaccessibility of nutrients in raw mackerel was high, with fatty acids showing over 80% bioaccessibility and vitamin B12 at 77-83%. A 100 g portion of mackerel provides around 100% of the daily intake of B12. Conclusion: Chub mackerel is a highly bioaccessible source of essential nutrients, including omega-3 fatty acids and vitamin B12. The findings underscore the potential of chub mackerel as a sustainable and nutritious food source, particularly in promoting health and preventing cognitive decline due to its vitamin B12 and DHA content.
- Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in PortugalPublication . Ventura, Marta; Cardoso, Carlos; Bandarra, Narcisa Maria; Delgado, Inês; Coelho, Inês; Gueifão, Sandra; Martins, Marta; Costa, Maria Helena; Castanheira, IsabelOn the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation.
- Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioningPublication . Cardoso, Carlos; Gomes, Romina; Rato, Ana; Joaquim, Sandra; Machado, Jorge; Gonçalves, José Fernando; Vaz‐Pires, Paulo; Magnoni, Leonardo; Matias, Domicilia; Coelho, Inês; Delgado, Inês; Castanheira, Isabel; Matos, Joana; Ozório, Rodrigo; Bandarra, Narcisa; Afonso, CláudiaThe Pacific oyster (Crassostrea gigas) culture has been expanding, thereby leading to a greater importance of hatcheries. Broodstock conditioning is very important in the hatchery process, in which diet composition may have a strong influence on the offspring production and quality. Therefore, the current study evaluated elemental composition and bioaccessibility of oysters fed different ratios of dietary seaweed (SW) and microalgae. The dietary conditioning consisted of direct replacement of microalgae by SW at four substitution levels (0%, 25%, 50%, and 100% diet). It was observed that oysters fed 100% SW had the highest levels of Be, Cu, Zn, Sr, and Cd. The most important trend was a concentration decline of most elements with progressively lower levels of SW substitution for microalgae in the feeds. No Cd or Pb hazard (contents below 1.0 mg/kg for Cd and 1.5 mg/kg for Pb) was found in oyster meat. Regarding elemental bioaccessibility, values were similar, near 100% in the cases of Cu, Br, and I. Only for Mn and Pb, bioaccessibility percentages deviated more from 100%. Indeed, the value for Pb was 50% ± 7% (initial group), and for Mn, all values were equal or lower than 29% ± 2% (final group of oysters fed microalgae). It was observed that Mn, Cd, and Pb bioaccessibility increased with a growing share of microalgal biomass in the feed. Therefore, this study showed that SW incorporation into the feed influences elemental composition and bioaccessibility of the oysters.
- Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgaePublication . Afonso, Claúdia; Matos, Joana; Campos, Ana M.; Gomes, Romina; Delgado, Inês; Coelho, Inês; Castanheira, Isabel; Bandarra, Narcisa M.; Cardoso, CarlosThe elemental composition and bioaccessibility of the Azorean macroalgae Petalonia binghamiae, Osmundea pinnatifida and Halopteris scoparia were studied. H. scoparia had the highest Cr, Mn, Co and Ni contents. Iodine content was also the highest in H. scoparia, 1098 ± 54 mg kg dw−1. Content reductions due to rehydration were in the 75%–90% range. Steaming led to similar reductions with exception of Cr, Mn, Co, Ni and Zn in O. pinnatifida. For P. binghamiae and O. pinnatifida, bioaccessibility percentages varied between elements. Variation due to rehydration and culinary treatment was narrower, particularly for P. binghamiae. Whereas I bioaccessibility was low in O. pinnatifida, 11%–14%, it reached 57%–69% in P. binghamiae. On the basis of bioaccessibility, to meet the I DRI, 2.7 g dried P. binghamiae, 16.9–23.8 g rehydrated P. binghamiae and 12.7 g steamed P. binghamiae everyday are required. For O. pinnatifida, 5.0 g, 19.0–33.3 g and 12.9 g of dried, rehydrated and steamed red seaweed, respectively, are needed.
- 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 modelPublication . Afonso, Cláudia; Costa, Sara; Cardoso, Carlos; Bandarra, Narcisa; Batista, Irineu; Coelho, Inês; Castanheira, Isabel; Nunes, M. LeonorThe 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.
- Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factorsPublication . Afonso, Cláudia; Cardoso, Carlos; Gomes-Bispo, Ana; Ferreira, Inês; Rego, Andreia; Coelho, Inês; Motta, Carla; Prates, José A.M.; Castanheira, Isabel; Bandarra, Narcisa M.Chub mackerel (Scomber colias) is an underutilised fish abundant in the North Atlantic and a nutritious food with high docosahexaenoic acid (DHA), selenium (Se), and vitamin B12 contents, affected by seasonality. Hence, the bioaccessibility of fatty acid (FA), Se, and vitamin B12 in chub mackerel was studied. Daily consumptions of 51 g, 35 g, and 14 g of March, June, and October chub mackerel, respectively, would ensure EPA + DHA requirements. Vitamin B12 requirements would be met by daily consumptions of 15–18 g of chub mackerel. For Se, larger amounts would be needed, 126–133 g/day. For FA, bioaccessibility often exceeded 80 %. Additionally, Se and vitamin B12 bioaccessibilities were 91–95 % and 77–83 %, respectively. Thus, bioaccessibility-based consumption frequencies for meeting dietary requirements are similar to those above, being the highest consumption frequencies associated to Se requirements, 137–146 g/day. Chub mackerel proved to be an excellent source of bioaccessible essential nutrients.