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In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)

2023-10-19Journal article Open access
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dc.contributor.authorBarbosa, Vera
dc.contributor.authorAnacleto, Patrícia
dc.contributor.authorMaulvault, Ana Luísa
dc.contributor.authorOliveira, Helena
dc.contributor.authorMarmelo, Isa
dc.contributor.authorFerraris, Francesca
dc.contributor.authorRaggi, Andrea
dc.contributor.authorVentura, Marta
dc.contributor.authorSobczak, Małgorzata
dc.contributor.authorEljasik, Piotr
dc.contributor.authorPanicz, Remigiusz
dc.contributor.authorTsampa, Kalliopi
dc.contributor.authorKarydas, Andreas G.
dc.contributor.authorCarvalho, Maria Luisa
dc.contributor.authorMartins, Marta
dc.contributor.authorCubadda, Francesco
dc.contributor.authorMarques, António
dc.date.accessioned2024-01-08T14:58:05Z
dc.date.available2024-01-08T14:58:05Z
dc.date.issued2023-10-19
dc.description.abstractBiofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health.pt_PT
dc.description.abstractHighlights: - Iodine bioaccessibility is 80% in seabream and lower than 50% in carp. - Selenium, iron and zinc bioaccessibility were always above 70%. - Overall, bioaccessibility decreased after steaming (e.g., K: lower than 50%). - The availability of I and Se for absorption following the digestive process was higher in biofortified fillets.pt_PT
dc.description.sponsorshipThis work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Comp Anal. 2024 Jan;125:105760. doi: 10.1016/j.jfca.2023.105760. Epub 2023 Oct 19.pt_PT
dc.identifier.doi10.1016/j.jfca.2023.105760pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/8880
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNutritious, safe and sustainable seafood for consumers of tomorrow
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157523006348?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBiofortificationpt_PT
dc.subjectMacro and Trace Eementspt_PT
dc.subjectin vitro Digestionpt_PT
dc.subjectSeafoodpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleIn vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNutritious, safe and sustainable seafood for consumers of tomorrow
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/773400/EU
oaire.citation.startPage105760pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume125pt_PT
oaire.fundingStreamH2020
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication90d73ef2-03c2-4403-bfb6-44e883b3f99c
relation.isProjectOfPublication.latestForDiscovery90d73ef2-03c2-4403-bfb6-44e883b3f99c

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