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Elemental composition and in vitro bioaccessibility assessment of holothuroids

2022-10-19Journal article Restricted access
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dc.contributor.authorSales, S.S.
dc.contributor.authorLourenço, H.M.
dc.contributor.authorBandarra, N.M.
dc.contributor.authorCardoso, C.
dc.contributor.authorBrito, P.
dc.contributor.authorBotelho, M.J.
dc.contributor.authorGonçalves, S.
dc.contributor.authorCoelho, I.
dc.contributor.authorDelgado, I.
dc.contributor.authorPessoa, M.F.
dc.contributor.authorFélix, P.M.
dc.contributor.authorAfonso, C.
dc.date.accessioned2023-01-11T11:12:53Z
dc.date.available2023-01-11T11:12:53Z
dc.date.issued2022-10-19
dc.description.abstractThe elemental composition and bioaccessibility of the wild holothuroids Holothuria arguinensis, Holothuria forskali, and Holothuria mammata was studied. Nutritional and toxicological aspects were evaluated. H. mammata was the richest in Mn, Ni, As, Cd, Pb, and Hg; H. forskali had the highest Cu and I contents, 4.12–4.93 mg/kg dw and 28.02–28.26 mg/kg dw, respectively; and Summer H. arguinensis had high Se content, 4.26 ± 0.08 mg/kg dw. Holothuroids as food may be a dietary Se and I source, with Pb as main hazard. In order to meet the Se Recommended Daily Allowance (RDA), 15–18 g of dried H. arguinensis and 18–33 g of dried H. mammata would have to be consumed everyday. For I, 10 g of dried H. arguinensis, 6–11 g of dried H. forskali, and 20–21 g of dried H. mammata everyday would be required to achieve the I Dietary Recommended Intake (DRI). For meeting Cu dietary requirements, consumption frequencies would have to exceed 330 g dw/day in the most favourable case (Winter H. forskali). Regarding other essential elements, quantities would be much higher. Regarding contaminants, a consumption above 20–21 g/day of dried H. mammata would constitute a Pb risk. Overall, holothuroids can substantially contribute to elemental nutritional requirements.pt_PT
dc.description.abstractHighlights: Holothuria forskali was rich in I, ∼28 mg/kg dw, and Cu, up to 5 mg/kg dw; H. mammata was the richest sea cucumber in Mn, Ni, As, Cd, Pb, and Hg; Sea cucumbers may be a significant dietary source of Se and I, with Pb as main hazard; For I, 6–11 g of dried H. forskali everyday meet the I Dietary Recommended Intake.pt_PT
dc.description.sponsorshipSabrina Sales acknowledges the Doctoral Grant (Ref. SFRH/BD/128813/2017) funded by the “Fundação para a Ciência e a Tecnologia” (FCT). Experimental work was funded by the projects AQUAMAX (Ref.: 16-02-01-FMP-0047) and NEWCUMBER (Ref.: MAR-02.01.01-FEAMP 0052) as well as FCT-funded through CIIMAR (UIDB/04423/2020 and UIDP/04423/2020) and the strategic projects (UID/MAR/04292/2020, LA/P/0069/2020) granted to MARE and ARNET).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compost Anal. 2023 Jan;115:104986. Epub 2022 Oct 19. doi: 10.1016/j.jfca.2022.104986pt_PT
dc.identifier.doi10.1016/j.jfca.2022.104986pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/8422
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCaracterização e valorização do pepino-do-mar no Estuário do Sado: perfil nutricional e propriedades biológicas, e aplicação de novas tecnologias de processamento
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157522006044pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectSea Cucumberpt_PT
dc.subjectEssential Elementspt_PT
dc.subjectDietary Advicept_PT
dc.subjectNE Atlanticpt_PT
dc.subjectHolothuria arguinensispt_PT
dc.subjectH. forskalipt_PT
dc.subjectH. mammatapt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleElemental composition and in vitro bioaccessibility assessment of holothuroidspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCaracterização e valorização do pepino-do-mar no Estuário do Sado: perfil nutricional e propriedades biológicas, e aplicação de novas tecnologias de processamento
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F128813%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04423%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04423%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.citation.startPage104986pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume115pt_PT
oaire.fundingStreamOE
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
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