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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

2014-08-20Journal article Restricted access
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dc.contributor.authorAfonso, Cláudia
dc.contributor.authorCosta, Sara
dc.contributor.authorCardoso, Carlos
dc.contributor.authorBandarra, Narcisa
dc.contributor.authorBatista, Irineu
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorNunes, M. Leonor
dc.date.accessioned2015-01-23T11:39:50Z
dc.date.available2015-01-23T11:39:50Z
dc.date.issued2014-08-20
dc.description.abstractThe 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.por
dc.description.sponsorshipThis work was supported by the project ‘‘GOODFISH’’, Ref. PTDC/SAU-ESA/103825/2008 and the individual Post Doctoral Grant, Ref. SFRH/BPD/64951/2009 both of ‘‘Fundação para a Ciência e a Tecnologia’’ (FCT).por
dc.identifier.citationFood Chem. 2015 Mar 1;170:249-56. doi: 10.1016/j.foodchem.2014.08.044. Epub 2014 Aug 20por
dc.identifier.doi10.1016/j.foodchem.2014.08.044
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/2678
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationGoodfish PTDC/SAU-ESA/103825/2008por
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S030881461401259Xpor
dc.subjectMeagrepor
dc.subjectn 3 PUFApor
dc.subjectMethylmercurypor
dc.subjectSeleniumpor
dc.subjectBioaccessibilitypor
dc.subjectRisk–benefit Assessmentpor
dc.subjectSegurança Alimentarpor
dc.titleEvaluation 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 modelpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage256por
oaire.citation.startPage249por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume170por
rcaap.rightsembargoedAccesspor
rcaap.typearticlepor

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