Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Ricardo N. Alves*, Ana L. Maulvault, Vera L. Barbosa, Margarita Fernandez-Tejedor, Alice Tediosi, Michiel Kotterman, Fredericus H.M. van den Heuvel, Johan Robbens, Jose O. Fernandes, Rie Romme Rasmussen, Jens Jørgen Sloth, Antonio Margues

*Corresponding author for this work

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Abstract

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60 % (monkfish). Arsenic (> 64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73 %) and iodine (71 %) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
Original languageEnglish
JournalFood Chemistry
Volume267
Pages (from-to)15-27
ISSN0308-8146
DOIs
Publication statusPublished - 2018

Keywords

  • Seafood
  • Toxic/essential elements
  • Steaming
  • Bioaccessibility

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