دورية أكاديمية
Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood.
| العنوان: | Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood. |
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| المؤلفون: | Schmidt L; Departamento de Química, Universidade Federal de Santa Maria, 97105-900, Santa Maria, RS, Brazil., Novo DR; Departamento de Química, Universidade Federal de Santa Maria, 97105-900, Santa Maria, RS, Brazil; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000, Capão do Leão, RS, Brazil., Druzian GT; Departamento de Química, Universidade Federal de Santa Maria, 97105-900, Santa Maria, RS, Brazil., Landero JA; Metallomics Center, Department of Chemistry, University of Cincinnati, 45221, Cincinnati, OH, USA., Caruso J; Metallomics Center, Department of Chemistry, University of Cincinnati, 45221, Cincinnati, OH, USA., Mesko MF; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000, Capão do Leão, RS, Brazil., Flores EMM; Departamento de Química, Universidade Federal de Santa Maria, 97105-900, Santa Maria, RS, Brazil. Electronic address: ericommf@gmail.com. |
| المصدر: | Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements (GMS) [J Trace Elem Med Biol] 2021 May; Vol. 65, pp. 126717. Date of Electronic Publication: 2021 Jan 10. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Gustav Fisher Country of Publication: Germany NLM ID: 9508274 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1878-3252 (Electronic) Linking ISSN: 0946672X NLM ISO Abbreviation: J Trace Elem Med Biol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Stuttgart : Gustav Fisher Original Publication: Stuttgart ; New York : Gustav Fischer, c1995- |
| مواضيع طبية MeSH: | Cooking*, Cadmium/*analysis , Chromium/*analysis , Copper/*analysis , Lead/*analysis , Seafood/*analysis, Biological Availability ; Cadmium/pharmacokinetics ; Chromium/pharmacokinetics ; Copper/pharmacokinetics ; Food Contamination/analysis ; Humans ; Lead/pharmacokinetics |
| مستخلص: | Background: Seafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed. Methods: Boiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed. Results: The analytes concentration in seafood without culinary treatment varied from 0.0030 μg g -1 (shrimp) to 0.338 μg g -1 (oyster) for Cd; 0.010 μg g -1 (squid) to 0.036 μg g -1 (oyster) for Cr; 0.088 μg g -1 (scallop) to 8.63 μg g -1 (oyster) for Cu, and < 0.005 μg g -1 (shrimp, squid and oyster) to 0.020 μg g -1 (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments. Conclusion: Cadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood. (Copyright © 2021 Elsevier GmbH. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Bioavailability; Culinary treatments; Food safety; ICP-MS/MS; Metals concentration; Seafood analysis |
| المشرفين على المادة: | 00BH33GNGH (Cadmium) 0R0008Q3JB (Chromium) 2P299V784P (Lead) 789U1901C5 (Copper) |
| تواريخ الأحداث: | Date Created: 20210301 Date Completed: 20211011 Latest Revision: 20211011 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.jtemb.2021.126717 |
| PMID: | 33647737 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1878-3252 |
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| DOI: | 10.1016/j.jtemb.2021.126717 |