Author, as appears in the article.: Trabalón L, Alves RN, Castro Ó, Nadal M, Borrull F, Pocurull E, Marques A.

Department: Química Analítica i Química Orgànica Ciències Mèdiques Bàsiques

URV's Author/s: Borrull Ballarín, Francesc / Castro Serrano, Óscar / Nadal Lomas, Martí / Pocurull Aixala, Eva / TRABALÓN ESCODA, LAURA

Keywords: Steaming Grilling Galaxolide Fish Bioaccessibility grilling galaxolide fish bioaccessibility

Abstract: Generally, dietary intake assessment and risk characterization are evaluated using contaminant concentration in raw fish while it is usually ingested cooked, which can cause an overestimation because one of the essential issues for risk-benefit analysis is to determine the maximum amount of a contaminant that can be released from the food matrix and be absorbed by the human body, called bioaccessibility. Moreover, despite most seafood products are cooked before consumption, risk assessment is still evaluated in raw products, strongly affecting public health guidelines. In the present study, an in vitro bioaccessibility assay was performed for Galaxolide (HHCB) in fish samples. Raw spiked hake samples were in vitro digested and aliquots of each fraction of the digestion process were analysed. HHCB was quantitatively present in the bioaccessibility fraction. The effect of fish cooking on HHCB was also evaluated in cod and mackerel samples. Results demonstrate that steaming and grilling processes lead to a loss of 50-70% HHCB in fish.

Thematic Areas: Toxicology Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 02786915

Author's mail: marti.nadal@urv.cat francesc.borrull@urv.cat eva.pocurull@urv.cat marti.nadal@urv.cat oscar.castro@estudiants.urv.cat oscar.castro@estudiants.urv.cat

Author identifier: 0000-0002-0217-4827 0000-0003-2718-9336 0000-0001-5123-995X 0000-0002-0217-4827

Record's date: 2023-06-09

Papper version: info:eu-repo/semantics/acceptedVersion

Link to the original source: https://www.sciencedirect.com/science/article/pii/S0278691518307191?via%3Dihub

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Food And Chemical Toxicology. 122 33-37

APA: Trabalón L, Alves RN, Castro Ó, Nadal M, Borrull F, Pocurull E, Marques A. (2018). Preliminary assessment of galaxolide bioaccessibility in raw and cooked fish. Food And Chemical Toxicology, 122(), 33-37. DOI: 10.1016/j.fct.2018.09.075

Article's DOI: 10.1016/j.fct.2018.09.075

Entity: Universitat Rovira i Virgili

Journal publication year: 2018

Publication Type: Journal Publications