Autor segons l'article: Trabalon, Laura; Alves, Ricardo N; Castro, Oscar; Nadal, Marti; Borrull, Francesc; Pocurull, Eva; Marques, Antonio
Departament: Química Analítica i Química Orgànica Ciències Mèdiques Bàsiques
Autor/s de la URV: Borrull Ballarín, Francesc / Castro Serrano, Óscar / Nadal Lomas, Martí / Pocurull Aixala, Eva / TRABALÓN ESCODA, LAURA
Paraules clau: Water pollutants, chemical Tandem mass spectrometry Steaming Solid phase microextraction Seafood Risk assessment Reproducibility of results Intestinal mucosa In vitro techniques Humans Grilling Gas chromatography-mass spectrometry Galaxolide Food contamination Fishes Fish Digestion Dietary exposure Cooking Biological availability Bioaccessibility Benzopyrans Animals grilling galaxolide fish bioaccessibility
Resum: 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.
Àrees temàtiques: 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
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02786915
Adreça de correu electrònic de l'autor: oscar.castro@estudiants.urv.cat oscar.castro@estudiants.urv.cat marti.nadal@urv.cat eva.pocurull@urv.cat francesc.borrull@urv.cat
Identificador de l'autor: 0000-0002-0217-4827 0000-0001-5123-995X 0000-0003-2718-9336
Data d'alta del registre: 2025-01-28
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food And Chemical Toxicology. 122 33-37
Referència de l'ítem segons les normes APA: Trabalon, Laura; Alves, Ricardo N; Castro, Oscar; Nadal, Marti; Borrull, Francesc; Pocurull, Eva; Marques, Antonio (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
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2018
Tipus de publicació: Journal Publications
Repositori URV