Autor segons l'article: Castro Ó; Borrull S; Borrull F; Pocurull E
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Borrull Ballarín, Francesc / Pocurull Aixala, Eva
Paraules clau: Solid-phase extraction Seafood Phthalate esters Organophosphate esters Exposure and risk assessment Benzothiazoles Benzenesulfonamides tandem mass-spectrometry seafood organophosphate esters exposure and risk assessment benzotriazoles benzothiazoles benzenesulfonamides
Resum: Seafood consumption has become a potential exposure route towards high production volume chemicals (HPVs) due to the pathway of these compounds reaching the aquatic environment via industrial and domestic discharges. The present study focuses on the determination of phthalate esters (PAEs), organophosphate esters (OPEs), benzothiazoles (BTs), benzotriazoles (BTRs) and benzenesulfonamides (BSAs) in the ten most consumed fish species in Catalonia. A total of 120 commercially available seafood specimens were purchased throughout February 2019-February 2020 in three different stores (supermarket, local market, and local fishmonger) of the city of Tarragona, Spain, to cover the most typical places where seafood can be obtained. ΣOPEs, ΣBTs, ΣBSAs and ΣPAEs concentrations ranged between 5.99 - 139.45 ng g-1 w.w., 8.41-54.08 ng g-1 w.w., 8.38-304.47 ng g-1 w.w and 2.86-323.80 ng g-1 w.w., respectively. BTRs were not detected in any of the samples. PAEs and BSAs had similar contributions which combined represented nearly the 70% of detected compounds and sardine resulted as the species with the higher HPVs mean concentration. No considerable threat was posed due to the individual intake of these compounds via seafood consumption.Copyright © 2023. Published by Elsevier Ltd.
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/
Adreça de correu electrònic de l'autor: eva.pocurull@urv.cat francesc.borrull@urv.cat
Identificador de l'autor: 0000-0001-5123-995X 0000-0003-2718-9336
Data d'alta del registre: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0278691523000273?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food And Chemical Toxicology. 173 113625-113625
Referència de l'ítem segons les normes APA: Castro Ó; Borrull S; Borrull F; Pocurull E (2023). High production volume chemicals in the most consumed seafood species in Tarragona area (Spain): Occurrence, exposure, and risk assessment. Food And Chemical Toxicology, 173(), 113625-113625. DOI: 10.1016/j.fct.2023.113625
DOI de l'article: 10.1016/j.fct.2023.113625
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV