Articles producció científica> Química Analítica i Química Orgànica

Preliminary assessment of galaxolide bioaccessibility in raw and cooked fish

  • Identification data

    Identifier: imarina:5132365
    Authors:
    Trabalon, LauraAlves, Ricardo NCastro, OscarNadal, MartiBorrull, FrancescPocurull, EvaMarques, Antonio
    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.
  • Others:

    Author, as appears in the article.: Trabalon, Laura; Alves, Ricardo N; Castro, Oscar; Nadal, Marti; Borrull, Francesc; Pocurull, Eva; Marques, Antonio
    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: 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
    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: oscar.castro@estudiants.urv.cat oscar.castro@estudiants.urv.cat marti.nadal@urv.cat eva.pocurull@urv.cat francesc.borrull@urv.cat
    Author identifier: 0000-0002-0217-4827 0000-0001-5123-995X 0000-0003-2718-9336
    Record's date: 2025-01-28
    Paper version: info:eu-repo/semantics/acceptedVersion
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Paper original source: Food And Chemical Toxicology. 122 33-37
    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
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Toxicology
    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
    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
  • Documents:

  • Cerca a google

    Search to google scholar