Autor según el artículo: Trabalón L, Vilavert L, Domingo JL, Pocurull E, Borrull F, Nadal M.

Departamento: Química Analítica i Química Orgànica Ciències Mèdiques Bàsiques

Autor/es de la URV: Borrull Ballarín, Francesc / Domingo Roig, José Luis / Nadal Lomas, Martí / Pocurull Aixala, Eva / TRABALÓN ESCODA, LAURA

Palabras clave: Ple Gc-ms Fish and shellfish Dietary intake Brominated flame retardants gc-ms fish and shellfish dietary intake brominated flame retardants

Resumen: The concentrations of 19 brominated flame retardants (BFRs) (8 polybrominated diphenyl ethers (PBDEs), 8 methoxylated PBDEs (MeO-PBDEs) and 3 emerging flame retardants) were determined in 10 species of fish and shellfish widely consumed in Tarragona County (Catalonia, Spain), by pressurized liquid extraction followed by gas chromatography coupled to tandem mass spectrometry. A higher occurrence of PBDEs was found in all the analyzed samples, while MeO-PBDEs were only detected in a few ones and the levels of emerging pollutants were relatively low. In contrast, hexabromobenzene was found in almost all samples at concentrations ranging between non detected and 0.2 ng g−1 wet weight (w.w.). Salmon, sole, hake, cod and tuna showed the highest concentrations of ΣPBDEs (>0.8 ng g−1 w.w.), while mussel was the species with the highest level of MeO-PBDEs (1.5 ng g−1 w.w.). The dietary exposure of BFRs through consumption of these 10 species of fish and shellfish by the population of Tarragona County was estimated for different subpopulations, classified according to age and gender. Furthermore, calculations were performed in upper-, middle- and lower-bound risk scenarios. According to our data, the current concentrations of BFRs in fish and shellfish suggest no significant health risks for the consumers.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 02786915

Direcció de correo del autor: marti.nadal@urv.cat francesc.borrull@urv.cat eva.pocurull@urv.cat marti.nadal@urv.cat joseluis.domingo@urv.cat

Identificador del autor: 0000-0002-0217-4827 0000-0003-2718-9336 0000-0001-5123-995X 0000-0002-0217-4827 0000-0001-6647-9470

Fecha de alta del registro: 2023-02-22

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0278691516304380?via%3Dihub

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Food And Chemical Toxicology. 104 48-56

Referencia de l'ítem segons les normes APA: Trabalón L, Vilavert L, Domingo JL, Pocurull E, Borrull F, Nadal M. (2017). Human exposure to brominated flame retardants through the consumption of fish and shellfish in Tarragona County (Catalonia, Spain). Food And Chemical Toxicology, 104(), 48-56. DOI: 10.1016/j.fct.2016.11.022

DOI del artículo: 10.1016/j.fct.2016.11.022

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Tipo de publicación: Journal Publications