Autor según el artículo: Trabalón L, Alves RN, Castro Ó, Nadal M, Borrull F, Pocurull E, Marques A.

Departamento: Química Analítica i Química Orgànica Ciències Mèdiques Bàsiques

Autor/es de la URV: Borrull Ballarín, Francesc / Castro Serrano, Óscar / Nadal Lomas, Martí / Pocurull Aixala, Eva / TRABALÓN ESCODA, LAURA

Palabras clave: Steaming Grilling Galaxolide Fish Bioaccessibility grilling galaxolide fish bioaccessibility

Resumen: 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.

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 oscar.castro@estudiants.urv.cat oscar.castro@estudiants.urv.cat

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

Fecha de alta del registro: 2023-06-09

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

Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0278691518307191?via%3Dihub

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

Referencia al articulo segun fuente origial: Food And Chemical Toxicology. 122 33-37

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.1016/j.fct.2018.09.075

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2018

Tipo de publicación: Journal Publications