Articles producció científica> Química Analítica i Química Orgànica

Preliminary assessment of galaxolide bioaccessibility in raw and cooked fish

  • Datos identificativos

    Identificador: imarina:5132365
    Autores:
    Trabalón L, Alves RN, Castro Ó, Nadal M, Borrull F, Pocurull E, Marques A.
    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.
  • Otros:

    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: oscar.castro@estudiants.urv.cat oscar.castro@estudiants.urv.cat marti.nadal@urv.cat eva.pocurull@urv.cat francesc.borrull@urv.cat
    Identificador del autor: 0000-0002-0217-4827 0000-0001-5123-995X 0000-0003-2718-9336
    Fecha de alta del registro: 2024-09-07
    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: https://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
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Toxicology
    Steaming
    Grilling
    Galaxolide
    Fish
    Bioaccessibility
    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
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