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Annual variations in the mineral element content of five fish species from the portuguese coast

dc.contributor.authorPinto, Filipa R.
dc.contributor.authorDuarte, Ana M.
dc.contributor.authorSilva, Frederica
dc.contributor.authorBarroso, Sónia
dc.contributor.authorMendes, Susana
dc.contributor.authorPinto, Edgar
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorSequeira, Vera
dc.contributor.authorVieira, Ana Rita
dc.contributor.authorSerrano Gordo, Leonel
dc.contributor.authorGil, Maria Manuel
dc.date.accessioned2023-01-17T14:10:02Z
dc.date.available2023-06-18T00:32:47Z
dc.date.issued2022-08
dc.description.abstractThe most consumed fish species in Portugal do not correspond to the most caught fish species on the Portuguese coast. From the point of view of ocean sustainability and economics, it is important to study unexploited or underexploited fish species that have the potential to be introduced into the food market. This potential can be reflected by their nutritional value, where mineral elements are often overlooked despite their importance in human health. Therefore, it is important to study the elemental concentration of those fish species, which should also include seasonal variations of essential mineral elements such as Ca, P, Mg, Na, K, Fe, Cu, Mn, Zn, and I, and non-essential elements such as As, Ni, Cd, and Pb. This work is part of a project that studied five fish species with the potential to be brought to the market: three species with low commercial value (Trachurus picturatus, Spondyliosoma cantharus and Trigla lyra) and two species with no commercial value (Serranus cabrilla and Capros aper), caught over a year in the coast of Portugal. Mineral elements were quantified by ICP-OES (ICP-MS for I). The results showed that the studied fish species present significant elemental concentrations, similar to those found in the most caught fish species in Portugal. Trachurus picturatus was found to be a source of Fe, and all species are sources of I. Overall, Spondyliosoma cantharus proved to be the most element-rich species. Sensorially, Cu was related to “metallic odour” and Fe to “metallic flavour”, and I was related to “seaweed odour” and “seawater flavour”. Additionally, toxic elements such as Cd, Pb, Ni and As were not detected. The corresponding Hazard Quotients (HQ) show the safety of the consumption of these fish species concerning the content of potentially toxic elements.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinto, F. R., Duarte, A. M., Silva, F., Barroso, S., Mendes, S., Pinto, E., Almeida, A., Sequeira, V., Vieira, A. R., Gordo, L. S., & Gil, M. M. (2022). Annual variations in the mineral element content of five fish species from the Portuguese coast. Food Research International, 158, 111482. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111482pt_PT
dc.identifier.doi10.1016/j.foodres.2022.111482pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.22/21601
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0963996922005403?via%3Dihubpt_PT
dc.subjectLow commercial valuept_PT
dc.subjectDiscardspt_PT
dc.subjectMineral profilept_PT
dc.subjectTrachurus picturatus, Spondyliosoma cantharuspt_PT
dc.subjectTrigla lyrapt_PT
dc.subjectSerranus cabrillapt_PT
dc.subjectCapros aperpt_PT
dc.titleAnnual variations in the mineral element content of five fish species from the portuguese coastpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume158pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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