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Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

2018-01Journal article Open access
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dc.contributor.authorFogaça, Fabíola Helena dos Santos
dc.contributor.authorSoares, Cristina
dc.contributor.authorOliveira, Marta
dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorMaulvault, Ana L.
dc.contributor.authorBarbosa, Vera L.
dc.contributor.authorAnacleto, Patrícia
dc.contributor.authorMagalhães, João Avelar
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorMorais, Simone
dc.contributor.authorMarques, António
dc.date.accessioned2020-01-23T16:43:38Z
dc.date.available2020-01-23T16:43:38Z
dc.date.issued2018-01
dc.description.abstractThis work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg-1, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg-1), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.pt_PT
dc.description.sponsorshipThis work received financial support from European (FEDER funds through COMPETE) and Portuguese funds (Fundação para a Ciência e Tecnologia Project UID/QUI/50006/2013). The Portuguese Foundation for Science and Technology supported the Ph.D. Grant of ALM (SFRH/BD/103569/2014) as well as the post-doc Grant of P.A. (SFRH/BPD/100728/2014) and the IF2014 contract of AM.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.envres.2018.02.013pt_PT
dc.identifier.issn0013-9351
dc.identifier.urihttp://hdl.handle.net/10400.22/15362
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S001393511731650X?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectPolycyclic aromatic hydrocarbonspt_PT
dc.subjectSeafoodpt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectDaily intakept_PT
dc.subjectIn vitro digestionpt_PT
dc.titlePolycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposurept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage172pt_PT
oaire.citation.startPage165pt_PT
oaire.citation.titleEnvironmental Researchpt_PT
oaire.citation.volume164pt_PT
oaire.fundingStream5876
person.familyNameDias Soares
person.familyNameMarques de Oliveira
person.familyNameRamalhosa
person.familyNameMorais
person.givenNameCristina Maria
person.givenNameMarta Madalena
person.givenNameMaria João
person.givenNameSimone
person.identifierE-1761-2011
person.identifier1598822
person.identifier.ciencia-id5016-4F99-C69D
person.identifier.ciencia-id0A1C-A89D-641A
person.identifier.ciencia-id421A-C491-F45B
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.orcid0000-0003-0924-9681
person.identifier.orcid0000-0003-4150-0151
person.identifier.orcid0000-0002-1951-3557
person.identifier.orcid0000-0001-6433-5801
person.identifier.ridD-8293-2013
person.identifier.scopus-author-id57202841330
person.identifier.scopus-author-id35488836000
person.identifier.scopus-author-id7007053747
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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