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Polycyclic aromatic hydrocarbons in commercial squids from different geographical origins: levels and risks for human consumption

2013Journal article Open access
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dc.contributor.authorGomes, Filipa
dc.contributor.authorOliveira, Marta
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorMorais, Simone
dc.date.accessioned2014-01-22T11:43:11Z
dc.date.available2014-01-22T11:43:11Z
dc.date.issued2013
dc.description.abstractThe concentrations of 18 polycyclic aromatic hydrocarbons (PAHs) were determined in five commercially valuable squid species from different geographical origins (Atlantic, Indic and Pacific Oceans). Out of the 18 quantified PAHs (the 16 PAHs considered by US EPA as priority pollutants, dibenzo(a,l)pyrene and benzo(j)fluoranthene) only dibenz(a,h)anthracene was not detected. The total concentrations of PAHs varied by a factor of more than 100-fold, from 0.22 (Loligo gahi) to 60.9 lg/kg ww (Loligo reynaudii). Intraand inter-specific variability of PAH levels was statistically assessed. Nine carcinogenic (probable/possible) PAHs accounted for 1% (L. reynaudii) to 26% (Loligo opalescens) of the total PAHs content being the main contributors naphthalene (in Loligo duvaucelii, L. reynaudii and Loligo vulgaris species), chrysene (in L. opalescens) and indeno(1,2,3-cd)pyrene (in L. gahi). PAHs source analysis indicated that four of the five zones of capture of the different squid species are significantly affected by both petrogenic and pyrolytic sources. Assessment of the target carcinogenic risks, established by the US EPA, suggested that L. gahi (Atlantic Ocean) and L. opalescens (from Pacific Ocean) may pose additional risks for consumers, if not eaten in moderation, derived from benzo(a)pyrene ingestion.por
dc.identifier.doi10.1016/j.fct.2013.05.034pt_PT
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10400.22/3431
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.ispartofseriesFood and Chemical Toxicology; Vol. 59
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0278691513003402por
dc.subjectSquidspor
dc.subjectPolycyclic aromatic hydrocarbonspor
dc.subjectAtlanticpor
dc.subjectIndic and Pacific oceanspor
dc.subjectHealth risks for human consumptionpor
dc.titlePolycyclic aromatic hydrocarbons in commercial squids from different geographical origins: levels and risks for human consumptionpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage54por
oaire.citation.startPage46por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.citation.volumeVol. 59por
person.familyNameRamalhosa
person.familyNameDelerue-Matos
person.familyNameMorais
person.givenNameMaria João
person.givenNameCristina
person.givenNameSimone
person.identifier1598822
person.identifier.ciencia-id421A-C491-F45B
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.orcid0000-0002-1951-3557
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0001-6433-5801
person.identifier.ridD-8293-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id35488836000
person.identifier.scopus-author-id6603741848
person.identifier.scopus-author-id7007053747
rcaap.rightsclosedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
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relation.isAuthorOfPublication.latestForDiscoveryda678924-3a20-496e-bc38-a9e2b39399b8

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