Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood

Alves, Ricardo; Maulvault, Ana Luísa; Barbosa, Vera; Cunha, Sara C.; Kwadijk, Christiaan; Álvarez-Muñoz, Diana; Rodríguez-Mozaz, Sara; Aznar-Alemany, Òscar; Eljarrat, Ethel; Barceló, Damià; Fernández-Tejedor, Margarita; Tediosi, Alice; Marques, António

doi:10.1016/j.fct.2017.01.029

Cited by 55 publications

(35 citation statements)

References 76 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PFCs have been found to actively combine with proteins in the organism and can directly invade tissues, including the blood and liver, becoming stably attached and subsequently accumulate [9]. Previous studies have shown that the bio-acceptability of major pollutants in seafood such as PFCs (PFUnA) and brominated flame retardants (BDE47, BDE100, α-HBCD) was significantly reduced compared to that of raw mullet after a steaming process, which was mainly attributed to the effect of steam in causing loss of digestible proteins in seafood, or thermal degradation of chemical substances [27]. Similarly, Barbosa et al [28] reported that levels of PFUnA, PFDoA, PFDcA, and PFOS in seafood decreased by an average of 33.5% after steaming.…”

Section: Effect Of Steamingmentioning

confidence: 99%

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

et al. 2019

View full text Add to dashboard Cite

Perfluorinated compounds (PFCs) are widely used in industries, and have become common environmental pollutants. Consumption of aquatic foods and its processed products can result in the accumulation and maintenance of PFCs in organs of human body, which can lead to toxic consequences and poisoning. The aim of this study was to evaluate the reducing effects of PFC contents in fish cake and swimming crab by different cooking conditions. Fish cake was processed with blanching, boiling, frying, stir-frying and swimming crab was pretreated with soaking and cooked by steaming and stewing. The change of PFCs were determined using LC-MS/MS. Boiling reduced the total PFCs in fish cake by up to 45.9%. As for swimming crab, soaking, steaming and stewing have reduced 65.7%, 17.6% and 13.3% of PFCs, respectively. These results suggest that cooking method involving water addition and high-temperature heating would be effective at reducing PFCs (PFOA especially) in food. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

show abstract

Section: Effect Of Steamingmentioning

confidence: 99%

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

et al. 2019

View full text Add to dashboard Cite

show abstract

“…eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)], vitamins and minerals (e.g. selenium, iodine, vitamin A and vitamin D), makes seafood item an extremely important component for a healthy and balanced diet (Bayen et al, 2005;Bhavsar et al, 2014 (Alves et al, 2017;Domingo, 2010;Marques et al, 2011). Since seafood can be one of the major dietary routes of human exposure to environmental contaminants, the interest in assessing the levels of contaminants of emerging concern (CeCs) in seafood is growing more and more within the scientific community and regulatory authorities (Aznar-Alemany et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…The diversity of existent culinary and industrial procedures for each product according to region of the world, local traditions and cultural heritages, hampers the inclusion of cooking, processing and seafood eating habits in risk assessment and regulations. However, it is known that the nutritional value of seafood products can be considerably affected by cooking procedures (Alves et al 2017;Maulvault et al, 2012). Furthermore, depending on cooking procedures and seafood species, chemical contaminants' concentration can drastically change and, therefore, human health risk associated to seafood consumption may be under-or overestimated (Marques et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Presently, few studies have already assessed the effects of cooking on the levels of well-known chemical contaminants in seafood [e.g. Hg (Alves et al 2017;Maulvault et al, 2012;Perugini et al, 2013;Schmidt et al, 2015), Cd (Amiard et al, 2008;Ersoy et al, 2006;Houlbrèque et al, 2011), As (Devesa et al, 2001;Ersoy et al, 2006;Maulvault et al, 2012), PFCs (Bhavsar et al, 2014), PBDEs (Aznar-Alemany et al,2017;Bayen et al, 2005;Hori et al, 2001), PCBs and dioxins (Bayen et al, 2005;Hori et al, 2001)], but as far as CeCs are concerned this information is very limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of steaming on contaminants of emerging concern levels in seafood

Barbosa

Maulvault

Alves

et al. 2018

Food and Chemical Toxicology

Self Cite

View full text Add to dashboard Cite

Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially considering the effect of cooking procedures on contaminant levels. This study is one among a few who evaluated the effect of steaming on the levels of different CeCs (toxic elements, PFCs, PAHs, musk fragrances and UV-filters) in commercially relevant seafood in Europe, and estimate the potential risks associated with its consumption for consumers. In most cases, an increase in contaminant levels was observed after steaming, though varying according to contaminant and seafood species (e.g. iAs, perfluorobutanoate, dibenzo(ah)anthracene in Mytilus edulis, HHCB-Lactone in Solea sp., 2-Ethylhexyl salicylate in Lophius piscatorius). Furthermore, the increase in some CeCs, like Pb, MeHg, iAs, Cd and carcinogenic PAHs, in seafood after steaming reveals that adverse health effects can never be excluded, regardless contaminants concentration. However, the risk of adverse effects can vary. The drastic changes induced by steaming suggest that the effect of cooking should be integrated in food risk assessment, as well as accounted in CeCs regulations and recommendations issued by food safety authorities, in order to avoid over/underestimation of risks for consumer health.

show abstract

“…It is especially dangerous for the environment and can even cause damage in marine life such as hormonal disorders and sex reversal in fish and amphibians. Many studies about the effect of ECs on the environment and human health have been conducted (Letzel et al, 2009;Michael et al, 2013;Alves et al, 2017;Batt et al, 2017;Benson et al, 2017). Among the pharmaceutical products, diclofenac (DCF) is known as the "world's most popular pain killer" and is listed as an environmental threat by the European Union (EU) and the US Environmental Protection Agency (USEPA) (Framework, 2013;Lonappan et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Porous Biochar Containing Graphitic Carbon Derived From Lignin Content of Forestry Biomass and Its Application for the Removal of Diclofenac Sodium From Aqueous Solution

et al. 2020

View full text Add to dashboard Cite

Porous biochar containing graphitic carbon materials have received great attention from various disciplines, especially for environmental pollutant treatment, due to their cost-effective and specific textural properties. This study exhibited a two-step strategy to compose lignin-porous biochar containing graphitic carbon (LPGC) from pitch pine sawdust and investigated its adsorptive removal for diclofenac sodium (DCF) from an aqueous solution. Sulfuric acid (H 2 SO 4 ) was utilized to obtain lignin content from biomass and potassium ferrate (K 2 FeO 4 ) and was adopted to fulfill the synchronous carbonization and graphitization of LPGC. Through slow pyrolysis in atmospheric N 2 (900 • C -2 h), the structure of the as-prepared sample was successfully modified. Using SEM images, a stripped layer structure was observed on the H 2 SO 4 -treated sample for both one-step and two-step activated samples, indicating the pronounced effect of H 2 SO 4 in the layering of materials. K 2 FeO 4 acted as an activator and catalyst to convert biomass into the porous graphitic structure. The BET surface area, XRD and Raman spectra analyses demonstrated that LPGC possessed a micro/mesoporous structure with a relatively large surface area (457.4 m 2 g −1 ) as well as the presence of a graphitic structure. Further adsorption experiments revealed that LPGC exhibited a high DCF adsorption capacity (q max = 159.7 mg g −1 at 298 K, pH = 6.5). The effects of ambient conditions such as contact time, solution pH, temperature, ionic strength, electrolyte background on the uptake of DCF were investigated by a batch adsorption experiment. Results indicated that the experimental data were best fitted with the pseudo second-order model and Langmuir isotherm model. Furthermore, the adsorption of DCF onto the LPGC process was spontaneous and endothermic. Electrostatic interaction, H-bonding interaction, and π-π interaction are the possible adsorption mechanisms. The porous biochar containing graphitic carbon obtained from the lignin content of pitch pine sawdust may be a potential material for eliminating organic pollutants from water bodies.

show abstract

Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood

Cited by 55 publications

References 76 publications

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

Effects of steaming on contaminants of emerging concern levels in seafood

Synthesis of Porous Biochar Containing Graphitic Carbon Derived From Lignin Content of Forestry Biomass and Its Application for the Removal of Diclofenac Sodium From Aqueous Solution

Contact Info

Product

Resources

About