Zoeken
Zoeken kan via de modus 'eenvoudig zoeken' (één veld) of uitgebreid via 'geavanceerd zoeken' (meerdere velden). Zo kan je bv. zoeken op een combinatie van een auteursnaam (auteur), een jaartal (jaar) en een documenttype.
Boekenmand
Nuttige resultaten kan je aanvinken en toevoegen aan een mandje. De inhoud hiervan kan je exporteren of afdrukken (naar bv. PDF).
RSS
Op de hoogte blijven van nieuw toegevoegde publicaties binnen uw interessegebied? Dit kan door een RSS-feed (?) te maken van jouw zoekopdracht.
nieuwe zoekopdracht
Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood
Alves, R.N.; Maulvault, A.L.; Barbosa, V.L.; Cunha, S.; Kwadijk, C.J.A.F.; Alvarez-Muñoz, D.; Rodríguez-Mozaz, S.; Aznar-Alemany, O.; Eljarrat, E.; Barceló, D.; Fernandez-Tejedor, M.; Tediosi, A.; Marques, A. (2017). Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood. Food Chem. Toxicol. 104: 69-78. https://dx.doi.org/10.1016/j.fct.2017.01.029
In: Food and Chemical Toxicology. Elsevier: Oxford; New York. ISSN 0278-6915; e-ISSN 1873-6351
|  |
| Trefwoorden |
Food > Human food > Seafood
Steaming
|
| Author keywords |
Bioaccessibility; Brominated flame retardants; Perfluorinated compounds; Pharmaceuticals and personal care products |
| Auteurs | | Top |
- Alves, R.N.
- Maulvault, A.L.
- Barbosa, V.L.
- Cunha, S.
- Kwadijk, C.J.A.F.
|
- Alvarez-Muñoz, D.
- Rodríguez-Mozaz, S.
- Aznar-Alemany, O.
- Eljarrat, E.
|
- Barceló, D.
- Fernandez-Tejedor, M.
- Tediosi, A.
- Marques, A.
|
| Abstract |
A preliminary assessment of the bioaccessibility of contaminants of emerging concern (CeCs), including perfluorinated compounds (PFCs; i.e. PFOS and PFUnA), brominated flame retardants (BFRs; i.e. BDE47, BDE100, α-HBCD) and pharmaceuticals and personal care products (PPCPs; i.e. venlafaxine, methylparaben and UV-filter OC) was performed in seafood species available in the European markets. Additionally, the effect of steaming on CeCs bioaccessibility was also investigated for the first time. Overall, steaming affected differentially contaminants' concentrations, for instance, decreasing PFOS levels in flounder, but increasing both BDE47 and BDE100. CeCs bioaccessibility varied according to seafood species and contaminant group, i.e. in general, lower bioaccessibility values were obtained for PBDEs (<70%, except for mackerel), while PFCs and PPCPs revealed higher bioaccessibility percentages (between 71 and 95%). The lowest bioaccessibility value was obtained for α-HBCD (mussel; 14%), whereas the highest percentage was observed in venlafaxine (mullet; 95%). Our preliminary study reports also, for the first time, the effects of steaming on CeCs bioaccessibility. In most cases, bioaccessibility was not affected by cooking, however, a decrease was observed in PBDEs and venlafaxine bioaccessibility in steamed mussels and mullet, respectively, thus lowering the potential health risks associated with seafood consumption. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
