Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad ( Alosa immaculata ).

Autor:	Milea ȘA; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania., Lazăr NN; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania., Simionov IA; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania.; Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania., Petrea ȘM; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania.; Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania., Călmuc M; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania., Călmuc V; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania., Georgescu PL; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania.; Department of Chemistry, Physics and Environment, Faculty of Science and Environment, 'Dunarea de Jos' University of Galati, Romania, REXDAN Research Infrastructure, Romania., Iticescu C; REXDAN Research Infrastructure, 'Dunarea de Jos' University of Galati, George Coșbuc Street, 98, Galati, Romania.; Department of Chemistry, Physics and Environment, Faculty of Science and Environment, 'Dunarea de Jos' University of Galati, Romania, REXDAN Research Infrastructure, Romania.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2023 Sep 20; Vol. 7, pp. 100599. Date of Electronic Publication: 2023 Sep 20 (Print Publication: 2023).
DOI:	10.1016/j.crfs.2023.100599
Abstrakt:	Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared inappropriately influence the work reported in this paper. (© 2023 The Authors.)
Databáze:	MEDLINE
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