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Jules Christophe MK, Marlène YT, Valery Jean François N, Merlin NN, Inocent G, Mathieu N. Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon. Heliyon 2024; 10:e28316. [PMID: 38576585 PMCID: PMC10990866 DOI: 10.1016/j.heliyon.2024.e28316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024] Open
Abstract
The effects of smoking, boiling and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala was investigated. Fish samples from Cyprinus carpio, Arius parkii, Ethmalosa fimbriata and Polydactilis quadrifilis were collected at the Douala Fishing seaport, carried to the laboratory, washed with distilled water and processed. Proximate composition, mineral content, heavy metals and lipid quality were analyzed using AOAC standard methods. Estimated Daily Intake (EDI), Targeted Hazard Quotient (THQ), Hazard Index (HI) and Carcinogenic Risk (CR) were used to estimate the human health risk. Results showed that smoking and boiling increased significantly (P < 0.05) protein and ash levels. Lipid were reduced significantly (P < 0.05) with boiling and freezing compared to raw and smoked sample. Smoking increased significantly (P < 0.05) cadmium, lead, mercury and arsenic contents compared to boiling and freezing. EDI values of cadmium in all species of fish smoked were not acceptable for human consumption. THQ values of mercury in raw, smoked, boiled and frozen were not acceptable for human consumption. HI suggested a non potential carcinogenic effect for all fish while CR for cadmium and arsenic suggested a carcinogenic health risk for Arius parkii (smoked and boiled). All treatment decreased significantly (P < 0.05) iodine value and increased acid, peroxide, anisidine values, thiobarbituric acid reactive substances and total oxidation index compared to raw fish. Boiling was the best cooking method compared to smoking.
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Affiliation(s)
| | - Youogo Tegueu Marlène
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | | | - Nchoutpouen Ngafon Merlin
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Gouado Inocent
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Ndomou Mathieu
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
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Dogruyol H, Mol S, Ulusoy Ş, Atanasoff A. Evaluation of Health Risks Attributed to Toxic Trace Elements and Selenium in Farmed Mediterranean Mussels from Türkiye and Bulgaria. Biol Trace Elem Res 2024:10.1007/s12011-024-04084-w. [PMID: 38296919 DOI: 10.1007/s12011-024-04084-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Accepted: 01/28/2024] [Indexed: 02/02/2024]
Abstract
Farmed mussels accumulate contaminants from their production environment rather than releasing them into water. This study reveals potential health risks associated with selenium, cadmium, mercury, and lead resulting from the consumption of mussels (Mytilus galloprovincialis) cultured along the coasts of Türkiye and Bulgaria. The concentrations of Se and toxic trace metals were measured by inductively coupled plasma mass spectrometry (ICP-MS). The detection limits (LOD) were 0.100, 0.015, 0.025, and 0.180 µg/kg for Se, Cd, Hg, and Pb, respectively. The mean Se concentrations were between 1.305 and 1.957 µg/g, and toxic metals were below the maximum limits. Due to Turkish and Bulgarian consumers' limited mollusk consumption, mussels could only provide a maximum of 7.35% of the daily Se need. THQ and TTHQ of Se, Cd, and methyl-Hg were below 1, indicating that farmed mussels were safe for consumption. Percent PTWI values were calculated only for Cd and MeHg, as the PTWI value for Pb was discarded by the authorities and not determined for Se. Accordingly, weekly mussel consumption did not pose any risks. The margin of exposure approach was used to evaluate Pb intake. MOE-SBP and MOE-NE were significantly higher than 10, designating no significant health risks. Long-term consumption of mussels also does not pose a carcinogenic risk regarding the TR index calculated between 10-5 and 10-6 for Pb. Positive HBVSe (10.13-37.27) indicated that Se in mussels overcame Hg-related potential health concerns. Consequently, mussels grown in Türkiye and Bulgaria did not pose a risk for human consumption, based on current risk analysis methods.
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Affiliation(s)
- Hande Dogruyol
- Department of Food Safety, Faculty of Aquatic Sciences, Istanbul University, Istanbul, 34134, Türkiye.
| | - Suhendan Mol
- Department of Seafood Processing Technology, Faculty of Aquatic Sciences, Istanbul University, Istanbul, 34134, Türkiye
| | - Şafak Ulusoy
- Department of Seafood Processing Technology, Faculty of Aquatic Sciences, Istanbul University, Istanbul, 34134, Türkiye
| | - Alexander Atanasoff
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, 6000, Bulgaria
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Tan K, Lim L, Peng Y, Cheong KL. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish. Food Chem X 2023; 20:101034. [PMID: 38144794 PMCID: PMC10739925 DOI: 10.1016/j.fochx.2023.101034] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/21/2023] [Accepted: 11/23/2023] [Indexed: 12/26/2023] Open
Abstract
Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of seafood. However, both cooking and storage processes can cause alterations in the lipid content and fatty acid profile of fish and shellfish. Although the lipid nutritional quality of fish and shellfish have recently been reviewed, these reviews mainly focus on raw seafood, and information on the impact of food processing on the lipid nutritional quality of fish and shellfish still lacks coherence. Therefore, this study was carried out to provides a critical reviews on the effects of food processing, especially cooking and cold storge, on the lipid nutritional quality of fish and shellfish. Overall, from the perspective of lipid nutritional quality, baking and steaming are the most recommended cooking methods for fish and shellfish, respectively, while it is strongly not recommended to fry seafood with margarine. For cold storage, 3 days and 2 weeks are the most recommended storage periods for refrigeration and frozen storage, respectively. This article can provides consumers with useful information to choose food preparation and storage methods based on their personal interest in specific lipid nutritional quality indicators.
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Affiliation(s)
- Karsoon Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leongseng Lim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Ya Peng
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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Biandolino F, Prato E, Grattagliano A, Parlapiano I. Can Glyphosate and Temperature Affect the Nutritional Lipid Quality in the Mussel Mytilus galloprovincialis? Foods 2023; 12:foods12081595. [PMID: 37107390 PMCID: PMC10137876 DOI: 10.3390/foods12081595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/14/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Mussels are an important source of the essential omega-3 polyunsaturated fatty acids (n-3 PUFAs), which play a critical role in human health, preventing a variety of diseases. This study aimed to evaluate, for the first time, the combined effect of glyphosate (Gly) and culturing temperature on the lipid content and fatty acid (FA) profile of the Mediterranean mussel M. galloprovincialis. In addition, a number of lipid nutritional quality indices (LNQIs) were applied as important tools to assess the nutritional value of food. Mussels were exposed for 4 days to two Gly concentrations (1 mg/L, 10 mg/L) and two temperatures (T°: 20-26 °C). Statistical analysis showed significant effects of T°C, Gly, and T°C × Gly interaction (p < 0.05) on the lipid and FA profiles of M. galloprovincialis. Mussels exposed to 10 mg/L Gly at 20 °C showed a decrease in eicosapentaenoic (EPA, from 14.6% to 12% of total FAs) and docosahexaenoic acids (DHA, from 10% to 6.4% of total FAs), compared to the control mussels. Both stressors caused a considerable decrease in n-3 PUFAs, which resulted in a less favorable n-6/n-3 PUFA ratio. Overall, this study demonstrated a decline in the nutritive values of mussels, most prominently in groups exposed to 10 mg/L Gly at a temperature of 20 °C and in those exposed to a temperature of 26 °C. This was confirmed by such LNQIs as EPA + DHA, PUFA/Saturated FAs, atherogenic and thrombogenic indices (AI and TI), the health promoting index (HPI), and the unsaturation index (UI). Further investigations into chronic exposure to both stressors are desirable to predict the impacts on aquatic ecosystems and food quality.
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Affiliation(s)
- Francesca Biandolino
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy
| | - Ermelinda Prato
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy
| | - Asia Grattagliano
- Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, Via Della Ricerca Scientifica, 1, 00133 Roma, Italy
| | - Isabella Parlapiano
- National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy
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Peycheva K, Panayotova V, Stancheva R, Makedonski L, Merdzhanova A, Parrino V, Nava V, Cicero N, Fazio F. Risk Assessment of Essential and Toxic Elements in Freshwater Fish Species from Lakes near Black Sea, Bulgaria. TOXICS 2022; 10:toxics10110675. [PMID: 36355966 PMCID: PMC9699390 DOI: 10.3390/toxics10110675] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 10/30/2022] [Indexed: 05/14/2023]
Abstract
The aims of this study were to measure the concentrations of selected toxic and essential elements in the muscle tissue of five common freshwater fish species ((roach (Rutilus rutilus), freshwater bream (Abramis brama), prussian carp (Carassius gibelio), crucian carp (Carassius carassius) and common carp (Cyprinus carpio)) from Lake Burgas and Lake Mandra (Bulgaria). In all samples the levels of Cd, Cr, Cu, Mn, Ni, Pb, Fe and Zn were under the maximum allowed concentrations for safe human consumption in Bulgaria and ranged as follows: Cd 0.02-0.05; Cr 0.03-0.06; Cu 0.11-0.20; Mn 0.05-0.71; Ni 0.06-0.11; Pb 0.15-0.27, Fe 1.68-5.86 and Zn 1.94-9.06 mg/kg wet weight. The concentration of As was under detection limit. An assessment of the human risk by calculation of the target hazard quotients (THQ), hazard index (HI) and target risk (TR) was performed. The target hazard quotient (THQ) for individual elements and HI for combined metals were lower than 1, indicating no health risk for consumers due to the intake of either individual or combined metals. The target risk for iAs, Pb and Ni was below 10-6, indicating no carcinogenic risk. According to these results, the consumption of these freshwater fish species is safe for human health.
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Affiliation(s)
- Katya Peycheva
- Department of Chemistry, Medical University of Varna, 9002 Varna, Bulgaria
| | | | - Rositsa Stancheva
- Department of Chemistry, Medical University of Varna, 9002 Varna, Bulgaria
| | - Lubomir Makedonski
- Department of Chemistry, Medical University of Varna, 9002 Varna, Bulgaria
| | - Albena Merdzhanova
- Department of Chemistry, Medical University of Varna, 9002 Varna, Bulgaria
| | - Vincenzo Parrino
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98100 Messina, Italy
| | - Nicola Cicero
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98100 Messina, Italy
- Science4life srl, Spin off Company, University of Messina, 98100 Messina, Italy
- Correspondence:
| | - Francesco Fazio
- Department of Veterinary Sciences, University of Messina, Polo Universitario Annunziata, Viale Palatucci snc, 98100 Messina, Italy
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Effects of Steaming on the Concentration, Distribution and Bioaccessibility of Cadmium in Chlamys farreri Tissues. Food Res Int 2022; 162:112126. [DOI: 10.1016/j.foodres.2022.112126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/14/2022]
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