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Blanco S, Sapatinha M, Mackey M, Maguire J, Paolacci S, Gonçalves S, Lourenço HM, Mendes R, Bandarra NM, Pires C. Effect of Deployment and Harvest Date on Growth and High-Value Compounds of Farmed Alaria esculenta. Mar Drugs 2023; 21:305. [PMID: 37233499 PMCID: PMC10220681 DOI: 10.3390/md21050305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/27/2023] Open
Abstract
Alaria esculenta is a brown seaweed farmed in many European countries for its biomass rich in useful bio compounds. This study aimed to identify the optimal growing season to maximise biomass production and quality. The seeded longlines of the brown seaweed were deployed in the southwest of Ireland in October and November 2019 and samples of the biomass were harvested in different dates, between March and June 2020. Biomass gain and composition, phenolic and flavonoid content (TPC and TFC) and biological activities (antioxidant and anti-hypertensive activities) of seaweed extracts prepared with Alcalase were evaluated. The biomass production was significantly higher for the line deployed in October (>20 kg·m-1). In May and June, an increasing amount of epiphytes was observed on the surface of A. esculenta. The protein content of A. esculenta varied between 11.2 and 11.76% and fat content was relatively low (1.8-2.3%). Regarding the fatty acids profile, A. esculenta was rich in polyunsaturated fatty acids (PUFA), especially in eicosapentaenoic acid (EPA). The samples analysed were very rich in Na, K, Mg, Fe, Mn, Cr and Ni. The content of Cd, Pb Hg was relatively low and below the maximum levels allowed. The highest TPC and TFC were obtained in extracts prepared with A. esculenta collected in March and levels of these compounds decreased with time. In general, the highest radical scavenging activities (ABTS and DPPH), as well as chelating activities (Fe2+ and Cu2+) were observed in early spring. Extracts from A. esculenta collected in March and April presented higher ACE inhibitory activity. The extracts from seaweeds harvested in March exhibited higher biological activity. It was concluded that an earlier deployment allows for maximising growth and harvest of biomass earlier when its quality is at the highest levels. The study also confirms the high content of useful bio compounds that can be extracted from A. esculenta and used in the nutraceutical and pharmaceutical industry.
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Affiliation(s)
- Silvia Blanco
- Bantry Marine Research Station, Gearhies, Bantry, P75 AX07 Co. Cork, Ireland
| | - Maria Sapatinha
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
| | - Mick Mackey
- Indigo Rock Marine Research Centre, Gearhies, Bantry, P75 AX07 Co. Cork, Ireland; (M.M.); (J.M.); (S.P.)
| | - Julie Maguire
- Indigo Rock Marine Research Centre, Gearhies, Bantry, P75 AX07 Co. Cork, Ireland; (M.M.); (J.M.); (S.P.)
| | - Simona Paolacci
- Indigo Rock Marine Research Centre, Gearhies, Bantry, P75 AX07 Co. Cork, Ireland; (M.M.); (J.M.); (S.P.)
| | - Susana Gonçalves
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
| | - Helena Maria Lourenço
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Rogério Mendes
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Narcisa Maria Bandarra
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Carla Pires
- IPMA, IP, Instituto Português do Mar e da Atmosfera, DMRM, DivAV, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal; (M.S.); (S.G.); (H.M.L.); (R.M.); (N.M.B.); (C.P.)
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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Braga AC, Rodrigues SM, Lourenço HM, Costa PR, Pedro S. Bivalve Shellfish Safety in Portugal: Variability of Faecal Levels, Metal Contaminants and Marine Biotoxins during the Last Decade (2011-2020). Toxins (Basel) 2023; 15:toxins15020091. [PMID: 36828406 PMCID: PMC9962144 DOI: 10.3390/toxins15020091] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
Bivalves are a high-value product whose production has markedly increased, reaching 9863 tonnes in Portugal in 2021. Bivalves' habitats-lagoons, estuaries and coastal waters-are exposed to biological and anthropogenic contaminants, which can bioaccumulate in these organisms and pose a significant public health risk. The need to obtain a safe product for human consumption led to the implementation of standardised hygiene regulations for harvesting and marketing bivalve molluscs, resulting in routine monitoring of bivalve production areas for microbial quality, metal contaminants, and marine biotoxins. While excessive levels of biotoxins and metal contamination lead to temporary harvesting bans, high faecal contamination leads to area reclassification and impose post-harvest treatments. In this study, the seasonal and temporal variability of these parameters were analysed using historical data generated by the monitoring programme during the last decade. Moreover, the impact of the monitoring program on bivalve harvesting from 2011 to 2020 was assessed. This program presented a considerable improvement over time, with an increase in the sampling effort and the overall program representativeness. Finally, contamination risk, revising control measures, and defining recommendations for risk mitigation measures are given in the light of ten years' monitoring.
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Affiliation(s)
- Ana Catarina Braga
- S2AQUA—Collaborative Laboratory, Association for a Sustainable and Smart Aquaculture, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
- IPMA, I.P.—Portuguese Institute of the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal
- Correspondence: (A.C.B.); (S.P.)
| | - Susana Margarida Rodrigues
- IPMA, I.P.—Portuguese Institute of the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal
| | - Helena Maria Lourenço
- IPMA, I.P.—Portuguese Institute of the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
| | - Pedro Reis Costa
- S2AQUA—Collaborative Laboratory, Association for a Sustainable and Smart Aquaculture, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
- IPMA, I.P.—Portuguese Institute of the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal
- CCMAR—Centre of Marine Sciences, Campus of Gambelas, University of Algarve, 8005-139 Faro, Portugal
| | - Sónia Pedro
- IPMA, I.P.—Portuguese Institute of the Sea and Atmosphere, Av. Dr. Alfredo Magalhães Ramalho, 6, 1495-165 Lisboa, Portugal
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
- Correspondence: (A.C.B.); (S.P.)
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Sales S, Lourenço HM, Pessoa MF, Pombo A, Félix PM, Bandarra NM. Chemical Composition and Omega 3 Human Health Benefits of Two Sea Cucumber Species of North Atlantic. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2021.1909683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sabrina Sales
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology, New University of Lisbon, Lisbon, Portugal
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Helena Maria Lourenço
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Maria Fernanda Pessoa
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology, New University of Lisbon, Lisbon, Portugal
| | - Ana Pombo
- MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal
| | - Pedro Miguel Félix
- MARE – Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Narcisa Maria Bandarra
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal
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Oliveira H, Muniz JA, Bandarra NM, Castanheira I, Coelho IR, Delgado I, Gonçalves S, Lourenço HM, Motta C, Duarte MP, Nunes ML, Gonçalves A. Effects of Industrial Boiling on the Nutritional Profile of Common Octopus ( Octopus vulgaris). Foods 2019; 8:E411. [PMID: 31547442 PMCID: PMC6770756 DOI: 10.3390/foods8090411] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 11/16/2022] Open
Abstract
Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), ≥74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.
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Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - José António Muniz
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- MEtRICs/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Narcisa Maria Bandarra
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Isabel Castanheira
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Inês Ribeiro Coelho
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Inês Delgado
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Susana Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Helena Maria Lourenço
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Carla Motta
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Maria Leonor Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
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Mandume CMC, Bandarra NM, Raimundo J, Lourenço HM, Gonçalves S, Ventura M, Delgado I, Rego A, Motta C, Castanheira I, Nunes ML, Duarte MP. Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola). Foods 2019; 8:foods8070227. [PMID: 31247984 PMCID: PMC6678160 DOI: 10.3390/foods8070227] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 12/11/2022] Open
Abstract
Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).
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Affiliation(s)
- Celso Manuel Cristovão Mandume
- MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
- IPMA-Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
| | - Narcisa M Bandarra
- IPMA-Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
| | - Joana Raimundo
- IPMA-Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
| | - Helena Maria Lourenço
- IPMA-Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
| | - Susana Gonçalves
- IPMA-Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
| | - Marta Ventura
- INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
| | - Inês Delgado
- INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
| | - Andreia Rego
- INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
| | - Carla Motta
- INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
| | - Isabel Castanheira
- INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
| | - Maria Leonor Nunes
- CIIMAR, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N 4450-208 Matosinhos, Portugal
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal.
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Vandermeersch G, Lourenço HM, Alvarez-Muñoz D, Cunha S, Diogène J, Cano-Sancho G, Sloth JJ, Kwadijk C, Barcelo D, Allegaert W, Bekaert K, Fernandes JO, Marques A, Robbens J. Environmental contaminants of emerging concern in seafood--European database on contaminant levels. Environ Res 2015; 143:29-45. [PMID: 26123540 DOI: 10.1016/j.envres.2015.06.011] [Citation(s) in RCA: 136] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 05/22/2015] [Accepted: 06/08/2015] [Indexed: 06/04/2023]
Abstract
Marine pollution gives rise to concern not only about the environment itself but also about the impact on food safety and consequently on public health. European authorities and consumers have therefore become increasingly worried about the transfer of contaminants from the marine environment to seafood. So-called "contaminants of emerging concern" are chemical substances for which no maximum levels have been laid down in EU legislation, or substances for which maximum levels have been provided but which require revision. Adequate information on their presence in seafood is often lacking and thus potential risks cannot be excluded. Assessment of food safety issues related to these contaminants has thus become urgent and imperative. A database (www.ecsafeseafooddbase.eu), containing available information on the levels of contaminants of emerging concern in seafood and providing the most recent data to scientists and regulatory authorities, was developed. The present paper reviews a selection of contaminants of emerging concern in seafood including toxic elements, endocrine disruptors, brominated flame retardants, pharmaceuticals and personal care products, polycyclic aromatic hydrocarbons and derivatives, microplastics and marine toxins. Current status on the knowledge of human exposure, toxicity and legislation are briefly presented and the outcome from scientific publications reporting on the levels of these compounds in seafood is presented and discussed.
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Affiliation(s)
- Griet Vandermeersch
- Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit - Fisheries, Ankerstraat 1, 8400 Oostende, Belgium.
| | - Helena Maria Lourenço
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA), Lisboa, Portugal
| | | | - Sara Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Jorge Diogène
- Institute of Research and Technology in Food and Agriculture (IRTA), Sant Carles de la Ràpita, Spain
| | - German Cano-Sancho
- Laboratory of Toxicology and Environmental Health, School of Medicine, Rovirai Virgili University (URV), Reus, Spain
| | - Jens J Sloth
- National Food Institute, Technical University of Denmark (DTU Food), Søborg, Denmark
| | - Christiaan Kwadijk
- Institute for Marine Resources and Ecosystem Studies (IMARES), Wageningen University and Research Center, Ijmuiden, The Netherlands
| | - Damia Barcelo
- Catalan Institute for Water Research (ICRA), Girona, Spain; Water and Soil Quality Research Group, Department of Environmental Chemistry, IDAEA-CSIC, Barcelona, Spain
| | - Wim Allegaert
- Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit - Fisheries, Ankerstraat 1, 8400 Oostende, Belgium
| | - Karen Bekaert
- Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit - Fisheries, Ankerstraat 1, 8400 Oostende, Belgium
| | - José Oliveira Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Antonio Marques
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA), Lisboa, Portugal
| | - Johan Robbens
- Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit - Fisheries, Ankerstraat 1, 8400 Oostende, Belgium
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Matos J, Lourenço HM, Brito P, Maulvault AL, Martins LL, Afonso C. Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca). Environ Res 2015; 143:123-129. [PMID: 26409850 DOI: 10.1016/j.envres.2015.09.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Revised: 06/23/2015] [Accepted: 09/14/2015] [Indexed: 06/05/2023]
Abstract
This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium, Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption of a wider variety of seafood species in a balanced and healthy diet.
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Affiliation(s)
- J Matos
- Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - H M Lourenço
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - P Brito
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - A L Maulvault
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal
| | - L L Martins
- Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - C Afonso
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília, 1449-006 Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
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8
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Afonso C, Costa S, Cardoso C, Oliveira R, Lourenço HM, Viula A, Batista I, Coelho I, Nunes ML. Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury. Environ Res 2015; 143:130-137. [PMID: 25962922 DOI: 10.1016/j.envres.2015.04.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Revised: 04/20/2015] [Accepted: 04/29/2015] [Indexed: 06/04/2023]
Abstract
The Se, Hg, and methylmercury (MeHg) levels in raw, cooked (boiled and grilled), and canned tuna (Thunnus spp.) were determined before and after an in vitro digestion, thereby enabling the calculation of the respective bioaccessibility percentages. A risk-benefit evaluation of raw and canned tuna on the basis of the Se and MeHg data was performed. Selenium bioaccessibility was high in tuna, though slightly lower in canned than in raw products. Mercury levels were high in raw and cooked tuna. Hg bioaccessibility percentages were low (39-48%) in the cooked tuna and even lower (<20%) in canned tuna. For the bioaccessible fraction, all molar Se:MeHg ratios were higher than one (between 10 and 74). A probabilistic assessment of MeHg risk vs Se benefit showed that while a weekly meal of canned tuna presents very low risk, raw, boiled, and grilled tuna consumption should not exceed a monthly meal, at least, for pregnant and nursing women.
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Affiliation(s)
- C Afonso
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
| | - S Costa
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal
| | - C Cardoso
- BioAtlantis, Ltd., Kerry Technology Park, Tralee, County Kerry, Ireland.
| | - R Oliveira
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal
| | - H M Lourenço
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - A Viula
- Department of Marine Sciences and Engineering, University of Cabo Verde, R. Julião Postal Box 163, S. Vicente, Cape Verde
| | - I Batista
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal
| | - I Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal
| | - M L Nunes
- Department of Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Av. Brasília 1449-006 Lisbon, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
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Cardoso C, Afonso C, Lourenço HM, Nunes ML. Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.10.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Maulvault AL, Anacleto P, Machado R, Amaral A, Carvalho ML, Lourenço HM, Nunes ML, Marques A. Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839). J Sci Food Agric 2012; 92:1545-1553. [PMID: 22577659 DOI: 10.1002/jsfa.4741] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
BACKGROUND Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. RESULTS Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. CONCLUSION Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.
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Affiliation(s)
- Ana Luísa Maulvault
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Lisbon, Portugal
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Maulvault AL, Anacleto P, Lourenço HM, Carvalho ML, Nunes ML, Marques A. Nutritional quality and safety of cooked edible crab (Cancer pagurus). Food Chem 2012; 133:277-83. [PMID: 25683396 DOI: 10.1016/j.foodchem.2012.01.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Revised: 05/18/2011] [Accepted: 01/14/2012] [Indexed: 10/14/2022]
Abstract
Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously.
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Affiliation(s)
- Ana Luísa Maulvault
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Patrícia Anacleto
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Helena Maria Lourenço
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Maria Luísa Carvalho
- Centre of Atomic Physics, University of Lisbon, Avenida Professor Gama Pinto 2, 1649-003 Lisboa, Portugal
| | - Maria Leonor Nunes
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - António Marques
- Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal.
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Maulvault AL, Machado R, Afonso C, Lourenço HM, Nunes ML, Coelho I, Langerholc T, Marques A. Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab. Food Chem Toxicol 2011; 49:2808-15. [DOI: 10.1016/j.fct.2011.07.059] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 07/22/2011] [Accepted: 07/29/2011] [Indexed: 01/12/2023]
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