Analytical Strategies and Method Validation to Access the Bioavailability of Essential Elements and Arsenic from Raw and Cooked Fish and Shrimp

Author(s)

Santos, HerickMacedo ; Niciura, Simone Cristina Meio ; Nogueira, Ana Rita de Araujo

• Document type: Journal article
• Source: ACS FOOD SCIENCE & TECHNOLOGY; v. 3, n. 7, p. 9-pg., 2023-06-22.

Abstract

The bioavailability of essential and toxic elements inraw/cookedtilapia and shrimp was estimated using in vitro gastrointestinaldigestion followed by the Caco-2 cell model to simulate the humanintestinal barrier. Analytical strategies such as aerosol dilution,collision cell, and matrix-matching calibration were successfullyexplored for multielement quantification using ICP OES and ICP-MS.From Caco-2 cell bioassays, the estimated bioavailability values rangedfrom 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7%(P) in shrimp. Air-frying and oven-baking methods decreased tilapia'sMg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailabilityof essential elements (except Mn) in shrimp seemed to increase afterair-frying. Arsenic bioavailability in cooked shrimp was significantlyhigher than in the raw sample (1.9 vs 5.7%) but fortunatelybelow the limit allowed by legislation. In spite of the complexityof basal solutions from the cell-based bioassays, the applied analyticalstrategies allowed the accurate quantification of the bioavailablefractions by ICP-based methods. (AU)

• FAPESP's process: 18/26145-9 - Bioavailability, bioaccessibility, and speciation of nutrients and inorganic contaminants in meat and fish
• Grantee: Ana Rita de Araujo Nogueira
• Support Opportunities: Regular Research Grants