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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: ACS FOOD SCIENCE & TECHNOLOGY; v. 3, n. 7, p. 9-pg., 2023-06-22.

Resumo

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)

• Processo FAPESP: 18/26145-9 - Biodisponibilidade, bioacessibilidade e especiação de nutrientes e contaminantes inorgânicos em carnes e pescados
• Beneficiário: Ana Rita de Araujo Nogueira
• Modalidade de apoio: Auxílio à Pesquisa - Regular