| Texto completo | |
| Autor(es): |
Santos, HerickMacedo
;
Niciura, Simone Cristina Meio
;
Nogueira, Ana Rita de Araujo
Número total de Autores: 3
|
| 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 |