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Camacho C, Rocha AC, Barbosa VL, Anacleto P, Carvalho ML, Rasmussen RR, Sloth JJ, Almeida CM, Marques A, Nunes ML. Macro and trace elements in Paracentrotus lividus gonads from South West Atlantic areas. ENVIRONMENTAL RESEARCH 2018; 162:297-307. [PMID: 29407761 DOI: 10.1016/j.envres.2018.01.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 12/22/2017] [Accepted: 01/16/2018] [Indexed: 06/07/2023]
Abstract
Sea urchin represents one of the most valuable seafood product being harvested and explored for their edible part, the gonads or roe. This species is generally considered a sentinel organism for ecotoxicological studies being widely used in monitoring programs to assess coastal aquatic environments quality, because is directly exposed to anthropogenic contaminants in their habitat. In this context, the aim of this study is to evaluate the concentrations of macro (Cl, K, P, Ca, S) and trace (Zn, Br, Fe, Sr, I, Se, Rb, Cu, Cr, Ni, As, iAs, Cd, Pb, Hg) elements in Paracentrotus lividus gonads from three South West Atlantic production areas subjected to distinct environmental and anthropogenic pressures. In all studied areas, the elements profile in sea urchin gonads was Cl > K > P > Ca > S > Zn > Br > Fe > Sr > I > Rb > Cu > Se > Cr > Ni, suggesting an element guide profile with special interest for sea urchin farming development. Concerning toxic elements, the profile was the following: As > Cd > Pb > Hg > iAs. The results evidenced higher levels of Pb and Hg in open areas. Distinct area characteristics and anthropogenic pressures of production areas evidence the importance of biomonitoring contaminants, particularly toxic elements. In general, the levels of these elements were below maximum levels in foodstuffs (MLs) which pose a minimal health risk to consumers.
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Affiliation(s)
- Carolina Camacho
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture and Seafood Upgrading, Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisboa, Portugal; Faculty of Sciences and Technology, New University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal.
| | - A Cristina Rocha
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
| | - Vera L Barbosa
- Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture and Seafood Upgrading, Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisboa, Portugal
| | - Patrícia Anacleto
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture and Seafood Upgrading, Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisboa, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374 Cascais, Portugal
| | - M Luísa Carvalho
- Center of Atomic Physics, Physics Department, Faculty of Sciences and Technology - New University of Lisbon, Quinta da Torre 2829-516 Caparica, Portugal
| | - Rie R Rasmussen
- National Food Institute, Technical University of Denmark, Mørkøj Bygade 19, DK-2860 Søborg, Denmark
| | - Jens J Sloth
- National Food Institute, Technical University of Denmark, Mørkøj Bygade 19, DK-2860 Søborg, Denmark
| | - C Marisa Almeida
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
| | - António Marques
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture and Seafood Upgrading, Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisboa, Portugal
| | - M Leonor Nunes
- Interdisciplinary Center of Marine Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
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Will seabass ( Dicentrarchus labrax ) quality change in a warmer ocean? Food Res Int 2017; 97:27-36. [DOI: 10.1016/j.foodres.2017.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/04/2017] [Accepted: 03/10/2017] [Indexed: 12/21/2022]
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Chaguri MP, Maulvault AL, Nunes ML, Santiago DA, Denadai JC, Fogaça FH, Sant’Ana LS, Ducatti C, Bandarra N, Carvalho ML, Marques A. Different tools to trace geographic origin and seasonality of croaker (Micropogonias furnieri). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santos I, Diniz MS, Carvalho ML, Santos JP. Assessment of essential elements and heavy metals content on Mytilus galloprovincialis from river Tagus estuary. Biol Trace Elem Res 2014; 159:233-40. [PMID: 24763710 DOI: 10.1007/s12011-014-9974-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 04/08/2014] [Indexed: 10/25/2022]
Abstract
Trace elemental content was analysed in edible tissues of Mytilus galloprovincialis collected in five different sampling areas near the mouth of river Tagus estuary in Lisbon. The concentrations of essential elements (S, K, Ca, Fe, Cu, Zn, As, Br and Sr) were determined by energy-dispersive X-ray fluorescence (EDXRF) spectrometry, while toxic elements (Cr, Cd, Hg, Se and Pb) were measured by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The results show that the essential elements K and S are present at the highest concentrations in all the studied samples reaching 2,920 and 4,520 μg g(-1) (fresh weight), respectively. The highest levels of heavy metals found were in two areas close to the city for Pb and Cd, but below the maximum allowed values.
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Affiliation(s)
- I Santos
- CFA, Departamento de Física, Faculdade de Ciências e Tecnologia, FCT, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
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Costa S, Afonso C, Bandarra NM, Gueifão S, Castanheira I, Carvalho ML, Cardoso C, Nunes ML. The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance. Food Chem Toxicol 2013; 60:277-85. [PMID: 23900006 DOI: 10.1016/j.fct.2013.07.050] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 07/16/2013] [Accepted: 07/19/2013] [Indexed: 11/27/2022]
Abstract
The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower.
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Affiliation(s)
- Sara Costa
- Division of Aquaculture and Upgrading, Portuguese Institute of the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal.
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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). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 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] [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] [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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Custódio PJ, Pessanha S, Pereira C, Carvalho ML, Nunes ML. Comparative study of elemental content in farmed and wild life Sea Bass and Gilthead Bream from four different sites by FAAS and EDXRF. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML, Nunes ML. Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.10.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Ozdemir Y, Börekci B, Levet A, Kurudirek M. Assessment of trace element concentration distribution in human placenta by wavelength dispersive X-ray fluorescence: effect of neonate weight and maternal age. Appl Radiat Isot 2009; 67:1790-5. [PMID: 19647442 DOI: 10.1016/j.apradiso.2009.06.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2008] [Revised: 04/10/2009] [Accepted: 06/08/2009] [Indexed: 10/20/2022]
Abstract
Trace element status in human placenta is dependent on maternal-neonatal characteristics. This work was undertaken to investigate the correlation between essential trace element concentrations in the placenta and maternal-neonatal characteristics. Placenta samples were collected from total 61 healthy mothers at gestation between 37 and 41 weeks. These samples were investigated with the restriction that the mother's age was 20-40 years old and the neonate's weight was 1-4kg. Percent concentrations of trace elements were determined using wavelength dispersive X-ray fluorescence (WDXRF). The placenta samples were prepared and analyzed without exposure to any chemical treatment. Concentrations of Fe, Cu and Zn in placenta tissues were found statistically to vary corresponding to the age of the mother and weight of the neonate. In the subjects, the concentration of Fe and Cu were increased in heavier neonates (p<0.05) and the concentration of Zn was increased with increasing mother age (p<0.05). Consequently, the Fe, Cu and Zn elements appear to have interactive connections in human placenta.
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Affiliation(s)
- Yüksel Ozdemir
- Department of Physics, Ataturk University School of Arts and Sciences, Erzurum, Turkey.
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Barrento S, Marques A, Teixeira B, Carvalho ML, Vaz-Pires P, Nunes ML. Influence of season and sex on the contents of minerals and trace elements in brown crab (Cancer pagurus, Linnaeus, 1758). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3253-3260. [PMID: 19368352 DOI: 10.1021/jf8039022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Cancer pagurus is much appreciated in Southern Europe, where the muscle, hepatopancreas, and gonads are consumed regularly with peaks in summer and December. The elemental contents of C. pagurus edible tissues were analyzed in this study during the four seasons. Results indicate that the content varied with tissue, season, and sex. The hepatopancreas had more S, Cl, Ca, Br, Sr, Fe, Cu, Cd, and Pb, the gonads had a higher concentration of Na, and the muscle was richer in Zn. Autumn and winter corresponded to a high Mg, S, Cl, K, Ca, Fe, and Zn content in both the muscle and hepatopancreas. Female gonads had more Fe, Zn, As, and Se than males but less Ca, Cl, Br, and Sr. Regarding toxic elements for human consumption, the levels of As, Hg, and Pb found in all edible tissues pose minimal risks to consumers. However, Cd concentration in the hepatopancreas was always above the action limit. Therefore, we recommend moderate hepatopancreas consumption.
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Affiliation(s)
- Sara Barrento
- Research Unit of Upgrading of Fishery and Aquaculture Products (U-VPPA), National Institute of Biological Resources (INRB-IPIMAR), Lisboa, Portugal
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Macro and trace elements in two populations of brown crab Cancer pagurus: Ecological and human health implications. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.07.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Barrento S, Marques A, Teixeira B, Carvalho ML, Vaz-Pires P, Nunes ML. Accumulation of elements (S, As, Br, Sr, Cd, Hg, Pb) in two populations of Cancer pagurus: ecological implications to human consumption. Food Chem Toxicol 2008; 47:150-6. [PMID: 19010376 DOI: 10.1016/j.fct.2008.10.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2008] [Revised: 10/03/2008] [Accepted: 10/24/2008] [Indexed: 11/19/2022]
Abstract
The brown crab Cancer pagurus is highly appreciated in Southern European countries and edible tissues are consumed separately or as mixtures. This species is mostly harvested along the Scottish Coast and English Channel and has different market prices depending on the catching area and sex. The aim of this study was to quantify and characterize the contents of S, As, Br, Sr, Cd, Hg and Pb in muscle, hepatopancreas, gonads and gills of female and male crabs from both catching areas. Additionally, the accumulation patterns were evaluated according to hazards for human consumption and from an ecological point of view. Crabs caught off the Scottish Coast had more S and As (gonads), while specimens from the English Channel showed more Cd (gonads) and Br (gonads, muscle). The elemental bioavailability and physiological needs likely explain these differences. Independently of catching area and sex, brown crabs' muscle and gonads are safe food items as far as contaminants are concerned. Yet, Cd in hepatopancreas was always above the level set by international regulating organizations. Consequently, future risk assessment studies should evaluate Cd concentration in all edible tissues of crustaceans prior to the extensive use of processed tissues in food products.
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Affiliation(s)
- Sara Barrento
- Research Unit of Upgrading of Fishery and Aquaculture Products (U-VPPA), National Institute of Biological Resources (INRB-IPIMAR), Avenida de Brasília, Algés, 1449-006 Lisboa, Portugal
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