title: Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus).
abstract: Understanding the factors that contribute to the risk from fish consumption is a relevant public health concern due to potential adverse effects of cyanobacterial toxins. The aim of this work was to study the influence of two usual cooking practices, microwave oven and boiling, on the microcystin (MCs) concentration in fish muscle (Tilapia, Oreochromis niloticus) spiked with a stock solution (500 μL) containing a mixture of three toxins (MC-LR, MC-RR, and MC-YR) (1.5 μg/mL of each toxin). Two different variables were investigated: time of cooking in the microwaves treatment (1 or 5 min), and way of boiling, "boiled muscle" or "continuously heated muscle". All samples were then lyophilized and MCs were extracted and purified (Oasis HLB cartridge) and quantified by HPLC-MS. Furthermore, the waters in which the samples boiled were also analyzed after their purification. The results suggest a reduction on MC-LR (36%) and MC-YR (24.6%) in samples cooked in the microwave for 5 min. Major changes were found when the fish was cooked by the continuous boiling, with a decrease of 45.0% (MC-RR), 56.4% (MC-YR) and 59.3% (MC-LR). More studies are necessary to elucidate the mechanisms involved when aquatic food is submitted to usual cooking practices.
authors.affiliation: Nutrición y Bromatología, Toxicología y Medicina Legal Department. Faculty of Pharmacy, University of Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain.
authors.forename: Remedios
authors.initials: R
authors.lastname: Guzmán-Guillén
authors.forename: Ana I
authors.initials: AI
authors.lastname: Prieto
authors.forename: Isabel
authors.initials: I
authors.lastname: Moreno
authors.forename: Ma Eugenia
authors.initials: ME
authors.lastname: Soria
authors.forename: Ana M
authors.initials: AM
authors.lastname: Cameán
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D023681:Cichlids; D003296:Cooking; D006358:Hot Temperature; D052998:Microcystins / Q000032:analysis* / Q000302:isolation & purification; D008872:Microwaves; D009132:Muscles / Q000737:chemistry*
chemical_list: D052998:Microcystins