title: Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood.
abstract: A preliminary assessment of the bioaccessibility of contaminants of emerging concern (CeCs), including perfluorinated compounds (PFCs; i.e. PFOS and PFUnA), brominated flame retardants (BFRs; i.e. BDE47, BDE100, α-HBCD) and pharmaceuticals and personal care products (PPCPs; i.e. venlafaxine, methylparaben and UV-filter OC) was performed in seafood species available in the European markets. Additionally, the effect of steaming on CeCs bioaccessibility was also investigated for the first time. Overall, steaming affected differentially contaminants' concentrations, for instance, decreasing PFOS levels in flounder, but increasing both BDE47 and BDE100. CeCs bioaccessibility varied according to seafood species and contaminant group, i.e. in general, lower bioaccessibility values were obtained for PBDEs (<70%, except for mackerel), while PFCs and PPCPs revealed higher bioaccessibility percentages (between 71 and 95%). The lowest bioaccessibility value was obtained for α-HBCD (mussel; 14%), whereas the highest percentage was observed in venlafaxine (mullet; 95%). Our preliminary study reports also, for the first time, the effects of steaming on CeCs bioaccessibility. In most cases, bioaccessibility was not affected by cooking, however, a decrease was observed in PBDEs and venlafaxine bioaccessibility in steamed mussels and mullet, respectively, thus lowering the potential health risks associated with seafood consumption.
authors.affiliation: Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal. Electronic address: ricardo.alves@ipma.pt.
authors.forename: Ricardo N
authors.initials: RN
authors.lastname: Alves
authors.affiliation: Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisboa, Portugal. Electronic address: aluisa@ipma.pt.
authors.forename: Ana L
authors.initials: AL
authors.lastname: Maulvault
authors.affiliation: Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal. Electronic address: vera.barbosa@ipma.pt.
authors.forename: Vera L
authors.initials: VL
authors.lastname: Barbosa
authors.affiliation: LAQV-REQUIMT, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal. Electronic address: sara.cunha@ff.up.pt.
authors.forename: Sara
authors.initials: S
authors.lastname: Cunha
authors.affiliation: IMARES, Wageningen UR, Ijmuiden, The Netherlands. Electronic address: christiaan.kwadijk@wur.nl.
authors.forename: Christiaan J A F
authors.initials: CJAF
authors.lastname: Kwadijk
authors.affiliation: Catalan Institute for Water Research (ICRA), Parc Científic I Tecnològic de la Universitat de Girona, C/ Emili Grahit, Girona, Spain. Electronic address: dalvarez@icra.cat.
authors.forename: Diana
authors.initials: D
authors.lastname: Álvarez-Muñoz
authors.affiliation: Catalan Institute for Water Research (ICRA), Parc Científic I Tecnològic de la Universitat de Girona, C/ Emili Grahit, Girona, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Rodríguez-Mozaz
authors.affiliation: Institute of Environmental Assessment and Water Research, Department of Environmental Chemistry (IDAEA-CSIC), Jordi Girona, 18, 08034 Barcelona, Spain. Electronic address: oaaqam@cid.csic.es.
authors.forename: Òscar
authors.initials: Ò
authors.lastname: Aznar-Alemany
authors.affiliation: Institute of Environmental Assessment and Water Research, Department of Environmental Chemistry (IDAEA-CSIC), Jordi Girona, 18, 08034 Barcelona, Spain. Electronic address: eeeqam@cid.csic.es.
authors.forename: Ethel
authors.initials: E
authors.lastname: Eljarrat
authors.affiliation: Catalan Institute for Water Research (ICRA), Parc Científic I Tecnològic de la Universitat de Girona, C/ Emili Grahit, Girona, Spain; Institute of Environmental Assessment and Water Research, Department of Environmental Chemistry (IDAEA-CSIC), Jordi Girona, 18, 08034 Barcelona, Spain. Electronic address: dbcqam@cid.csic.es.
authors.forename: Damià
authors.initials: D
authors.lastname: Barceló
authors.affiliation: Marine Monitoring, Institute of Agriculture and Food Research & Technology (IRTA), Sant Carles de la Ràpita, Tarragona, Spain. Electronic address: margarita.fernandez@irta.cat.
authors.forename: Margarita
authors.initials: M
authors.lastname: Fernandez-Tejedor
authors.affiliation: Aeiforia Srl, Gariga di Podenzano (PC), Italy. Electronic address: alice.tediosi@aeiforia.eu.
authors.forename: Alice
authors.initials: A
authors.lastname: Tediosi
authors.affiliation: Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal. Electronic address: amarques@ipma.pt.
authors.forename: António
authors.initials: A
authors.lastname: Marques
mesh_terms: D000818:Animals; D003296:Cooking; D004063:Digestion; D005411:Flame Retardants / Q000032:analysis / Q000378:metabolism / Q000633:toxicity; D005506:Food Contamination / Q000032:analysis*; D055768:Halogenated Diphenyl Ethers / Q000032:analysis / Q000378:metabolism / Q000633:toxicity; D006801:Humans; D006842:Hydrocarbons, Brominated / Q000032:analysis / Q000378:metabolism / Q000633:toxicity; D017747:Seafood / Q000032:analysis*; D014874:Water Pollutants, Chemical / Q000032:analysis / Q000378:metabolism* / Q000633:toxicity
chemical_list: D005411:Flame Retardants; D055768:Halogenated Diphenyl Ethers; D006842:Hydrocarbons, Brominated; D014874:Water Pollutants, Chemical
keywords: Bioaccessibility; Brominated flame retardants; Perfluorinated compounds; Pharmaceuticals and personal care products; Seafood; Steaming