Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of tota...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Afonso, C [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
|---|
| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
|---|
| Schlagwörter: |
Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry |
|---|
| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 170(2015), Seite 249-256 |
|---|---|
| Übergeordnetes Werk: |
volume:170 ; year:2015 ; pages:249-256 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2014.08.044 |
|---|
| Katalog-ID: |
OLC1965052924 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1965052924 | ||
| 003 | DE-627 | ||
| 005 | 20220223002820.0 | ||
| 007 | tu | ||
| 008 | 160206s2015 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2014.08.044 |2 doi | |
| 028 | 5 | 2 | |a PQ20160617 |
| 035 | |a (DE-627)OLC1965052924 | ||
| 035 | |a (DE-599)GBVOLC1965052924 | ||
| 035 | |a (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 | ||
| 035 | |a (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |a 660 |q DNB |
| 084 | |a 58.34 |2 bkl | ||
| 084 | |a 58.00 |2 bkl | ||
| 100 | 1 | |a Afonso, C |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| 264 | 1 | |c 2015 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. | ||
| 540 | |a Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. | ||
| 650 | 4 | |a Cooking - methods | |
| 650 | 4 | |a Eicosapentaenoic Acid - chemistry | |
| 650 | 4 | |a Docosahexaenoic Acids - chemistry | |
| 650 | 4 | |a Methylmercury Compounds - chemistry | |
| 650 | 4 | |a Mercury - analysis | |
| 650 | 4 | |a Selenium - analysis | |
| 700 | 1 | |a Costa, S |4 oth | |
| 700 | 1 | |a Cardoso, C |4 oth | |
| 700 | 1 | |a Bandarra, N M |4 oth | |
| 700 | 1 | |a Batista, I |4 oth | |
| 700 | 1 | |a Coelho, I |4 oth | |
| 700 | 1 | |a Castanheira, I |4 oth | |
| 700 | 1 | |a Nunes, M L |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d Amsterdam [u.a.] : Elsevier, 1976 |g 170(2015), Seite 249-256 |w (DE-627)129611751 |w (DE-600)243123-3 |w (DE-576)015107418 |x 0308-8146 |7 nnns |
| 773 | 1 | 8 | |g volume:170 |g year:2015 |g pages:249-256 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1016/j.foodchem.2014.08.044 |3 Volltext |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/25306342 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_4012 | ||
| 912 | |a GBV_ILN_4219 | ||
| 936 | b | k | |a 58.34 |q AVZ |
| 936 | b | k | |a 58.00 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 170 |j 2015 |h 249-256 | ||
| author_variant |
c a ca |
|---|---|
| matchkey_str |
article:03088146:2015----::vlainfhrsbnftsoitdohcnupinfaadokdamdegeaeoteiacsiiiyfeeimioaeteoccdndcshxeoccdoam |
| hierarchy_sort_str |
2015 |
| bklnumber |
58.34 58.00 |
| publishDate |
2015 |
| allfields |
10.1016/j.foodchem.2014.08.044 doi PQ20160617 (DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Afonso, C verfasserin aut Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis Costa, S oth Cardoso, C oth Bandarra, N M oth Batista, I oth Coelho, I oth Castanheira, I oth Nunes, M L oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 170(2015), Seite 249-256 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:170 year:2015 pages:249-256 http://dx.doi.org/10.1016/j.foodchem.2014.08.044 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25306342 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 170 2015 249-256 |
| spelling |
10.1016/j.foodchem.2014.08.044 doi PQ20160617 (DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Afonso, C verfasserin aut Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis Costa, S oth Cardoso, C oth Bandarra, N M oth Batista, I oth Coelho, I oth Castanheira, I oth Nunes, M L oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 170(2015), Seite 249-256 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:170 year:2015 pages:249-256 http://dx.doi.org/10.1016/j.foodchem.2014.08.044 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25306342 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 170 2015 249-256 |
| allfields_unstemmed |
10.1016/j.foodchem.2014.08.044 doi PQ20160617 (DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Afonso, C verfasserin aut Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis Costa, S oth Cardoso, C oth Bandarra, N M oth Batista, I oth Coelho, I oth Castanheira, I oth Nunes, M L oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 170(2015), Seite 249-256 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:170 year:2015 pages:249-256 http://dx.doi.org/10.1016/j.foodchem.2014.08.044 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25306342 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 170 2015 249-256 |
| allfieldsGer |
10.1016/j.foodchem.2014.08.044 doi PQ20160617 (DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Afonso, C verfasserin aut Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis Costa, S oth Cardoso, C oth Bandarra, N M oth Batista, I oth Coelho, I oth Castanheira, I oth Nunes, M L oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 170(2015), Seite 249-256 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:170 year:2015 pages:249-256 http://dx.doi.org/10.1016/j.foodchem.2014.08.044 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25306342 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 170 2015 249-256 |
| allfieldsSound |
10.1016/j.foodchem.2014.08.044 doi PQ20160617 (DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Afonso, C verfasserin aut Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis Costa, S oth Cardoso, C oth Bandarra, N M oth Batista, I oth Coelho, I oth Castanheira, I oth Nunes, M L oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 170(2015), Seite 249-256 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:170 year:2015 pages:249-256 http://dx.doi.org/10.1016/j.foodchem.2014.08.044 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25306342 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 170 2015 249-256 |
| language |
English |
| source |
Enthalten in Food chemistry 170(2015), Seite 249-256 volume:170 year:2015 pages:249-256 |
| sourceStr |
Enthalten in Food chemistry 170(2015), Seite 249-256 volume:170 year:2015 pages:249-256 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Food chemistry |
| authorswithroles_txt_mv |
Afonso, C @@aut@@ Costa, S @@oth@@ Cardoso, C @@oth@@ Bandarra, N M @@oth@@ Batista, I @@oth@@ Coelho, I @@oth@@ Castanheira, I @@oth@@ Nunes, M L @@oth@@ |
| publishDateDaySort_date |
2015-01-01T00:00:00Z |
| hierarchy_top_id |
129611751 |
| dewey-sort |
3540 |
| id |
OLC1965052924 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1965052924</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220223002820.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2014.08.044</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1965052924</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1965052924</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Afonso, C</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking - methods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Eicosapentaenoic Acid - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Docosahexaenoic Acids - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Methylmercury Compounds - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mercury - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Selenium - analysis</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Costa, S</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cardoso, C</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bandarra, N M</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Batista, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Coelho, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Castanheira, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nunes, M L</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">170(2015), Seite 249-256</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:170</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:249-256</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2014.08.044</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25306342</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">170</subfield><subfield code="j">2015</subfield><subfield code="h">249-256</subfield></datafield></record></collection>
|
| author |
Afonso, C |
| spellingShingle |
Afonso, C ddc 540 bkl 58.34 bkl 58.00 misc Cooking - methods misc Eicosapentaenoic Acid - chemistry misc Docosahexaenoic Acids - chemistry misc Methylmercury Compounds - chemistry misc Mercury - analysis misc Selenium - analysis Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| authorStr |
Afonso, C |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129611751 |
| format |
Article |
| dewey-ones |
540 - Chemistry & allied sciences 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0308-8146 |
| topic_title |
540 660 DNB 58.34 bkl 58.00 bkl Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model Cooking - methods Eicosapentaenoic Acid - chemistry Docosahexaenoic Acids - chemistry Methylmercury Compounds - chemistry Mercury - analysis Selenium - analysis |
| topic |
ddc 540 bkl 58.34 bkl 58.00 misc Cooking - methods misc Eicosapentaenoic Acid - chemistry misc Docosahexaenoic Acids - chemistry misc Methylmercury Compounds - chemistry misc Mercury - analysis misc Selenium - analysis |
| topic_unstemmed |
ddc 540 bkl 58.34 bkl 58.00 misc Cooking - methods misc Eicosapentaenoic Acid - chemistry misc Docosahexaenoic Acids - chemistry misc Methylmercury Compounds - chemistry misc Mercury - analysis misc Selenium - analysis |
| topic_browse |
ddc 540 bkl 58.34 bkl 58.00 misc Cooking - methods misc Eicosapentaenoic Acid - chemistry misc Docosahexaenoic Acids - chemistry misc Methylmercury Compounds - chemistry misc Mercury - analysis misc Selenium - analysis |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| author2_variant |
s c sc c c cc n m b nm nmb i b ib i c ic i c ic m l n ml mln |
| hierarchy_parent_title |
Food chemistry |
| hierarchy_parent_id |
129611751 |
| dewey-tens |
540 - Chemistry 660 - Chemical engineering |
| hierarchy_top_title |
Food chemistry |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 |
| title |
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| ctrlnum |
(DE-627)OLC1965052924 (DE-599)GBVOLC1965052924 (PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820 (KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti |
| title_full |
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| author_sort |
Afonso, C |
| journal |
Food chemistry |
| journalStr |
Food chemistry |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science 600 - Technology |
| recordtype |
marc |
| publishDateSort |
2015 |
| contenttype_str_mv |
txt |
| container_start_page |
249 |
| author_browse |
Afonso, C |
| container_volume |
170 |
| class |
540 660 DNB 58.34 bkl 58.00 bkl |
| format_se |
Aufsätze |
| author-letter |
Afonso, C |
| doi_str_mv |
10.1016/j.foodchem.2014.08.044 |
| dewey-full |
540 660 |
| title_sort |
evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| title_auth |
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| abstract |
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. |
| abstractGer |
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. |
| abstract_unstemmed |
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 |
| title_short |
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model |
| url |
http://dx.doi.org/10.1016/j.foodchem.2014.08.044 http://www.ncbi.nlm.nih.gov/pubmed/25306342 |
| remote_bool |
false |
| author2 |
Costa, S Cardoso, C Bandarra, N M Batista, I Coelho, I Castanheira, I Nunes, M L |
| author2Str |
Costa, S Cardoso, C Bandarra, N M Batista, I Coelho, I Castanheira, I Nunes, M L |
| ppnlink |
129611751 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth oth oth |
| doi_str |
10.1016/j.foodchem.2014.08.044 |
| up_date |
2024-07-03T16:18:40.203Z |
| _version_ |
1803575382723526656 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1965052924</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220223002820.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2014.08.044</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1965052924</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1965052924</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1883-c285cfb7dcc4276f6c927d7b7d66e89bf9759c976992a7c7751a9a3e4a03cb820</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320150000170000000249evaluationoftheriskbenefitassociatedtotheconsumpti</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Afonso, C</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking - methods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Eicosapentaenoic Acid - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Docosahexaenoic Acids - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Methylmercury Compounds - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mercury - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Selenium - analysis</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Costa, S</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cardoso, C</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bandarra, N M</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Batista, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Coelho, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Castanheira, I</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nunes, M L</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">170(2015), Seite 249-256</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:170</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:249-256</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2014.08.044</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25306342</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">170</subfield><subfield code="j">2015</subfield><subfield code="h">249-256</subfield></datafield></record></collection>
|
| score |
7.3996735 |