This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg⁻¹, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg⁻¹), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.

这项工作旨在确定烹饪方法对海鲜中多环芳烃（PAHs）污染水平和生物利用度的影响。选定的养殖海鲜种类（海虾，蛤lam和海藻）可在葡萄牙购买。PAHs的平均浓度在0.23至51.8 µg kg ^-1之间变化，在生虾中观察到的最低值，在干海藻中观察到的最高。在海藻和蛤中检测到的化合物数量（萘，，芴，菲，苯并（b）荧蒽和苯并（j）荧蒽）比虾（芴和pyr）高。在所测量的PAH中，芴是最主要的一种。物种和烹饪处理之间存在显着的交互作用（p <0.05），这样煮沸和干燥的海藻样品分别具有最低和最高的芴含量（0.13和1.8 µg kg ^-1）。PAHs的每日摄入量随着生物可及性的降低而下降，从苯并（k）荧蒽（在生蛤中）到菲的84％（在蒸蛤中）到84％不等。根据多环芳烃的等效浓度，筛选值和生物利用度，食用海虾，蛤和海藻对消费者而言是安全的。