Background

Seafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed.

Methods

Boiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed.

Results

The analytes concentration in seafood without culinary treatment varied from 0.0030 μg g⁻¹ (shrimp) to 0.338 μg g⁻¹ (oyster) for Cd; 0.010 μg g⁻¹ (squid) to 0.036 μg g⁻¹ (oyster) for Cr; 0.088 μg g⁻¹ (scallop) to 8.63 μg g⁻¹ (oyster) for Cu, and < 0.005 μg g⁻¹ (shrimp, squid and oyster) to 0.020 μg g⁻¹ (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments.

Conclusion

Cadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood.

中文翻译：

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烹饪处理对海鲜中镉、铬、铜和铅的浓度和生物利用度的影响

背景

海鲜为人类营养提供了重要的优势，但它也可以积累高水平的有毒和潜在有毒元素。烹饪处理会影响海鲜化学元素含量和元素生物利用度。在这项研究中，评估了烹饪处理对鲨鱼、虾、鱿鱼、牡蛎和扇贝中 Cd、Cr、Cu 和 Pb 的总浓度和生物利用度的影响。

方法

对加或不加调味料（盐、柠檬汁和大蒜）的煮、煎和炒进行评估。将经过所有这些烹饪处理的海产品中 Cd、Cr、Cu 和 Pb 的总浓度和生物利用度与未煮熟的样品进行比较。通过三重四极杆电感耦合等离子体质谱法 (ICP-MS/MS) 测定分析物。提出了一种表达结果的替代方法，避免低估或高估值。

结果

未经烹饪处理的海鲜中的分析物浓度从 0.0030 μg g ^-1（虾）到 0.338 μg g ^-1（牡蛎）的 Cd 不等；0.010 μg g ^-1 (鱿鱼) 至 0.036 μg g ^-1 (牡蛎) Cr；0.088 μg g ^-1（扇贝）至 8.63 μg g ^-1（牡蛎）Cu，< 0.005 μg g ^-1（虾、鱿鱼和牡蛎）至 0.020 μg g ^-1（鲨鱼）为 Pb。只有 Cd（在扇贝中）受到烹饪处理的影响（在煮沸、煎炸和炒制后从 37% 减少到 53%）。镉的生物利用度百分比为 11%（牡蛎）；Cr 18%（牡蛎）至 41%（鲨鱼）；Cu 为 6%（鲨鱼），Pb 为 8%（牡蛎）。生物利用度百分比不受烹饪处理的影响。

结论

经过一些烹饪处理后，扇贝中的镉浓度降低了（煮、煎和炒后降低了 37-53%），但生物利用度百分比没有受到影响。所采用的分析方法足以达到目的，为食品安全评估提供有关烹饪处理对海鲜中金属浓度和生物利用度的影响的进口结果。