Embrapa Meio-Norte, Parnaíba, Brazil; Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal.
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Porto, Portugal.
Environ Res. 2018 Jul;164:165-172. doi: 10.1016/j.envres.2018.02.013. Epub 2018 Feb 28.
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, 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), 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.
本研究旨在确定烹饪方法对海鲜中多环芳烃（PAHs）污染水平和生物可利用性的影响。所选养殖海鲜品种（对虾、贻贝和海藻）在葡萄牙均有商业销售。PAHs 的平均浓度在 0.23 至 51.8μg/kg 之间，生对虾中的浓度最低，干海藻中的浓度最高。在海藻和贻贝中检测到的化合物数量（萘、苊、芴、菲、苯并（b）荧蒽和苯并（j）荧蒽）多于对虾（芴和苝）。在所测量的 PAHs 中，芴是主要成分。物种和烹饪处理之间存在显著的交互作用效应（p<0.05），因此，煮过的和干制的海藻样本中的芴含量最低（分别为 0.13 和 1.8μg/kg），而最高（分别为 1.8 和 0.13μg/kg）。PAHs 的生物可利用度降低，每日摄入量也随之降低，从生贻贝中苯并（k）荧蒽的 22%到蒸贻贝中菲的 84%不等。根据等效毒性浓度、筛选值和 PAHs 的生物可利用性，认为消费者食用养殖对虾、贻贝和海藻是安全的。
