LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
IPMA, Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection (DivAV), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
Molecules. 2022 Jul 29;27(15):4873. doi: 10.3390/molecules27154873.
Fish consumption is an indicator of human exposure to personal care products (PCP) such as tonalide (AHTN) and benzophenone 3 (BP3). Although most fish consumed is cooked, the impact of cooking procedures on PCP levels is difficult to evaluate. Hence, the aim of this work was to provide thorough information on the stability and bioaccessibility of AHTN and BP3 upon cooking and in vitro digestion. A green tea () marinade, rich in polyphenol, was used as mitigating strategy to reduce these contaminants. Roasting and frying reduced AHTN and BP3 levels in European seabass () spiked samples. Additionally, the green tea marinade promoted a reduction of up to 47% AHTN and 35% BP3. Bioaccessibility of AHTN was higher (up to 45%), and increased with the use of green tea marinades. BP3 showed a bioaccessibility below 19% in all cooked samples. Overall, a decrease in PCP levels was observed after cooking; this decrease was even more pronounced when marination was previously used. However, this decrease is cancelled out by the fact that the bioaccessible fraction of the contaminants increases in an inverse way; therefore, none of these processes can be considered a mitigating alternative.
食用鱼类是人体接触个人护理产品（PCP）的指标，如 tonalide（AHTN）和二苯甲酮 3（BP3）。尽管大多数食用的鱼类都是经过烹饪的，但烹饪程序对 PCP 水平的影响很难评估。因此，本工作的目的是提供有关 AHTN 和 BP3 在烹饪和体外消化过程中的稳定性和生物利用度的全面信息。一种富含多酚的绿茶腌泡汁被用作减轻策略，以减少这些污染物。烤和炸会降低添加到欧洲鲈鱼（）样本中的 AHTN 和 BP3 水平。此外，绿茶腌泡汁可将 AHTN 降低多达 47%，将 BP3 降低 35%。AHTN 的生物利用度更高（高达 45%），并且在使用绿茶腌泡汁时会增加。在所有烹饪样品中，BP3 的生物利用度均低于 19%。总体而言，烹饪后观察到 PCP 水平下降；当预先使用腌泡汁时，下降更为明显。然而，由于污染物的可生物利用部分以相反的方式增加，因此这种下降被抵消；因此，这些过程都不能被视为减轻的替代方法。
