| Abstract | Cooking effect (grilling - barbecue, oven-cooking, frying, boiling and microwaving) on lipid and fatty acids (FAs) in mussel Mytilus galloprovincialis and fish Trachurus trachurus was investigated. The levels of priority PAHs were also evaluated as well as the potential risk associated with their consumption. Cooking increased lipid content, reaching the highest value in fried product with 13.2 and 5.6 g/100 g in mussel and fish, respectively. The n-3/n-6 ranged from 0.15 to 5.31 in mussel and from 0.29 to 5.35 in mackerel. In both species, frying and oven-cooking negatively affected FAs composition as shown by the lipid quality indices. However, FAs profile exhibited by species after cooking remained beneficial for human health. Concerning PAHs, levels ranged from 31 to 78 ?g/kg in M. galloprovincialis, and from 8.4 to 25 ?g/kg in T. trachurus. The minimum and maximum values were found, respectively, in the raw product and after barbecue cooking with charcoal placed at 4 cm away from the seafood. The carcinogenic benzo[a]pyrene was detected only in mussels after barbecue cooking. Risk assessment of dietary exposure to PAHs, calculated by the Hazard Quotient and Cancer Risk, showed that the consumption of cooked seafood should not be a concern for human health. |
| Text | 478279 2023 10.1016/j.fct.2023.113606 Scopus 2 s2.0 85146541151 cooking effect Mytilus galloprovincialis Trachurus trachurus Fatty acids lipid quality PAHs Risk assessment Effect of in house cooking in Mytilus galloprovincialis and Trachurus trachurus Lipid and fatty acids quality and polycyclic aromatic hydrocarbons formation Giandomenico S.; Nigro M.; Parlapiano I.; Spada L.; Grattagliano A.; Prato E.; Biandolino F. CNR IRSA, National Research Council, Water Research Institute, Via Roma 3, Taranto, CNR IRSA, National Research Council, Water Research Institute, Via Roma 3, Taranto, Italy, , , Italy; CNR IRSA, National Research Council, Water Research Institute, Via Roma 3, Taranto, CNR IRSA, National Research Council, Water Research Institute, Via Roma 3, Taranto, Italy, , , Italy; University of Urbino Carlo Bo Via Donato Bramante, 28, Urbino, 61029, University of Urbino Carlo Bo Via Donato Bramante, 28, 61029, Urbino, Italy, , Italy; University of Rome Tor Vergata, Department of Chemical Sciences and Technologies, Via della Ricerca Scientifica, 1, Roma, 00133, University of Rome Tor Vergata Department of Chemical Sciences and Technologies, Via della Ricerca Scientifica, 1, 00133, Roma, Italy, , Italy Cooking effect grilling barbecue, oven cooking, frying, boiling and microwaving on lipid and fatty acids FAs in mussel Mytilus galloprovincialis and fish Trachurus trachurus was investigated. The levels of priority PAHs were also evaluated as well as the potential risk associated with their consumption. Cooking increased lipid content, reaching the highest value in fried product with 13.2 and 5.6 g/100 g in mussel and fish, respectively. The n 3/n 6 ranged from 0.15 to 5.31 in mussel and from 0.29 to 5.35 in mackerel. In both species, frying and oven cooking negatively affected FAs composition as shown by the lipid quality indices. However, FAs profile exhibited by species after cooking remained beneficial for human health. Concerning PAHs, levels ranged from 31 to 78 g/kg in M. galloprovincialis, and from 8.4 to 25 g/kg in T. trachurus. The minimum and maximum values were found, respectively, in the raw product and after barbecue cooking with charcoal placed at 4 cm away from the seafood. The carcinogenic benzo a pyrene was detected only in mussels after barbecue cooking. Risk assessment of dietary exposure to PAHs, calculated by the Hazard Quotient and Cancer Risk, showed that the consumption of cooked seafood should not be a concern for human health. 173 Published version http //www.scopus.com/record/display.url eid=2 s2.0 85146541151 origin=inward Articolo in rivista Pergamon, 0278 6915 Food and chemical toxicology Food and chemical toxicology Food chem. toxicol. Food and chemical toxicology santina.giandomenico GIANDOMENICO SANTINA francesca.biandolino BIANDOLINO FRANCESCA lucia.spada SPADA LUCIA isabella.parlapiano PARLAPIANO ISABELLA ermelinda.prato PRATO ERMELINDA |
