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Behavior of diclofenac from contaminated fish after cooking and in vitro digestion

2024-08-15Artigo científico Acesso aberto
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dc.contributor.authorMello, Flávia V.
dc.contributor.authorMarmelo, Isa
dc.contributor.authorFogaça, Fabíola H.S.
dc.contributor.authorDéniz, Fernando Lafont
dc.contributor.authorAlonso, Mariana B.
dc.contributor.authorMaulvault, Ana Luísa
dc.contributor.authorTorres, João Paulo M.
dc.contributor.authorMarques, Antônio
dc.contributor.authorFernandes, José O.
dc.contributor.authorCunha, Sara C.
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.institutionUCIBIO - Applied Molecular Biosciences Unit
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.pblJohn Wiley & Sons, Ltd.
dc.date.accessioned2025-02-03T21:16:59Z
dc.date.available2025-02-03T21:16:59Z
dc.date.issued2024-08-15
dc.descriptionFunding Information: This work was supported by FEDER (Programa Operacional Competitividade e Internacionalização – COMPETE 2020), from PIDDAC through FCT/MCTES project POCI‐01‐0145‐FEDER‐028708‐PTDC/ASP‐PES/28708/2017, by AgriFood XXI R&D&I project, operation no. NORTE‐01‐0145‐FEDER‐000041, co‐financed by the European Regional Development Fund (ERDF) through NORTH 2020 (Northern Regional Operational Program 2014/2020). The Portuguese Foundation for Science and Technology (FCT) supported the PhD Grant of Isa Marmelo (DFA/BD/4413/2020). Flávia Mello thanks Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Capes – (Program Capes‐FCT, no. 88 887.309193/2018‐00 UID/QUI/50006/202) 524 by the grant. Publisher Copyright: © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
dc.description.abstractBACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4′-hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g−1) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS: The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1–98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4′-hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION: Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent9
dc.format.extent638915
dc.identifier.doi10.1002/jsfa.13430
dc.identifier.issn0022-5142
dc.identifier.otherPURE: 107369246
dc.identifier.otherPURE UUID: 8be007d7-eb75-44cc-8486-7b4e987abbac
dc.identifier.otherScopus: 85188555442
dc.identifier.otherPubMed: 38437521
dc.identifier.urihttp://hdl.handle.net/10362/178351
dc.identifier.urlhttps://www.scopus.com/pages/publications/85188555442
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04423%2F2020/PT
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.relationModelling in-Vitro Digestion of mycotoxins in gilthead Seabream -InVID
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Programático/UIDP%2F50006%2F2020/PT
dc.subjectbioaccessibility
dc.subjectcooking
dc.subjectLC–MS/MS
dc.subjectmetabolite
dc.subjectpharmaceutical
dc.subjectseafood
dc.subjectBiotechnology
dc.subjectFood Science
dc.subjectAgronomy and Crop Science
dc.subjectNutrition and Dietetics
dc.subjectSDG 3 - Good Health and Well-being
dc.titleBehavior of diclofenac from contaminated fish after cooking and in vitro digestionen
dc.typejournal article
degois.publication.firstPage5964
degois.publication.issue10
degois.publication.lastPage5972
degois.publication.titleJournal of the Science of Food and Agriculture
degois.publication.volume104
dspace.entity.typePublication
oaire.awardNumberUIDB/04423/2020
oaire.awardNumber2022.07841.CEECIND/CP1724/CT0014
oaire.awardNumberUIDP/50006/2020
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardTitleModelling in-Vitro Digestion of mycotoxins in gilthead Seabream -InVID
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04423%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND5ed/2022.07841.CEECIND%2FCP1724%2FCT0014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Programático/UIDP%2F50006%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND5ed
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Programático
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationab11622b-7de5-49f8-b8da-61998aed0ad7
relation.isProjectOfPublication7decd82f-b191-4e3c-873e-afd5a98b41eb
relation.isProjectOfPublicationae403dd6-3940-45dd-a7c4-04c6bec15552
relation.isProjectOfPublication.latestForDiscoveryab11622b-7de5-49f8-b8da-61998aed0ad7

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