Effect of processing smoked salmon on contaminant contents

The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 - and two methoxylated forms - 2'-MeO-B...

Descripción completa

Detalles Bibliográficos
Autores: Cunha, Sara C., Siminel, D., Guàrdia, Maria D., López de Alda, Miren, López-García, Ester, Muñoz, Israel, Ferreira, R., Eljarrat, Ethel, Fernandes, José Oliveira
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/265272
Acceso en línea:http://hdl.handle.net/10261/265272
https://api.elsevier.com/content/abstract/scopus_id/85108174276
Access Level:acceso abierto
Palabra clave:Risk exposure
GC-MS/MS
Polybrominated diphenyl ethers (PBDEs)
Polycyclic aromatic hydrocarbons (PAHs)
Smoking process
id ES_2f3f6c334e431a0cf08894733bd4dcb3
oai_identifier_str oai:digital.csic.es:10261/265272
network_acronym_str ES
network_name_str España
repository_id_str
spelling Effect of processing smoked salmon on contaminant contentsCunha, Sara C.Siminel, D.Guàrdia, Maria D.López de Alda, MirenLópez-García, EsterMuñoz, IsraelFerreira, R.Eljarrat, EthelFernandes, José OliveiraRisk exposureGC-MS/MSPolybrominated diphenyl ethers (PBDEs)Polycyclic aromatic hydrocarbons (PAHs)Smoking processThe influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 - and two methoxylated forms - 2'-MeO-BDE-68 and 6-MeO-BDE-47 - were detected in all the samples. Among the 14 PAHs analysed, naphthalene was the most abundant followed by phenanthrene and fluorene. Only smoked salmon treated with NaCl presented quantifiable levels of chrysene and benzo[b]fluoranthene. Among the four smoking processes evaluated, natural smoke led to higher levels of PAHs. Risk characterization tools, such as hazard index (HI) and incremental lifetime cancer risk (ILCR), showed that the risk of both PBDEs and PAHs to human health through the consumption of smoked salmon was very low.This project has received funding from the European Union's Horizon 2020 research and innovation programme under Grant Agreement No. 773400 (SEAFOOD TOMORROW). This output reflects only the view of the author(s) and the Research Executive Agency (REA) cannot be held responsible for any use that may be made of the information contained therein. This work was also supported by the Spanish Ministry of Science and Innovation (Project CEX2018-000794-S), the Generalitat de Catalunya (Consolidated Research Group Water and Soil Quality Unit 2017 SGR 1404), and through FEDER (Programa Operacional Competitividade e Internacionalização - COMPETE 2020), from PIDDAC through FCT/MCTES project POCI-01-0145-FEDER-028708, from UID/QUI/50006/2020 with funding from FCT/MCTES. Sara C. Cunha also acknowledges FCT for the IF/01616/2015 contract. Bekolut is acknowledged for providing QuEChERS kits.Peer reviewedElsevierEuropean Commission0000-0003-4320-23180000-0003-3998-28840000-0002-0814-6579Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/265272https://api.elsevier.com/content/abstract/scopus_id/85108174276reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/773400Food and chemical toxicology : an international journal published for the British Industrial Biological Research Associationhttps://doi.org/10.1016/j.fct.2021.112276Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2652722026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of processing smoked salmon on contaminant contents
title Effect of processing smoked salmon on contaminant contents
spellingShingle Effect of processing smoked salmon on contaminant contents
Cunha, Sara C.
Risk exposure
GC-MS/MS
Polybrominated diphenyl ethers (PBDEs)
Polycyclic aromatic hydrocarbons (PAHs)
Smoking process
title_short Effect of processing smoked salmon on contaminant contents
title_full Effect of processing smoked salmon on contaminant contents
title_fullStr Effect of processing smoked salmon on contaminant contents
title_full_unstemmed Effect of processing smoked salmon on contaminant contents
title_sort Effect of processing smoked salmon on contaminant contents
dc.creator.none.fl_str_mv Cunha, Sara C.
Siminel, D.
Guàrdia, Maria D.
López de Alda, Miren
López-García, Ester
Muñoz, Israel
Ferreira, R.
Eljarrat, Ethel
Fernandes, José Oliveira
author Cunha, Sara C.
author_facet Cunha, Sara C.
Siminel, D.
Guàrdia, Maria D.
López de Alda, Miren
López-García, Ester
Muñoz, Israel
Ferreira, R.
Eljarrat, Ethel
Fernandes, José Oliveira
author_role author
author2 Siminel, D.
Guàrdia, Maria D.
López de Alda, Miren
López-García, Ester
Muñoz, Israel
Ferreira, R.
Eljarrat, Ethel
Fernandes, José Oliveira
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
0000-0003-4320-2318
0000-0003-3998-2884
0000-0002-0814-6579
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Risk exposure
GC-MS/MS
Polybrominated diphenyl ethers (PBDEs)
Polycyclic aromatic hydrocarbons (PAHs)
Smoking process
topic Risk exposure
GC-MS/MS
Polybrominated diphenyl ethers (PBDEs)
Polycyclic aromatic hydrocarbons (PAHs)
Smoking process
description The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 - and two methoxylated forms - 2'-MeO-BDE-68 and 6-MeO-BDE-47 - were detected in all the samples. Among the 14 PAHs analysed, naphthalene was the most abundant followed by phenanthrene and fluorene. Only smoked salmon treated with NaCl presented quantifiable levels of chrysene and benzo[b]fluoranthene. Among the four smoking processes evaluated, natural smoke led to higher levels of PAHs. Risk characterization tools, such as hazard index (HI) and incremental lifetime cancer risk (ILCR), showed that the risk of both PBDEs and PAHs to human health through the consumption of smoked salmon was very low.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/265272
https://api.elsevier.com/content/abstract/scopus_id/85108174276
url http://hdl.handle.net/10261/265272
https://api.elsevier.com/content/abstract/scopus_id/85108174276
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/773400
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
https://doi.org/10.1016/j.fct.2021.112276
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405465460342784
score 15.812455

Similares en LA Referencia