Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass

Sara C. Cunha, Juliana R. Gadelha, Flávia Mello, Isa Marmelo, António Marques, José O. Fernandes

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)
27 Downloads (Pure)

Abstract

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 (Camellia sinensis) marinade, rich in polyphenol, was used as mitigating strategy to reduce these contaminants. Roasting and frying reduced AHTN and BP3 levels in European seabass (Dicentrarchus labrax) 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.

Original languageEnglish
Article number4873
Number of pages11
JournalMolecules
Volume27
Issue number15
DOIs
Publication statusPublished - 29 Jul 2022

Keywords

  • fish
  • frying
  • GC-MS
  • green tea marinade
  • personal care products
  • roasting

Fingerprint

Dive into the research topics of 'Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass'. Together they form a unique fingerprint.

Cite this