In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)

Vera Barbosa, Patrícia Anacleto, Ana Luísa Maulvault, Helena Oliveira, Isa Marmelo, Francesca Ferraris, Andrea Raggi, Marta Ventura, Małgorzata Sobczak, Piotr Eljasik, Remigiusz Panicz, Kalliopi Tsampa, Andreas G. Karydas, Maria Luísa Carvalho, Marta Martins, Francesco Cubadda, António Marques

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Abstract

Biofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health.
Original languageEnglish
Article number105760
Number of pages13
JournalJournal of Food Composition and Analysis
Volume125
DOIs
Publication statusPublished - Jan 2024

Keywords

  • Biofortification
  • in vitro digestion, seafood
  • Macro and trace elements

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