posted on 2023-06-22, 15:37authored byHerick Macedo Santos, Simone Cristina
Méo Niciura, Ana Rita de Araujo Nogueira
The bioavailability of essential and toxic elements in
raw/cooked
tilapia and shrimp was estimated using in vitro gastrointestinal
digestion followed by the Caco-2 cell model to simulate the human
intestinal barrier. Analytical strategies such as aerosol dilution,
collision cell, and matrix-matching calibration were successfully
explored for multielement quantification using ICP OES and ICP-MS.
From Caco-2 cell bioassays, the estimated bioavailability values ranged
from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7%
(P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s
Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability
of essential elements (except Mn) in shrimp seemed to increase after
air-frying. Arsenic bioavailability in cooked shrimp was significantly
higher than in the raw sample (1.9 vs 5.7%) but fortunately
below the limit allowed by legislation. In spite of the complexity
of basal solutions from the cell-based bioassays, the applied analytical
strategies allowed the accurate quantification of the bioavailable
fractions by ICP-based methods.