Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar
Ano de defesa: | 2015 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Naturais e Exatas |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Química
|
Departamento: |
Química
|
País: |
Brasil
|
Palavras-chave em Português: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/17571 |
Resumo: | Over the last decades a wide variety of analytical methods and bioavailability, interactions, metabolism and toxicity studies were performed in order to evaluate the risks associated with contamination of heavy metals in seafood. Furthermore, most of these studies were performed using raw samples, and the few studies involving the assessment of influence of culinary treatment on heavy metals behavior involve inaccurate interpretations regarding the contaminant behavior after the cooking process. According to these aspects the present study aims to evaluate the influence of culinary treatment over metals (Cd, Cr, Cu, Hg and Pb) and non-metals (As, Se, S and species of As) concentration and bioavailability (in vitro) of five seafood species (shark, shrimp, squid tube, oysters and scallops). Three cooking procedures (boiling, frying and sautéing) plus the uncooked sample were evaluated for each seafood species. In addition, the presence and absence of spices (garlic, salt and lemon juice) was evaluated for each treatment. All seasonings (garlic, salt and lemon juice) and cooking medium (water, oil and butter) involved during the culinary treatments were collected for further mass balance evaluation. After each culinary treatment the seafood samples were freeze-dried and grinded. Metals and non-metals determination was performed using a inductively coupled plasma triple-quadrupole mass spectrometry (ICP-QQQ). Parameters such as weight, sample size, cooking time and temperature were previously optimized and selected. Moreover, parameters such as mobile phase, extraction solution, stability, sample weight and recovery test (AsB, As(III), As(V), DMA and MMA) were evaluated for speciation method development. Arsenic species were identified and quantified by liquid chromatography coupled to inductively coupled plasma mass spectrometry (ICP-LC-QQQ). The methodology used to investigate the culinary treatments influence on heavy metal concentration in seafood was considered as suitable for the purpose of this work. In addition, the sampling step evaluation proved to be very important for this study. All samples presented significant loss of As (15 to 45%) after the boiling process. Moreover, significant losses were observed for Cd (37 to 53%) in scallops samples which have undergone the boiling, frying and sautéing process; and Hg losses (14 to 33%) in shark and shrimp samples which have undergone the boiling, frying and sautéing process. No influence was observed between the culinary treatments with and without spices (garlic, salt and lemon juice). Among the studied samples in this work, the blacktip shark (Carcharhinus limbatus) sample was the one with the highest As and Hg concentration, and both As and Hg presented concentrations of 280 and 245% higher than the maximum level recommended by ANVISA, respectively. Moreover, this sample had a molar ratio of Se/Hg < 1, presenting higher risks to consumer health. The As speciation analysis method presented a good robustness regarding to the extraction solution stability, sample weight and use of different matrices. The major As species found in all samples was AsB. The As species show a high stability regarding the cooking treatment and the bioavailability assay. The bioavailable rate (%) of As species related to the As species originally present in the raw sample showed a similar behavior. Additionally, Hg presented a significant change in bioavailability due to the influence of culinary treatment. However, the bioavailability of other analytes from cooked samples proved to be independent of the culinary treatment. |
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2019-07-26T20:04:08Z2019-07-26T20:04:08Z2015-07-01http://repositorio.ufsm.br/handle/1/17571Over the last decades a wide variety of analytical methods and bioavailability, interactions, metabolism and toxicity studies were performed in order to evaluate the risks associated with contamination of heavy metals in seafood. Furthermore, most of these studies were performed using raw samples, and the few studies involving the assessment of influence of culinary treatment on heavy metals behavior involve inaccurate interpretations regarding the contaminant behavior after the cooking process. According to these aspects the present study aims to evaluate the influence of culinary treatment over metals (Cd, Cr, Cu, Hg and Pb) and non-metals (As, Se, S and species of As) concentration and bioavailability (in vitro) of five seafood species (shark, shrimp, squid tube, oysters and scallops). Three cooking procedures (boiling, frying and sautéing) plus the uncooked sample were evaluated for each seafood species. In addition, the presence and absence of spices (garlic, salt and lemon juice) was evaluated for each treatment. All seasonings (garlic, salt and lemon juice) and cooking medium (water, oil and butter) involved during the culinary treatments were collected for further mass balance evaluation. After each culinary treatment the seafood samples were freeze-dried and grinded. Metals and non-metals determination was performed using a inductively coupled plasma triple-quadrupole mass spectrometry (ICP-QQQ). Parameters such as weight, sample size, cooking time and temperature were previously optimized and selected. Moreover, parameters such as mobile phase, extraction solution, stability, sample weight and recovery test (AsB, As(III), As(V), DMA and MMA) were evaluated for speciation method development. Arsenic species were identified and quantified by liquid chromatography coupled to inductively coupled plasma mass spectrometry (ICP-LC-QQQ). The methodology used to investigate the culinary treatments influence on heavy metal concentration in seafood was considered as suitable for the purpose of this work. In addition, the sampling step evaluation proved to be very important for this study. All samples presented significant loss of As (15 to 45%) after the boiling process. Moreover, significant losses were observed for Cd (37 to 53%) in scallops samples which have undergone the boiling, frying and sautéing process; and Hg losses (14 to 33%) in shark and shrimp samples which have undergone the boiling, frying and sautéing process. No influence was observed between the culinary treatments with and without spices (garlic, salt and lemon juice). Among the studied samples in this work, the blacktip shark (Carcharhinus limbatus) sample was the one with the highest As and Hg concentration, and both As and Hg presented concentrations of 280 and 245% higher than the maximum level recommended by ANVISA, respectively. Moreover, this sample had a molar ratio of Se/Hg < 1, presenting higher risks to consumer health. The As speciation analysis method presented a good robustness regarding to the extraction solution stability, sample weight and use of different matrices. The major As species found in all samples was AsB. The As species show a high stability regarding the cooking treatment and the bioavailability assay. The bioavailable rate (%) of As species related to the As species originally present in the raw sample showed a similar behavior. Additionally, Hg presented a significant change in bioavailability due to the influence of culinary treatment. However, the bioavailability of other analytes from cooked samples proved to be independent of the culinary treatment.Nas últimas décadas uma ampla variedade de métodos analíticos e estudos de biodisponibilidade, interações químicas, metabolismo e toxicidade foram feitos para a avaliação dos riscos associados à contaminação de metais pesados em frutos do mar. Dentre estes, a maioria foi realizada em amostras cruas, e as poucas pesquisas envolvendo a avaliação da influência do tratamento culinário sobre o comportamento destes contaminantes envolvem interpretações inexatas em relação ao comportamento do contaminante após o processo de cocção. Baseando nestes aspectos, este trabalho tem como objetivo avaliar a influência do tratamento culinário na concentração e biodisponibilidade (in vitro) de metais (Cd, Cr, Cu, Hg e Pb) e não-metais (As, Se, S e as especies de As) de cinco espécies de frutos do mar (tubarão, camarão, lula, ostras e vieiras). Avaliaram-se três diferentes processos de cocção (cozimento, fritura e sautéing), além da amostra crua. Além disso, foi avaliada a influência da presença e ausência de condimentos (alho, sal e suco de limão) para cada tratamento. Todos os condimentos (alho, sal e suco de limão) e meios de cocção (água, óleo e manteiga) envolvidos durante os tratamentos culinários foram coletados para a avaliação do balanço de massas de cada tratamento. Após cada tratamento culinário as amostras de frutos do mar foram liofilizadas e cominuidas. A determinação de metais e não-metais foi feita usando um espectrômetro de massas triplo-quadrupolo com plasma indutivamente acoplado (ICP-QQQ). Parâmetros como massa e formato da amostra, tempo e temperatura de cocção, foram todos previamente otimizados e selecionados. Além disso, foram avaliados parâmetros do método de especiação, tais como: fase móvel, solução extratora, robustez, massa de amostra e ensaio de recuperação de analitos (AsB, As(III), As(V), DMA e MMA). As espécies de As foram identificadas e quantificadas por cromatografia a líquido acoplada à espectrometria de massa com plasma indutivamente acoplado (LC-ICP-QQQ). A metodologia empregada neste estudo mostrou-se adequada para o propósito deste trabalho. Além disso, a avaliação e seleção do tipo de amostragem mostrou ser de suma importância para este estudo. Todas as amostras apresentaram perdas significativas de As (15 a 45%) após o processo de cozimento em água. Além disso, foram observadas perdas significativas de Cd (37 a 53%) nas amostras de vieiras que sofreram o processo de cozimento, fritura e sautéing; e de Hg (14 a 33%) nas amostras de tubarão e camarão que sofreram os processos de cozimento, fritura e sautéing. Não foi observada influência entre os tratamentos que utilizaram e não utilizaram condimentos (alho, sal e suco de limão). Entre as amostras estudadas neste trabalho, a amostra de tubarão galha-preta (Carcharhinus limbatus) foi a que apresentou as maiores concentrações de As e Hg, sendo que, tanto As quanto Hg, apresentaram concentrações de 280 e 245%, acima do limite máximo recomendado pela ANVISA, respectivamente. Além disso, essa amostra apresentou uma razão molar de Se/Hg < 1, apresentando maiores riscos à saúde dos consumidores. O método de análise de especiação de As apresentou boa robustez em relação à estabilidade da solução extratora, massa de amostra e uso de diferentes matrizes. A espécie de As majoritária encontrada em todas as amostras foi a AsB. As espécies de As apresentaram uma alta estabilidade frente ao tratamento culinário e ao ensaio de biodisponibilidade. A taxa biodisponível (em %) das espécies de As relativa à espécie de As originalmente presente na amostra crua apresentou um comportamento similar. Adicionalmente, o Hg apresentou uma alteração significativa da biodisponibilidade devido à influência do tratamento culinário. No entanto, a biodisponibilidade dos demais analitos mostrou-se independente do tratamento culinário que a amostra sofreu.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências Naturais e ExatasPrograma de Pós-Graduação em QuímicaUFSMBrasilQuímicaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessQuímicaFrutos do marCulináriaArsênioMetais pesadosBiodisponibilidadeQuímica analíticaCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICAInfluência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do marinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisFlores, Érico Marlon de Moraeshttp://lattes.cnpq.br/7167629055579212Mello, Paola de Azevedohttp://lattes.cnpq.br/2189500441942469Bolzan, Rodrigo Cordeirohttp://lattes.cnpq.br/9392316362285896Mortari, Sergio Robertohttp://lattes.cnpq.br/7784609477475171Costa, Adilson Ben dahttp://lattes.cnpq.br/2604778196819181http://lattes.cnpq.br/4084044003703568Schmidt, Lucas100600000000600a9c2788c-7913-4d7b-92e1-3429800ac0288c0915da-379d-4ec6-b757-6e2284086c6cb65e4edd-8764-4de1-a6fa-5ec448ea52ed0b6036d2-a4c4-4565-bfc3-5fef0aae60609f6ffcda-3f02-4b6c-9f1f-03883c27e3833a98baed-4560-46a1-90da-117a1c5dbf01reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGQUIMICA_2015_SCHMIDT_LUCAS.pdfTES_PPGQUIMICA_2015_SCHMIDT_LUCAS.pdfTese de Doutoradoapplication/pdf3793934http://repositorio.ufsm.br/bitstream/1/17571/1/TES_PPGQUIMICA_2015_SCHMIDT_LUCAS.pdfdc1ca32d0638bb95c5e7aae6c99997b0MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
title |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
spellingShingle |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar Schmidt, Lucas Química Frutos do mar Culinária Arsênio Metais pesados Biodisponibilidade Química analítica CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
title_full |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
title_fullStr |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
title_full_unstemmed |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
title_sort |
Influência do tratamento culinário na concentração e biodisponibilidade in vitro de metais, não-metais e espécies de arsênio em frutos do mar |
author |
Schmidt, Lucas |
author_facet |
Schmidt, Lucas |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Flores, Érico Marlon de Moraes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7167629055579212 |
dc.contributor.referee1.fl_str_mv |
Mello, Paola de Azevedo |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2189500441942469 |
dc.contributor.referee2.fl_str_mv |
Bolzan, Rodrigo Cordeiro |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9392316362285896 |
dc.contributor.referee3.fl_str_mv |
Mortari, Sergio Roberto |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/7784609477475171 |
dc.contributor.referee4.fl_str_mv |
Costa, Adilson Ben da |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/2604778196819181 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4084044003703568 |
dc.contributor.author.fl_str_mv |
Schmidt, Lucas |
contributor_str_mv |
Flores, Érico Marlon de Moraes Mello, Paola de Azevedo Bolzan, Rodrigo Cordeiro Mortari, Sergio Roberto Costa, Adilson Ben da |
dc.subject.por.fl_str_mv |
Química Frutos do mar Culinária Arsênio Metais pesados Biodisponibilidade Química analítica |
topic |
Química Frutos do mar Culinária Arsênio Metais pesados Biodisponibilidade Química analítica CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Over the last decades a wide variety of analytical methods and bioavailability, interactions, metabolism and toxicity studies were performed in order to evaluate the risks associated with contamination of heavy metals in seafood. Furthermore, most of these studies were performed using raw samples, and the few studies involving the assessment of influence of culinary treatment on heavy metals behavior involve inaccurate interpretations regarding the contaminant behavior after the cooking process. According to these aspects the present study aims to evaluate the influence of culinary treatment over metals (Cd, Cr, Cu, Hg and Pb) and non-metals (As, Se, S and species of As) concentration and bioavailability (in vitro) of five seafood species (shark, shrimp, squid tube, oysters and scallops). Three cooking procedures (boiling, frying and sautéing) plus the uncooked sample were evaluated for each seafood species. In addition, the presence and absence of spices (garlic, salt and lemon juice) was evaluated for each treatment. All seasonings (garlic, salt and lemon juice) and cooking medium (water, oil and butter) involved during the culinary treatments were collected for further mass balance evaluation. After each culinary treatment the seafood samples were freeze-dried and grinded. Metals and non-metals determination was performed using a inductively coupled plasma triple-quadrupole mass spectrometry (ICP-QQQ). Parameters such as weight, sample size, cooking time and temperature were previously optimized and selected. Moreover, parameters such as mobile phase, extraction solution, stability, sample weight and recovery test (AsB, As(III), As(V), DMA and MMA) were evaluated for speciation method development. Arsenic species were identified and quantified by liquid chromatography coupled to inductively coupled plasma mass spectrometry (ICP-LC-QQQ). The methodology used to investigate the culinary treatments influence on heavy metal concentration in seafood was considered as suitable for the purpose of this work. In addition, the sampling step evaluation proved to be very important for this study. All samples presented significant loss of As (15 to 45%) after the boiling process. Moreover, significant losses were observed for Cd (37 to 53%) in scallops samples which have undergone the boiling, frying and sautéing process; and Hg losses (14 to 33%) in shark and shrimp samples which have undergone the boiling, frying and sautéing process. No influence was observed between the culinary treatments with and without spices (garlic, salt and lemon juice). Among the studied samples in this work, the blacktip shark (Carcharhinus limbatus) sample was the one with the highest As and Hg concentration, and both As and Hg presented concentrations of 280 and 245% higher than the maximum level recommended by ANVISA, respectively. Moreover, this sample had a molar ratio of Se/Hg < 1, presenting higher risks to consumer health. The As speciation analysis method presented a good robustness regarding to the extraction solution stability, sample weight and use of different matrices. The major As species found in all samples was AsB. The As species show a high stability regarding the cooking treatment and the bioavailability assay. The bioavailable rate (%) of As species related to the As species originally present in the raw sample showed a similar behavior. Additionally, Hg presented a significant change in bioavailability due to the influence of culinary treatment. However, the bioavailability of other analytes from cooked samples proved to be independent of the culinary treatment. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-07-01 |
dc.date.accessioned.fl_str_mv |
2019-07-26T20:04:08Z |
dc.date.available.fl_str_mv |
2019-07-26T20:04:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/17571 |
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http://repositorio.ufsm.br/handle/1/17571 |
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por |
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por |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Naturais e Exatas |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Química |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Química |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Naturais e Exatas |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
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Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
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atendimento.sib@ufsm.br||tedebc@gmail.com |
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