Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (Alosa immaculata)

• Published in: Current research in food science 2023-01, Vol.7, p.100599, Article 100599
• Main Authors: Milea, Ștefania-Adelina, Lazăr, Nina-Nicoleta, Simionov, Ira-Adeline, Petrea, Ștefan-Mihai, Călmuc, Mădălina, Călmuc, Valentina, Georgescu, Puiu-Lucian, Iticescu, Cătălina
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Bioaccessibility; Co-ingestion; Cooking methods; Mercury; Shad
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100599

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources. [Display omitted] •Bioaccessibility of mercury from pontic shad was performed using in vitro digestion.•Cooking methods and selected components' co-ingestion decrease Hg bioaccessibility.•The effect on mercury reduction increased with the severity of the heat treatment.•Garlic has ameliorating potential against heavy metal toxicity.•Risk assessments should consider nutritional habits and mercury bioavailability.