dc.creator | Prieto Ortega, Ana Isabel | es |
dc.creator | Guzmán Guillén, Remedios | es |
dc.creator | Valderrama Fernández, Rocío | es |
dc.creator | Jos Gallego, Ángeles Mencía | es |
dc.creator | Cameán Fernández, Ana María | es |
dc.date.accessioned | 2017-09-05T14:26:34Z | |
dc.date.available | 2017-09-05T14:26:34Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Prieto Ortega, A.I., Guzmán Guillén, R., Valderrama Fernández, R., Jos Gallego, Á.M. y Cameán Fernández, A.M. (2017). Influence of cooking (microwaving and broiling) on cylindrospermopsin concentration in muscle of nile tilapia (oreochromis niloticus) and characterization of decomposition products. Toxins, 9 (6), 1-13. | |
dc.identifier.issn | 2072-6651 (electrónico) | es |
dc.identifier.uri | http://hdl.handle.net/11441/64192 | |
dc.description.abstract | Cylindrospermopsin (CYN) has become increasingly important as a freshwater algal toxin,
showing cytotoxic effects. This toxin is able to bioaccumulate in freshwater food webs, representing a
serious human health problem. Normally, fish is cooked before consumption, and CYN concentration
can be altered. For the first time, the effects of microwaving and broiling for 1 and 2 min on CYN
concentration and its decomposition products in fish muscle (Oreochromis niloticus) contaminated
in the laboratory were investigated, using UPLC-MS/MS and Orbitrap. The results show that
cooking the fish reduced unconjugated CYN levels by 11, 10 and 15% after microwaving for 1 and
2 min, and broiling for 2 min, respectively, compared to control fish. Different CYN decomposition
products with m/z 416.1234 (7-epi-CYN) and m/z 336.16663 (diasteroisomers C-3A, C-3C, C-3D,
C-3E, C-3F) are generated in fish samples submitted to cooking. Based on the relative abundance
of the decomposition products, the possible degradation pathways taking place by microwaving
may be through the formation of 7-epi-CYN and m/z 336.16663 compounds, whereas in the case of
broiling the last route is the only one observed in this study. The influence of cooking and the toxicity
characterization of the degradation products generated in CYN-contaminated fish are of importance
for more realistic risk evaluation related to their consumption. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Toxins, 9 (6), 1-13. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Cylindrospermopsin | es |
dc.subject | Nile tilapia | es |
dc.subject | Microwaving | es |
dc.subject | Broiling | es |
dc.subject | Decomposition products | es |
dc.title | Influence of cooking (microwaving and broiling) on cylindrospermopsin concentration in muscle of nile tilapia (oreochromis niloticus) and characterization of decomposition products | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | http://dx.doi.org/10.3390/toxins9060177 | es |
dc.identifier.doi | 10.3390/toxins9060177 | es |
idus.format.extent | 13 p. | es |
dc.journaltitle | Toxins | es |
dc.publication.volumen | 9 | es |
dc.publication.issue | 6 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 13 | es |