Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts

Mesko, Márcia F.; Toralles, Isis Gonçalves; Hartwig, Carla A.; Coelho, Gilberto Silva; Müller, Aline Lima Hermes; Bizzi, Cezar A.; Mello, Paola A.

doi:10.1021/acs.jafc.5b05769

Cited by 24 publications

(17 citation statements)

References 35 publications

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“…Fresh shellfish contain iodine at values ranging from 308 to 1300 μg/kg (FAO/WHO ; Oehlenschläger ). Shrimp shell has more iodine and bromine than raw or cooked tissues (Mesko and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

“…Carotenoids bound to proteins are released by the action of digestive enzymes (Babu and others ). Cooking of shrimp resulted in up to 43% loss of iodine and bromine (Mesko and others ). Domestic pan‐frying of squid and mussel in virgin olive oil caused up to 14% oil absorption together with an increase in squalene and MUFA contents (Kalogeropoulos and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

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Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

253

156

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Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

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Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

253

156

View full text Add to dashboard Cite

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“…This system was equipped with eight high‐pressure quartz vessels (volume of 80 mL, and operated at a maximum temperature and pressure of 280 °C and 80 bar, respectively). A quartz device was used as a sample holder for the MIC process 27 …”

Section: Methodsmentioning

confidence: 99%

“…In these methods, the organic matrix is converted to the respective oxidation products 23 . Microwave‐induced combustion (MIC) is an example of this type of method, and it has been successfully applied to digest organic samples for subsequent determination of halogens and/or sulfur in several samples 15, 17, 24–30 . In the MIC method, solid samples are generally prepared as pellets or wrappers and positioned on a quartz holder, and the combustion is performed inside a quartz vessel pressurized with oxygen.…”

Section: Introductionmentioning

confidence: 99%

Ion chromatography coupled to mass spectrometry as a powerful technique for halogens and sulfur determination in egg powder and its fractions

Mesko

Toralles

Coelho

et al. 2020

Rapid Comm Mass Spectrometry

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Rationale To increase the consumption of egg powder and its fractions a suitable quality control method is required to obtain more information on its nutritional composition. The proposed method enables the quantification of important elements for the functioning of the human organism, such as halogens and sulfur, in egg powder and its fractions. Methods Up to 350 mg of egg powder or its fractions (egg white powder and egg yolk powder) were digested by microwave‐induced combustion using 20 bar pressure of oxygen. The analytes were absorbed in 100 mmol L−1 of NH4OH solution. The determination of halogens (chlorine, bromine, fluorine, and iodine) and sulfur was performed in a single analysis using ion chromatography with conductivity detection coupled to mass spectrometry. Results Using the proposed method, spike recoveries between 99% and 104% for all analytes were obtained, and results agreed with certified values of reference materials (agreements were between 100% and 109%). The relative standard deviations were below 8%. The variation in elemental concentration over a wide range in different fractions (whole egg powder, egg white powder, and egg yolk powder) and different brands was also observed. Conclusions The proposed method provides reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Because these food products are widely consumed, these results suggest the safe ingestion levels of these elements.

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“…Cooking method changes foodstuff's mineral concentrations (Mesko et al, 2016), and could contribute to loss or increasement of some essential, non-essential or toxic elements concentration (Goran et al, 2016). This study's main goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwave cooking) on the mineral concentrations of shrimps from the Bucharest (Romania) market.…”

Section: Introductionmentioning

confidence: 99%

Influence of Thermal Preparation Method on Mineral Composition of Shrimps

Goran¹,

Tudoreanu²,

Mocanu³

et al. 2017

BUASVMCN-FST

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This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.

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Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts

Cited by 24 publications

References 35 publications

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Ion chromatography coupled to mass spectrometry as a powerful technique for halogens and sulfur determination in egg powder and its fractions

Influence of Thermal Preparation Method on Mineral Composition of Shrimps

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