Effect of cooking methods on bioaccessibility of Zn, Se, Cd, Cu in sea cucumber (Apostichopus japonicus)

Effect of cooking methods on bioaccessibility of Zn, Se, Cd, Cu in sea cucumber (Apostichopus japonicus)

In this study, the total concentration and bioaccessibility of four metals (Zn, Se, Cd, Cu) in sea cucumbers ( Apostichopus japonicus ) before and after cooking were measured. The concentration of Zn, Se, Cd, and Cu were 22.24 ± 0.75, 0.75 ± 0.06, 0.32 ± 0.07, and 1.88 ± 0.09 mg/kg in raw cucumber,...

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Veröffentlicht in:Food science and biotechnology 2018, 27(3), , pp.899-904
Hauptverfasser: Liu, Chune, Wu, Lele, Xue, Ying, Liu, Feng, Sun, Shan, Wang, Liming
Format: Artikel
Sprache:eng
Schlagworte:
Apostichopus japonicus
Bioavailability
Cadmium
Chemistry
Chemistry and Materials Science
Cooking
Copper
cucumbers
Diet
Dietary minerals
Food Science
heat treatment
Metal concentrations
Metals
Minerals
Nutrition
Risk assessment
Selenium
Zinc
식품과학
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Zusammenfassung:In this study, the total concentration and bioaccessibility of four metals (Zn, Se, Cd, Cu) in sea cucumbers ( Apostichopus japonicus ) before and after cooking were measured. The concentration of Zn, Se, Cd, and Cu were 22.24 ± 0.75, 0.75 ± 0.06, 0.32 ± 0.07, and 1.88 ± 0.09 mg/kg in raw cucumber, respectively. The contents of Zn, Se, and Cu in high-pressured samples were significantly higher than that in the raw sea cumber ( p  
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-017-0298-5