|
KMID : 1007520180270030899
|
|
Food Science and Biotechnology
2018 Volume.27 No. 3 p.899 ~ p.904
|
|
|
Effect of cooking methods on bioaccessibility of Zn, Se, Cd, Cu in sea cucumber (Apostichopus japonicus)
|
|
Liu Chune
Wu Lele
Xue Ying
Liu Feng
Sun Shan
Wang Liming
|
|
|
Abstract
|
|
|
|
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 < 0.01). The levels of Cd were all decreased after three thermal treatments. The intake of Zn and Cu increased in sea cucumber cooked by all thermal processes. While the bioaccessibility of Se and Cd decreased after cooking. A significant correlation was observed between the concentration and bioaccessibility of minerals. These data provide useful information for dietary risk assessments of minerals in sea cucumbers.
|
|
|
KEYWORD
|
|
|
Sea cucumber, Bioaccessibility, In vitro, Mineral
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|