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

Chune Liu; Lele Wu; Ying Xue; Feng Liu; Shan Sun; Liming Wang

doi:10.1007/s10068-017-0298-5

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

Food Sci Biotechnol. 2018 Jan 19;27(3):899-904. doi: 10.1007/s10068-017-0298-5. eCollection 2018 Jun.

Authors

Chune Liu¹, Lele Wu¹, Ying Xue², Feng Liu¹, Shan Sun³, Liming Wang³

Affiliations

¹ Institute of Yantai, China Agriculture University, Yantai, 264670 Shandong Province China.
² 2Fisheries College, Ocean University of China, Qingdao, 266003 Shandong Province China.
³ 3Shandong Marine Resource and Environment Research Institute, Yantai, 264000 Shandong Province China.

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.

Keywords: Bioaccessibility; In vitro; Mineral; Sea cucumber.