Selenium health benefit values and Hg and Se speciation studies for elucidating the quality and safety of highly consumed fish species and fish-derived products

Fernández Bautista, Tamara; Gómez Gómez, Beatriz; Gracia Lor, Emma; Pérez Corona, María Teresa; Madrid Albarrán, María Yolanda

Selenium health benefit values and Hg and Se speciation studies for elucidating the quality and safety of highly consumed fish species and fish-derived products

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Official URL

https://doi.org/10.1016/j.foodchem.2023.137544

Publication date

2024

Authors

Fernández Bautista, Tamara

Gómez Gómez, Beatriz

Gracia Lor, Emma

Pérez Corona, María Teresa

Madrid Albarrán, María Yolanda

Publisher

Elsevier

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URI

https://hdl.handle.net/20.500.14352/93117

Citation

Fernández-Bautista, Tamara, et al. «Selenium Health Benefit Values and Hg and Se Speciation Studies for Elucidating the Quality and Safety of Highly Consumed Fish Species and Fish-Derived Products». Food Chemistry, vol. 435, marzo de 2024, p. 137544. https://doi.org/10.1016/j.foodchem.2023.137544.

Abstract

Nowadays, there has been an increase in the consumption of fish-derived products that constitute alternative ways of introducing fish into the diet, such as fish roe and products made from fish (crab sticks and surimiderived products). However, there is no data available considering selenium and mercury total contents along with speciation studies in these kinds of samples, which are mandatory for a proper safety and quality assessment. In this study, Selenium Health Benefit Values (HBVSe) in fish and fish-derived products were evaluated, resulting in positive in all cases. Selenium speciation studies performed by HPLC-ICP-MS and confirmed by HPLC-ESI-MS/MS revealed that SeMet and SeMeSeCys are present in fish and fish-derived products. Finally, Hg speciation studies show that the percentage of Hg2+ increases in fishes lower in the food chain as well as in fishderived products.