Selenium and mercury bioaccessibility in fish samples: an in vitro digestion method

Abstract

The assessment of hazard from selenium (Se) and mercury (Hg) contaminants in the food chain based on their potential bioaccessibility and on estimate of their actual content in fish is reported under an in vitro model. Atomic fluorescence spectroscopy (AFS) was applied for total selenium and mercury quantification. Selenium and mercury bioaccessibility varied depending on the type of fish analyzed. Se solubility in the gastrointestinal supernatants was higher in swordfish and sardine (76 and 83%, respectively) than in tuna (50%). A low Hg bioaccessibility (9–17%) was found for all the samples. Simulated human gastric and intestinal digestion led to the identification of selenomethionine (SeMet) and organic mercury in the three digested fish. Furthermore, these species were not modified during the digestion. Speciation of selenium compounds was done by liquid chromatography in conjunction with inductively coupled plasma mass spectrometry (LC–ICP-MS). Sardine had the most favorable Se:Hg, [Se:Hg] bioaccessible and [SeMet:Hg] bioaccessible molar ratios, making it preferable to tuna and swordfish. The effect of cooking was also evaluated.