01841naa a2200217 a 450000100080000000500110000800800410001902400400006010000180010024501720011826000090029030000180029952011230031765300260144065300170146665300200148365300230150370000220152670000260154877300490157421589582023-11-30       2023    bl uuuu     u00u1 u    #d7 a10.1021/acsfoodscitech.3c001322DOI1 aSANTOS, H. M.  aAnalytical strategies and method validation to access the bioavailability of essential elements and arsenic from raw and cooked fish and shrimp.h[electronic resource]  c2023  ap. 1229-1237.  aThe bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods.  aAnalytical strategies  aCaco-2 cells  aIn vitro uptake  aThermal treatments1 aNICIURA, S. C. M.1 aNOGUEIRA, A. R. de A.  tFood Science & Technologygv. 3, n. 7, 2023.