01845naa a2200373 a 450000100080000000500110000800800410001902400440006010000170010424501110012126000090023252007850024165000120102665000160103865000130105465000150106765300210108265300220110365300180112565300180114365300150116165300160117665300190119270000160121170000250122770000180125270000180127070000210128870000210130970000160133070000210134670000170136777300870138421701472024-12-06       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/jsfa.134302DOI1 aMELLO, F. V.  aBehavior of diclofenac from contaminated fish after cooking and in vitro digestion.h[electronic resource]  c2024  aSeafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 40-hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g−1 ) and submitted to three culinary treat- ments (roasting, steaming and grilling).  aCooking  aMetabolites  aSeafoods  aCulinária  aBioaccessibility  aBioacessibilidade  aFarmacêutico  aFrutos do mar  aLC–MS/MS  aMetabólito  aPharmaceutical1 aMARMELO, I.1 aFOGACA, F. H. dos S.1 aDÉNIZ, F. L.1 aALONSO, M. B.1 aMAULVAULT, A. L.1 aTORRES, J. P. M.1 aMARQUES, A.1 aFERNANDES, J. O.1 aCUNHA, S. C.  tJournal of the Science of Food and Agriculturegv. 104, n. 10, p. 5964-5972, 2024.