Behavior of diclofenac from contaminated fish after cooking and in vitro digestion.
Flávia V MelloIsa MarmeloFabíola H S FogaçaFernando Lafont DénizMariana B AlonsoAna Luísa MaulvaultJoão Paulo M TorresAntônio MarquesJosé O FernandesSara Cristina CunhaPublished in: Journal of the science of food and agriculture (2024)
Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.