Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Sobral, MMC (Autor) Outra; Romero Gonzalez, R (Autor) Outra; Faria, MA (Autor) Outra; Cunha, SC (Autor) Outra; Ferreira, Isabel (Autor) FFUP; Garrido Frenich, A (Autor) Outra

Revista

Título: Food Chemistry

Vol. 316

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 1 Citação

Outras Informações

ID Authenticus: P-00R-QEV

DOI: 10.1016/j.foodchem.2020.126367

Abstract (EN): The impact of culinary practices - oven or microwave cooking combined with herbs and/or beer - on antibacterial and coccidiostat drugs stability and bioaccessibility in chicken meat was evaluated. Fourteen compounds from 6 classes (beta-lactams, tetracyclines, sulfonamides, fluoroquinolones, macrolides, and coccidiostats) were monitored after cooking and in vitro digestion (INFOGEST protocol) at two fortification levels. Depending on their reduction, the presence of transformation products derived from cooking or digestion was investigated. In general, compounds were stable during cooking except amoxicillin, chlortetracycline and tylosin (reductions > 50%). Molecular rearrangement and dechlorination reactions are the most probable transformations derived from cooking. Adding herbs/beer does not benefit their reductions. During in vitro digestion, maximum bioaccessibilities of 60% were observed for all quantified compounds. As drugs and bile salts interact, increasing the absorption of lipophilic drugs, their bioaccessibility predictions must not be based only on the determination of their free form using LC-MS/MS.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12