In-vitro bioaccessibility of pesticide residues in edible seaweeds: Exposure and health risk assessment

Bioaccessibility-based risk assessment can improve dietary recommendations for pesticide residue (PR) contaminated aquatic food products. The bioaccessibility of banned organochlorine (HCH, heptachlor, aldrin, endrin, DDT, and endosulfan) and pyrethroid (cypermethrin) pesticides in green (U. lactuca and C. racemosa) and red (K. alvarezii) seaweeds from Gulf of Mannar, Marine Biosphere Reserve Trust was assessed using in-vitro simulation digestion. Thermal processing of seaweeds significantly (p < 0.05) reduces the PRs concentration. The sum of PRs concentration was higher in U. lactuca and lower in K. alvarezii in raw seaweeds. C. racemosa had higher concentration after thermal cooking. PR bioaccessibility in seaweeds was 9-34%, 2-50%, and 7-34% in C. racemosa, U. lactuca, and K. alvarezii, respectively. Gulf of Mannar seaweeds represent no significant health risk (hazard risk <1). Ignoring PR bioaccessibility in aquatic foods may exaggerate the health risk of dietary exposure.

Automated summary

Bioaccessibility-based risk assessment can improve dietary recommendations for pesticide residue contaminated aquatic food products. The study assessed the bioaccessibility of banned organochlorine and pyrethroid pesticides in seaweeds from Gulf of Mannar using in-vitro simulation digestion. The results showed that thermal processing significantly reduces pesticide residue concentrations in seaweeds.