Bioaccessibility of toxic heavy metals/metalloids in edible seaweeds: Exposure and health risk assessment.

This study assesses the health risk due to heavy metals/metalloids (HMs/Ms) in edible seaweeds (Caulerpa racemosa, Kappaphycus alvarezii, and Ulva lactuca) through an in vitro bioaccessibility study. The percentage of bioabsorbed HMs/Ms in unprocessed and processed C. racemosa, U. lactuca, and K. alvarezii ranged from 3 % to 46 %, 3 % to 42 %, and 3 % to 40 %, respectively. The levels of HMs/Ms in seawater, sediment, and seaweeds were below the levels recommended by the European Commission (EC) and World Health Organization/Food and Agriculture Organization (WHO/FAO). The maximum accumulation of HMs/Ms was found during monsoons and post-monsoon seasons, and Cd, Pb, Hg, Cr, As, and Pb were predominant in all the samples. Tukey's post hoc test and t-test confirmed that thermal processing significantly reduced HMs/Ms in seaweeds. On the basis of the bioabsorption of HMs/Ms, the TTHQ values were found to be < 1, and the LCR values were within the acceptable limit (10-06 to 10-04), indicating no carcinogenic risks through seaweeds.

First report on the exposure and health risk assessment of organochlorine pesticide residues in Caulerpa racemosa, and their potential impact on household culinary processes.

Seaweeds are widely consumed as natural seafood in various Asian countries. Chemical contaminants, such as pesticide residues (PRs), can contaminate it due to its high bio-accumulation nature. Limited research exists on the presence of PRs in edible seaweeds, their decrease in levels during cooking processes, and the evaluation of hazard indices and associated health risks to humans. This study investigated the effects of different cooking methods on the levels of organochlorine pesticides in Caulerpa racemosa seaweed. It also assessed the potential health risks associated with consuming seaweed by estimating daily intake, hazard quotient, and hazard index. The PRs were reduced after different cooking methods. The impact of thermal cooking on PRs in C. racemosa was found to be notably beneficial. The PRs decreased following MWC, boiling, and steam cooking. Several PRs were analyzed, and endrin, DDT, endosulfan, and cypermethrin were found to be the most prevalent. The HQ and HI values for raw and cooked seaweeds were found to be below one, suggesting that the PRs in C. racemosa pose no risk to consumers of seaweed. In summary, thermal cooking proves to be an efficient method for minimizing PRs, while the cooking of seaweeds ensures a high level of safety during consumption.

Spatial distribution and seasonal variation of pesticide residues in the sediment, seawater, and edible seaweeds: Environmental and human health risk assessment.

This study evaluates the distribution of pesticide residues (PRs) and assesses the ecological and human health risks posed by them from seawater, sediment and edible seaweeds in the Gulf of Mannar. Results showed that hexachlorocyclohexane, heptachlor, aldrin, endrin and endosulfan were the predominant PRs. The maximum concentration of PRs was observed in the monsoon and post-monsoon seasons. Their concentrations in sediment exceeded interim sediment quality guidelines, indicating significant risks to benthic organisms. Except for endrin, the presence of other organochlorine pesticides (OCPs) was below the maximum residual limit. Human health risk assessment revealed that the estimated daily intake of PRs through seaweeds was below the acceptable daily intake. The hazard quotient and hazard ratio were <1, implying that the study seaweeds do not pose significant health risks. The presence of endrin in edible seaweeds, however, indicates safety concerns for consumers and the continued use of banned OCPs in agriculture.