Original Article Macro and trace elements in two populations of brown crab Cancer pagurus: Ecological and human health implications Sara Barrento a , Anto ´ nio Marques a, *, Ba ´ rbara Teixeira a , Patrı ´cia Anacleto a , Maria Luı ´sa Carvalho d , Paulo Vaz-Pires b,c , Maria Leonor Nunes a a Research Unit of Upgrading of Fishery and Aquaculture Products (U-VPPA), National Institute of Biological Resources (INRB-IPIMAR), Avenida de Brası´lia, 1449-006 Lisboa, Portugal b Abel Salazar Institute for the Biomedical Sciences (ICBAS), University of Porto, Largo Professor Abel Salazar 2, 4099-003 Porto, Portugal c Centre of Marine and Environmental Research of the University of Porto (CIIMAR-UP), Rua Bragas 289, 4050-123 Porto, Portugal d Centre of Atomic Physics, Faculty of Sciences, University of Lisbon, Avenida Professor Gama Pinto 2, 1649-003 Lisboa, Portugal 1. Introduction Worldwide, crustaceans are high-value and appreciated food items, representing an important economic source. In the last decade, the chemical composition and nutritional value of crustaceans have been investigated worldwide (e.g., Adeyeye, 2002; C ¸elik et al., 2004; Chen et al., 2007; Gokoolu and Yerlikaya, 2003; Kuc ¸ukgulmez et al., 2006; Naczk et al., 2004; Skonberg and Perkins, 2002; Vilasoa-Martı ´nez et al., 2007), and consumption benefits to human health have been much promoted (Bu ¨ gel et al., 2001; Oehlenschla ¨ ger, 1997). Yet, only in recent years, attention has been paid to crustaceans’ composition of essential elements (e.g., Na, Mg, K, Ca, Mn, Fe, Cu, Zn, Se), and this information is still rather disperse. The lack of essential elements in humans leads to improper enzyme-mediated metabolic functions and results in organ malfunctions, chronic diseases and ultimately death (FAO/ WHO, 2002; Simopolpoulos, 1997). The brown crab Cancer pagurus is one of the most consumed crustaceans in Southern European countries, such as France, Spain, Italy and Portugal (EUROSTAT, 2007). In these countries the white meat (muscle), brown meat (hepatopancreas) and gonads are consumed separately or as a mixture. This species is mostly harvested in the English Channel, Welsh, Scottish and Irish coasts (worldwide representing 84% of total captures; 37,480 tons; data from 2006; EUROSTAT, 2007), and transported mostly live to South Europe. This species has different market prices according to the fishing ground and sex. Crabs caught off the English Channel are usually more expensive than those caught off Welsh, Scottish and Irish coasts, presumably due to the intrinsic quality of these Journal of Food Composition and Analysis 22 (2009) 65–71 ARTICLE INFO Article history: Received 7 March 2008 Received in revised form 5 June 2008 Accepted 20 July 2008 Keywords: Crustaceans Cancer pagurus Muscle Hepatopancreas Gonads Food Composition Minerals FAAS EDXRF English Channel crustaceans Scottish Coast crustaceans Environment Food safety ABSTRACT Cancer pagurus is a widely appreciated crustacean in Southern European countries, where they have different market prices depending on the catching area and animal sex. Yet, the mineral composition of this species is still poorly understood. Therefore, the aim of this study was to quantify the content of essential elements in edible tissues of specimens from the Scottish Coast and English Channel and to compare such values with the Dietary Reference Intakes. Crabs caught off Scottish Coast had higher Na, Cl, K, Cu, Zn and Se content, while specimens harvested in the English Channel showed higher Mn concentrations. Females were better sources of Cu, Zn and Se, whereas males had higher concentrations of Na, Cl, K, Ca and Mn. Hepatopancreas showed higher contents of most elements, except Mn, Zn and Se than muscle and gonads. These results are certainly related to the crabs’ physiological needs and the bioavailability of the elements in water and diet. In general, C. pagurus is an excellent source of macro (Na, Cl and Ca) and trace elements (Fe, Cu, Zn and Se) for human consumption. The present study highlights the importance to take into consideration all edible tissues of crustaceans to evaluate their nutritional quality given consumers’ habits. ß 2008 Elsevier Inc.. All rights reserved. * Corresponding author. Tel.: +351 21 3027025; fax: +351 21 3015948. E-mail address: amarques@ipimar.pt (A. Marques). URL: http://ipimar-iniap.ipimar.pt/departamentos/inovacao-tecnologica.html Contents lists available at ScienceDirect Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca 0889-1575/$ – see front matter ß 2008 Elsevier Inc.. All rights reserved. doi:10.1016/j.jfca.2008.07.010