Effect of edible way on bioaccessibility of Fe, Cu in Crassostrea rivulari and Paphia undulate

We evaluated the solubility and bioaccessibility of Fe and Cu in Crassostrea rivulari and Paphia undulate by invitrowhole-bionic digestion model. The results show that: 1) At the stomach digestive stage, the solubilities of Fe and Cu in cooked C.rivulari and P.undulate were higher than those in raw ones, which was contrary to the case at intestinal digestion stage; 2) The bioaccessibility of Fe and Cu in cooked C.rivulari increased by 7.3% and 4.6%, respectively, and the bioaccessibility of Fe in cookedP.undulate increased by 11.5% while that of Cu decreased by 11.5%; 3) Eating C.rivulari could provide coastal residents at most with 15.5% and 25.9% of the daily intake of Fe and Cu, respectively, while eating P.undulata could provide with over 6.4% and 3.1% of Fe and Cu, respectively. In general, eating C.rivulari provides human body with more daily intake of Fe than eating P.undulate, and even more when they are cooked.