Influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae).

Autor: Lira GM; School of Nutrition, Federal University of Alagoas (UFAL), Brazil., Pascoal JC, Torres EA, Soares RA, Mendonça S, Sampaio GR, Correia MS, Cabral CC, Cabral Júnior CR, López AM
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2013 Jun 01; Vol. 138 (2-3), pp. 786-90. Date of Electronic Publication: 2012 Nov 29.
DOI: 10.1016/j.foodchem.2012.11.088
Abstrakt: This paper aimed to evaluate the influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae). Samples were collected during summer and winter from the estuary and lagoon complex of the municipality of Barra de São Miguel, Alagoas, Brazil. Statistical differences (p<0.05) between summer and winter were observed in relation to chemical composition. The oysters cultivated in the winter presented some nutritional advantages because of the higher levels of proteins and functional nutrients, such as the eicosapentaenoic-docosahexaenoic acid combination and percentages of polyunsaturated fatty acids (n-3 and n-6), and the lower levels of saturated fatty acids. Therefore, the animals in winter presented a higher content of cholesterol oxides. The levels of cholesterol oxides found in these products during winter may encourage researchers to investigate the composition of oysters cultivated in different climates all over the world.
(Copyright © 2012. Published by Elsevier Ltd.)
Databáze: MEDLINE
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