Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (Thunnus thynnus L.) and Their Salted Product 'Bottarga'

Autor:	Giacomo Dugo, Yoannis Nengas, Elvira Lembo, Robert Vassallo-Agius, Manuela A. Garaffo, Rossana Rando, Roberta Maisano, Daniele Giuffrida
Rok vydání:	2011
Předmět:	chemistry.chemical_classification biology food and beverages Fatty acid biology.organism_classification chemistry Biochemistry Composition (visual arts) Food science Fatty acid composition Tuna human activities Thunnus Polyunsaturated fatty acid
Zdroj:	Food and Nutrition Sciences. :736-743
ISSN:	2157-9458 2157-944X
DOI:	10.4236/fns.2011.27101
Popis:	The fatty acids composition and the related health lipid indices (IA, atherogenic and IT thrombogenic) of Blue Fin Tuna’s (Thunnus thynnus L.) raw roe and their cured product bottarga, both considered a delicacy, were studied. The fatty acid (FA) composition of tuna’s roe and bottarga showed a relevant proportion (40.87% and 36.62% respectively) of poly-unsaturated fatty acids (PUFAs) with a prevalence of the n – 3 series, that showed values almost ten folds higher than those of n – 6 fatty acids, in both classes of analyzed samples. The IA and IT indices resulted comparable in tuna’s roe and in the bottarga samples respectively. To the best of our knowledge, this is the first detailed report on the fatty acids composition and the related lipid health indices in tuna’s raw roe and in their cured product “bottarga”.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6f1d6b1fb07fbd7a7be44f91d0794b51 https://doi.org/10.4236/fns.2011.27101 Zobrazit plný text záznamu