Nutritional value and fatty acid profile of two wild edible limpets from the Madeira Archipelago
| Autor: | Igor Fernandes, Tomásia Fernandes, Nereida Cordeiro |
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| Rok vydání: | 2019 |
| Předmět: |
Patella aspera
030309 nutrition & dietetics Patella candei Biochemistry Industrial and Manufacturing Engineering Faculdade de Ciências Exatas e da Engenharia 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Patella (gastropod) Food science chemistry.chemical_classification 0303 health sciences biology Limpet Fatty acid EPA 04 agricultural and veterinary sciences General Chemistry AA biology.organism_classification 040401 food science Eicosapentaenoic acid Oleic acid chemistry Lipid content Arachidonic acid Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-019-03234-y |
| Popis: | Patella aspera and Patella candei are two abundant limpet species commercially exploited and often used as a delicacy in the Madeira Archipelago, but there is a lack of scientific knowledge about these species. This study investigated the nutritional value and fatty acids of this species across the coast of Madeira Archipelago. The lipid content (7.71–12.60% dw), proteins (48.22–64.09% dw), ashes (11.12–23.12% dw) and carbohydrates (4.5–10.9% dw) were determined in P. aspera and P. candei at different collection sites. In the fatty acid composition, a total of 23 fatty acids (FAs) were identified. P. aspera showed the highest amount of monounsaturated FAs (MUFAs, 35.02%) and eicosapentaenoic acid (EPA, 12.59%), and P. candei presented the highest level of oleic acid (OA, 28.25%), polyunsaturated FAs (PUFAs, 27.26%) and arachidonic acid (AA, 11.38%). The Σω3/Σω6 dietary ratio presented levels > 0.25 suggesting that these marine molluscs are a good source of ω3 for dietary intake. Within each specie significant differences (p |
| Databáze: | OpenAIRE |
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