Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species

Τσαπέ, Κατερίνα; Sinanoglou, Vassilia J.; Miniadis‐Meimaroglou, Sofia

doi:10.1016/j.foodchem.2010.02.019

Cited by 42 publications

(42 citation statements)

References 29 publications

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“…These results were significantly different compared to those of Penaeus kerathurus (pink shrimp) reported in an earlier study from this laboratory [13]. The total lipid content of P. kerathurus muscle and cephalothorax was 1.30% ± 0.06% and 2.40% ± 0.05%, respectively [13].…”

Section: Proximate Compositioncontrasting

confidence: 68%

“…The total lipid content of P. kerathurus muscle and cephalothorax was 1.30% ± 0.06% and 2.40% ± 0.05%, respectively [13]. The results of this study, regarding fat content, were similar with those reported by Manjabhat et al [14] for the edible part of S. indica and A. alcocki (0.94% and 2.7%, respectively) and for the cephalothorax (1.1% and 8.1%, respectively), by Turan et al [15] for brown shrimp (Crangon crangon) muscle and by Li et al [16] for 2 freshwater and 5 marine shrimps from China, higher than those reported by Rosa and Nunes [17] for red shrimp (Aristeus antennatus) and Norway lobster (Nephrops norvegicus) and lower than those reported by Sriket et al [18] for Penaeus monodon and Penaeus vannamei muscle and by Yerlikaya et al [4] for Aristeus antennatus, Aristeomorpha foliacea, Plesionica martia, Parapenaeus longirostris, and Plesionica edwardsi muscle from deep water; and Metapenaeus monoceros, Penaeus semisulcatus, Penaeus kerathurus, and Penaeus japonicus muscle from shallow water.…”

Section: Proximate Compositionmentioning

confidence: 95%

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Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Soultani¹,

Strati²

2016

J Aquac Res Development

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Section: Proximate Compositioncontrasting

confidence: 68%

Section: Proximate Compositionmentioning

confidence: 95%

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Soultani¹,

Strati²

2016

J Aquac Res Development

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“…Also, Tsape et al (2010) reported that P. kerathurus fished on October in North Aegean contained fat in the proportion of 2.4±0.1% (wet weight basis) in the head. This value was near values found in this study, although shrimp was caught in November (1.9±0.7% w.w.b).…”

Section: Discussionmentioning

confidence: 98%

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Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week.

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“…Fatty acids were identi�ed by comparing the retention times of FAME with the Supelco 37 Component FAME Mix, Supelco PUFA No.1, Marine Source (Table 2). FAMEs not included in these standards were compared with the peaks of well-recognized samples, that is, egg yolk, mollusc, and crustacean total lipid fatty acids from previous studies realised by the same research team and under similar conditions [9][10][11][12]. According to the results of Table 2, FAME retention time (RT) is in�uenced by stationary phase polarity, column length, temperature program, fatty acid molecule chain length, unsaturation degree, and isomerisation and chromatographic conditions, as expected.…”

Section: Separation Of Neutral and Polar Lipids By Iatroscanmentioning

confidence: 99%

On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

Sinanoglou

Strati

Bratakos

et al. 2013

ISRN Chromatography

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An efficient separation and quanti�cation of the individual neutral and polar lipid classes and their constituent fatty acids was achieved by the combination of two different detection techniques: Iatroscan TLC-FID and GC-FID. e solvent composition and ratio of development system, the sample size, the �delity, and precision were tested in order to estimate the effectiveness of separation of individual neutral and polar lipid classes and the quantitative reproducibility of the Iatroscan TLC-FID technique. GC-FID method, with a high-quality capillary column, allowed sensitive and reproducible fatty acid qualitative and quantitative analyses, separation of fatty acid structural isomers (e.g., n-C16:0, iso-C16:0 and anteiso-C16:0), positional isomers (e.g., C18:1 -9 and C18:1 -7), geometrical isomers (cis-trans), and homologues (e.g., C16:0, C17:0, C18:0, etc.) in standards and complex lipid samples. Seventeen (17) lipid classes and ��y-two (52) saturated (SFA), monounsaturated (M�FA), and polyunsaturated (P�FA) fatty acids were identi�ed and quanti�ed, respectively, in samples of standard lipid and fatty acid mixtures, simulating the composition of natural lipids and their fatty acid methyl esters in common foods. e wide number of applications establishes this combination of Iatroscan TLC-FID and GC-FID methods as a powerful tool for lipid class and fatty acid analysis of any fat origin.

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Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species

Cited by 42 publications

References 29 publications

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

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On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

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