Comparative fatty acid profiles in edible parts of wild scallops from the Tunisian coast

Telahigue, Khaoula; Chetoui, Imene; Rabeh, Imen; Romdhane, M. S.; Cafsi, Mhamed El

doi:10.1016/j.foodchem.2010.03.047

Cited by 22 publications

(22 citation statements)

References 18 publications

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“…However, EPA and DHA proportions signifi cantly (p<0.05) differed among the bivalve species. M. galloprovincialis showed the highest EPA level with 11.74% of total FAs, while the highest DHA was found in M. varia and L. tuberculata (10.88-14.41% of total FAs), which is in line with literature data [Bongiorno et al, 2015;Dernekbasi et al, 2015;Prato et al, 2010;Radić et al, 2014;Telahigue et al, 2010]. In turn, Azpeitia et al [2016] in their study with mussels (M. galloprovincialis) cultured in the Bay of Biscay (northern Spain) found lower levels of EPA (8.77%-8.82% of total FAs) and higher levels of DHA (18.24%-22.49%) than those determined in our study.…”

Section: Fatty Acidssupporting

confidence: 88%

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

Biandolino¹,

Leo²,

Parlapiano³

et al. 2019

Pol. J. Food Nutr. Sci.

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for the synthesis of resolvins, which are believed to play a key role in terminating inflammatory processes [Kohli & Levy, 2009]; moreover, they have benefi cial effects on other diseases, namely skin disease, asthma, arthritis, nephritis, lupus erythematous, multiple sclerosis, and certain types of cancers [Harris, 2010; Massaro et al., 2010]. PUFAs are infl uenced by taxonomic relations and environmental conditions and depend on species, nutrient habits, food availability and physiological conditions, so they differ for molluscs species that come from different geographical areas [Orban et al., 2007]. Minerals such as sodium, potassium, magnesium, calcium, iron, zinc and copper, are essential substances for organisms and for their vital functions and growth. In fact, minerals are important components of hormones and enzymes activated in human nutrition [Khan, 1992], and are involved in physiological processes in the body, the most important of which are pH maintenance, osmotic pressure, nerve conductance, muscle contraction and energy production. Zinc, for example, has different important biochemical functions, in particular as cofactor to more than 300 enzymes involved in DNA and RNA metabolism and stabilization of cell membranes [Beyersmann, 2002; Rink & Gabriel, 2000]. Unsuited dietary intakes of the minerals Ca, Mg, Na and K, either insuffi cient or excessive, can cause serious health issues such as cardiovascular disease, osteoporosis, and hypertension. In general, the seafoods are excellent sources of Ca, K, Na, Fe, Zn, Cu and in particular, oysters are good sources of Fe, Zn, and Cu.

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Section: Fatty Acidssupporting

confidence: 88%

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

Biandolino¹,

Leo²,

Parlapiano³

et al. 2019

Pol. J. Food Nutr. Sci.

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“…These levels were reversed in M. chinensis, which showed higher values which can reach 5% (Hiroaki, 2007). Our results were comparable to those reported in oysters Crassostrea gigas (Dridi et al, 2007); in mussels Mytilus galloprovincialis (Garrido and Medina, 2002) and in pectenidae (Telahigue et al, 2010).…”

Section: Discussionsupporting

confidence: 91%

“…In addition, the (n-3) / (n-6) ratio calculated in our study was close to the one indicated for M. chinensis (Teshima et al, 1988). Compared to other bivalve from the Mediterranean Sea, the n-3/n-6 ratio was higher than those reported for oyster Crassostrea gigas (2.8) and lower than those recorded for the Pectinidae family (Dridi et al, 2007;Telahigue et al, 2010). According to the UK Department of Health, an ideal proportion of n-6/n-3 is recommended at 4.0 (HMSO, 2001).…”

Section: Discussionsupporting

confidence: 82%

First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve <em>Mactra stultorum</em>

et al. 2019

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This study reveals information for the first time about the total lipid (TL) content and fatty acid composition (FA) of Mactra stultorum (M. corallina). Three edible organs (foot, mantle and adductor muscle) were the subjects of this research in order to determine the most favorable periods for their consumption in relation to seasonal variability. The results showed lower lipid content in the adductor muscles in summer (12.73 ± 2.55 mg/g dry matter); while a higher content was observed in winter (28.97 ± 3.50 mg/g dry matter). However, similar lipid contents were observed in the mantle and foot tissues among the seasons. The fatty acid composition of Mactra stultorum adductor muscles, mantle and foot was dominated by saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Palmitic acid (16:0) was the major saturated fatty acid (SFA) and reached higher levels during summer in the foot (26%), mantle (21%) and adductor muscles (25%). Among PUFA, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) showed significant variation among seasons with high levels recorded during winter and spring. Monounsaturated fatty acids (MUFA) did not show any remarkable variation among seasons for the three studied tissues. Seasonal changes in fatty acids were observed for all samples, reaching a maximum level in winter or spring.

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“…Currently, the chemical composition of fish and fishery products is being been widely investigated to analyze their nutritional quality 5–11. Some studies have reported the chemical composition of sea cucumbers 12, 13.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and nutritional quality of sea cucumbers

Wen¹,

Hu²,

Fan³

2010

J Sci Food Agric

211

192

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Comparative fatty acid profiles in edible parts of wild scallops from the Tunisian coast

Cited by 22 publications

References 18 publications

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve <em>Mactra stultorum</em>

Chemical composition and nutritional quality of sea cucumbers

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