Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea

Turan, Hülya

doi:10.3153/jfscom.2007012

Cited by 102 publications

(79 citation statements)

References 11 publications

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“…In general, ranges of 0.5 to 1 in meat fats have been reported (Turan et al, 2007), while values less than 0.5 have been described in vegetables oils. In this work, the AI was in the range described for meat (0.70-0.75).…”

Section: Lipid Quality Indicesmentioning

confidence: 99%

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Horcada¹,

Polvillo²,

Aldea³

et al. 2014

Span. j. agric. res.

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Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a quality label in the Spanish market. Forty suckling kids from Blanca Celtibérica (BC), Moncaína (Mo), Negra Serrana (NS) and Murciano Granadina (MG) breeds and 20 Churra male suckling lambs labelled with ‘Lechazo de Castilla y León’ Protected Geographic Indication were slaughtered at commercial live weights (12 kg). In both depots differences in the unsaturated fatty acid profile were observed between breeds. The most pronounced differences were observed between meat goat breeds (BC, Mo and NS) and lambs, whilst a greater similarity in the fatty acid profile was observed between kids from dairy goat breeds (MG) and lambs. The lowest polyunsaturated fatty acid content was observed in meat goat breeds (approximately 21 to 22% of total fatty acids detected in the intramuscular fat). No significant differences in atherogenic index and desirable fatty acid content (range 68 to 70% of total fatty acids detected) were observed. However, a more favourable (lower than 8.07) n-6/n-3 ratio was observed in meat goat breeds. The use of fatty acid profiles from intramuscular and kidney knob fat could be proposed as a tool to differentiate goat kids and lambs. The fact that intramuscular fat from suckling kids and lambs shows appropriate lipid nutritional indices and their low carcass fatness indicate that moderate consumption of suckling kid and lamb meat may contribute to an overall balanced diet for humans.

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Section: Lipid Quality Indicesmentioning

confidence: 99%

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Horcada¹,

Polvillo²,

Aldea³

et al. 2014

Span. j. agric. res.

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“…A er the evaluation of fa y acid composition in whey beverages with fl axseed oil and calculation of AI and TI indices, it was found that AI and TI values were low, which indicates high quantities of fa y acids with antiatherogenic properties in the oil. These indices demonstrate the relationship between fa y acids in food and their contribution to the prevention of coronary diseases (27). Atherogenic index shows the relationship between the sum of the main saturated and that of the main unsaturated fa y acids, the former being considered proatherogenic (favouring the adhesion of lipids to cells of the immunological and circulatory systems), and the latter antiatherogenic (inhibiting the aggregation of plaque and diminishing the levels of esterifi ed fa y acids, cholesterol and phospholipids by preventing the appearance of micro-and macrocoronary diseases).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Physicochemical Parameters of Functional Whey Beverages

Kabašinskienė

Liutkevičius

Sekmokienė

et al. 2015

Food Technol. Biotechnol.

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SummaryThe objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed fl axseed oil, rich in ω-3 fa y acids. The amount of fa y acids, peroxide and anisidine values, fa y acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of fl axseed oil aff ected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fa y acids (18.97 and 54.82 %, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04 %, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with fl axseed oil had a favourable ratio of n-6/n-3 polyunsaturated fa y acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with fl axseed oil did not aff ect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O 2 /kg) and acidity (0.34 %) were found in the samples with pH=4.0 a er 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fa y acids and anisidine value (R=-0.871; p<0.05), peroxide value (R=-0.728; p<0.05) and fa y acidity (R=-0.948; p<0.05).

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“…Marine animals accumulate these compounds, mainly EPA and DHA, through the trophic chain, with algae and phytoplankton being the primary producers (Nunes, Bandarra, & Batista, 2003;Turan et al, 2007). In relation to the percentage, EPA was the most abundant omega-3s in Pink Shrimp, Pacific white shrimp and mussel followed by DHA, while octopus had a higher DHA content than EPA.…”

Section: Centesimal Compositionmentioning

confidence: 99%

“…The IA relates pro-and antiatherogenic acids. IT and IA indicate the potential for stimulating platelet aggregation, i.e., the lower the IT and IA values, the greater the antiatherogenic fatty acid content in a given oil/fat and, consequently, the greater the potential of preventing coronary diseases (Turan, Sönmez, & Kaya, 2007).…”

Section: Introductionmentioning

confidence: 99%

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

et al. 2018

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ABSTRACT. The objective of this study was to evaluate the centesimal composition, fatty acid profile and the nutritional quality index of four seafood species: pink shrimp (Penaeus brasiliensis), Pacific white shrimp (Litopenaeus vannamei), mussel (Perna perna) and octopus (Octopus vulgaris), that were collected in Santa Catarina, Brazil. The nutritional quality of the lipid fraction was evaluated by the index of thrombogenicity (IT), index of atherogenicity (IA) and the hypocholesterolaemic fatty acids-to-hypercholesterolaemic fatty acids ratio (h/H). All the studied species presented a high protein content (12.88−21.61%) and a low amount of total lipid (0.26−4.07%). The pink shrimp had the most protein and octopus contained the least total lipid. Eicosapentaenoic acid and docosahexaenoic acid were detected in all samples, presenting the highest values in mussel (204.62 and 123.57 mg 100 g -1 , respectively). The analysed species presented low IT and IA values and an h/H ratio around 2 or higher, and therefore, they are considered potentially healthy foods. Moreover, the shrimp species can be classified as a source of omega-3s, while the mussels can be categorised as having a high content in these polyunsaturated fatty acids.Keywords: polyunsaturated fatty acids; omega-3; omega-6; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).Composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies de frutos do mar da região sul do Brasil RESUMO. Este estudo teve como objetivo avaliar a composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies: camarão rosa (Penaeus brasiliensis), camarão branco do pacífico (Litopenaeus vannamei), mexilhão (Perna perna) e polvo (Octopus vulgaris), coletados em Santa Catarina, Brasil. A qualidade nutricional da fração lipídica foi determinada pelos índices de trombogenicidade (IT), aterogenicidade (IA) e a relação entre ácidos graxos hipocolesterolêmicos (h): hipercolesterolêmico (H) h/H. Os resultados demonstraram que as espécies estudadas apresentam alto teor de proteína (12,88 a 21,61%) e baixo teor de lipídios (0,26 a 4,07%), sendo o camarão rosa o alimento mais proteico e o polvo com menor teor de lipídios totais. Em relação aos ácidos graxos, foram detectados os ácidos eicosapentaenoico (EPA) e docosahexaenóico (DHA), em todas as amostras, sendo o mexilhão Perna perna, a espécie que apresentou maiores valores (204,62 e 123,57 mg 100 g -1 , respectivamente). Desta forma, as espécies analisadas demostraram-se como alimentos potencialmente saudáveis, pelos baixos valores de IA e IT e valores próximos ou superior a 2 do hH. As espécies de camarão podem ser classificadas como fonte de ômega-3, enquanto que o mexilhão pode ser classificado como alto teor desse constituinte.

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Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea

Cited by 102 publications

References 11 publications

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Evaluation of the Physicochemical Parameters of Functional Whey Beverages

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

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