Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/5311
Título: Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations
Autor: Torrinha, Álvaro
Gomes, F.
Oliveira, M.
Cruz, R.
Mendes, E.
Delerue-Matos, Cristina
Casal, S.
Morais, S.
Palavras-chave: Squids
Polyunsaturated fatty acids
Heath risks and benefits
Chemometric discrimination
Data: Mai-2014
Editora: Elsevier
Relatório da Série N.º: Food and Chemical Toxicology;Vol. 67
Resumo: The most consumed squid species worldwide were characterized regarding their concentrations of minerals, fatty acids, cholesterol and vitamin E. Interspecific comparisons were assessed among species and geographical origin. The health benefits derived from squid consumption were assessed based on daily minerals intake and on nutritional lipid quality indexes. Squids contribute significantly to daily intake of several macro (Na, K, Mg and P) and micronutrients (Cu, Zn and Ni). Despite their low fat concentration, they are rich in long-chain omega-3 fatty acids, particularly docosahexaenoic (DHA) and eicosapentanoic (EPA) acids, with highly favorable ω-3/ω-6 ratios (from 5.7 to 17.7), reducing the significance of their high cholesterol concentration (140–549 mg/100 g ww). Assessment of potential health risks based on minerals intake, non-carcinogenic and carcinogenic risks indicated that Loligo gahi (from Atlantic Ocean), Loligo opalescens (from Pacific Ocean) and Loligo duvaucelii (from Indic Ocean) should be eaten with moderation due to the high concentrations of Cu and/or Cd. Canonical discriminant analysis identified the major fatty acids (C14:0, C18:0, C18:1, C18:3ω-3, C20:4ω-6 and C22:5ω-6), P, K, Cu and vitamin E as chemical discriminators for the selected species. These elements and compounds exhibited the potential to prove authenticity of the commercially relevant squid species.
Peer review: yes
URI: http://hdl.handle.net/10400.22/5311
DOI: 10.1016/j.fct.2014.02.014
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0278691514000945
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