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Octopus Lipid and Vitamin E Composition: Interspecies, Interorigin, and Nutritional Variability

2014-08-20Journal article Restricted access
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dc.contributor.authorTorrinha, Álvaro
dc.contributor.authorCruz, Rebeca
dc.contributor.authorGomes, Filipa
dc.contributor.authorMendes, Eulália
dc.contributor.authorCasal, Susana
dc.contributor.authorMorais, Simone
dc.date.accessioned2015-01-06T16:00:45Z
dc.date.available2015-01-06T16:00:45Z
dc.date.issued2014-08-20
dc.description.abstractOctopus vulgaris, Octopus maya, and Eledone cirrhosa from distinct marine environments [Northeast Atlantic (NEA), Northwest Atlantic (NWA), Eastern Central Atlantic, Western Central Atlantic (WCA), Pacific Ocean, and Mediterranean Sea] were characterized regarding their lipid and vitamin E composition. These species are those commercially more relevant worldwide. Significant interspecies and interorigin differences were observed. Unsaturated fatty acids account for more than 65% of total fatty acids, mostly ω-3 PUFA due to docosahexaenoic (18.4−29.3%) and eicosapentanoic acid (11.4− 23.9%) contributions. The highest ω-3 PUFA amounts and ω-3/ω-6 ratios were quantified in the heaviest specimens, O. vulgaris from NWA, with high market price, and simultaneously in the lowest graded samples, E. cirrhosa from NEA, of reduced dimensions. Although having the highest cholesterol contents, E. cirrhosa from NEA and O. maya from WCA have also higher protective fatty acid indexes. Chemometric discrimination allowed clustering the selected species and several origins based on lipid and vitamin E profiles.por
dc.identifier.doi10.1021/jf502502b
dc.identifier.urihttp://hdl.handle.net/10400.22/5318
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Societypor
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry;Vol. 62, Issue 33
dc.relation.publisherversionhttp://pubs.acs.org/doi/abs/10.1021/jf502502bpor
dc.subjectOctopuspor
dc.subjectFatty acidspor
dc.subjectCholesterolpor
dc.subjectVitamin Epor
dc.subjectNutritional assessmentpor
dc.subjectChemometric discriminationpor
dc.titleOctopus Lipid and Vitamin E Composition: Interspecies, Interorigin, and Nutritional Variabilitypor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8517por
oaire.citation.startPage8508por
oaire.citation.titleJournal of Agricultural and Food Chemistrypor
oaire.citation.volume62 (33)por
person.familyNameMorais
person.givenNameSimone
person.identifier1598822
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.orcid0000-0001-6433-5801
person.identifier.scopus-author-id7007053747
rcaap.rightsclosedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication.latestForDiscovery7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9

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