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Minerals and fatty acids profile of Northwest Portuguese coast shrimps

2022-09Journal article Restricted access
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dc.contributor.authorMaia, Maria Luz
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorSoares, Cristina
dc.contributor.authorSilva, Luís M. S.
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorCalhau, Conceição
dc.contributor.authorDomingues, Valentina
dc.date.accessioned2023-01-27T15:37:35Z
dc.date.embargo2035
dc.date.issued2022-09
dc.description.abstractTwo shrimp species were sampled in different seasons and locations on Portuguese coast. Their fatty acid content and 28 essential, probably essential and potentially toxic/non-essential elements were quantified. A 100 g serving of shrimp muscle from the Portuguese coast provides 78 % of the recommended daily intake. Both species presented low ω-6/ω-3 ratio, 0.15 for P. serratus and 0.23 for P. varians, respectively. The quality indices presented also good values for shrimp samples, hypocholesterolemic/hypercholesterolemic ratio (HH) was 2.60 for P. serratus and 2.55 for P.varians. The index of thrombogenicity (IT) were 0.24 and 0.25 for P. serratus and P. varians, respectively and index of atherogenicity (IA) was 0.41 and 0.43 for P. serratus and P. varians, respectively. The Mg, Na, K, Ca, I, Cr, Cu and Se in shrimp samples analyzed can provide more than 5 % of the Recommended Dietary Allowance (RDA)/ Adequate Intake (AI). The best nutritional Ca/Mg ratio was found in P. serratus (1.7). Portuguese shrimp has proven to be a good dietary source of EPA, DHA and some essential elements, also Target Hazard Quotient (THQ) and risk-benefit evaluation shown that there is no significant danger associated with the consumption of Portuguese shrimppt_PT
dc.description.sponsorshipThis work was financially supported by Portuguese National Funds, Portugal through projects UIDB/50006/2020, UIDP/50006/2020, and LA/P/0008/2020, from the Fundação para a Ciência e a Tecnologia (FCT)/Ministério da Ciência, Tecnologia e Ensino Superior (MCTES). The authors also thank FCT and the European Union's H2020 Research and Innovation Programme, Portugal for funding through the project SYSTEMIC - An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition. Maria Luz Maia is grateful to FCT, Portugal and ESF, Portugal (European Social Fund) through POCH (Programa Operacional Capital Humano) for the PhD grant SFRH/BD/128817/2017 and COVID/BD/151852/2022pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.jfca.2022.104652pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.22/21961
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0008/2020pt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationPortuguese shrimps: nutritional added value and contaminants evaluation. Risk-benefit.
dc.relationPortuguese shrimps: nutritional added value and contaminants evaluation. Risk-benefit.
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157522002708?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectShrimppt_PT
dc.subjectFatty acidspt_PT
dc.subjectTrace elementspt_PT
dc.subjectMacro elementspt_PT
dc.subjectDaily intakept_PT
dc.subjectRisk assessmentpt_PT
dc.subjectRisk-benefit ratiopt_PT
dc.titleMinerals and fatty acids profile of Northwest Portuguese coast shrimpspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitlePortuguese shrimps: nutritional added value and contaminants evaluation. Risk-benefit.
oaire.awardTitlePortuguese shrimps: nutritional added value and contaminants evaluation. Risk-benefit.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F128817%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//COVID%2FBD%2F151852%2F2022/PT
oaire.citation.startPage104652pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume112pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGalante Maia
person.familyNameDias Soares
person.familyNameM. S. Silva
person.familyNameDelerue-Matos
person.familyNameDomingues
person.givenNameMaria da Luz
person.givenNameCristina Maria
person.givenNameLuís
person.givenNameCristina
person.givenNameValentina Maria Fernandes
person.identifier748097
person.identifier.ciencia-id161F-62CC-7A37
person.identifier.ciencia-id5016-4F99-C69D
person.identifier.ciencia-id6615-8FBB-997C
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-id4E16-791D-6664
person.identifier.orcid0000-0003-4383-3822
person.identifier.orcid0000-0003-0924-9681
person.identifier.orcid0000-0001-9838-9541
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0003-3472-849X
person.identifier.ridABE-6039-2020
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id56436939000
person.identifier.scopus-author-id57191091917
person.identifier.scopus-author-id6603741848
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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