Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Detalhes bibliográficos
Autor(a) principal: Mandume, Celso Manuel Cristovão
Data de Publicação: 2019
Outros Autores: Bandarra, Narcisa M., Raimundo, Joana, Lourenço, Helena Maria, Gonçalves, Susana, Ventura, Marta, Delgado, Inês, Rego, Andreia, Motta, Carla, Castanheira, Isabel, Nunes, Maria Leonor, Duarte, Maria Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6478
Resumo: The authors acknowledge SICOPAL-Namibe for donating Chaceon maritae specimens.
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spelling Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)Chaceon maritaeMuscleHepatopancreasOvariesFatty AcidsAmino AcidsMineral CompositionToxic ElementsNutritional QualityFood AnalysisThe authors acknowledge SICOPAL-Namibe for donating Chaceon maritae specimens.Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught o Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).This work was funded by FCT/MCTES as the funding entity of the MEtRiCs unit under the project UID/EMS/04077/2019, and by the post-doctoral grant: Ref.: SFRH/BPD/91498/2012 (FCT/MCTES) for the author J.R.MDPIRepositório Científico do Instituto Nacional de SaúdeMandume, Celso Manuel CristovãoBandarra, Narcisa M.Raimundo, JoanaLourenço, Helena MariaGonçalves, SusanaVentura, MartaDelgado, InêsRego, AndreiaMotta, CarlaCastanheira, IsabelNunes, Maria LeonorDuarte, Maria Paula2020-04-22T12:19:19Z2019-06-262019-06-26T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6478engFoods. 2019 Jun 26;8(7):227. doi: 10.3390/foods80702272304-815810.3390/foods8070227info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:36Zoai:repositorio.insa.pt:10400.18/6478Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:23.541058Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
title Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
spellingShingle Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
Mandume, Celso Manuel Cristovão
Chaceon maritae
Muscle
Hepatopancreas
Ovaries
Fatty Acids
Amino Acids
Mineral Composition
Toxic Elements
Nutritional Quality
Food Analysis
title_short Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
title_full Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
title_fullStr Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
title_full_unstemmed Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
title_sort Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
author Mandume, Celso Manuel Cristovão
author_facet Mandume, Celso Manuel Cristovão
Bandarra, Narcisa M.
Raimundo, Joana
Lourenço, Helena Maria
Gonçalves, Susana
Ventura, Marta
Delgado, Inês
Rego, Andreia
Motta, Carla
Castanheira, Isabel
Nunes, Maria Leonor
Duarte, Maria Paula
author_role author
author2 Bandarra, Narcisa M.
Raimundo, Joana
Lourenço, Helena Maria
Gonçalves, Susana
Ventura, Marta
Delgado, Inês
Rego, Andreia
Motta, Carla
Castanheira, Isabel
Nunes, Maria Leonor
Duarte, Maria Paula
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Mandume, Celso Manuel Cristovão
Bandarra, Narcisa M.
Raimundo, Joana
Lourenço, Helena Maria
Gonçalves, Susana
Ventura, Marta
Delgado, Inês
Rego, Andreia
Motta, Carla
Castanheira, Isabel
Nunes, Maria Leonor
Duarte, Maria Paula
dc.subject.por.fl_str_mv Chaceon maritae
Muscle
Hepatopancreas
Ovaries
Fatty Acids
Amino Acids
Mineral Composition
Toxic Elements
Nutritional Quality
Food Analysis
topic Chaceon maritae
Muscle
Hepatopancreas
Ovaries
Fatty Acids
Amino Acids
Mineral Composition
Toxic Elements
Nutritional Quality
Food Analysis
description The authors acknowledge SICOPAL-Namibe for donating Chaceon maritae specimens.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-26
2019-06-26T00:00:00Z
2020-04-22T12:19:19Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/6478
url http://hdl.handle.net/10400.18/6478
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2019 Jun 26;8(7):227. doi: 10.3390/foods8070227
2304-8158
10.3390/foods8070227
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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