Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)

Detalhes bibliográficos
Autor(a) principal: Oliveira, Helena
Data de Publicação: 2019
Outros Autores: Muniz, José António, Bandarra, Narcisa Maria, Castanheira, Isabel, Coelho, Inês Ribeiro, Delgado, Inês, Gonçalves, Susana, Lourenço, Helena Maria, Motta, Carla, Duarte, Maria Paula, Nunes, Maria Leonor, Gonçalves, Amparo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6486
Resumo: The authors thank the collaboration of the industrial unit FASTER Produtos Alimentares Lda, and to Margarida Muro and Júlia Ferreira for their technical assistance on analytical methods.
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spelling Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)Convenient SeafoodHealthy FoodTrue RetentionFatty AcidsAmino AcidsElemental CompositionComposição dos AlimentosThe authors thank the collaboration of the industrial unit FASTER Produtos Alimentares Lda, and to Margarida Muro and Júlia Ferreira for their technical assistance on analytical methods.Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the e ect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), 74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.This research was funded by CNPQ (Brazil)—Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil) - through the attribution of a doctoral scholarship (CNPq201142/2015-5) to the author J.A.M., and also by FCT/MCTES, the funding entity of the MEtRiCs unit under the project UID/EMS/04077/2019.MDPIRepositório Científico do Instituto Nacional de SaúdeOliveira, HelenaMuniz, José AntónioBandarra, Narcisa MariaCastanheira, IsabelCoelho, Inês RibeiroDelgado, InêsGonçalves, SusanaLourenço, Helena MariaMotta, CarlaDuarte, Maria PaulaNunes, Maria LeonorGonçalves, Amparo2020-04-22T16:17:00Z2019-09-122019-09-12T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6486engFoods. 2019 Sep 12;8(9):411. doi: 10.3390/foods80904112304-815810.3390/foods8090411info: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:10400.18/6486Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:23.664157Repositório 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 Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
title Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
spellingShingle Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
Oliveira, Helena
Convenient Seafood
Healthy Food
True Retention
Fatty Acids
Amino Acids
Elemental Composition
Composição dos Alimentos
title_short Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
title_full Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
title_fullStr Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
title_full_unstemmed Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
title_sort Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)
author Oliveira, Helena
author_facet Oliveira, Helena
Muniz, José António
Bandarra, Narcisa Maria
Castanheira, Isabel
Coelho, Inês Ribeiro
Delgado, Inês
Gonçalves, Susana
Lourenço, Helena Maria
Motta, Carla
Duarte, Maria Paula
Nunes, Maria Leonor
Gonçalves, Amparo
author_role author
author2 Muniz, José António
Bandarra, Narcisa Maria
Castanheira, Isabel
Coelho, Inês Ribeiro
Delgado, Inês
Gonçalves, Susana
Lourenço, Helena Maria
Motta, Carla
Duarte, Maria Paula
Nunes, Maria Leonor
Gonçalves, Amparo
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 Oliveira, Helena
Muniz, José António
Bandarra, Narcisa Maria
Castanheira, Isabel
Coelho, Inês Ribeiro
Delgado, Inês
Gonçalves, Susana
Lourenço, Helena Maria
Motta, Carla
Duarte, Maria Paula
Nunes, Maria Leonor
Gonçalves, Amparo
dc.subject.por.fl_str_mv Convenient Seafood
Healthy Food
True Retention
Fatty Acids
Amino Acids
Elemental Composition
Composição dos Alimentos
topic Convenient Seafood
Healthy Food
True Retention
Fatty Acids
Amino Acids
Elemental Composition
Composição dos Alimentos
description The authors thank the collaboration of the industrial unit FASTER Produtos Alimentares Lda, and to Margarida Muro and Júlia Ferreira for their technical assistance on analytical methods.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-12
2019-09-12T00:00:00Z
2020-04-22T16:17:00Z
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/10400.18/6486
url http://hdl.handle.net/10400.18/6486
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2019 Sep 12;8(9):411. doi: 10.3390/foods8090411
2304-8158
10.3390/foods8090411
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
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