Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors

Detalhes bibliográficos
Autor(a) principal: Afonso, Cláudia
Data de Publicação: 2023
Outros Autores: Cardoso, Carlod, Gomes-Bispo, Ana, Ferreira, Inês, Rego, Andreia, Motta, Carla, Prates, José A.M, Castanheira, Isabel, Bandarra, Narcisa M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/27790
Resumo: Research Areas: Chemistry ; Food Science & Technology ; Nutrition & Dietetics
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spelling Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factorsScomber coliasBioaccessibilitySeasonalityDHASeleniumVitamin B12Research Areas: Chemistry ; Food Science & Technology ; Nutrition & DieteticsChub mackerel (Scomber colias) is an underutilised fish abundant in the North Atlantic and a nutritious food with high docosahexaenoic acid (DHA), selenium (Se), and vitamin B12 contents, affected by seasonality. Hence, the bioaccessibility of fatty acid (FA), Se, and vitamin B12 in chub mackerel was studied. Daily consumptions of 51 g, 35 g, and 14 g of March, June, and October chub mackerel, respectively, would ensure EPA + DHA requirements. Vitamin B12 requirements would be met by daily consumptions of 15–18 g of chub mackerel. For Se, larger amounts would be needed, 126–133 g/day. For FA, bioaccessibility often exceeded 80 %. Additionally, Se and vitamin B12 bioaccessibilities were 91–95 % and 77–83 %, respectively. Thus, bioaccessibility-based consumption frequencies for meeting dietary requirements are similar to those above, being the highest consumption frequencies associated to Se requirements, 137–146 g/day. Chub mackerel proved to be an excellent source of bioaccessible essential nutrients.ElsevierRepositório da Universidade de LisboaAfonso, CláudiaCardoso, CarlodGomes-Bispo, AnaFerreira, InêsRego, AndreiaMotta, CarlaPrates, José A.MCastanheira, IsabelBandarra, Narcisa M.2023-05-21T21:01:56Z2023-03-012023-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/27790engAfonso C, Cardoso C, Gomes-Bispo A, Ferreira I, Rego A, Coelho I, Motta C, Prates JAM, Castanheira I, Bandarra NM. 2023. Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors. Food Chemistry, 403:134455. DOI: 10.1016/j.foodchem.2022.1344550308-814610.1016/j.foodchem.2022.134455info: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:RCAAP2023-05-28T01:31:10Zoai:www.repository.utl.pt:10400.5/27790Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:56:28.456560Repositório 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 Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
title Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
spellingShingle Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
Afonso, Cláudia
Scomber colias
Bioaccessibility
Seasonality
DHA
Selenium
Vitamin B12
title_short Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
title_full Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
title_fullStr Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
title_full_unstemmed Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
title_sort Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
author Afonso, Cláudia
author_facet Afonso, Cláudia
Cardoso, Carlod
Gomes-Bispo, Ana
Ferreira, Inês
Rego, Andreia
Motta, Carla
Prates, José A.M
Castanheira, Isabel
Bandarra, Narcisa M.
author_role author
author2 Cardoso, Carlod
Gomes-Bispo, Ana
Ferreira, Inês
Rego, Andreia
Motta, Carla
Prates, José A.M
Castanheira, Isabel
Bandarra, Narcisa M.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Afonso, Cláudia
Cardoso, Carlod
Gomes-Bispo, Ana
Ferreira, Inês
Rego, Andreia
Motta, Carla
Prates, José A.M
Castanheira, Isabel
Bandarra, Narcisa M.
dc.subject.por.fl_str_mv Scomber colias
Bioaccessibility
Seasonality
DHA
Selenium
Vitamin B12
topic Scomber colias
Bioaccessibility
Seasonality
DHA
Selenium
Vitamin B12
description Research Areas: Chemistry ; Food Science & Technology ; Nutrition & Dietetics
publishDate 2023
dc.date.none.fl_str_mv 2023-05-21T21:01:56Z
2023-03-01
2023-03-01T00:00:00Z
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/10400.5/27790
url http://hdl.handle.net/10400.5/27790
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Afonso C, Cardoso C, Gomes-Bispo A, Ferreira I, Rego A, Coelho I, Motta C, Prates JAM, Castanheira I, Bandarra NM. 2023. Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors. Food Chemistry, 403:134455. DOI: 10.1016/j.foodchem.2022.134455
0308-8146
10.1016/j.foodchem.2022.134455
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 Elsevier
publisher.none.fl_str_mv Elsevier
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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