A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

Detalhes bibliográficos
Autor(a) principal: Garcia, T. [UNESP]
Data de Publicação: 2019
Outros Autores: Cardoso, C., Afonso, C., Gomes, A., Mesquita, C. [UNESP], Tanni, S. [UNESP], Bandarra, N. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1080/10498850.2019.1594481
http://hdl.handle.net/11449/187537
Resumo: The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.
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spelling A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)bioaccessibilitycanned chub mackerelCanned sardinelipid compositionω3 PUFAThe lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.Department of Internal Medicine UNESP - Univ Estadual PaulistaDivision of Aquaculture Upgrading and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA IP)CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of PortoDepartment of Internal Medicine UNESP - Univ Estadual PaulistaUniversidade Estadual Paulista (Unesp)IP)University of PortoGarcia, T. [UNESP]Cardoso, C.Afonso, C.Gomes, A.Mesquita, C. [UNESP]Tanni, S. [UNESP]Bandarra, N. M.2019-10-06T15:39:16Z2019-10-06T15:39:16Z2019-04-21info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article402-412http://dx.doi.org/10.1080/10498850.2019.1594481Journal of Aquatic Food Product Technology, v. 28, n. 4, p. 402-412, 2019.1547-06361049-8850http://hdl.handle.net/11449/18753710.1080/10498850.2019.15944812-s2.0-85064041769Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Aquatic Food Product Technologyinfo:eu-repo/semantics/openAccess2021-10-23T20:19:26Zoai:repositorio.unesp.br:11449/187537Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:23:15.690703Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
title A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
spellingShingle A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
Garcia, T. [UNESP]
bioaccessibility
canned chub mackerel
Canned sardine
lipid composition
ω3 PUFA
title_short A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
title_full A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
title_fullStr A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
title_full_unstemmed A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
title_sort A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
author Garcia, T. [UNESP]
author_facet Garcia, T. [UNESP]
Cardoso, C.
Afonso, C.
Gomes, A.
Mesquita, C. [UNESP]
Tanni, S. [UNESP]
Bandarra, N. M.
author_role author
author2 Cardoso, C.
Afonso, C.
Gomes, A.
Mesquita, C. [UNESP]
Tanni, S. [UNESP]
Bandarra, N. M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
IP)
University of Porto
dc.contributor.author.fl_str_mv Garcia, T. [UNESP]
Cardoso, C.
Afonso, C.
Gomes, A.
Mesquita, C. [UNESP]
Tanni, S. [UNESP]
Bandarra, N. M.
dc.subject.por.fl_str_mv bioaccessibility
canned chub mackerel
Canned sardine
lipid composition
ω3 PUFA
topic bioaccessibility
canned chub mackerel
Canned sardine
lipid composition
ω3 PUFA
description The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-06T15:39:16Z
2019-10-06T15:39:16Z
2019-04-21
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://dx.doi.org/10.1080/10498850.2019.1594481
Journal of Aquatic Food Product Technology, v. 28, n. 4, p. 402-412, 2019.
1547-0636
1049-8850
http://hdl.handle.net/11449/187537
10.1080/10498850.2019.1594481
2-s2.0-85064041769
url http://dx.doi.org/10.1080/10498850.2019.1594481
http://hdl.handle.net/11449/187537
identifier_str_mv Journal of Aquatic Food Product Technology, v. 28, n. 4, p. 402-412, 2019.
1547-0636
1049-8850
10.1080/10498850.2019.1594481
2-s2.0-85064041769
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Aquatic Food Product Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 402-412
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128803056123904

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