Browsing by Author "Bandarra, N."
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- Mackerel seasonality effect on Se contentPublication . Rego, A.; Ventura, M.; Gueifão, S.; Coelho, I.; Cardoso, C.; Afonso, C.; Bandarra, N.; Castanheira, I.Selenium is an essential micronutrient that can become toxic when ingested in high concentrations The human being can obtain Se through the consumption of food, dietary supplements, water and exposure to ambient air The food source is the most abundant and the main contributor to the daily intake of Se in Fish is one of the best sources of Se, and the Portuguese Mackerel is one of the most important and abundant species in Portugal It is rich in several vitamins and Se, due to being a predator The work presented integrates part of the first task of the project Newfood 4 thought that aims at the prevention of cognitive decline through nutrient combination. The aim is to study of the influence of seasonality in the levels of Se in Mackerel samples collected throughout the year. With the exception of May, Se content in mackerel remained constant throughout the year The high Se content found in May samples may be related to mackerel ´ s spawning season and feeding habits However, further studies are needed to confirm these preliminary conclusions, namely studying the Se content monthly for several years
- Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias)Publication . Motta, C.; Rego, A.; Cardoso, C.; Coelho, I.; Gomes-Bispo, A.; Afonso, C.; Prates, J.A.M.; Castanheira, I.; Bandarra, N.Chub mackerel (Scomber colias) is an underutilised fish species, abundant in the Atlantic Ocean. Its amino acid profile and elemental composition are still insufficiently studied. Accordingly, these aspects were studied on a monthly basis. The most abundant essential amino acids, lysine and leucine, had contents ranging from 1270 ± 40 mg/100 g in August to 1820 ± 96 mg/100 g in November and from 1210 ± 36 mg/100 g in August to 1570 ± 20 mg/100 g in March, respectively. The other essential amino acids’ contents varied between 500 and 1200 mg/ 100 g. Essential amino acids represented between 41.9 % and 44.6 % of all amino acids. As a result of high histidine content in S. colias, three weekly meals (160 g/meal) guarantee all human histidine requirements. Regarding elemental composition, K was the most abundant, varying its content between 331 ± 3 mg/100 g and 499 ± 4 mg/100 g. The other studied elements’ order of abundance was P > Na > Mg > Ca > Fe > Zn. Under optimal conditions, consumption of a 160 g daily meal of S. colias may provide at most 20 % of the Fe and 30 % of the Zn requirements. Therefore, though not an outstanding Fe and Zn source, S. colias can give a significant contribution to these elements’ requirements