Browsing by Author "Gomes-Bispo, Ana"
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- Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluationPublication . Cardoso, Carlos; Matos, Joana; Gomes-Bispo, Ana; Afonso, Cláudia; Motta, Carla; Castanheira, Isabel; Prates, José; Bandarra, NarcisaThe seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 5 mg GAE/100 g ww (February) to 340 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 0.4 lmol Fe2+ Eq/g ww (Jan uary) to 10.3 0.1 lmol Fe2+ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 6.3 lmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. There fore, correlations were high, being R2 0.95 for lipid vs. phenolic contents. Anti-inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX-2 inhi bition. This finding and the seasonality of the antioxidant properties warrant further research
- Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factorsPublication . Afonso, Cláudia; Cardoso, Carlos; Gomes-Bispo, Ana; Ferreira, Inês; Rego, Andreia; Coelho, Inês; Motta, Carla; Prates, José A.M.; Castanheira, Isabel; Bandarra, Narcisa M.Chub 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.
- The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluationPublication . Ferreira, Inês; Gomes-Bispo, Ana; Lourenço, Helena; Matos, Joana; Afonso, Cláudia; Cardoso, Carlos; Castanheira, Isabel; Motta, Carla; Prates, José; Bandarra, NarcisaThe seasonal variation in chemical and lipid composition of chub mackerel (Scomber colias) was evaluated monthly over one year (proximate chemical composition and lipid profile: fatty acid (FA) and lipid classes distribution). Significant seasonal changes regarding fat content were noticed (1.3–10.3 g/100 g), with the lowest fat content obtained in February (during spawning period), and the highest in September. Regarding the FA profile, the main fluctuations were recorded in saturated (SFA) and polyunsaturated fatty acids (PUFA). The highest SFA content was registered between March and August (25.3–32.3%). PUFA (the most abundant group) reached its maximum percentual content between December and February (60.9 and 66.9%, respectively). In absolute terms, PUFA attained 5352.6 mg/100 g edible part in September, where 2473.8 mg/100 g of docosahexaenoic acid (DHA, C22:6n-3), representing 46.2% of total PUFA. DHA lowest level was 519.8 mg/100 g, registered in low-fat chub mackerel. Together DHA and EPA (eicosapentaenoic acid, C20:5n-3) represented 75% of the total PUFA and 84% of n-3 PUFA. Triacylglycerols (TAG) with 82.2–92.1% of total lipid content) and phospholipids (4.4–8.4%) were the main lipid classes. Polar lipid fraction (phospholipids), was predominantly constituted by PUFA (68.6–74.5%), mainly DHA (45.2–55.1%), with the highest percentage recorded in low-fat chub mackerel. High relative contents of PUFA (36.6–49.1%) were also found in TAG. Having into account the data obtained, chub mackerel is a privileged source of DHA even in a lean species whereby its consumption should be recommended as part a healthy dietary regime.