Exploring the potential of bioactive nutrients for the prevention of Alzheimer?s disease and cognitive aging through in vitro assays, in vivo verification, and in silico quantification of health benefits

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Chub Mackerel as a Sustainable Source of Bioaccessible Nutrients: A Seasonal and Culinary Analysis

Publication . Rego, Andreia; Vilarinho, Fernanda; Bispo, Ana; Cardoso, Carlos; Afonso, Claúdia; Bandarra, Narcisa; Castanheira, Isabel; Armando, José; Motta, Carla

Aim: Chub mackerel (Scomber colias), a widely available and underutilised fish species in the Atlantic, has gained attention due to its rich content of essential nutrients, such as omega-3 fatty acids (DHA and EPA) and vitamin B12. These nutrients play a key role in human health, particularly in brain function and preventing cognitive decline. Despite its potential, limited research exists on the seasonal variations in the nutritional composition of mackerel, as well as the effects of cooking on nutrient bioaccessibility. This study aims to assess the nutritional composition of chub mackerel, focusing on fatty acids and vitamin B12, and to evaluate the bioaccessibility of these nutrients. It compares the nutritional profiles of raw and cooked mackerel, emphasising seasonal changes in the raw fish and the impact of cooking methods such as boiling and grilling. Method: Chub mackerel captured in the Atlantic Portuguese waters was sampled over several months to capture seasonal variations in its nutritional composition. Mackerel and its bioaccessible fraction were analyzed for fatty acids and vitamin B12 using gas chromatography (GC) and ultrahigh-pressure liquid chromatographer with a triple quadrupole mass spectrometric detection (UPLC-MS/MS). To determine the bioacessibility, the static digestion method from INFOSGEST was used. Based on the raw fish results, a subsample from August was cooked (boiled and grilled) and analyzed for its fatty acid profile and B12 to calculate the retention factors and bioacessibility. Results: The raw mackerel exhibited significant seasonal variations, particularly in omega-3 fatty acids (DHA and EPA) and vitamin B12; the cooking samples showed no significant variations in the fatty acids profile. The bioaccessibility of nutrients in raw mackerel was high, with fatty acids showing over 80% bioaccessibility and vitamin B12 at 77-83%. A 100 g portion of mackerel provides around 100% of the daily intake of B12. Conclusion: Chub mackerel is a highly bioaccessible source of essential nutrients, including omega-3 fatty acids and vitamin B12. The findings underscore the potential of chub mackerel as a sustainable and nutritious food source, particularly in promoting health and preventing cognitive decline due to its vitamin B12 and DHA content.

2025-11-17Documento de conferência

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Entidade financiadora

Fundação para a Ciência e a Tecnologia

Programa de financiamento

Concurso para Financiamento de Projetos de Investigação Científica e Desenvolvimento Tecnológico em Todos os Domínios Científicos - 2017

Número da atribuição

PTDC/SAU-NUT/30455/2017