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Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)

2019-09-12Journal article Open access
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dc.contributor.authorOliveira, Helena
dc.contributor.authorMuniz, José António
dc.contributor.authorBandarra, Narcisa Maria
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorCoelho, Inês Ribeiro
dc.contributor.authorDelgado, Inês
dc.contributor.authorGonçalves, Susana
dc.contributor.authorLourenço, Helena Maria
dc.contributor.authorMotta, Carla
dc.contributor.authorDuarte, Maria Paula
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorGonçalves, Amparo
dc.date.accessioned2020-04-22T16:17:00Z
dc.date.available2020-04-22T16:17:00Z
dc.date.issued2019-09-12
dc.descriptionThe authors thank the collaboration of the industrial unit FASTER Produtos Alimentares Lda, and to Margarida Muro and Júlia Ferreira for their technical assistance on analytical methods.pt_PT
dc.description.abstractIndustrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the e ect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), 74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.pt_PT
dc.description.sponsorshipThis research was funded by CNPQ (Brazil)—Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil) - through the attribution of a doctoral scholarship (CNPq201142/2015-5) to the author J.A.M., and also by FCT/MCTES, the funding entity of the MEtRiCs unit under the project UID/EMS/04077/2019.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2019 Sep 12;8(9):411. doi: 10.3390/foods8090411pt_PT
dc.identifier.doi10.3390/foods8090411pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.18/6486
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/8/9/411pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectConvenient Seafoodpt_PT
dc.subjectHealthy Foodpt_PT
dc.subjectTrue Retentionpt_PT
dc.subjectFatty Acidspt_PT
dc.subjectAmino Acidspt_PT
dc.subjectElemental Compositionpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleEffects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F04077%2F2013/PT
oaire.citation.issue9pt_PT
oaire.citation.startPage411pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication6a1d0c90-5bd6-4ff6-a84f-0d4a4808b0bc
relation.isProjectOfPublication.latestForDiscovery6a1d0c90-5bd6-4ff6-a84f-0d4a4808b0bc

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