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The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation

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dc.contributor.authorFerreira, Inês
dc.contributor.authorGomes-Bispo, Ana
dc.contributor.authorLourenço, Helena
dc.contributor.authorMatos, Joana
dc.contributor.authorAfonso, Cláudia
dc.contributor.authorCardoso, Carlos
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorMotta, Carla
dc.contributor.authorPrates, José
dc.contributor.authorBandarra, Narcisa
dc.date.accessioned2021-02-26T17:17:18Z
dc.date.available2022-09-24T00:30:23Z
dc.date.issued2020-11
dc.description.abstractThe 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.pt_PT
dc.description.abstractHighlights: Lipid content and chemical composition of chub mackerel varies widely throughout the year; Chub mackerel is rich in n-3 PUFA, especially in DHA; Consumption of chub mackerel could help improving the imbalanced ratio n-6/n-3 of modern diets.pt_PT
dc.description.sponsorshipThis work was supported by FCT (Fundação para a Ciência e a Tecnologia) under the projects PTDC/SAUNUT/30455/2017 and UIDP/CVT/00276/2020. The author Ana Gomes-Bispo also acknowledges FCT and IPMA for the DL57/2016 Junior Researcher Contract. This work was also supported by the following Grants: SFRH/BPD/102689/2014 (FCT) for Carlos Cardoso, 16-02-01-FEAM-66 (DIVERSIAQUA, MAR2020) for Cláudia Afonso, and SFRH/BD/129795/2017 (FCT) for Joana Matos.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBiochimie. 2020 Nov;178:181-189. doi: 10.1016/j.biochi.2020.09.022. Epub 2020 Sep 24.pt_PT
dc.identifier.doi10.1016/j.biochi.2020.09.022pt_PT
dc.identifier.issn0300-9084
dc.identifier.urihttp://hdl.handle.net/10400.18/7277
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier/ Société Française de Biochimie et Biologie Moléculairept_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0300908420302364?via%3Dihubpt_PT
dc.subjectNutritional Evaluationpt_PT
dc.subjectLipid Profilept_PT
dc.subjectNutritionpt_PT
dc.subjectFatty Acid Profilept_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleThe chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage189pt_PT
oaire.citation.startPage181pt_PT
oaire.citation.titleBiochimiept_PT
oaire.citation.volume178pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revistapt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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