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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
Biochimie ( IF 3.3 ) Pub Date : 2020-09-24 , DOI: 10.1016/j.biochi.2020.09.022
Inês Ferreira , Ana Gomes-Bispo , Helena Lourenço , Joana Matos , Cláudia Afonso , Carlos Cardoso , Isabel Castanheira , Carla Motta , José A.M. Prates , Narcisa M. Bandarra

The 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.



中文翻译:

化学成分和鲐鱼的血脂(鲐豆粉蝶属)表现出较强的季节性依赖性:贡献营养评价

在鲐鱼的化学和脂质组合物的季节变化(鲐豆粉蝶属)在一年内每月进行一次评估(接近的化学成分和脂质谱:脂肪酸(FA)和脂质类别分布)。在脂肪含量方面,季节变化显着(1.3–10.3 g / 100 g),最低脂肪含量发生在2月(产卵期),最高脂肪含量出现在9月。关于FA曲线,主要波动记录在饱和脂肪酸(SFA)和多不饱和脂肪酸(PUFA)中。在3月至8月之间,SFA含量最高(25.3–32.3%)。PUFA(最丰富的群体)在12月至2月达到最高百分比含量(分别为60.9%和66.9%)。绝对而言,9月PUFA的可食用部分为5352.6 mg / 100 g,其中2473.8 mg / 100 g的二十二碳六烯酸(DHA,C22:6n-3)占总PUFA的46.2%。DHA最低水平为519。8毫克/ 100克,注册在低脂b鱼中。DHA和EPA(二十碳五烯酸,C20:5n-3)一起占总PUFA的75%,占n-3 PUFA的84%。主要的脂质类别是占总脂质含量82.2–92.1%的三酰甘油(TAG)和磷脂(4.4–8.4%)。极性脂质组分(磷脂)主要由PUFA(68.6–74.5%)构成,主要是DHA(45.2–55.1%),其中低脂鱼的比例最高。在TAG中也发现PUFA的相对含量较高(36.6–49.1%)。考虑到获得的数据,鲭鱼即使在瘦肉物种中也是DHA的重要来源,因此应建议食用它作为健康饮食方案的一部分。5n-3)占总PUFA的75%,占n-3 PUFA的84%。主要的脂质类别是占总脂质含量82.2–92.1%的三酰甘油(TAG)和磷脂(4.4–8.4%)。极性脂质组分(磷脂)主要由PUFA(68.6–74.5%)构成,主要是DHA(45.2–55.1%),其中低脂鱼的比例最高。在TAG中也发现PUFA的相对含量较高(36.6–49.1%)。考虑到获得的数据,鲭鱼即使在瘦肉物种中也是DHA的重要来源,因此应建议食用它作为健康饮食方案的一部分。5n-3)占总PUFA的75%,占n-3 PUFA的84%。主要的脂质类别是占总脂质含量82.2–92.1%的三酰甘油(TAG)和磷脂(4.4–8.4%)。极性脂质组分(磷脂)主要由PUFA(68.6–74.5%)构成,主要是DHA(45.2–55.1%),其中低脂鱼的比例最高。在TAG中也发现PUFA的相对含量较高(36.6–49.1%)。考虑到获得的数据,鲭鱼即使在瘦肉物种中也是DHA的重要来源,因此应建议食用它作为健康饮食方案的一部分。在低脂mac鱼中记录的百分比最高。在TAG中也发现PUFA的相对含量较高(36.6–49.1%)。考虑到获得的数据,鲭鱼即使在瘦肉物种中也是DHA的重要来源,因此应建议食用它作为健康饮食方案的一部分。在低脂mac鱼中记录的百分比最高。在TAG中也发现PUFA的相对含量较高(36.6–49.1%)。考虑到获得的数据,鲭鱼即使在瘦肉物种中也是DHA的重要来源,因此应建议食用它作为健康饮食方案的一部分。

更新日期:2020-09-25
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