Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/102276
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dc.creatorTorrinha, A
dc.creatorGomes, F
dc.creatorOliveira, M
dc.creatorCruz, R
dc.creatorMendes, E
dc.creatorDelerue Matos, C
dc.creatorCasal, S
dc.creatorMotais, S
dc.date.accessioned2019-02-06T07:40:02Z-
dc.date.available2019-02-06T07:40:02Z-
dc.date.issued2014
dc.identifier.issn0278-6915
dc.identifier.othersigarra:104559
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/102276-
dc.description.abstractThe most consumed squid species worldwide were characterized regarding their concentrations of minerals, fatty acids, cholesterol and vitamin E. Interspecific comparisons were assessed among species and geographical origin. The health benefits derived from squid consumption were assessed based on daily minerals intake and on nutritional lipid quality indexes. Squids contribute significantly to daily intake of several macro (Na, K, Mg and P) and micronutrients (Cu, Zn and Ni). Despite their low fat concentration, they are rich in long-chain omega-3 fatty acids, particularly docosahexaenoic (DHA) and eicosapentanoic (EPA) acids, with highly favorable omega-3/omega-6 ratios (from 5.7 to 17.7), reducing the significance of their high cholesterol concentration (140-549 mg/100 g ww). Assessment of potential health risks based on minerals intake, non-carcinogenic and carcinogenic risks indicated that Loligo gahi (from Atlantic Ocean), Loligo opalescens (from Pacific Ocean) and Loligo duvaucelii (from Indic Ocean) should be eaten with moderation due to the high concentrations of Cu and/or Cd. Canonical discriminant analysis identified the major fatty acids (C14:0, C18:0, C18:1, C18:3(o-3, C20:4 omega-6 and C22:5 omega-6), P, K, Cu and vitamin E as chemical discriminators for the selected species. These elements and compounds exhibited the potential to prove authenticity of the commercially relevant squid species.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectOutras ciências agrárias
dc.subjectOther Agrarian Sciences
dc.titleCommercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Farmácia
dc.identifier.doi10.1016/j.fct.2014.02.014
dc.identifier.authenticusP-009-GGK
dc.subject.fosCiências agrárias::Outras ciências agrárias
dc.subject.fosAgrarian Sciences::Other Agrarian Sciences
Appears in Collections:FFUP - Artigo em Revista Científica Internacional

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