Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

Vincenzo Nava
ORCID logo ,
Vincenzo Lo Turco
ORCID logo ,
Patrizia Licata
* ORCID logo ,
Veselina Panayotova
ORCID logo ,
Katya Peycheva
,
Francesco Fazio
ORCID logo ,
Rossana Rando
,
Giuseppa Di Bella
ORCID logo ,
Angela Giorgia Potortì
ORCID logo
Version 1 : Received: 24 April 2023 / Approved: 26 April 2023 / Online: 26 April 2023 (15:21:50 CEST)

A peer-reviewed article of this Preprint also exists.

Nava, V.; Lo Turco, V.; Licata, P.; Panayotova, V.; Peycheva, K.; Fazio, F.; Rando, R.; Di Bella, G.; Potortì, A.G. Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods. Foods 2023, 12, 2631. Nava, V.; Lo Turco, V.; Licata, P.; Panayotova, V.; Peycheva, K.; Fazio, F.; Rando, R.; Di Bella, G.; Potortì, A.G. Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods. Foods 2023, 12, 2631.

Abstract

Seafood products are the main dietary source of n-3 polyunsaturated fatty acids (n-3 PUFA), which are essential for human health. However, due to the widespread use of processed fish products, the presence of these n-3 PUFAs may be subject to changes related to different processing methods. The aim of this study was to determine the fatty acid composition, with a focus on n-3 polyunsaturated fatty acids (n-3 PUFAs), in different processed fish and shellfish food of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy), using gas chromatography with flame-ionization detector (GC-FID). From the fatty acid profile, the atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were determined: 0.13-1.04 (AI), 0.31-9.84 (TI) and 0.41-29.90 (FLQ). The percentages of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids had the following ranges: 13.55-50.48%, 18.91-65.58%, 13.84-52.73%, respectively. All samples showed a good presence of PUFAs and, in particular, eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were the main n-3 polyunsaturated fatty acids (n-3 PUFA).

Keywords

seafood processed foods; n-3 PUFA; fatty acids content; health lipid indices

Subject

Public Health and Healthcare, Other

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.