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Variations in fatty acid composition of the European flat oyster (Ostrea edulis) from the Adriatic Sea


Pleadin, Jelka; Kvrgić, Kristina; Zrnčić, Snježana; Lešić, Tina; Vulić, Ana; Džafić, Natalija; Oraić, Dražen; Krešić, Greta
Variations in fatty acid composition of the European flat oyster (Ostrea edulis) from the Adriatic Sea // Book of Abstracts 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018. str. 167-167 (poster, domaća recenzija, sažetak, znanstveni)


Naslov
Variations in fatty acid composition of the European flat oyster (Ostrea edulis) from the Adriatic Sea

Autori
Pleadin, Jelka ; Kvrgić, Kristina ; Zrnčić, Snježana ; Lešić, Tina ; Vulić, Ana ; Džafić, Natalija ; Oraić, Dražen ; Krešić, Greta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018, 167-167

ISBN
977-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Croatia, 03-05.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Fatty acid composition, seasons, European flat oyster, nutritional value, Adriatic Sea

Sažetak
The European flat oyster (Ostrea edulis) is a highly nutritious shellfish that contains appreciable quantities of digestible proteins, essential amino acids, long-chain polyunsaturated fatty acids, vitamins and minerals, and other nutrients beneficial for consumer health. The aim of this study was to investigate into the variations in fatty acid composition of oysters sampled from the natural beds in the Istrian part of the Adriatic Sea during a year. >From January to December 2017, three oyster samples were taken each month (n = 36). After the total fat extraction, fatty acid methyl esters were analysed using gas chromatography (GC) with flame ionization detection (FID) and expressed as the percentage of total fatty acids. The presence of 27 fatty acids was revealed virtually on a monthly basis in the following order: palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n-9c) and docosahexaenoic acid (DHA ; C22:6n-3). The significantly highest SFA content (p < 0.05) was determined from June to November (67.27±10.07%). The highest mean PUFA (32.43±6.46%) and DHA (10.44±2.05%) content was determined from March to May. Throughout the study period, the n-6/n-3 ratios were as recommended (<4), although high intra-seasonal variations were evident. The highest PUFA/SFA ratio (recommended to be >0.4) was also determined from March to May (0.65±0.21), with the mean value of 0.37±0.24 in all study months. Variations in oyster fatty acid composition observed throughout the study year suggest a high influence of local ecological factors on oyster nutritional value.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Hrvatski veterinarski institut, Zagreb,
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija