Naslov
Vitamin A and vitamin E content in sea bass and sea bream farmed in the Adriatic Sea and its seasonal variability

Autori
Vulić, Ana ; Lešić, Tina ; Kudumija, Nina ; Zrnčić, Snježana ; Oraić, Dražen ; Pleadin, Jelka

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

Izvornik
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 160-160

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aquaculture, saltwater fish, micronutrients, fat-soluble vitamins, seasons

Sažetak
Fish represents one of the main animal protein sources. Due to its nutritional value, it is widely represented in global human diet. As compared to the proteins of homeotherms, fish proteins are easier to digest (due to the lower collagen content), are better utilised (93-98%), and have a high chemical score owing to the presence of essential amino acids. The nutritional value of fish also comes from the excellent fatty acid profile and mineral & fat- soluble vitamin content. Vitamin A supports immune function, foetal development, and vision, while vitamin E acts as an antioxidant important for immune health and cellular signalling, thereby also promoting the omega 3 effects. The content of vitamin A and E in fish varies depending on the fish species, feed material, and environment, but also on the season. In Croatia, the most important aquacultural fish species are sea bass and sea bream. During four seasons of the year 2020, 40 sea basses and sea breams were sampled from fish farms located in the Adriatic Sea and analysed for their vitamin A and vitamin E content. Samples were extracted, saponified, and analysed using Ultra High Performance Liquid Chromatography (UHPLC) coupled with an ultraviolet (UV) detector. The mean vitamin E content in sea bass and sea bream was 0.19 mg/100g and 0.30 mg/100g, respectively, with no significant inter-species difference (p > 0.05). On the contrary, a significant difference (p < 0.05) in vitamin A content of the two was determined. Vitamin A content in sea bass and sea bream was 11.78 µg/100g and 19.76 µg/100g, respectively. Vitamin A and vitamin E content of both fish species varied greatly across seasons. In both fish species, vitamin E reached its peak during winter (0.52 mg/100g in sea bream and 0.35 mg/100g in sea bass), while the highest vitamin A concentration was seen during summer (34.5 µg/100g in sea bream and 18.9 µg /100g in sea bass). It can be concluded that vitamin A content varies depending on the fish species, and that season has a significant influence on fat-soluble vitamin content of both of the investigated fish species.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA