Naslov
Sastav masnih kiselina i nutritivna vrijednost konzerviranih sardina u različitim tekućim medijima
(Amounts of n-3 and n-6 fatty acids, fatty acids profile and nutritive value of canned sardines in different coating media)

Autori
Šimat, Vida ; Bogdanović, Tanja ; Mujić, Ibrahim ; Pleadin, Jelka ; Vulić, Ana ; Blažić, Marijana ; Živković, Jelena

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

Izvornik
Book of abstracts: 15th Ružička days "Today science - tomorrow industry" / Šubarić, Drago - Osijek : Grafika Osijek, 2014, 107-107

ISBN
978-953-7005-34-4

Skup
15th Ružička days "Today science - tomorrow industry"

Mjesto i datum
Vukovar, Hrvatska, 11.09.2014. - 12.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
polyunsaturated fatty acids; atherogenic index; thrombogenic index; Sardina pilchardus; canned sardines

Sažetak
Fish and fish products, especially fatty fish such as sardines, are a natural source of high-quality protein and essential fatty acids in human diet. Fish lipids contain long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), of which eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) play a vital role in human nutrition and health promotion. Among other, these fatty acids have positive cardio-protective effects. During canning process, sterilization step assures the safety of the product and it is adjusted to different coating media of the product, however during high temperature treatment (>115 ºC) changes of nutritive composition, especially fatty acid composition can be substantial. Fatty acid content, with emphasis on amounts of n-3 and n-6, and nutritional quality (atherogenic and thrombogenic index) of nine commercially available canned sardine products with different coating media (spicy vegetable sauce, sunflower oil, vegetable, tomato sauce, sunflower oil with lemon, olive oil, vegetable sauce, oil with chili peppers and escabeche sauce), all produced in Croatia, were investigated. Fatty acids were determined by a capillary gas chromatography using flame ionization detection. The lipid content of different products ranged 12.88-34.05 %. The fatty acids composition of nine canned sardine products contained 15.20-25.97 % saturated (SFA), 25.10-70.08 % monounsaturated (MUFAs) and 10.35-51.49 % polyunsaturated acids (PUFAs). The main saturated and unsaturated fatty acids were C16:0 and C18:2(n-6) in all the investigated sardine products with the difference of canned sardine in olive oil characterized by prevalence of C18:1(n-9) fatty acid. The proportions of n-3 PUFAs of investigated canned products (ranged from 0.25 % to 14.52 %) were lower than n-6 PUFAs (ranged from 5.76 % to 50.96 %). The dominant PUFAs (n-3) were EPA C20:5(n-3) and DHA C22:6(n-3), and the highest levels were found in sardines in tomato sauce (0.54 g EPA and 1.29g DHA/100g edible portion). The AI (0.12-0.33) and TI (0.27-0.40) indices were in agreement with literature recommendations. Considering the recommended daily intake of n-3 PUFAs is 0.45 g per day for a healthy adult, in a single 125 g canned sardine the amount of PUFAs (n-3) ranges from 0.21 to 2.45 g, depending of the coating media. When fresh sardines are not available, canned products are, from a nutritional point of view, recommended to be consumed.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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