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A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

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dc.contributor.authorGarcia, T. [UNESP]
dc.contributor.authorCardoso, C.
dc.contributor.authorAfonso, C.
dc.contributor.authorGomes, A.
dc.contributor.authorMesquita, C. [UNESP]
dc.contributor.authorTanni, S. [UNESP]
dc.contributor.authorBandarra, N. M.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionIP)
dc.contributor.institutionUniversity of Porto
dc.date.accessioned2019-10-06T15:39:16Z
dc.date.available2019-10-06T15:39:16Z
dc.date.issued2019-04-21
dc.description.abstractThe lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.en
dc.description.affiliationDepartment of Internal Medicine UNESP - Univ Estadual Paulista
dc.description.affiliationDivision of Aquaculture Upgrading and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA IP)
dc.description.affiliationCIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto
dc.description.affiliationUnespDepartment of Internal Medicine UNESP - Univ Estadual Paulista
dc.format.extent402-412
dc.identifierhttp://dx.doi.org/10.1080/10498850.2019.1594481
dc.identifier.citationJournal of Aquatic Food Product Technology, v. 28, n. 4, p. 402-412, 2019.
dc.identifier.dimensionspub.1113306557
dc.identifier.doi10.1080/10498850.2019.1594481
dc.identifier.issn1547-0636
dc.identifier.issn1049-8850
dc.identifier.orcid0000-0001-6862-3480
dc.identifier.orcid0000-0001-5354-2397
dc.identifier.orcid0000-0002-2587-2759
dc.identifier.orcid0000-0002-5717-818X
dc.identifier.orcid0000-0002-0156-7004
dc.identifier.orcid0000-0001-7273-0676
dc.identifier.orcid0000-0002-4151-7570
dc.identifier.orcid0000-0002-7563-9226
dc.identifier.scopus2-s2.0-85064041769
dc.identifier.urihttp://hdl.handle.net/11449/187537
dc.language.isoeng
dc.publisherTaylor & Francis
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.rights.accessRightsAcesso abertopt
dc.sourceScopus
dc.sourceDimensions
dc.subjectbioaccessibility
dc.subjectcanned chub mackerel
dc.subjectCanned sardine
dc.subjectlipid composition
dc.subjectω3 PUFA
dc.titleA Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)en
dc.typeArtigopt
dspace.entity.typePublication
unesp.author.orcid0000-0002-4151-7570[1]
unesp.author.orcid0000-0001-7273-0676[2]
unesp.author.orcid0000-0002-5717-818X[3]
unesp.author.orcid0000-0002-0156-7004[5]
unesp.author.orcid0000-0002-2587-2759[6]
unesp.author.orcid0000-0002-7563-9226[7]

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