A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
dc.contributor.author | Garcia, T. [UNESP] | |
dc.contributor.author | Cardoso, C. | |
dc.contributor.author | Afonso, C. | |
dc.contributor.author | Gomes, A. | |
dc.contributor.author | Mesquita, C. [UNESP] | |
dc.contributor.author | Tanni, S. [UNESP] | |
dc.contributor.author | Bandarra, N. M. | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | IP) | |
dc.contributor.institution | University of Porto | |
dc.date.accessioned | 2019-10-06T15:39:16Z | |
dc.date.available | 2019-10-06T15:39:16Z | |
dc.date.issued | 2019-04-21 | |
dc.description.abstract | The 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.affiliation | Department of Internal Medicine UNESP - Univ Estadual Paulista | |
dc.description.affiliation | Division of Aquaculture Upgrading and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA IP) | |
dc.description.affiliation | CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto | |
dc.description.affiliationUnesp | Department of Internal Medicine UNESP - Univ Estadual Paulista | |
dc.format.extent | 402-412 | |
dc.identifier | http://dx.doi.org/10.1080/10498850.2019.1594481 | |
dc.identifier.citation | Journal of Aquatic Food Product Technology, v. 28, n. 4, p. 402-412, 2019. | |
dc.identifier.doi | 10.1080/10498850.2019.1594481 | |
dc.identifier.issn | 1547-0636 | |
dc.identifier.issn | 1049-8850 | |
dc.identifier.scopus | 2-s2.0-85064041769 | |
dc.identifier.uri | http://hdl.handle.net/11449/187537 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Aquatic Food Product Technology | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | bioaccessibility | |
dc.subject | canned chub mackerel | |
dc.subject | Canned sardine | |
dc.subject | lipid composition | |
dc.subject | ω3 PUFA | |
dc.title | A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus) | en |
dc.type | Artigo | |
unesp.author.orcid | 0000-0002-4151-7570[1] | |
unesp.author.orcid | 0000-0001-7273-0676[2] | |
unesp.author.orcid | 0000-0002-5717-818X[3] | |
unesp.author.orcid | 0000-0002-0156-7004[5] | |
unesp.author.orcid | 0000-0002-2587-2759[6] | |
unesp.author.orcid | 0000-0002-7563-9226[7] |