Bioacessibilidade de ácidos gordos omega-3 em produtos da pesca e aquacultura
2012
Mona, Clorinda Solange Pereira | Bandarra, Narcisa Maria Mestre | Mourato, Miguel Barbosa
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Afficher plus [+] Moins [-]The composition of lipid and fatty acids in fish has been widely studied by several authors, showing the well-being associated with the consumption of polyunsaturated fatty acids ω-3. Seafood is a healthy food because contains high quality protein with all essential amino acids, and especially because is very rich in polyunsaturated fatty acids. In this work we studied the farmed salmon, with the aim of analyzing the bioaccessibility of ω-3 fatty acids. To this end, we used an in vitro digestion model. Before testing, it was determined the lipid content and total fatty acid composition. Subsequently, we analyzed the bioaccessibility using TLC. It was found that the fat content of the salmon was 14%. It was found that an excellent source of polyunsaturated fatty acid ω-3, which are more than 60% EPA and DHA. In bioaccessible fraction, it was found that there are essentially polyunsaturated fatty acids for absorption. Salmon is a good source of polyunsaturated fatty acids ω-3, provides high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and is therefore considered very important and beneficial, from a physiological and nutrition health.
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