Fast and innovative methodology to monitors the addition of soybean oil in extra virgin olive oil was developed employing ESI-MS with ionization operating in positive mode. A certified extra virgin olive oil and refined soybean oil samples were analyzed by direct infusion, the identification of a natural lipid marker present only in soybean oil (m/z 886.68 [TAG+NH]) was possible. The certified extra virgin olive oil was purposely adulterated with soybean oil in different levels (1, 5, 10, 20, 50, 70, 90%) being possible to observe that the new methodology is able to detect even small fraud concentration, such as 1% (v/v). Additionally, commercial samples were analyzed and were observed the addition of soybean oil as a common fraud in this segment. This powerful analytical method proposed could be applied as routine analysis by control organization, as well as food industries, considering its pronounced advantages; simplicity, rapidity, elevated detectability and minor amounts of sample and solvent consumed.

In this study, the effect of adding chia oil and avocado extract to the diet of Nile tilapias (Oreochromis niloticus) was evaluated after 0, 15, 30 and 45 treatment days. The inclusion of chia oil and avocado extract aims to nutritional enrichment of fish fillet by the use of a new lipid source and a by‐product of low cost and high antioxidant capacity. Thus, experimental diets were formulated by the addition of 0.14% of ethanolic extract of avocado peel (Treatment I), 1.90% of chia (Salvia hispanica L.) oil (Treatment II) or both (0.14 and 1.90%, respectively) for Treatment III. There was an increase in the total omega‐3 (n‐3) fatty acid content of fish muscle tissue (29.01–78.81 mg g−1 TL) due to Treatment II (TII). Among n‐3 fatty acids, the amount of alpha‐linolenic acid (LNA, 18:3n‐3) increased sixfold after 45 days of feeding with the TII diet. The largest increases in antioxidant capacity were observed in the lipophilic fraction (L‐ORAC(FL)), from 3.40 to 19.50 μmol of ET g−1 from fish treated with chia oil (TII), while differences between treatments and periods were not detected in the hydrophilic fractions (H‐ORAC(FL)), indicating that excessive amounts of antioxidant compounds are simply excreted by the animals. Thus, chia oil contributed to an enhancement in the nutritional quality of Nile tilapia, both in terms of fatty acid content and total antioxidant capacity. Practical applications: Multiple recent studies have emphasised the benefits to human health of including omega‐3 fatty acids and antioxidants in the diet. For this reason, the inclusion of chia (S. hispanica L.) oil and avocado (peel) residue was proposed in order to increase the amount of omega‐3 fatty acids in tilapia fillets and to improve muscle tissue antioxidant capacity. It is notable that these parameters increased significantly, especially the quantity of omega‐3 fatty acids, after a 45‐day trial, providing a differentiated product with a high nutritional quality. From the addition of chia seed oil in rations, it was observed a significant increase of alpha‐linolenic content in tilapia fillets. The effects of supplemented feeding were more pronounced until 30 days. For antioxidant compound analysis, in most of the cases, better results were observed from L‐ORAC(FL) assay. Thus, the fish which received rations supplemented with chia seed oil showed a superior nutritional quality, especially in terms of fatty acid composition.

The cafeteria diet is widely used as a model for inducing obesity in animals, and the zebrafish (Danio rerio) has emerged as a promising model for this purpose. In this context, this study evaluated the effect of a cafeteria diet on the composition of fatty acids in zebrafish fillets. Zebrafish grown in tanks for a period of 60 days were treated with standard (ST) and cafeteria (CAF) diets. The CAF diet presented higher total lipid and energy values than ST diet, due to the addition of peanut, chocolate and biscuit in its preparation. Moreover, CAF diet showed the highest concentrations of palmitic (19.44 ± 0.55 mg g , respectively) and in the omega-6/omega-3 ratio (11.52 ± 0.81) was observed in the zebrafish fillets between 0 and 60 days for CAF diet, indicating incorporation of these fatty acids.

ABSTRACT. The objective of this study was to evaluate the centesimal composition, fatty acid profile and the nutritional quality index of four seafood species: pink shrimp (Penaeus brasiliensis), Pacific white shrimp (Litopenaeus vannamei), mussel (Perna perna) and octopus (Octopus vulgaris), that were collected in Santa Catarina, Brazil. The nutritional quality of the lipid fraction was evaluated by the index of thrombogenicity (IT), index of atherogenicity (IA) and the hypocholesterolaemic fatty acids-to-hypercholesterolaemic fatty acids ratio (h/H). All the studied species presented a high protein content (12.88−21.61%) and a low amount of total lipid (0.26−4.07%). The pink shrimp had the most protein and octopus contained the least total lipid. Eicosapentaenoic acid and docosahexaenoic acid were detected in all samples, presenting the highest values in mussel (204.62 and 123.57 mg 100 g -1 , respectively). The analysed species presented low IT and IA values and an h/H ratio around 2 or higher, and therefore, they are considered potentially healthy foods. Moreover, the shrimp species can be classified as a source of omega-3s, while the mussels can be categorised as having a high content in these polyunsaturated fatty acids.Keywords: polyunsaturated fatty acids; omega-3; omega-6; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).Composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies de frutos do mar da região sul do Brasil RESUMO. Este estudo teve como objetivo avaliar a composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies: camarão rosa (Penaeus brasiliensis), camarão branco do pacífico (Litopenaeus vannamei), mexilhão (Perna perna) e polvo (Octopus vulgaris), coletados em Santa Catarina, Brasil. A qualidade nutricional da fração lipídica foi determinada pelos índices de trombogenicidade (IT), aterogenicidade (IA) e a relação entre ácidos graxos hipocolesterolêmicos (h): hipercolesterolêmico (H) h/H. Os resultados demonstraram que as espécies estudadas apresentam alto teor de proteína (12,88 a 21,61%) e baixo teor de lipídios (0,26 a 4,07%), sendo o camarão rosa o alimento mais proteico e o polvo com menor teor de lipídios totais. Em relação aos ácidos graxos, foram detectados os ácidos eicosapentaenoico (EPA) e docosahexaenóico (DHA), em todas as amostras, sendo o mexilhão Perna perna, a espécie que apresentou maiores valores (204,62 e 123,57 mg 100 g -1 , respectivamente). Desta forma, as espécies analisadas demostraram-se como alimentos potencialmente saudáveis, pelos baixos valores de IA e IT e valores próximos ou superior a 2 do hH. As espécies de camarão podem ser classificadas como fonte de ômega-3, enquanto que o mexilhão pode ser classificado como alto teor desse constituinte.

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