Lipid composition of raw and cooked Rapana venosa from the Black Sea

Abstract

Rapana venosa is an edible mollusc with nutritional and economic importance. There is limited information about its lipid composition. The aim of the present study is to provide information about lipid composition, fatty acid profiles, fat soluble vitamins and cholesterol content of raw and cooked Rapana venosa. Cooking did not affect the ratio of lipid classes, but fatty acids composition varied significantly. Considerable variations were observed in fatty acid distribution of total lipids and neutral lipids. Fatty acid groups of phospholipids remained unaffected by temperature treatment. The most abundant fatty acids in all lipid classes of raw and cooked specimens were palmitic acid (C16:0) and eicosapentaenoic acid (C20:5n-3). The sum of omega-3 polyunsaturated fatty acids (PUFA) was higher than omega-6 PUFA in all lipid fractions. The results of the present study showed that cooking process affected cholesterol, fat soluble vitamins and carotenoids content differently. Larger variations were observed for vitamin A, β-carotene and astaxanthin and to lesser for vitamin E. Cholesterol and vitamin D3 were also affected by the thermal stress. The present study revealed that Rapana venosa meat could be a good source of high quality nutritional lipids, which are well preserved even after culinary treatment

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

“…It is a predatory marine snail that quickly expanded in the Black Sea, having a negative effect on the ecosystem, especially inducing the decline of different species of mussels and mollusks [21]. Besides its nutritional value [18,22], R. venosa is also appreciated as a potential source for biotechnological applications. Previous studies have reported that amino acids and lipids extracted from R. venosa exhibited wound-healing properties on rat skin burns [18,23].…”

Can Fish and Shellfish Species from the Black Sea Supply Health Beneficial Amounts of Bioactive Fatty Acids?

“…Comparably low TL contents were found for the Black Sea R. venosa [ 55 ], and R. venosa from Qingdao seafood markets in China [ 56 ]. In our previous studies, R. venosa presented higher TL content (1.26 g.100 g −1 ww) [ 22 ] and lower TL values (0.5 g.100 g −1 ww) [ 57 ]. Information on C. crangon lipid composition is limited.…”

“…However, in Bulgaria there is limited information regarding the n-3 LCPUFA contents in seafood products, traditionally preferred and consumed by the local population. Earlier studies reported data on the lipid and fatty acid composition of some Black Sea fish and shellfish species and showed that total lipid content and FA profiles, including PUFA levels, are species-specific [ 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. Having in mind these facts, the aims of this study were to determine lipid content, omega-3 polyunsaturated fatty acids (EPA and DHA), and the recommended daily serving of eleven fish species, three bivalve species, one gastropod, and one crustacean species harvested from the Western part of the Black Sea, Bulgaria, and regularly available on the Bulgarian fish markets.…”

Element Contents in Three Commercially Important Edible Mollusks Harvested off the Southwestern Coast of Crimea (Black Sea) and Assessment of Human Health Risks from Their Consumption

“…These are the maximum permissible values adopted in the Russian Sanitary Rules and Regulations (SanPiN, Cu: 30.0, Zn: 200.0, As: 2.0, Cd: 2.0, Hg: 0.2, and Pb: 10.0 mg•kg −1 w.w.) [56] and in the European Commission Regulation [57], contamination-indicative contents (CIC) of heavy metals in mollusks [58], and action levels established by the United States Food and Drug Administration [59]. The maximum permissible levels were transformed from the wet weight basis to the dry weight basis using the conversion factors: 6.29 for M. galloprovincialis [60], 4.18 for R. venosa [61], and 9.47 for C. gigas [62].…”

“…Because food is commonly understood as a product ready for partaking, EDI should be calculated using the element content in the cooked form if cooking is relevant. In the cooked meat of the mussel and the sea snail, the factors of conversion from dry to wet weight are 3.45 and 3.82, respectively [60,61]. Oysters are typically consumed in raw form and the corresponding conversion factor is 9.47 [62].…”