&lt;b&gt;Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

Wang

et al. 2020

Toxins

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound for 60 min at 20 °C and cleaned up by defatting with n-hexane. The sample matrix affected the linearity of detection (R2 ≥ 0.9974). The limit of detection (LOD) and limit of quantification (LOQ) in dried seafood products varied from 0.1 to 2.0 µg·kg−1 and 0.3 to 5.0 µg·kg−1, respectively. The method was validated by spiking samples with specific mycotoxin levels, and the recoveries, intra-relative standard deviation (RSDs) and inter-RSDs ranged between 72.2–98.4%, 2.8–10.6%, and 5.5–15.4%, respectively. This method was used to analyze 40 dried seafood products purchased from the Zhanjiang seafood market. Results of this product sampling showed that while no DON was detected, AFB1, T-2 and OTA were detected in 30.8%, 17.5% and 33.3% of the samples, respectively. AFB1, T-2 and OTA concentrations varied at 0.58–0.89, 0.55–1.34 and 0.36–1.51 µg·kg−1, respectively. Relatively high frequency of contamination and the presence of AFB1, OTA and T-2 residues indicate the need to monitor mycotoxins in dried seafood products.

Section: Resultsmentioning

confidence: 99%

Simultaneous Quantification of Aflatoxin B1, T-2 Toxin, Ochratoxin A and Deoxynivalenol in Dried Seafood Products by LC-MS/MS

Wang

et al. 2020

Toxins

Journal of Food Processing and Preservation

“…PUFA/SFA Index. The recommended PUFA to SFA ratio of foods has to be ≥0.4 for better cardiovascular health (CVH) [55,56]. In this study, the PUFA/SFA ratios of the RTE foods were in the range of 0.16-0.28.…”

Section: Total Fat Content and Fatty Acid Compositionmentioning

confidence: 77%

Fatty Acid and Sterol Profiles of Commonly Available Street Foods in Sri Lanka: Comparison to Other Countries in the Asian Region

Dassanayake,

Somasiri,

Mahanama

et al. 2024

Informal sector foods are considered a vector of unhealthy fatty acids linked to noncommunicable diseases (NCD). This study is aimed at investigating the hazardous and nutritional fatty acids and sterols in commonly consumed ready-to-eat (RTE) street foods (n=108) in Sri Lanka using modified and validated AOAC and AOCS test methods. Significant variations (p<0.05) were detected in fatty acid composition among different foods. A comparatively higher fat content (>17.5 g/100 g) was observed in 95% of pastry samples, while 51.5% of total foods exceeded the national threshold limit (8 g/100 g) for children. Saturated fatty acid (SFA) was higher than 1.5 g/100 g in 93% of food. SFA was more predominant than polyunsaturated fatty acids (PUFA) in all foods. The most prominent SFA was palmitic acid. Oleic acid was the major unsaturated fatty acid. Total trans fatty acids detected in all foods were in the range of 0.12-1.60 g/100 g. The PUFA/SFA ratios of all analysed street foods (0.16-0.28) were less than the recommended PUFA/SFA ratio of ≥0.4. Omega-6/omega-3 fatty acid ratios of all food were 18 : 1-24 : 1, which is higher than the WHO-recommended ratio of 4 : 1-5 : 1. Mean atherogenicity and thrombogenicity indices were 0.80-1.63 and 1.47-2.76, respectively. The essential fatty acids of α-linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid were less than the required nutritional intake. The most prominent phytosterol is the β-sitosterol in all foods, and total phytosterols were 3.29-136.65 mg/serving. Cholesterol was in the range of 0.36 to 256.85 mg/serving. These results suggest that consumption of these selected street foods may aid in increasing the risks of NCDs in consumers, and findings emphasise the urgency of improving the nutritional quality of street foods by continuously monitoring and regulating the present culinary practices. This study is the first to report a comprehensive fatty acid composition, including sterols, in RTE foods.

“…Another index used to evaluate the nutritional value of oil and fat in food are atherogenicity and thrombogenicity and the relation between hypocholesterolemic and hypercholesterolemic fatty acids [28]. Saturated fatty acids such as lauric acid (C12:0).…”

Section: Lipid Quality Indexmentioning

confidence: 99%

Fatty Acids Profiling, Lipid Quality Indices and Antioxidant Properties of Some Small Indigenous Fishes of Manipur, India under Indo-Burma Biodiversity Hotspot Region

Shantosh

Seityamala

Sarojnalini

2023

AJFAR

Aims: The aim of the study is to access the nutritional qualities viz. fatty acids profile, lipid quality indices and antioxidant properties of fish oil. The present study will provide the information on the fulfillment of various nutritional qualities of small fishes. Study Design: The study was carried out during the month of October, 2017 to February, 2018 in fishery laboratory, department of Life Sciences, Manipur University, India. Methodology: The extraction and analysis of fatty acids were carried out following the method of Metcalfe et al. 1966. The fatty acids are identified searching in the NIST database using mass spectral search program. For antioxidant property the extract was analyzed using DPPH assay following the method described by Koleva et al. 2002. Data were analyzed using SPSS package (Version 17.0). Results: The most abundant fatty acid (SFA) is palmitic acid (C16:0) which is followed by Stearic acid (C18:0) and undecylic acid (C11:0). The concentration of C16:0 was in the ranged of 14.67% to 27.96% which was highest in H. myitkyinae and lowest in G. giuris. Among the monounsaturated fatty acid (MUFA) Oleic acid (C18:1n9) was the most abundant fatty acid which is followed by Vaccenic acid (C18:1n11) and heptadecanoic acid (C17:1) respectively. Docosahexanoic acid (DHA) and Ecosapentanoic acid (EPA) are the predominant n3 fatty acids in all the fish studied. The index of atherogenicity (AI), index of thrombogenicity (TI), Hypocholesterolemic/ Hypercholesterolemic (HH) fatty acid ratio and Flesh lipid quality (FLQ) was in the ranged of 0.79% to 1.10%, 0.13% to 0.67%, 0.53%- 2.53% and 1.90% to 7.72% respectively. The highest antioxidant property was found in P. chola (8.69 µg/ml) and the lowest was observed T. burmanicus (46.83 µg/ml). Conclusion: From the above analysis Small indigenous freshwater fishes (SIFFs) contained good lipid which provide enormous amount of PUFA and MUFA especially DHA and EPA contribute to various health related benefit. The scavenging activities of antioxidant properties of the SIFFs are also found to be considerable. Thus it can be indicates that these small fishes have good nutritional quality and can bring many benefits to human health.