Oxidative stability of lipid components of mullet (Mugil cephalus) roe and its product “bottarga”

Rosa, Antonella; Scano, Paola; Melis, Maria Paola; Deiana, Monica; Atzeri, Angela; Dessì, Ma

doi:10.1016/j.foodchem.2009.01.002

Cited by 30 publications

(81 citation statements)

References 21 publications

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“…) from 173.3 to 172.8 ppm and attributed to the carbonyl group of TAGs, with the two more shielded peaks attributed to the carbonyls of the TAGs bearing n‐3 fatty acyl chains; 21 negative signals were detected in the 140–120 ppm region and attributed to the olefinic carbon present in the acyl chains of the TAGs. The most intense signals were found between 129.9 and 129.6 ppm and were assigned to the olefinic carbon from the monounsaturated fatty acyl chain, and between 129.0 and 127.6, attributed to the olefinic carbon from the polyunsaturated fatty acyl chain . The two signals detected in the 75–40 ppm region, one negative at 68.7 ppm and one positive at 62.0 ppm, were attributed to the sn‐2 (β side chains) and sn‐1,3 (α side chains) glyceryl carbons of saturated TAGs, respectively.…”

Section: Resultsmentioning

confidence: 94%

“…As reported in previous studies, the 13 C‐NMR spectrum of fish oils may display very complex resonance patterns if compared, for instance, to those of vegetable oils. Although the literature provides several detailed references regarding interpretation of the possible peaks that may be found in the lipid extracts of seafood, unknown peaks may be detected …”

Section: Resultsmentioning

confidence: 97%

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Multi‐analytical characterization of perigonadal fat in bluefin tuna: from waste to marine lipid source

et al. 2019

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BACKGROUND Marine lipids are widely recognized as supplements beneficial to health in the human diet. Bluefin tuna, as most migrating fish, may have high and variable marine lipid contents in their tissues. The viscera of the specimens caught in the Mediterranean Sea are generally discarded. Only ovaries are (locally) used for artisanal seafood preparations. RESULTS A multi‐analytical approach carried out using infrared (IR), nuclear magnetic resonance (NMR) and mass spectrometry (MS) revealed that the perigonadal fats usually discarded during bluefin tuna evisceration are characterized by a high relative abundance of polyunsaturated triacylglycerols (76.2% of dry mass), with docosahexaenoic (DHA, 22:6) and eicosapentaenoic (EPA, 20:5) acids preferentially located at the sn‐2 position of the glycerol backbone. By contrast, in fats from the ovarian tissues, no wax esters and phospholipids were evidenced. Cholesterol was found in very low amounts (84 mg/100 g ovarian tissue). In vitro assays showed that this fatty material is rapidly hydrolyzed by lipase and is prone to auto‐oxidation, especially if compared to the stable wax esters contained in the ovary. CONCLUSION The results show that the perigonadal fats of bluefin tuna, traditionally wasted after evisceration, may be an interesting source for the preparation of marine lipid supplements that do not require complex fractionation processes. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 97%

Multi‐analytical characterization of perigonadal fat in bluefin tuna: from waste to marine lipid source

et al. 2019

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“…Significant differences were observed in TBA values between fresh and dry samples with higher values representing dried products indicating the effect of drying process on lipid oxidation. Rosa et al (2009) have stated that the PUFA oxidative stability in mullet roe products was influenced by different parameters, such as manufacturing procedures, storage, and physical state of the matrix.…”

Section: Resultsmentioning

confidence: 99%

“…Scano et al, (2008) used the high resolution 13 CNMR spectroscopy together with HPLC and GC techniques to investigate the lipid extracts of different commercial samples of bottarga produced in Sardinia. Rosa et al, (2009) studied the lipid composition and oxidative stability of mullet (Mugil cephalus) raw roes and cured products (bottarga) to find lipid modifications due to manufacturing procedures.…”

Section: Introductionmentioning

confidence: 99%

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Çelik

Altınelataman²,

Dinçer³

et al. 2012

Turk. J. Fish. Aquat. Sci.

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“…They also contain numerous components that prevent adult disease (e.g., high blood pressure, aging). In particular, Mugil cephalus prevents gastritis, nyctalopia, and arteriosclerosis, and Muraenesox cinereus skin contains chondroitin, which prevents skin aging [5]. Paralichthys olivaceus is rich in protein, amino acids, collagen, and chondroitin, and it also lowers cholesterol and possesses antitumor properties [6].…”

Section: Introductionmentioning

confidence: 99%

Functional properties of hot water extract of a fish, seaweed, and mushroom mixture

Choi

Kim

Nam

et al. 2011

Korean J. Chem. Eng.

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The purpose of this study was to evaluate the effect of hot water extracts of a fish, seaweed, and mushroom mixture (FSM extract) on the antioxidant and anticancer activities for use as health and functional food resources. DPPH radical scavenging activity increased from 13.4 to 93.5% when the FSM extract concentration ranged from 0.5 to 25 mg/ mL. The reducing power increased from 0.04 to 1.06 OD 700 nm when the FSM extract concentration increased from 0.25 to 10 mg/mL. Nitrite scavenging activity increased from 10.3 to 96.9% when the FSM extract concentration increased from 1 to 25 mg/mL. The activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in the FSM extractfed group were 2.45 and 6.12 units/min, respectively. The activities of CAT, SOD, and GSH-Px in the FSM extractfed group were 19.7 units/mg protein, 11.5 units/mg protein, and 16.9 units/mg protein/min, respectively. Cell viabilities of SNU213, SNU324, and SNU354 were 7.5, 9.4, and 8.9%, respectively. Cell viabilities of SNU719, SNU1, and SNU5 ranged from 14.6 to 16.8%. However, for SNU216, SNU484, SNU601, SNU638, SNU668, SNU16, and SNU520, they were below10%. These results demonstrate that the FSM extract can be used in the functional food, pharmaceutical, and cosmetic industries.

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Oxidative stability of lipid components of mullet (Mugil cephalus) roe and its product “bottarga”

Cited by 30 publications

References 21 publications

Multi‐analytical characterization of perigonadal fat in bluefin tuna: from waste to marine lipid source

Multi‐analytical characterization of perigonadal fat in bluefin tuna: from waste to marine lipid source

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Functional properties of hot water extract of a fish, seaweed, and mushroom mixture

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