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Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
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Orientador(es)
Resumo(s)
Chub mackerel (Scomber colias) is an underutilised fish abundant in the North Atlantic and a nutritious food with high docosahexaenoic acid (DHA), selenium (Se), and vitamin B12 contents, affected by seasonality. Hence, the bioaccessibility of fatty acid (FA), Se, and vitamin B12 in chub mackerel was studied. Daily consumptions of 51 g, 35 g, and 14 g of March, June, and October chub mackerel, respectively, would ensure EPA + DHA requirements.
Vitamin B12 requirements would be met by daily consumptions of 15–18 g of chub mackerel. For Se, larger
amounts would be needed, 126–133 g/day. For FA, bioaccessibility often exceeded 80 %. Additionally, Se and
vitamin B12 bioaccessibilities were 91–95 % and 77–83 %, respectively. Thus, bioaccessibility-based consumption frequencies for meeting dietary requirements are similar to those above, being the highest consumption frequencies associated to Se requirements, 137–146 g/day. Chub mackerel proved to be an excellent source of bioaccessible essential nutrients.
Descrição
Research Areas: Chemistry ; Food Science & Technology ; Nutrition & Dietetics
Palavras-chave
Scomber colias Bioaccessibility Seasonality DHA Selenium Vitamin B12
Contexto Educativo
Citação
Afonso C, Cardoso C, Gomes-Bispo A, Ferreira I, Rego A, Coelho I, Motta C, Prates JAM, Castanheira I, Bandarra NM. 2023. Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors. Food Chemistry, 403:134455. DOI: 10.1016/j.foodchem.2022.134455
Editora
Elsevier