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Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors

2023-03-01Artigo científico Acesso aberto
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dc.contributor.authorAfonso, Cláudia
dc.contributor.authorCardoso, Carlod
dc.contributor.authorGomes-Bispo, Ana
dc.contributor.authorFerreira, Inês
dc.contributor.authorRego, Andreia
dc.contributor.authorMotta, Carla
dc.contributor.authorPrates, José A.M
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorBandarra, Narcisa M.
dc.date.accessioned2023-05-21T21:01:56Z
dc.date.available2023-05-21T21:01:56Z
dc.date.issued2023-03-01
dc.descriptionResearch Areas: Chemistry ; Food Science & Technology ; Nutrition & Dieteticspt_PT
dc.description.abstractChub 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAfonso 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.2022.134455pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.134455pt_PT
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttp://hdl.handle.net/10400.5/27790
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPTDC/SAUNUT/30455/2017pt_PT
dc.relationUIDB/00276/ 2020pt_PT
dc.relationLA/P/0059/2020pt_PT
dc.relationDL57/2016pt_PT
dc.relationDL57/2016pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814622024177?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectScomber coliaspt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectSeasonalitypt_PT
dc.subjectDHApt_PT
dc.subjectSeleniumpt_PT
dc.subjectVitamin B12pt_PT
dc.titleFatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factorspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceOxon, Englandpt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volumeVol. 403:134455pt_PT
person.familyNameMestre Prates
person.givenNameJosé António
person.identifier.ciencia-id2617-53FF-04CD
person.identifier.orcid0000-0003-1032-5987
person.identifier.ridK-9934-2013
person.identifier.scopus-author-id56003169500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc5489c57-c896-4036-8b8a-6a4192846260
relation.isAuthorOfPublication.latestForDiscoveryc5489c57-c896-4036-8b8a-6a4192846260

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