Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons
This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (<i>Doriteuthis gahi</i>). By-products corresponding to squid individuals captured at different seasons were comparatively analysed f...
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2144 |
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| author | Santiago P. Aubourg Marcos Trigo Ricardo Prego Antonio Cobelo-García Isabel Medina |
| author_facet | Santiago P. Aubourg Marcos Trigo Ricardo Prego Antonio Cobelo-García Isabel Medina |
| author_sort | Santiago P. Aubourg |
| collection | DOAJ |
| description | This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (<i>Doriteuthis gahi</i>). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0–842.8, 17.5–21.8, 106.0–123.7, and 9.3–13.3 g·kg<sup>−1</sup> by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2–463.5 g·kg<sup>−1</sup> lipids), while triacylglycerols were only present in a 9.5–13.1 g·kg<sup>−1</sup> lipids range. Valuable levels were detected for α-tocopherol (539.6–973.3 mg·kg<sup>−1</sup> lipids), polyunsaturated fatty acids (PUFA; 50.5–52.6 g·100 g<sup>−1</sup> FA), ω3 PUFA (47.0–48.6 g·100 g<sup>−1</sup> FA), PUFA/saturated FA ratio (1.4–1.6), and ω3/ω6 ratio (12.1–13.4). Among macroelements, <i>S</i>, <i>P</i>, and <i>Na</i> showed to be more abundant than <i>K</i>, <i>Mg</i>, and Ca. Profitable levels of <i>Co</i>, <i>Cu</i>, <i>Fe</i>, <i>Mn</i>, <i>Se</i>, and <i>Zn</i> were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents. |
| first_indexed | 2024-03-10T07:40:30Z |
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| language | English |
| last_indexed | 2024-03-10T07:40:30Z |
| publishDate | 2021-09-01 |
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| spelling | doaj.art-4ce65a00429b4c889085918e91df88692023-11-22T13:04:51ZengMDPI AGFoods2304-81582021-09-01109214410.3390/foods10092144Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different SeasonsSantiago P. Aubourg0Marcos Trigo1Ricardo Prego2Antonio Cobelo-García3Isabel Medina4Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, SpainDepartment of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, SpainDepartment of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, SpainThis study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (<i>Doriteuthis gahi</i>). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0–842.8, 17.5–21.8, 106.0–123.7, and 9.3–13.3 g·kg<sup>−1</sup> by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2–463.5 g·kg<sup>−1</sup> lipids), while triacylglycerols were only present in a 9.5–13.1 g·kg<sup>−1</sup> lipids range. Valuable levels were detected for α-tocopherol (539.6–973.3 mg·kg<sup>−1</sup> lipids), polyunsaturated fatty acids (PUFA; 50.5–52.6 g·100 g<sup>−1</sup> FA), ω3 PUFA (47.0–48.6 g·100 g<sup>−1</sup> FA), PUFA/saturated FA ratio (1.4–1.6), and ω3/ω6 ratio (12.1–13.4). Among macroelements, <i>S</i>, <i>P</i>, and <i>Na</i> showed to be more abundant than <i>K</i>, <i>Mg</i>, and Ca. Profitable levels of <i>Co</i>, <i>Cu</i>, <i>Fe</i>, <i>Mn</i>, <i>Se</i>, and <i>Zn</i> were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents.https://www.mdpi.com/2304-8158/10/9/2144<i>Doriteuthis gahi</i>by-productsproximate compositionphospholipidsω3 fatty acidsα-tocopherol |
| spellingShingle | Santiago P. Aubourg Marcos Trigo Ricardo Prego Antonio Cobelo-García Isabel Medina Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons Foods <i>Doriteuthis gahi</i> by-products proximate composition phospholipids ω3 fatty acids α-tocopherol |
| title | Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons |
| title_full | Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons |
| title_fullStr | Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons |
| title_full_unstemmed | Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons |
| title_short | Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons |
| title_sort | nutritional and healthy value of chemical constituents obtained from patagonian squid i doryteuthis gahi i by products captured at different seasons |
| topic | <i>Doriteuthis gahi</i> by-products proximate composition phospholipids ω3 fatty acids α-tocopherol |
| url | https://www.mdpi.com/2304-8158/10/9/2144 |
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