Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile
In this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/5/804 |
| _version_ | 1797264523190599680 |
|---|---|
| author | Florina-Dorina Covaciu Ioana Feher Gabriela Cristea Adriana Dehelean |
| author_facet | Florina-Dorina Covaciu Ioana Feher Gabriela Cristea Adriana Dehelean |
| author_sort | Florina-Dorina Covaciu |
| collection | DOAJ |
| description | In this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), unsaturated fatty acids (UFAs), the MUFAs/SFAs ratio, PUFAs/SFAs ratio, atherogenic index (AI), thrombogenic index (TI), the hypocholesterolemic to hypercholesterolemic ratio (h/H), health-promoting index (HPI), hypocholesterolemic index (HI), unsaturation index (UI), saturation index (SI), peroxidizability index (PI), nutritional value index (NVI), hypocholesterolemic index of fatty acids (DFAs), hypercholesterolemic index of fatty acids (OFAs), and the DFAs/OFAs ratio. These indices were calculated based on their fatty acid composition to provide comprehensive nutritional information. A health risk assessment revealed the safety and minimum health risk for the population from consuming the investigated pork cuts using the Target Hazard Quotient (THQ), Hazard Index (HI), and target cancer risk (TR). The ANOVA test showed significant differences in the levels of K, Fe, Mn, Zn, MUFAs, and AI among the pork cut samples. It was noted that by employing the correlation between the fatty acids profile, nutritional indices, and elemental concentrations and an unsupervised statistical method, such as PCA, a perfect separation from the different pork cuts could not be obtained. |
| first_indexed | 2024-04-25T00:30:15Z |
| format | Article |
| id | doaj.art-9be3a4874b024fbb94aa3d18b9f1bf4d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:15Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9be3a4874b024fbb94aa3d18b9f1bf4d2024-03-12T16:44:33ZengMDPI AGFoods2304-81582024-03-0113580410.3390/foods13050804Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental ProfileFlorina-Dorina Covaciu0Ioana Feher1Gabriela Cristea2Adriana Dehelean3National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, RomaniaNational Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, RomaniaNational Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, RomaniaNational Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, RomaniaIn this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), unsaturated fatty acids (UFAs), the MUFAs/SFAs ratio, PUFAs/SFAs ratio, atherogenic index (AI), thrombogenic index (TI), the hypocholesterolemic to hypercholesterolemic ratio (h/H), health-promoting index (HPI), hypocholesterolemic index (HI), unsaturation index (UI), saturation index (SI), peroxidizability index (PI), nutritional value index (NVI), hypocholesterolemic index of fatty acids (DFAs), hypercholesterolemic index of fatty acids (OFAs), and the DFAs/OFAs ratio. These indices were calculated based on their fatty acid composition to provide comprehensive nutritional information. A health risk assessment revealed the safety and minimum health risk for the population from consuming the investigated pork cuts using the Target Hazard Quotient (THQ), Hazard Index (HI), and target cancer risk (TR). The ANOVA test showed significant differences in the levels of K, Fe, Mn, Zn, MUFAs, and AI among the pork cut samples. It was noted that by employing the correlation between the fatty acids profile, nutritional indices, and elemental concentrations and an unsupervised statistical method, such as PCA, a perfect separation from the different pork cuts could not be obtained.https://www.mdpi.com/2304-8158/13/5/804fatty acidspork meatnutritional indicestoxic and potentially toxic elementsGC-FIDICP-MS |
| spellingShingle | Florina-Dorina Covaciu Ioana Feher Gabriela Cristea Adriana Dehelean Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile Foods fatty acids pork meat nutritional indices toxic and potentially toxic elements GC-FID ICP-MS |
| title | Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile |
| title_full | Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile |
| title_fullStr | Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile |
| title_full_unstemmed | Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile |
| title_short | Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile |
| title_sort | nutritional quality and safety assessment of pork meat cuts from romania fatty acids and elemental profile |
| topic | fatty acids pork meat nutritional indices toxic and potentially toxic elements GC-FID ICP-MS |
| url | https://www.mdpi.com/2304-8158/13/5/804 |
| work_keys_str_mv | AT florinadorinacovaciu nutritionalqualityandsafetyassessmentofporkmeatcutsfromromaniafattyacidsandelementalprofile AT ioanafeher nutritionalqualityandsafetyassessmentofporkmeatcutsfromromaniafattyacidsandelementalprofile AT gabrielacristea nutritionalqualityandsafetyassessmentofporkmeatcutsfromromaniafattyacidsandelementalprofile AT adrianadehelean nutritionalqualityandsafetyassessmentofporkmeatcutsfromromaniafattyacidsandelementalprofile |