Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species

dc.contributor.author	Τσαπέ, Κατερίνα	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Μηνιάδου - Μεϊμάρογλου, Σοφία	el
dc.date.accessioned	2015-05-28T19:43:23Z
dc.date.available	2015-05-28T19:43:23Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11457
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814610001834	en
dc.subject	Οστρακόδερμα
dc.subject	Ουδέτερα λιπίδια
dc.subject	Cholesterol
dc.subject	Χοληστερίνη
dc.subject	Neutral lipids
dc.subject	Λιπαρά οξέα
dc.title	Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/j.foodchem.2010.02.019
heal.language	en
heal.access	campus
heal.publicationDate	2010-09-01
heal.bibliographicCitation	Tsape, K., Sinanoglou, V. and Miniadis-Meimaroglou, S. (2010) Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species. "Food Chemistry", 122 (1), p.292-299	en
heal.abstract	Comparative analysis of FA, NL and sterol profiles in the Nephropsnorvegicus (langoustine), Palinurusvulgaris (lobster) and Penaeuskerathurus (shrimp) muscle and cephalothorax showed that C16:0, C16:1ω-7, C18:0, C18:1ω-9, C20:4ω-6, EPA and DHA were found to be their major FA. Highest EPA occurred in langoustine muscle TL, DHA in both shrimp tissues TL while C20:4ω-6 in lobster muscle and cephalothorax TL. Muscle and cephalothorax NL consisted mainly of sterols (42.5–54.4% and 13.7–43.1%) and triacylglycerols (35.4–45.8% and 44.6–59.4%). Cholesterol was the major sterol (70.90–98.58% and 97.10–98.31% of total sterols in muscle and cephalothorax respectively) followed by avenasterol (0.18–20.32% and 0.07–0.70%) and β-sitosterol (0.29–7.30% and 0.23–0.75%). Lower concentrations of brassicasterol, stigmasterol, Δ7-stigmasterol, campesterol and campestanol were also found. The examined crustaceans muscle (edible part) was found to be a good ω-3 PUFA source for the consumers, while the cephalothorax (which is usually discarded) could be used effectively as a source for ω-3 PUFA production.	en
heal.publisher	Elsevier	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false