The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds

The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 ± 0.70–43.6 ± 0.69 g/100 g of total fatty acids), total tocopherols (38.03 ± 0.25–64.11 ± 0.07 mg/100 g of oil), sterols (718.1 ± 6.1–897.8 ± 6.8 mg/100 g of oil) and especially squalene (583.2 ± 23.6–747 ± 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.     

Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids,tocopherols, phytosterols,phenolic compounds and antioxidant capacity

Fatty acids (FA), phytosterols, tocopherols, phenolic compounds, total carotenoids and hydrophilic and lipophilic ORAC antioxidant capacities were evaluated in 16 cultivars of Sacha inchi (SI) seeds with the aim to valorise them and offer more information on the functional properties of SI seeds. A high α linolenic (α-Ln) fatty acid content was found in all cultivars (ω3, 12.8–16.0 g/100 g seed), followed by linoleic (L) fatty acid (ω6, 12.4–14.1 g/100 g seed). The ratio ω6/ω3 was within the 0.83–1.09 range. γ- and δ-tocopherols were the most important tocopherols, whereas the most representative phytosterols were β-sitosterol and stigmasterol. Contents of total phenolics, total carotenoids and hydrophilic and lipophilic antioxidant capacities ranged from 64.6 to 80 mg of gallic acid equivalent/100 g seed; from 0.07 to 0.09 mg of β-carotene equivalent/100 g of seed; from 4.3 to 7.3 and, from 1.0 to 2.8 μmol of Trolox equivalent/g of seed, respectively, among the evaluated SI cultivars. Results showed significant differences (p < 0.05) among the evaluated SI cultivars in the contents of ω3, ω6, antioxidant capacities and other evaluated phytochemicals. SI seeds should be considered as an important dietary source of health promoting phytochemicals.     

Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

Fruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [Prunus persica (L.) Batsch ‘Catherine’] fruit were heat-treated at 90 °C for 5 min and stored under aseptic conditions at room temperature (ca. 22 °C) for 90 days. Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected. Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin. Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days. Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 μg/g fw. Procyanidin B1 increased from 15.8 to 26.8 μg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively. (?)-Epicatechin decreased during storage from 13.1 to 4.0 μg/g fw and quercetin-3-glucoside from 7.3 to 4.4 μg/g fw. All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage. Storage duration strongly affected the concentration of phenolics and carotenoids in pasteurized peach.     

Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.)

Consumption of fruits and vegetables has been associated with a healthy state which has been attributed, in part, to their antioxidant capacity. Characterization of the bioactive compounds with antioxidant activity found in fruits cultivated in the tropic is limited. Thus, the objective of the present work was the characterization of phytochemicals and antioxidants of the fruit of black sapote (Diospyros digyna Jacq.). HPLC-DAD-Mass Spectrometry (HPLC-MS) analyses were used to identify and quantify phenolics, carotenoids and tocopherols. Total soluble phenolic content was 247.8 mg GAE/100 g fw (fresh weight). Important phenolics identified were sinapic acid, myricetin, ferulic acid, and catechin. Total carotenoid content was 399.4 ??g of ??-carotene/100 g fw, and ??-carotene and lutein were the main carotenoids identified. ??-Tocopherol concentration was 672.0 ??g/100 g dry weight. Antioxidant capacity as measured by the DPPH and FRAP assays was higher in the hydrophilic than in the lipophilic extract, and it is thought to be due mainly to the phenolic content of this fruit. Results suggest that the fruit of black sapote has an antioxidant capacity comparable to other important fruits, and its inclusion in the diet is therefore recommended.     

Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties

The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma–nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 μg/100 g dw), citric acid (3.32 g/100 g dw) and phenolic compounds (23.49 mg/100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.     

Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

Wild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro antioxidant properties of the sprouts of three commonly used species were determined. Wild asparagus revealed the highest levels of moisture (84.6 g/100 g fw), ash (12.3 g/100 g dw), proteins (22.4 g/100 g dw), total sugars (9.24 g/100 g dw), including sucrose (4.27 g/100 g dw), and of the essential n-6 fatty acid linoleic acid (44.5%); white bryony gave the highest contents of reducing sugars, including glucose (2.97 g/100 g dw), essential n-3 fatty acid α-linolenic acid (70.3%), and the best ratios of PUFA/SFA, and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony showed the highest concentrations of carbohydrates (69.3 g/100 g dw), fructose and trehalose (3.83 and 1.34 g/100 g dw, respectively). Besides their culinary characteristics, their high content in vitamins (asparagus, 135 and 142 mg/100 g dw of total tocopherols and ascorbic acid, respectively), chlorophylls (white bryony, 50.9 mg/100 g dw), carotenoids (23.3 mg/100 g dw) and phenolics (black bryony, 759 mg GAE/g extract), together with the antioxidant properties (EC₅₀ values lower than 640 μg/ml) and potential health benefits increase their importance in traditional as well as in contemporary diets.     

Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide

Tomato waste is characterised by high amounts of bioactive compounds, such as carotenoids, polyphenols and essential fatty acids. In this work, oleoresins were produced from tomato waste (skins + seeds) and skins using carbon dioxide under liquid and supercritical conditions. The use of ethanol as a co-solvent was also evaluated. Compositions of the oleoresins were analysed and compared to oleoresin obtained by means of an organic solvent, which was used as the control. Oleoresin extraction from the waste by liquid and supercritical CO₂ provided the highest yields (12.5%–12.9%). The extracts obtained from the skins with supercritical CO₂ without ethanol had the highest content of α- and γ-tocopherols (80 and 575 mg/100 g oleoresin, respectively), while lycopene and β-carotene were found at 205 and 75 mg/100 g oleoresin, respectively. The highest quantity of polyphenols (9305 mg GAE/100 g oleoresin) was found in the oleoresin extracted from skin by supercritical CO₂ with ethanol. All oleoresins were characterised by a high antioxidant activity, which improved with the synergy of carotenoids, tocopherols and polyphenols.     

Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae

Microalgae are considered prolific sources of bioactive compounds that can be useful for nutraceuticals. In this study, the potential of ultra-high pressure extraction (UHPE) for the simultaneous cell disruption and extraction of bioactives from two microalgae species, Haematococcus pluvialis and Porphyridium cruentum, was evaluated. The variables studied to extract carotenoids for H. pluvialis were pressure (100–600 MPa) and number of cycles (1 and 3 cycles) whereas the variables studied to obtain bioactives such as B-phycoerythrin, carotenoids, and PUFAs for P. cruentum were pressure (100–600 MPa) and different extraction solvents (water, ethanol, ethyl acetate or ethanol/d-limonene), generally recognized as safe (GRAS). The UHPE results showed significant increase on the extraction of carotenoids (109.74–119.34 mg per g extract) from H. pluvialis using 1 cycle of 20 min regardless of the pressure used. For P. cruentum, an UHPE with water provided extracts enriched in B-phycoerythrin (up to 144.43 mg per g extract), while subsequent UHPE using ethanol, ethyl acetate or ethanol/d-limonene 1:1 (v/v) provided extracts enriched in carotenoids (up to 65.05 mg per g extract) and polyunsaturated fatty acids (mainly eicosapentanoic acid and linoleic acid). Therefore, UHPE proved to be a viable green alternative for the recovery of bioactives from microalgae biomass.Industrial relevance: Microalgae are promising sources of bioactives such as B-phycoerythrin, carotenoids and polyunsaturated fatty acids. The potential of ultra-high-pressure extraction (UHPE) has been demonstrated as a fast and viable eco-friendly alternative using GRAS solvents (water, ethanol, ethyl acetate or ethanol/d-limonene) for the simultaneous cell disruption and extraction of these bioactives from Haematococcus pluvialis and Porphyridium cruentum. The bioactives obtained with one step or two step-UHPE process can be used in an array of food, cosmetic and pharmaceutical applications.     

Determination of proximate composition,fatty acid content and amino acid profile of five lesser‐common sea organisms from the Mediterranean Sea

Proximate composition, fatty acid and amino acid analysis of an echinoderm (Paracentrotus lividus), a crustacean (Penaeus kerathurus), a tunicate (Microcosmus sulcatus), and two gastropod molluscs (Littorina littorea and Patella coerulea) were determined. All organisms except M. sulcatus, were found to be good protein sources. P. lividus contained on average 15.1 g/100 g, P. kerathurus 15.6 g/100 g, L. littorea 8.3 g/100 g and P. coerulea 9.2 g/100 g protein. The crustacean contained high percentages of n‐3 fatty acids (28.3 g/100 g fatty acids), the tunicate high percentages of saturated fatty acids (62.2 g/100 g fatty acids) while the gastropod molluscs and the echinoderm had a balanced content of all fatty acid families. The most abundant amino acid in P. kerathurus, M. sulcatus, L. littorea and P. coerulea was glutamic acid (11.13 ± 0.9, 1.05 ± 0.3, 5.39 ± 0.3, 5.55 ± 0.8 g/100 g freeze‐dried sample respectively), while glycine was the most abundant amino acid in P. lividus (10.34 ± 1.0 g/100g freeze‐dried sample).     

Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use

Different commercial edible oilseed samples were analyzed in order to evaluate the compounds involved in antioxidant activity. Fatty acids, triacylglycerols, tocopherols, chlorophylls, β-carotene, squalene, phenolic compounds and CIE L^∗a^∗b^∗ coordinates were assayed. Strong chemical variability depending on the oilseed variety was observed. Antioxidant activity was evaluated for the oils, both for their methanol-soluble phase and the fraction insoluble in methanol. DPPH radical scavenging activity expressed in TEAC ranged between 0.45 and 2.30 mmol/l in peanut and maize oils, respectively. Free radical scavenging activity was mainly influenced by tocopherols content (r = +0.70) in oils and polyunsaturated fatty acids (r = +0.61) in the fraction nonsoluble in methanol. Variability of the correlation between the antioxidant activity and the composition of the oilseeds could be attributed to the differences in the squalene, chlorophylls, carotenoids, and phenols contents of the oils and their mutual interactions.     

Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

The effect of domestic pan‐frying in virgin olive oil (VOO) on the proximate composition, energy content, cholesterol, squalene and fatty acids in the edible portion of six species of finfish, common squid and mussels just caught from several regions of the Aegean Sea (Mediterranean Sea) was investigated. The species selected are traditionally consumed pan‐fried in VOO by the Greeks. On a fresh weight basis, pan‐frying caused significant water loss and increase of total fat, crude protein and energy content. The amount of VOO absorbed during frying ranged from 4.5 to 14.2% of fresh matter, showing a non‐linear negative correlation with initial fat, fish length and fish weight. Cholesterol content increased from 25 to 106 mg 100 g^?1 fresh weight (fw) to 33–130 mg 100 g^?1 fw after frying. VOO absorbed during frying resulted in a 20–78 times increase of squalene content and in significant alteration of fatty acid composition, the major change being the increase of monounsaturated fatty acids which became predominant in all fried samples. The intakes of fat and major fatty acid classes by consuming the pan‐fried seafood were comparable with the respective average Greek values. Frying in VOO resulted in a two to three times decrease of the atherogenic index and a slightly less decrease of the thrombogenic index. Both indices remained lower than 0.45 in all fried samples. The cholesterol‐saturated fat index and the cholesterol index increased up to twice after frying, ranging between 3.4–9.9 and 2.9–9.3, respectively. From the results obtained it is concluded that fish and shellfish pan‐fried in VOO present a healthy lipid profile in terms of the n‐6/n‐3 ratio, major fatty acid classes and total fat content. Copyright © 2004 Society of Chemical Industry     

Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yellow paprika (CYP). At 0‐day storage, capsanthin and β‐carotene in CRP were quantitatively analysed to 26.96 μg g^?1 fw and 3.81 μg g^?1 fw, zeaxanthin and β‐carotene in COP were 9.35 μg g^?1 fw and 4.16 μg g^?1 fw, and lutein and β‐carotene in CYP were 0.27 μg 100 g^?1 fw and 0.70 μg 100 g^?1 fw, respectively. After 42‐days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14‐days storage and maintained until 42‐days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.     

Functional lipid characteristics,oxidative stability,and antioxidant activity of macadamia nut (Macadamiaintegrifolia) cultivars

Phytochemical compounds (tocopherols, tocotrienols, and squalene) were measured in seven macadamia cultivars harvested from four locations on Hawaii island to establish whether these compounds enhance the oxidative stability of roasted kernels. Cultivars that had the greatest oxidative stability also had high total lipid-soluble antioxidant capacity. Tocopherols [delta (δ), gamma (γ), alpha (α)] were not detected in most macadamia nut samples, but macadamia kernels contained significant amounts of tocotrienols (31–92 μg/g oil) and squalene (72–171 μg/g oil) for all cultivars tested. This is the first report of variation for three tocotrienol homologs (δ-, γ-, α-T3) and total antioxidant capacity in macadamia nut cultivars. No statistical correlations were found between oxidative stability and tocopherol, tocotrienol, and squalene concentrations. However, two cultivars (HAES 294 and HAES 835) were identified with superior oxidative stability, suggesting that the kernel quality of these cultivars is more stable during storage.     

Carotenoids in crabs from marine and fresh waters of India

Quantitative and qualitative distribution of carotenoids in meat and shell of major marine crab (Charybdis cruciata) and fresh water crab (Potamon potamon) from Indian waters was assessed. The total carotenoid content was low in both species of crabs analysed, highest being 11.0 μg/g in shell of marine crab. Thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC) of carotenoid extracts indicated that the marine crab contained astaxanthin and its esters as major carotenoids and zeaxanthin was major carotenoid in fresh water crab extract. Astaxanthin and its esters contributed 67.6 and 65.5 g/100 g of total carotenoids in meat and shell of marine crab. The zeaxanthin content (g/100 g) in the carotenoid extract of meat and shell of fresh water crab was 42.0 and 74.8 of total carotenoids. The carotenoid extracts from both the crabs had higher level of unsaturated fatty acids. Oleic acid (C18:1) and palmitoleic acid (C16:1) were the predominant unsaturated fatty acid in carotenoid extract from meat of marine and fresh water crab, respectively. In the carotenoid extract from shell, eicosenoic acid (C20:1) in marine crab and linolenic acid (C18:3) in fresh water crab were the major unsaturated fatty acids.     

Antioxidant capacities,carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy

Chemical–physical properties, colour parameters, antioxidant activities (AA), carotenoid and polyphenol levels (CL) in seven cultivars of yellow flesh peaches, five cultivars of yellow flesh nectarines and one cultivar of white flesh nectarines at harvest time and after 7 days of cold storage were evaluated. Peaches had major variability in flesh firmness (FF) and titratable acidity (TA) and lower soluble solid concentration (SSC) than nectarines. Evaluation of ground colour parameters, a*, b* and L*, showed that nectarines had a yellow-orange hue with high lightness, while peaches were darker, tending to red-green. Hydrophilic, lipophilic antioxidant activities of extracts (W-AA and L-AA), carotenoids and polyphenols levels (CL and PL) were evaluated and their relation with commercial maturation. The average of W-AA at harvest time was 11.0 TEAC, while the L-AA values at harvest time was on average higher in peaches (2.0 TEAC) than in nectarines (1.3 TEAC). The yellow flesh had higher amounts of total carotenoids (182.45 μg/100 g fw for peaches and 117.37 μg/100 g fw for yellow flesh nectarines). During cold storage, W-AA increased for nectarines (+22.9% in yellow flesh and +19.2% in white flesh) and peaches as well as polyphenolic compounds (+13.37%) while, contents of carotenoids decreased (−8.7%).     

Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruit

Phytochemical compounds in fruits and vegetables have gained great importance in the last few years because of the increasing evidence suggesting their antioxidant and prevention of chronic diseases. Carotenoids, phenolics, flavonoids, and vitamins E and C, are among these phytochemicals. Several fruits have been characterized so far for their antioxidant and health properties but there is still limited information on fruits from the tropic. Therefore, the objective of this study was the characterization of mamey fruit (Pouteria sapota Jacq. H. E. Moore & Stearn) with regard to their antioxidant capacity and phytochemical profile. Phenolics, carotenoids and ??-tocopherol were quantified and identified by HPLC-DAD-Mass Spectrometry (LC-MS), and DPPH and FRAP assays were used to evaluate antioxidant capacity. Hydrophilic extracts of mamey fruit showed higher antioxidant capacity than the lipophilic portion. Total soluble phenols content was 28.5 mg GAE/100 g fw, being p-hydroxybenzoic acid as the main phenolic that was identified. Total carotenoid content was 1127.9 ??g ??-carotene/100 g fw with ??-carotene being the main contributor, in addition to lutein, and violoxanthin. Concentration of ??-tocopherol was 360.0 ??g/100 g fw. Results of this study suggest that mamey fruit is a good source of carotenoids and its inclusion in the diet is recommended.     

Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

The ω-3 fatty acids (ω-3 FAs)-fortified eggs are typically developed through alteration of hen feed. The present study aimed at creating ω-3 FAs-fortified egg products via processing. Novel, nutritionally-enhanced egg products were developed by substituting cholesterol-containing yolk with ω-3 FAs-rich flaxseed, menhaden, algae, or krill oil. Experimental egg products (egg whites, ω-3 oils, and annatto), whole egg, and liquid egg product (Egg Beaters™) were microwave-cooked, analyzed, and compared. Protein, fat, and moisture contents of experimental egg products matched (P > 0.05) whole egg. Cholesterol was the highest (P < 0.05) in whole egg (1.35 g/100 g, dry weight basis); while it ranged 0.01-0.24 g/100 g (dry weight basis) in experimental egg products. On a per egg basis, one whole egg contained 216 mg; while experimental egg products ranged 1-38 mg. The total ω-3 FAs content was the lowest (P < 0.05) in whole egg (5.9% of total FAs) and the highest (P < 0.05) in experimental egg products developed with krill oil (46.5%), followed by flax (43.1%), algae (DHASCO-42.5% and DHAS-39.5%), and menhaden oil (27.6%). The essential amino acid (EAA) content of experimental egg products was similar (P > 0.05) to whole egg except methionine, phenylalanine, and valine were generally greater in experimental egg products. Experimental egg products also had similar (P > 0.05) content of non-EAA to whole egg except alanine and glutamic acid were higher (P < 0.05); while arginine and cysteine were generally lower and higher in experimental egg products, respectively. However, total EAA, total non-EAA, and the ratio of total EAA to total AA were similar (P > 0.05) between experimental egg products and whole egg. Whole egg contained more (P < 0.05) Ca, P, and Fe, but less Mg than experimental egg products.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

This study was performed to examine the effects of different cooking methods (frying, steaming, oven cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of red mullet (Mullus barbatus) fillets. The frying process caused a significant increase in fat content (from 13.37±0.04 to 34.44±0.20 g/100 g d.w.) and reduced the proportion of the palmitic acid of 50.73% and saturated fatty acids of 56.9%. While, the proportion of polyunsaturated fatty acids (PUFA) increased from 4.04% of total fatty acids for raw fillet to 49.17% of total fatty acids for fried fillets. The steamed, oven-cooked, and microwave-cooked fillets showed the best proportion of fat content, PUFA, and ω-6/ω-3 ratio as compared with fried red mullet fillets. Na, Mg, and Zn contents of cooked fish fillets significantly decreased.     

Amino acids,fatty acids and sterols profile of some marine organisms from Portuguese waters

Marine organisms have been increasingly regarded as good sources of new drugs for human therapeutics and also as nutrients for human diet. The amino acids, fatty acids and sterols profiles of the widely consumed echinoderms Paracentrotus lividus Lamarck (sea urchin), Holothuria forskali Chiaje (sea cucumber), the gastropod molluscs Aplysia fasciata Poiret and Aplysia punctata Cuvier (sea hares), from Portuguese waters, were established by GC–MS analysis. Overall, 10 amino acids, 14 fatty acids and 4 sterols were determined. In general, all species presented the 10 amino acids identified, with the exceptions of H. forskali, in which no glycine, proline, trans-4-hydroxy-proline or phenylalanine were found, and of A. fasciata which did not contain proline. Unsaturated fatty acids were predominant compounds, with those from the ω-6 series, being in higher amounts than their ω-3 homologues, and cholesterol being the main sterol. The amino acids, fatty acids and sterols qualitative and quantitative composition of A. fasciata, A. punctata and H. forskali is reported here for the first time.