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Food Chem. 2013 Jun 1;138(2-3):786-90. doi: 10.1016/j.foodchem.2012.11.088. Epub 2012 Nov 29.

Influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae).

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  • 1School of Nutrition, Federal University of Alagoas (UFAL), Brazil.


This paper aimed to evaluate the influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae). Samples were collected during summer and winter from the estuary and lagoon complex of the municipality of Barra de São Miguel, Alagoas, Brazil. Statistical differences (p<0.05) between summer and winter were observed in relation to chemical composition. The oysters cultivated in the winter presented some nutritional advantages because of the higher levels of proteins and functional nutrients, such as the eicosapentaenoic-docosahexaenoic acid combination and percentages of polyunsaturated fatty acids (n-3 and n-6), and the lower levels of saturated fatty acids. Therefore, the animals in winter presented a higher content of cholesterol oxides. The levels of cholesterol oxides found in these products during winter may encourage researchers to investigate the composition of oysters cultivated in different climates all over the world.

Copyright © 2012. Published by Elsevier Ltd.

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