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Food Chem. 2017 Oct 1;232:163-168. doi: 10.1016/j.foodchem.2017.04.009. Epub 2017 Apr 4.

Lipid classes and fatty acids composition of the roe of wild Silurus glanis from subalpine freshwater.

Author information

1
Earth and Environmental Science Department, University of Milano Bicocca, Piazza della Scienza 1, Milano 20126, Italy. Electronic address: francesco.saliu@unimib.it.
2
Earth and Environmental Science Department, University of Milano Bicocca, Piazza della Scienza 1, Milano 20126, Italy.

Abstract

The fat content and the fatty acid composition of the roe of European catfish (Silurus glanis) wild specimens captured in the Lambro river basin (Como, Northern Italy) were investigated in order to assess their nutritional value. Total extracted lipid values on roe weight were 5.8-6.3%. Phospholipids (40.2-43.6%) and triacylglycerols (31.8-34.7%) were the most represented lipid classes. Relevant amount of cholesteryl esters (14.3-15.6%) were also detected. The main fatty acids were palmitic, oleic and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA). Total saturated fatty acids were 28.1-30.9%, monounsaturated fatty acids were 28.2-30.6%, and polyunsaturated fatty acids (PUFAs) were 26.7-29.1%. The good found content of phospholipids and ω3-polyunsaturated fatty acids encourage further investigation for the exploitation of Silurus glanis roe in food products and/or supplements.

KEYWORDS:

DHA; Fatty acid; Fish roe; Lipid; Silurus glanis

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