Title of article
Influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae)
Author/Authors
Lira، نويسنده , , Giselda M. and Pascoal، نويسنده , , Jadna C.M. and Torres، نويسنده , , Elizabeth A.F.S. and Soares، نويسنده , , Rosana A.M. and Mendonça، نويسنده , , Simone and Sampaio، نويسنده , , Geni R. and Correia، نويسنده , , Meiryellen S. and Cabral، نويسنده , , Caterine C.V.Q. and Cabral Jْnior، نويسنده , , Cyro R. and Lَpez، نويسنده , , Ana M.Q.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
5
From page
786
To page
790
Abstract
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.
Keywords
oysters , Chemical composition , Nutritional quality index , Seasonality
Journal title
Food Chemistry
Serial Year
2013
Journal title
Food Chemistry
Record number
1944841
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