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Lipid composition of raw and cooked Rapana venosa from the Black Sea

Authors
  • Merdzhanova, Albena
  • Panayotova, Veselina
  • Dobreva, Diana A.
  • Stancheva, Rostitsa
  • Peycheva, Katya
Type
Published Article
Journal
Ovidius University Annals of Chemistry
Publisher
Sciendo
Publication Date
Jul 28, 2018
Volume
29
Issue
2
Pages
49–55
Identifiers
DOI: 10.2478/auoc-2018-0007
Source
De Gruyter
Keywords
License
Green

Abstract

Rapana venosa is an edible mollusc with nutritional and economic importance. There is limited information about its lipid composition. The aim of the present study is to provide information about lipid composition, fatty acid profiles, fat soluble vitamins and cholesterol content of raw and cooked Rapana venosa. Cooking did not affect the ratio of lipid classes, but fatty acids composition varied significantly. Considerable variations were observed in fatty acid distribution of total lipids and neutral lipids. Fatty acid groups of phospholipids remained unaffected by temperature treatment. The most abundant fatty acids in all lipid classes of raw and cooked specimens were palmitic acid (C16:0) and eicosapentaenoic acid (C20:5n-3). The sum of omega-3 polyunsaturated fatty acids (PUFA) was higher than omega-6 PUFA in all lipid fractions. The results of the present study showed that cooking process affected cholesterol, fat soluble vitamins and carotenoids content differently. Larger variations were observed for vitamin A, β-carotene and astaxanthin and to lesser for vitamin E. Cholesterol and vitamin D3 were also affected by the thermal stress. The present study revealed that Rapana venosa meat could be a good source of high quality nutritional lipids, which are well preserved even after culinary treatment

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