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.

Saliu, F., Leoni, B., DELLA PERGOLA, R. (2017). Lipid classes and fatty acids composition of the roe of wild Silurus glanis from subalpine freshwater. FOOD CHEMISTRY, 232, 163-168 [10.1016/j.foodchem.2017.04.009].

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

SALIU, FRANCESCO;LEONI, BARBARA;DELLA PERGOLA, ROBERTO
2017

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.
Articolo in rivista - Articolo scientifico
DHA; Fatty acid; Fish roe; Lipid; Silurus glanis;
Fish roe; Silurus glanis; Lipid; Fatty acid; DHA
English
163
168
6
Saliu, F., Leoni, B., DELLA PERGOLA, R. (2017). Lipid classes and fatty acids composition of the roe of wild Silurus glanis from subalpine freshwater. FOOD CHEMISTRY, 232, 163-168 [10.1016/j.foodchem.2017.04.009].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/151143
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