@article{Tsape2010,

title = {Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species},

author = {K. Tsape and V.J Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/j.foodchem.2010.02.019},

year  = {2010},

date = {2010-10-03},

journal = {Food Chemistry},

volume = {122},

issue = {1},

pages = {292-299},

abstract = {Comparative analysis of FA, NL and sterol profiles in the Nephrops norvegicus (langoustine), Palinurus vulgaris (lobster) and Penaeus kerathurus (shrimp) muscle and cephalothorax showed that C16:0, C16:1ω-7, C18:0, C18:1ω-9, C20:4ω-6, EPA and DHA were found to be their major FA. Highest EPA occurred in langoustine muscle TL, DHA in both shrimp tissues TL while C20:4ω-6 in lobster muscle and cephalothorax TL. Muscle and cephalothorax NL consisted mainly of sterols (42.5–54.4% and 13.7–43.1%) and triacylglycerols (35.4–45.8% and 44.6–59.4%). Cholesterol was the major sterol (70.90–98.58% and 97.10–98.31% of total sterols in muscle and cephalothorax respectively) followed by avenasterol (0.18–20.32% and 0.07–0.70%) and β-sitosterol (0.29–7.30% and 0.23–0.75%). Lower concentrations of brassicasterol, stigmasterol, Δ7-stigmasterol, campesterol and campestanol were also found. The examined crustaceans muscle (edible part) was found to be a good ω-3 PUFA source for the consumers, while the cephalothorax (which is usually discarded) could be used effectively as a source for ω-3 PUFA production.},

note = {(I F:3.458), 21ετεροαναφορές},

keywords = {cholesterol, Crustaceans, Neutral lipids, PUFA, Triacylglycerols, ω-3/ω-6},

pubstate = {published},

tppubtype = {article}

}