Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga” — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”
The fatty acids composition and the related health lipid indices (IA, atherogenic and IT thrombogenic) of Blue Fin Tuna’s (Thunnus thynnus L.) raw roe and their cured product bottarga, both considered a delicacy, were studied. The fatty acid (FA) composition of tuna’s roe and bottarga showed a relevant proportion (40.87% and 36.62% respectively) of poly-unsaturated fatty acids (PUFAs) with a prevalence of the n – 3 series, that showed values almost ten folds higher than those of n – 6 fatty acids, in both classes of analyzed samples. The IA and IT indices resulted comparable in tuna’s roe and in the bottarga samples respectively. To the best of our knowledge, this is the first detailed report on the fatty acids composition and the related lipid health indices in tuna’s raw roe and in their cured product “bottarga”.
W. E. Conner, “Importance of n-3 in Health and Disease,” The American Journal of Clinical Nutrition, Vol. 17, No. 1, 2000, pp. 171S-175S.
D. Li, O. Bode, H. Drummond and A. J. Sinclair, “Lipid for Functional Food and Nutriaceuticals, Omega-3 (n-3) Fatty Acid,” The Oily Press, Bridgewater, U.K., 2003.
T. L. V. Ulbritch and D. A. T. Southgate, “Coronary Heart Disease: Seven Dietary Factors,” Lancet, Vol. 338, 1991, pp. 985-992. doi:10.1016/0140-6736(91)91846-M
R. Bernasconi, E. Bolzacchini, G. Galliani, F. Gugliersi, B. Rindone, M. Rindone, M. T. Tacconi and A. Terraneo, “Determination of Content of Wax Esters in Some Sea Foods and Their Molecular Composition. A Comparison with ω-3 Enriched Wax Esters,” LWT―Food Science and Technology, Vol. 40, No. 4, 2007, pp. 569-573.
A. Hara and N. S. Radin, “Lipid Extraction of Tissue with Low Toxicity Solvent,” Analytical Biochemistry, Vol. 90, No. 1, 1978, pp. 420-426. doi:10.1016/0003-2697(78)90046-5
W. A. Christie, “Simple Procedure for Rapid Transmethylation of Glycerolipids and Cholesteryl Esters,” The Journal of Lipid Research, Vol. 23, 1982, pp. 1072-1075.
L. Senso, M. D. Suarez, T. Ruiz-Cara and M. Garcia- Gallego, “On the Possible Effects of Harvesting Season and Chilled Storage on the Fatty Acid Profile of the Fillet of Farmed Gilthead Sea Bream (Sparus aurata),” Food Chemistry, Vol. 101, No. 1, 2007, pp. 298-307. doi:10.1016/j.foodchem.2006.01.036
L. Horrocks and Y. Yeo, “Health Benefits of Docosahexaenoic Acid (DHA),” Pharmacological Research, Vol. 40, No. 3, 1999, pp. 211-225. doi:10.1006/phrs.1999.0495
T. L. Aro, P. S. Larmo, C. Backman, H. Kallio and R. Tahvonen, “Fatty Acids and Fat-Soluble Vitamins in Salted Herring (Clupea harengus) Products,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 5, 2005, pp. 1482-1488. doi:10.1021/jf0401221
A. B. Moreira, J. V. Visentainer, N. E. de Souza and M. Matsushita, “Fatty Acids Profile and Cholesterol Contents of Three Brazilian Brycon Freshwater Fishes,” Journal of Food Composition and Analysis, Vol. 14, No. 6, 2001, pp. 565-574. doi:10.1006/jfca.2001.1025
P. Scano, A. Rosa, S. Mereu, C. Piras, A. Atzeri and M. A. Dessi, “Multivariate Fatty Acid and Fatty Alcohol Profile of Mullet Bottarga,” European Journal of Lipid Science and Technology, Vol. 112, No. 12, 2010, pp. 1369-1374. doi:10.1002/ejlt.201000321
J. E. Kinsella, “Food Components with Potential Therapeutic Benefits: The n-3 Polyunsaturated Fatty Acids in Fish Oils,” Food Technology, Vol. 40, No. 2, 1986, pp. 89-97.
M. Boscarini and R. Corio, “Gli Acidi Grassi Della Serie Omega e le Loro Funzioni,” Natural, Vol. 1, 2005, pp. 66-75.
Y. Ozogul, F. Ozogul, “Fatty Acid Profiles of Commercially Important Fish Species from the Mediterranean, Aegen and Black Seas,” Food Chemistry, Vol. 100, No. 4, 2007, pp. 1634-1638. doi:10.1016/j.foodchem.2005.11.047
M. T. Childs, I. B. King and R. H. Knopp, “Divergent Lipoprotein Responses to Fish Oils with Various Ratios of Icosapentaenoic and Docosahexaenoic Acids,” The American Journal of Clinical Nutrition, Vol. 52, No. 4, 1990, pp. 632-639.
I.-C. Chen, F. A. Chapman, C.-I. Wei, K. M. Porteir and S. F. O’Keefe, “Differentiation of Cultured and Wild Sturgeon (Acipencer oxyrinchus desotoi) Based on Fatty Acid Composition,” Journal of Food Science, Vol. 60, No. 3, 1995, pp. 631-635.
G. E. Bledsoe, C. D. Bledsoe and B. Rasco, “Caviars and Fish Roe Products,” Critical Reviews in Food Science and Nutrition, Vol. 43, No. 3, 2003. pp. 317-356. doi:10.1080/10408690390826545
N. Shirai, T. Higuchi and H. Suzuki, “Analysis of Lipid Classes and the Fatty Acid Composition of the Salted Fish Roe Food Products, Ikura, Tarako, Tobiko and Kazunoko,” Food Chemistry, Vol. 94, No. 1, 2006, pp. 61-67. doi:10.1016/j.foodchem.2004.10.050
G. Boran, H. Kara?am and M. Boran, “Changes in the Quality of Fish Oils Due to Storage Temperature and Time,” Food Chemistry, Vol. 98, No. 4, 2006, pp. 693-698. doi:10.1016/j.foodchem.2005.06.041
C. Cahu, P. Salen and M. de Lorgeril, “Farmed and Wild Fish in the Prevention of Cardiovascular Diseases: Assessing Possible Differences in Lipid Nutritional Values,” Nutrition, Metabolism & Cardiovascular Diseases, Vol. 14, No. 1, 2004, pp. 34-41. doi:10.1016/S0939-4753(04)80045-0
K. S. Sidhu, “Health Benefits and Potential Risks Related to Consumption of Fish or Fish Oil,” Regulatory Toxicology and Pharmacology, Vol. 38, No. 3, 2003, pp. 336-344.
A. P. Simopoulos, “Omega-3 Fatty Acids in Health and Disease and in Growth and Development,” The American Journal of Clinical Nutrition, Vol. 54, No. 3, 1991, pp. 438-463.
G. Mourente, C. Megina and E. Diaz-Salvago, “Lipids in Female Northern Bluefin Tuna (Thunnus thynnus thynnus L.) during Sexual Maturation,” Fish Physiology and Biochemistry, Vol. 24, No. 4, 2002, pp. 351-363. doi:10.1023/A:1015011609017
T. Murase and H. Saito, “The Docosahexaenoic Acid Content in the Lipid of Albacore Thunnus Alalunga Caught in Two Separate Localities,” Fisheries Science, Vol. 62, No. 4, 1996, pp. 634-638.
H. Saito and K. Ishihara, “Docosahexaenoic Acid Content of Fatty Acids in the Lipids of Two Species of Frigate Mackerel, Auxis Rocheri and Auxis Thazard,” Bioscience Biotechnology & Biochemistry, Vol. 60, No. 6, 1996, pp. 1014-1016. doi:10.1271/bbb.60.1014
H. Saito, K. Ishihara and T. Murase, “The Fatty Acid Composition Characteristic of a Highly Migratory Fish, with Seasonal Variation of Docosahexahenoic Acid Content in Lipid of Bonito (Euthynnus pelamis),” Bioscience Biotechnology & Biochemistry, Vol. 59, No. 11, 1995, pp. 2186-2188. doi:10.1271/bbb.59.2186
H. Saito, K. Ishihara and T. Murase, “The Fatty Acid Composition in Tuna (Bonito, Euthynnus pelamis) Caught at Three Different Localities from Tropics to Temperate,” Journal of the Science of Food and Agriculture, Vol. 73, No. 1, 1997, pp. 53-59. doi:10.1002/(SICI)1097-0010(199701)73:1 3.0.CO;2-5
M. D. Wiegand, “Composition, Accumulation and Utilization of Yolk Lipids in Teleost Fish,” Reviews in Fish Biology and Fisheries, Vol. 6, 1996, pp. 259-286. doi:10.1007/BF00122583
R. Shródter, J. Schliemann and G. Woim, “Lipid Oxidation and Their Importance in the Formation of Meat Aroma,” Nahrung, Vol. 30, No. 8, 1986, pp. 799-808.
R. Ramarathnan, L. Rubin and L. L. Diosady, “Studies of Meat Flavor. Qualitative and Quantitative Differences in Uncured Pork,” Journal of Agricultural and Food Chemistry, Vol. 39, No. 2, 1991, pp. 344-350. doi:10.1021/jf00002a024
J. S. Elmore, D. S. Mottram, M. Enser and J. D. Wood, “Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles,” Journal of Agricultural and Food Chemistry, Vol. 47, No. 4, 1999, pp. 1619-1625. doi:10.1021/jf980718m
G. Hornstra, “Lipids in Functional Foods in Relation to Cardiovascular Disease,” Lipids, Vol. 12, 1999, pp. 456-466.
J. D. Higgs, “The Changing Nature of Red Meat: 20 Years of Improving Nutritional Quality,” Trends in Food Science & Technology, Vol. 11, 2000, pp. 11-95. doi:10.1016/S0924-2244(00)00055-8
A. Barra, V. L. Garau, A. Dessi, G. Sarais, E. Ceretti, M. Alorio, J. D. Coisson and P. Cabras, “Chemical Characterization and DNA Tracking of Sardinian Botargo by Mugil Cephalus from Different Geographical Origins,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 22, 2008, pp. 10847-10852. doi:10.1021/jf802363k