The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region.
There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in variou...
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ftopenaccessrep:oai:zenodo.org:84883 2023-10-25T01:32:03+02:00 The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. Pedro Henrique Hermes de Araújo Cristina Truzzi Ikram Belghit Matteo Antonucci 2021-12-01 https://www.openaccessrepository.it/record/84883 https://doi.org/10.1016/j.foodchem.2021.130500 eng eng url:https://www.openaccessrepository.it/communities/itmirror https://www.openaccessrepository.it/record/84883 doi:10.1016/j.foodchem.2021.130500 info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ General Medicine Food Science Analytical Chemistry info:eu-repo/semantics/article publication-article 2021 ftopenaccessrep https://doi.org/10.1016/j.foodchem.2021.130500 2023-09-26T22:17:01Z There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in various nutritional indices of dietary importance (e.g. the ratio polyunsaturated to saturated fatty acids, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the flesh lipid quality and the ratio omega-3 to omega-6 index) by determining the fatty acid composition in muscle of Trematomus bernacchii (an Antarctic fish species) in its natural habitat (-1.87 °C) and warmer temperatures (0.0, 1.0, 2.0 °C). Comparison of the estimated nutritional indices at -1.87 °C with those at warmer temperatures revealed that seawater warming caused changes in the nutritional indices in the range of -12%<Δ < 30%. The observed changes were not statistically significant and ascribed to biological variability. Therefore, the nutritional values of T. bernacchii muscle were preserved after increasing the temperature of its natural habitat by + 4 °C. The present research is the first report describing the nutritional quality indices for an Antarctic fish species and the consequences of seawater warming on the nutritional value of T. bernacchii. Article in Journal/Newspaper Antarc* Antarctic Istituto Nazionale di Fisica Nucleare (INFN): Open Access Repository Antarctic The Antarctic Food Chemistry 365 130500 |
institution |
Open Polar |
collection |
Istituto Nazionale di Fisica Nucleare (INFN): Open Access Repository |
op_collection_id |
ftopenaccessrep |
language |
English |
topic |
General Medicine Food Science Analytical Chemistry |
spellingShingle |
General Medicine Food Science Analytical Chemistry Pedro Henrique Hermes de Araújo Cristina Truzzi Ikram Belghit Matteo Antonucci The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
topic_facet |
General Medicine Food Science Analytical Chemistry |
description |
There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in various nutritional indices of dietary importance (e.g. the ratio polyunsaturated to saturated fatty acids, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the flesh lipid quality and the ratio omega-3 to omega-6 index) by determining the fatty acid composition in muscle of Trematomus bernacchii (an Antarctic fish species) in its natural habitat (-1.87 °C) and warmer temperatures (0.0, 1.0, 2.0 °C). Comparison of the estimated nutritional indices at -1.87 °C with those at warmer temperatures revealed that seawater warming caused changes in the nutritional indices in the range of -12%<Δ < 30%. The observed changes were not statistically significant and ascribed to biological variability. Therefore, the nutritional values of T. bernacchii muscle were preserved after increasing the temperature of its natural habitat by + 4 °C. The present research is the first report describing the nutritional quality indices for an Antarctic fish species and the consequences of seawater warming on the nutritional value of T. bernacchii. |
format |
Article in Journal/Newspaper |
author |
Pedro Henrique Hermes de Araújo Cristina Truzzi Ikram Belghit Matteo Antonucci |
author_facet |
Pedro Henrique Hermes de Araújo Cristina Truzzi Ikram Belghit Matteo Antonucci |
author_sort |
Pedro Henrique Hermes de Araújo |
title |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_short |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_full |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_fullStr |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_full_unstemmed |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_sort |
impact of seawater warming on fatty acid composition and nutritional quality indices of trematomus bernacchii from the antarctic region. |
publishDate |
2021 |
url |
https://www.openaccessrepository.it/record/84883 https://doi.org/10.1016/j.foodchem.2021.130500 |
geographic |
Antarctic The Antarctic |
geographic_facet |
Antarctic The Antarctic |
genre |
Antarc* Antarctic |
genre_facet |
Antarc* Antarctic |
op_relation |
url:https://www.openaccessrepository.it/communities/itmirror https://www.openaccessrepository.it/record/84883 doi:10.1016/j.foodchem.2021.130500 |
op_rights |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1016/j.foodchem.2021.130500 |
container_title |
Food Chemistry |
container_volume |
365 |
container_start_page |
130500 |
_version_ |
1780727628062261248 |