Minerals and fatty acids profile of Northwest Portuguese coast shrimps

Maria Luz Maia, Agostinho Almeida, Cristina Soares, Luís M.S. Silva, Cristina Delerue-Matos, Conceição Calhau, Valentina Fernandes Domingues

Research output: Contribution to journalArticlepeer-review

Abstract

Two shrimp species were sampled in different seasons and locations on Portuguese coast. Their fatty acid content and 28 essential, probably essential and potentially toxic/non-essential elements were quantified. A 100 g serving of shrimp muscle from the Portuguese coast provides 78 % of the recommended daily intake. Both species presented low ω-6/ω-3 ratio, 0.15 for P. serratus and 0.23 for P. varians, respectively. The quality indices presented also good values for shrimp samples, hypocholesterolemic/hypercholesterolemic ratio (HH) was 2.60 for P. serratus and 2.55 for P.varians. The index of thrombogenicity (IT) were 0.24 and 0.25 for P. serratus and P. varians, respectively and index of atherogenicity (IA) was 0.41 and 0.43 for P. serratus and P. varians, respectively. The Mg, Na, K, Ca, I, Cr, Cu and Se in shrimp samples analyzed can provide more than 5 % of the Recommended Dietary Allowance (RDA)/ Adequate Intake (AI). The best nutritional Ca/Mg ratio was found in P. serratus (1.7). Portuguese shrimp has proven to be a good dietary source of EPA, DHA and some essential elements, also Target Hazard Quotient (THQ) and risk-benefit evaluation shown that there is no significant danger associated with the consumption of Portuguese shrimp.

Original languageEnglish
Article number104652
JournalJournal of Food Composition and Analysis
Volume112
DOIs
Publication statusPublished - Sep 2022

Keywords

  • Daily intake
  • Fatty acids
  • Macro elements
  • Risk assessment
  • Risk-benefit ratio
  • Shrimp
  • Trace elements

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