Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid () By-Products Captured at Different Seasons

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Sep 28

PMID 34574251

Citations 9

Authors

Santiago P Aubourg

Marcos Trigo

Ricardo Prego

Antonio Cobelo-Garcia

Isabel Medina

Affiliations

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Abstract

This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0-842.8, 17.5-21.8, 106.0-123.7, and 9.3-13.3 g·kg by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2-463.5 g·kg lipids), while triacylglycerols were only present in a 9.5-13.1 g·kg lipids range. Valuable levels were detected for α-tocopherol (539.6-973.3 mg·kg lipids), polyunsaturated fatty acids (PUFA; 50.5-52.6 g·100 g FA), ω3 PUFA (47.0-48.6 g·100 g FA), PUFA/saturated FA ratio (1.4-1.6), and ω3/ω6 ratio (12.1-13.4). Among macroelements, , , and showed to be more abundant than , , and Ca. Profitable levels of , , , , , and were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents.

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