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Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach
The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher cont...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963810/ https://www.ncbi.nlm.nih.gov/pubmed/31842483 http://dx.doi.org/10.3390/foods8120676 |
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author | Galluzzo, Francesco Giuseppe Cammilleri, Gaetano Ulrici, Alessandro Calvini, Rosalba Pulvirenti, Andrea Lo Cascio, Giovanni Macaluso, Andrea Vella, Antonio Cicero, Nicola Amato, Antonella Ferrantelli, Vincenzo |
author_facet | Galluzzo, Francesco Giuseppe Cammilleri, Gaetano Ulrici, Alessandro Calvini, Rosalba Pulvirenti, Andrea Lo Cascio, Giovanni Macaluso, Andrea Vella, Antonio Cicero, Nicola Amato, Antonella Ferrantelli, Vincenzo |
author_sort | Galluzzo, Francesco Giuseppe |
collection | PubMed |
description | The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T. pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties. |
format | Online Article Text |
id | pubmed-6963810 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69638102020-01-27 Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach Galluzzo, Francesco Giuseppe Cammilleri, Gaetano Ulrici, Alessandro Calvini, Rosalba Pulvirenti, Andrea Lo Cascio, Giovanni Macaluso, Andrea Vella, Antonio Cicero, Nicola Amato, Antonella Ferrantelli, Vincenzo Foods Article The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T. pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties. MDPI 2019-12-12 /pmc/articles/PMC6963810/ /pubmed/31842483 http://dx.doi.org/10.3390/foods8120676 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Galluzzo, Francesco Giuseppe Cammilleri, Gaetano Ulrici, Alessandro Calvini, Rosalba Pulvirenti, Andrea Lo Cascio, Giovanni Macaluso, Andrea Vella, Antonio Cicero, Nicola Amato, Antonella Ferrantelli, Vincenzo Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title | Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title_full | Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title_fullStr | Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title_full_unstemmed | Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title_short | Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach |
title_sort | land snails as a valuable source of fatty acids: a multivariate statistical approach |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963810/ https://www.ncbi.nlm.nih.gov/pubmed/31842483 http://dx.doi.org/10.3390/foods8120676 |
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