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| one publication added to basket [322901] |
Trace elements and fatty acid profile of Argyrosomus regius (Asso, 1801) from Mediterranean aquaculture
Amoussou, N.; Marengo, M.; Durieux, E.D.H.; Douny, C.; Scippo, M.-L.; Gobert, S. (2020). Trace elements and fatty acid profile of Argyrosomus regius (Asso, 1801) from Mediterranean aquaculture. Biol. Trace Elem. Res. 196: 618-628. https://dx.doi.org/10.1007/s12011-019-01925-x
In: Biological Trace Element Research. Humana Press/Springer: London. ISSN 0163-4984; e-ISSN 1559-0720
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| Trefwoorden |
Argyrosomus regius (Asso, 1801) [WoRMS]
Marien/Kust |
| Author keywords |
Contamination; Trace elements; Argyrosomus regius; Fatty acids; Humanhealth |
| Auteurs | | Top |
- Amoussou, N.
- Marengo, M.
- Durieux, E.D.H.
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- Douny, C.
- Scippo, M.-L.
- Gobert, S.
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| Abstract |
Although Argyrosomus regius (Asso, 1801) counts among the most appreciated and increasingly consumed fish species in Europe, little information is available on its flesh quality. This research concerns both healthy aquatic resource diversification and good nutritional quality. It is the first study to evaluate the quality of A. regius flesh from Mediterranean aquaculture. It aims to assess the concentration of 19 trace elements and to determine the fatty acid profile of this fish farmed in the Mediterranean Sea and to discuss human exposure risks. The nutritional intake of oligoelements (selenium (Se), zinc (Zn), and chromium (Cr)) and the mean concentrations of contaminants (arsenic (As), barium (Ba), cadmium (Cd), lead (Pb), and tin (Sn)) in A. regius muscles are, respectively, above and below recommended regulatory standards set by the international legislation. Additionally, the low fat content in its muscle mass and its high level of docosahexaenoic acid (C22: 6 n-3; DHA) and, to a lesser extent, eicosapentaenoic acid (C20: 5 n-3; EPA) confers satisfying nutritional qualities. This study allowed to conclude that meager can be considered as a source of seafood with good nutritional qualities for human health. |
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