The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region

Pedro Araujo,Cristina Truzzi,Ikram Belghit,Matteo Antonucci

doi:10.1016/j.foodchem.2021.130500

Pedro Araujo, Cristina Truzzi + Show 2 more

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https://doi.org/10.1016/j.foodchem.2021.130500

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Abstract

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.

Highlights

The present research investigates changes in various nutritional indices of dietary importance by determining the fatty acid composition in muscle of Trematomus bernacchii in its natural habitat (-1.87 ◦C) and warmer temperatures (0.0, 1.0, 2.0 ◦C)
Fish is a rich source of nutrients such as proteins, vitamins, essential minerals, amino acids and polyunsaturated fatty acids (PUFA) and its consumption is widely acknowledged to have a positive impact on human health
The extracted muscle lipid fractions from T. bernacchii at environ mental (-1.87 ◦C) and experimental (0.0, 1.0, 2.0 ◦C) temperatures were submitted to transesterification followed by fatty acid analysis by Quality index Polyunsaturated to saturated fatty acid ratio Atherogenicity index Thrombogenicity index

Summary

Introduction

Fish is a rich source of nutrients such as proteins, vitamins, essential minerals, amino acids and polyunsaturated fatty acids (PUFA) and its consumption is widely acknowledged to have a positive impact on human health. Marine fish species contain high levels of the omega-3 PUFA, eicosapentaenoic acid (20:5n-3; EPA) and do cosahexaenoic acid (22:6n-3; DHA). These PUFA are the most important substrates in the synthesis of biologically active anti-inflammatory me diators which play a key beneficial role in inflammation pathologies such as cardiovascular diseases and neurodegenerative disorders (Chi tre, Moniri, & Murnane, 2019; Jung, Torrejon, Tighe, & Deckelbaum, 2008). The PUFA to saturated fatty acids (SFA) ratio (PUFA/SFA) to indicate the risk of cardiovascular diseases and oxidative stress (Chen & Liu, 2020); the atherogenicity index (AI) to indicate the relationship between proatherogenic fatty acids (those that promote lipids adhesion to cells from the immunological and circulatory system) and anti-atherogenic fatty acids

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