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.

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, Andtonella; Ferrantelli, Vincenzo. - In: FOODS. - ISSN 2304-8158. - 8:12(2019), pp. 676-686. [10.3390/foods8120676]

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Galluzzo, Francesco Giuseppe;Ulrici,;Calvini,;Pulvirenti,;Macaluso, Andrea;
2019

Abstract

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.
12-dic-2019
8
12
676
686
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, Andtonella; Ferrantelli, Vincenzo. - In: FOODS. - ISSN 2304-8158. - 8:12(2019), pp. 676-686. [10.3390/foods8120676]
Galluzzo, Francesco Giuseppe; Cammilleri, Gaetano; Ulrici, Alessandro; Calvini, Rosalba; Pulvirenti, Andrea; Lo Cascio, Giovanni; Macaluso, Andrea; Vella, Antonio; Cicero, Nicola; Amato, Andtonella; Ferrantelli, Vincenzo
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/1186201
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