RESUMO
This research involves the nutritional characterization of the most commonly cultivated fish in the region. The species under study were: Rainbow trout (Salmo gairdnerii), tilapia roja (Oreocliromis sp), cachama blanca (Piaractus brachypomus), bocachico (Prochilodus reticulatus magdalenae) and catfish (Pseudoplatystoma faciatum). A sea fish, coho Salmon (Oncorhynchus kisutch), was used as reference because it is the imported species most used in the region, and it also contains n-3 fatty acids. For each fish sample moisture, ash, protein content, total fat, minerals (iron, calcium and phosphorous) and a fatty acid profile were determined. Results show a total protein content in between 16.4 and 22.6 g/100 g fillet for fresh water fish. Total fat amounts for trout are the highest (8.1 g/100 g fillet), while catfish has the lowest fat content (0.4 g/100 g fillet). Trout was found to be the most important source of n-3 fatty acids (EPA+DHA) and phosphorous, with values ranging from 0.25% to 0.52%, and 250 to 346 mg/100 g fillet, respectively. Catfish and trout exhibited the highest iron content, with values ranging from 3 to 6mg/100 g fillet. Salmon, on the other hand, showed a high n-3 fatty acid content of 1.16% to 2.25%, when compared to fresh water fish. Calcium content is low in all species under scrutiny. Fresh water fish, other than trout, show no significant amount of n-3 fatty acids. However, all of them are a good source of protein. The obtained results allowed to determine the profile of oily acids of produced fish for human consumption in the region, demonstrating that the trout is the species with major quantity of oily acids n-3 specially DHA and of the minerals the phosphorus. Other species (kinds) catfish, bocachico, tilapia and cachama, are not a source of oily acids n-3, but they are an important source of protein.
Assuntos
Gorduras na Dieta/análise , Proteínas Alimentares/análise , Ácidos Graxos/análise , Peixes , Minerais/análise , Animais , Colômbia , Água Doce , Humanos , Umidade , Valor NutritivoRESUMO
El objetivo del presente trabajo fue, contribuir a la caracterización nutricional, especialmente el perfil de ácidos grasos, en pescados de agua dulce de mayor producción regional y consumo. Se estudiaron cinco especies: trucha arco iris (Salmo gairdnerii), tilapia roja (Oreocliromis sp), cachama blanca (Piractus brachypomus), bocachico (Prochilodus reticulatus magdalenae) y bagre (Pseudoplatystoma faciatum). Paralelamente se analizó el salmón coho (Oncorhynchus kisuth) pescado de origen marino, por ser la especie importado de mayor consumo y fuente de ácidos grasos n-3. En cada muestra se realizó el análisis químico proximal (humedad, cenizas, proteína total y grasa total), la determinación de algunos minerales: hierro, calcio, y fósforoy el perfil de ácidos grasos. Los resultados mostraron que los pescados de agua dulce, contienen proteína total entre 16.4 y 22.1 g/100g de filete, y una cantidad de grasa total que oscila entre 0.4 g/100g de filete del bagre y 8.1 g/100g de filete de la trucha. La trucha mostró ser la fuente mas importante de ácidos grasos n-3 (EPA y DHA) y de fósforo, con rangos de 260 a 520 mg/100g de filete y 217-331 mg/100g de filete respectivamente. Para el hierro los valores mas altos se observaron en el bagre y en la trucha, 3-6mg/100g de filete. El salmón pescado de referencia mostró la mayor cantidad de ácidos grasos n-3, 1130-2270 mg/100g de filete. El contenido de calcio es bajo en todas las especies analizadas. Los resultados obtenidos permitieron determinar el perfil de ácidos grasos de los pescados de producción y consumo regional, evidenciando que la trucha es la especie con mayor cantidad de ácidos grasos n-3 especialmente DHA y de los minerales el fósforo. Las otras especies bagre, bocachico, tilapia y cachama, no son fuente de ácidos grasos n-3, pero son fuente importante de proteína.
Assuntos
Dietética , Ácidos Graxos , Salmão , Colômbia , Ciências da NutriçãoRESUMO
BACKGROUND AND AIM: Currently, more than 30% of the caloric intake in the Colombian population comes from vegetable oil consumption mainly by the ingestion of deep-fried foods. Recently, it has been reported that unsaturated fatty acid rich oils have a beneficial effect on the endothelial function. Nevertheless, it is well know that the deep-frying process alters the chemical composition of vegetable oils and can produce adverse effects in the endothelial function. OBJECTIVE: To evaluate the acute effect of the ingestion of large amounts of olive, soybean and palm oils, fresh and at two different deep-fry levels, on the glucose and lipid profiles and the endothelial function. METHODS AND RESULTS: Ten healthy young volunteers were included in the study. After performing a baseline evaluation of cardiovascular risk factors and drawing a fasting blood sample, subjects were exposed to a randomly assigned potato soup meal containing 60 mL of one of three different vegetable oils (olive, soybean and palm), either fresh or at one of two different deep-fry levels (10 and 20 fries, respectively). Flow-mediated vasodilation (FMD) was performed in fasting conditions and 3h after the intake of the oil rich meal. Furthermore, blood samples were taken at these stages for the lipid profiles and plasma glucose determinations. All the meals resulted in a similar acute endothelial impairment (FMD decrease of 32.1%, confidence interval [CI] 95%, 28.0-36.2) and postprandial increase in triglycerides (27.03%, CI 95%, 20.5-33.3), independently of the type of oil ingested (p=0.44) and regardless of its deep-fry level (p=0.62). No correlation was found between endothelial impairment and postprandial triglyceride increment (r=-0.22, p=0.09). CONCLUSIONS: No difference was found in the acute adverse effect of the ingestion of different vegetable oils on the endothelial function. All the vegetable oils, fresh and deep-fried, produced an increase in the triglyceride plasma levels in healthy subjects.