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

6533b82bfe1ef96bd128e11c

RESEARCH PRODUCT

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

Vincenzo Ferrantelli Andtonella Amato Francesco Giuseppe Galluzzo Nicola Cicero Antonio Vella Gaetano Cammilleri Rosalba Calvini Alessandro Ulrici Andrea Macaluso Andrea Pulvirenti Giovanni Lo Cascio

subject

Health (social science)principal component analysis 030309 nutrition & dietetics Theba pisana Plant Science fatty acids Health Professions (miscellaneous)Microbiology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology land snails fatty acids; land snails; GC‐FID; heat processing; principal component analysis parasitic diseases Food science chemistry.chemical_classification 0303 health sciences heat processing biology Chemistry land snail Land snail Fatty acid Fatty acids GC-FID Heat processing Land snails Principal component analysis 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Oleic acid Saturated fatty acid fatty acid GC-FID Cornu aspersum Eobania vermiculata Food Science Polyunsaturated fatty acid fatty acids; land snails; GC-FID; heat processing; principal component analysis

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.

year	journal	country	edition	language
2019-12-01	Foods; Volume 8; Issue 12; Pages: 676

10.3390/foods8120676 https://dx.doi.org/10.3390/foods8120676