Nutritional and Antioxidative Attributes of Green Mussel (Perna viridis L.) from the Southwestern Coast of India

被引：27

作者：

Chakraborty, Kajal ^{[1
]}

Chakkalakal, Selsa J. ^{[1
]}

Joseph, Deepu ^{[1
]}

Asokan, P. K. ^{[2
]}

Vijayan, K. K. ^{[1
]}

机构：

[1] Cent Marine Fisheries Res Inst, Marine Biotechnol Div, Ernakulam North PO,PB 1603, Cochin 682018, Kerala, India

[2] Calicut Res Ctr Cent Marine Fisheries Res Inst, Kozhikode, Kerala, India

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2016年 / 25卷 / 07期

关键词：

Green mussel; Perna viridis; fatty acids; amino acids; vitamins; minerals; antioxidant activity; MYTILUS-GALLOPROVINCIALIS; FATTY-ACIDS; SEASONAL-VARIATIONS; CONDITION INDEX; LIPID-CONTENT; EDULIS; METABOLISM; MAGNESIUM; PROFILES; CALCIUM;

D O I：

10.1080/10498850.2015.1004498

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study reports the biochemical composition of Perna viridis from the southwestern coast of India. A balanced essential to nonessential amino acid ratio (0.7:1.1) along with the optimum and balanced quantities of vitamins, mineral nutrients, and low cholesterol contents characterized P. viridis. The n-3/n-6 polyunsaturated fatty acid ratio of P. viridis was found to be 3.7:5.3 and therefore may serve as an alternative to balance the higher intake of n-6 fatty acids. High oxyradical scavenging capacity (24-32%) and total phenolics (2-5 mg GAE(-1)) suggest the nutraceutical potential of P. viridis.

引用

页码：968 / 985

页数：18

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