Fatty acid composition and cholesterol content of mussel and shrimp consumed in Turkey
Serap Sağlık, Sedat Imre
University of Istanbul, Faculty of Pharmacy, Department of Analytical Chemistry, Istanbul, TURKEY
Seafoods contain many polyunsaturated fatty acids. Two of them, eicosapcntaenoic (EPA, 20:5 n-3) and docosahexaenoic (DHA, 22:6 n-3) have beneficial effects reducing the risk of cardiovascular diseases. Fatty acid compositions and cholesterol contents of mussel and shrimp widely consumed in Turkey were examined by GLC. The mussel was found to have the highest EPA (0.124 g/100 g). DHA (0.169 g/100 g) and the lowest cholesterol (20.2 mg/100 g) contents. The shrimp species had higher cholesterol (109.3 and 109.7 mg/100 g) and lower EPA (0.032 and 0.036 g/100 g). DHA (0.016 and 0.019 g/100 g) contents than mussel. Therefore the mussel consumption would be suitable for a preventive diet.
Keywords : Fatty acids, cholesterol, mussel, shrimp