Next Article in Journal
Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
Next Article in Special Issue
The Essential Oil and Hydrolats from Myristica fragrans Seeds with Magnesium Aluminometasilicate as Excipient: Antioxidant, Antibacterial, and Anti-inflammatory Activity
Previous Article in Journal
Celiac Antigenicity of Ancient Wheat Species
Previous Article in Special Issue
Chemical Composition and Antioxidant Activity of Steam-Distilled Essential Oil and Glycosidically Bound Volatiles from Maclura Tricuspidata Fruit
Open AccessArticle

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

Istituto Zooprofilattico Sperimentale della Sicilia, via Gino Marinuzzi 3, 90129 Palermo, Italy
Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy
Dipartimento SASTAS, Università degli studi di Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy
Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 676;
Received: 4 November 2019 / Revised: 28 November 2019 / Accepted: 5 December 2019 / Published: 12 December 2019
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. View Full-Text
Keywords: fatty acids; land snails; GC-FID; heat processing; principal component analysis fatty acids; land snails; GC-FID; heat processing; principal component analysis
Show Figures

Graphical abstract

MDPI and ACS Style

Galluzzo, F.G.; Cammilleri, G.; Ulrici, A.; Calvini, R.; Pulvirenti, A.; Lo Cascio, G.; Macaluso, A.; Vella, A.; Cicero, N.; Amato, A.; Ferrantelli, V. Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach. Foods 2019, 8, 676.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop