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Open AccessArticle

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

1
Istituto Zooprofilattico Sperimentale della Sicilia, via Gino Marinuzzi 3, 90129 Palermo, Italy
2
Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy
3
Dipartimento SASTAS, Università degli studi di Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy
4
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; https://doi.org/10.3390/foods8120676
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
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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.

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