Marine Bivalves as a Dietary Source of High-Quality Lipid: A Review with Special Reference to Natural n-3 Long Chain Polyunsaturated Fatty Acids

  • Rasheed Olatunji MORUF Bayero University, Kano
  • Mogbonjubola Mutiat OGUNBAMBO University of Lagos, Akoka, Yaba
  • Mayomi Adenike TAIWO Federal University Dutsin-Ma
  • Oluwafolakemi Anthonia AFOLAYAN Federal College of Fisheries & Marine Tech., Lagos
Keywords: bivalve, fatty acids, nutritional quality, marine lipid, shellfish.

Abstract

The most important nutritional feature of mollusks is their lipid composition. Marine bivalves are a good source of high quality lipid, mainly because they concentrate eicosapentaenoic acid and docosahexaenoic acid. Meanwhile, these n-3 Long Chain Polyunsaturated Fatty Acids (LC-PUFAs) are essential in the fight against inflammation, preventing depression, reducing weight and waist size, decreasing liver fat and promoting mental wellbeing. Typically, marine bivalves have a low saturated fatty acid content and a high n-3 LC-PUFA concentration, which is usually absent in most foods. Freshwater bivalves generally contain lower proportions of n-3 PUFA than marine bivalves; the lipid quality also differ in farmed and wild species. The focus of this review is on physiological important n-3 LC-PUFA present in marine bivalves, with an emphasis on the indicators for assessing quality and the effects of heat on bivalve lipid.

Author Biographies

Rasheed Olatunji MORUF, Bayero University, Kano

Department of Fisheries and Aquaculture, 

Mogbonjubola Mutiat OGUNBAMBO, University of Lagos, Akoka, Yaba
Department of Marine Sciences
Mayomi Adenike TAIWO, Federal University Dutsin-Ma
Department of Food Science and Technology
Oluwafolakemi Anthonia AFOLAYAN, Federal College of Fisheries & Marine Tech., Lagos
Department of Fisheries Tech.
Published
2021-05-16