{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T22:36:14Z","timestamp":1768516574309,"version":"3.49.0"},"reference-count":60,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T00:00:00Z","timestamp":1568246400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES, the funding entity of the MEtRiCs unit","award":["Under the project UID\/EMS\/04077\/2019"],"award-info":[{"award-number":["Under the project UID\/EMS\/04077\/2019"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico (Brasil)","award":["Doctoral scholarship (CNPq201142\/2015-5)"],"award-info":[{"award-number":["Doctoral scholarship (CNPq201142\/2015-5)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), \u226574.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg\/100 g), leucine (940.1 and 1613.4 mg\/100 g), glutamate (1971.5 and 3257.1 mg\/100 g), sodium (393.3 and 332.5 mg\/100 g), and zinc (12.6 and 16.6 mg\/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg\/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (&gt;100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.<\/jats:p>","DOI":"10.3390\/foods8090411","type":"journal-article","created":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T10:56:06Z","timestamp":1568285766000},"page":"411","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6682-6137","authenticated-orcid":false,"given":"Helena","family":"Oliveira","sequence":"first","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"},{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leix\u00f5es, Av. General Norton de Matos S\/N, 4450-208 Matosinhos, Portugal"}]},{"given":"Jos\u00e9 Ant\u00f3nio","family":"Muniz","sequence":"additional","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"},{"name":"MEtRICs\/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Narcisa Maria","family":"Bandarra","sequence":"additional","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"}]},{"given":"Isabel","family":"Castanheira","sequence":"additional","affiliation":[{"name":"INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal"}]},{"given":"In\u00eas Ribeiro","family":"Coelho","sequence":"additional","affiliation":[{"name":"INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7419-8636","authenticated-orcid":false,"given":"In\u00eas","family":"Delgado","sequence":"additional","affiliation":[{"name":"INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal"}]},{"given":"Susana","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"}]},{"given":"Helena Maria","family":"Louren\u00e7o","sequence":"additional","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8382-312X","authenticated-orcid":false,"given":"Carla","family":"Motta","sequence":"additional","affiliation":[{"name":"INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal"}]},{"given":"Maria Paula","family":"Duarte","sequence":"additional","affiliation":[{"name":"MEtRICs\/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Maria Leonor","family":"Nunes","sequence":"additional","affiliation":[{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leix\u00f5es, Av. General Norton de Matos S\/N, 4450-208 Matosinhos, Portugal"}]},{"given":"Amparo","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalh\u00e3es Ramalho 6, 1495-165 Lisboa, Portugal"},{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leix\u00f5es, Av. General Norton de Matos S\/N, 4450-208 Matosinhos, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,9,12]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2018). The State of World Fisheries and Aquaculture 2018\u2014Meeting the Sustainable Development Goals, FAO. Available online: http:\/\/www.fao.org\/3\/i9540en\/i9540en.pdf."},{"key":"ref_2","unstructured":"Food and Agriculture Organization of the United Nations (2018). FAO Yearbook. Fishery and Aquaculture Statistics 2016, FAO. Available online: http:\/\/www.fao.org\/3\/i9942t\/I9942T.pdf."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1007\/s00227-004-1340-8","article-title":"Effect of sexual maturation on the tissue biochemical composition of Octopus vulgaris and O. defilippi (Mollusca: Cephalopoda)","volume":"145","author":"Rosa","year":"2004","journal-title":"Mar. 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