01832naa a2200289 a 450000100080000000500110000800800410001902400400006010000160010024501180011626000090023452009730024365000250121665000120124165300300125365300160128370000220129970000240132170000210134570000170136670000190138370000190140270000240142170000220144570000210146777300540148819710652017-09-21       2013    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2012.11.0882DOI1 aLIRA, G. M.  aInfluence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae).h[electronic resource]  c2013  aThis paper aimed to evaluate the influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae). Samples were collected during summer and winter from the estuary and lagoon complex of the municipality of Barra de São Miguel, Alagoas, Brazil. Statistical differences (p&lt 0.05) between summer and winter were observed in relation to chemical composition. The oysters cultivated in the winter presented some nutritional advantages because of the higher levels of proteins and functional nutrients, such as the eicosapentaenoic?docosahexaenoic acid combination and percentages of polyunsaturated fatty acids (n3 and n6), and the lower levels of saturated fatty acids. Therefore, the animals in winter presented a higher content of cholesterol oxides. The levels of cholesterol oxides found in these products during winter may encourage researchers to investigate the composition of oysters cultivated in different climates all over the world.  achemical composition  aoysters  aNutritional quality index  aSeasonality1 aPASCOAL, J. C. M.1 aTORRES, E. A. F. S.1 aSOARES, R. A. M.1 aMENDONCA, S.1 aSAMPAIO, G. R.1 aCORREIA, M. S.1 aCABRAL, C. C. V. Q.1 aJÚNIOR, C. R. C.1 aLÓPES, A. M. Q.  tFood Chemistrygv. 138, n. 2-3, p. 786-790, 2013.