Analysis of Nutritional Composition of the Pearl Oyster Pinctada radiata as a New Mediterranean “Bioresource” for Human Consumption

Protein intake inadequacy has been considered to be one of the major nutritional problems worldwide for many years and it appears that this issue will continue to increase sharply in the coming decades. This deficiency can be partly overcome by the effective use of protein-rich bioresources such as mollusks. In the present study, the oyster Pinctada radiata, collected from the Aegean Sea, is fully nutritionally characterized as a new non-indigenous bioresource concerning mainly its protein, carbohydrate and fat composition during the different seasons of the year. The results showed that the protein content of the pearl oyster is at satisfactory levels, with its maximum value in winter and minimum in summer. On the contrary, its fat and carbohydrates are at low levels, with their maximum values in the summer period. Regarding the profile of fatty acids, polyunsaturated fats are in the highest proportion, which is very encouraging, as a diet rich in this kind of fat is desired. The entire nutritional profile of the studied oyster demonstrates its high nutritional value and supports its possible use as a “new” seafood source for human consumption in the Mediterranean.