Chemical Characterization and DNA Tracking of Sardinian Botargo by Mugil cephalus from Different Geographical Origins

The chemical composition of the Sardinian botargo by Mugil cephalus from different geographical origins was investigated. Fat (∼20%), proteins (∼50%), moisture (∼22%), and salt (∼7%) were measured in ground (G) and whole (W) commercial products. Among the nutritional compounds, ω-3 fatty acids were ∼8%, squalene was ∼15 mg/100 g, vitamin E was ∼8.5 mg/kg, and cholesterol was ∼300 mg/100 g, on average in both products. Antioxidant properties, assessed by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) test and expressed as Trolox equivalent antioxidant capacity (TEAC), showed quite good activity in extracted oil (0.8−1.1 mmol of Tolox/L). Major constituents in the samples varied noticeably, but only few statistical differences were evidenced between G or W products or between samples from different origins. Principal component analysis (PCA) of random amplified polymorphic DNA (RAPD) and proteins, coupled with both, did not differentiate samples from different origins. On the basis of our results, chemical and molecular data exclude the differentiation of samples from diverse origins.