scholarly journals Comparative study of the fatty acid composition of light/dark mixture musculature of five freshwater fish from the region of Dezful, Iran

2021 ◽  
Vol 4 (1) ◽  
pp. 57
Author(s):  
Seyed Mehrshad Gaffari ◽  
Zahra Khoshnood
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Freshwater Fish ◽  
Acid Composition ◽  
Fish Species ◽  
Cyprinus Carpio ◽  
Omega 3 ◽  
Fish Samples ◽  
Squalius Cephalus

Fatty acid composition of fish is one of the key factors for the evaluation of fish nutritional value and it could be different based on fish species, habitat, nutrition and etc. The aim of the present study was to evaluate the fatty acid composition of five commercially important freshwater fish species taken from fisheries sites at Dez River, Iran. The fish samples included Heckel’s Orontes barbell, Luciobarbus pectoralis (Heckel, 1843), Chub, Squalius cephalus (Linnaeus, 1758), Common carp, Cyprinus carpio (Linnaeus, 1758), Brond-snout, Chondrostoma regium (Heckel, 1843) and Longspine scraper, Capoeta trutta (Heckel, 1843). The determination of fatty acid contents of the fish fillets were conducted by means of Gas chromatography. Results showed that Luciobarbus pectoralis fillets had the highest amount of fatty acids (43.49%). Cyprinus carpio had the highest amount of saturated fat (SAF) (29.43%) whereas the Luciobarbus pectoralis fillets had the highest MUFA (Monounsaturated fatty acid) (18.51%). The Squalius cephalus fillets possessed the highest amount of PUFA (polyunsaturated fatty acid) (1.87%). The Chondrostoma regium fillets revealed the highest n-6 (1.1%) while the Squalius cephalus fillets had the highest omega 3 (1.87%). The results of the present study showed that these freshwater fish are good sources of n-3 fatty acids, especially EPA and DHA, and could be considered as a valuable nutritional source.

scholarly journals Fatty Acid Composition of the Muscle Lipids of Five Fish Species in Işıklı and Karacaören Dam Lake, Turkey

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ozcan Baris Citil ◽  
Leyla Kalyoncu ◽  
Oguzhan Kahraman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Cyprinus Carpio ◽  
Carassius Carassius ◽  
Tinca Tinca ◽  
Scardinius Erythrophthalmus ◽  
Muscle Lipids

Total fatty acid composition of muscle lipids in some fish species (Cyprinus carpio(Işıklı Dam Lake),Tinca tinca(Işıklı Dam Lake),Scardinius erythrophthalmus(Işıklı Dam Lake),Cyprinus carpio(Karacaören Dam Lake), andCarassius carassius(Karacaören Dam Lake)) was determined by gas chromatography. Polyunsaturated fatty acids (PUFAs) ofCyprinus carpio(Işıklı Dam Lake) were found higher than PUFA of other species. Palmitic acid was the highest saturated fatty acid (SFA) inTinca tinca(24.64%). Oleic acid was the highest monounsaturated fatty acid (MUFAs) inCyprinus carpio(Işıklı Dam Lake) (19.25%). The most abundant polyunsaturated fatty acid inScardinius erythrophthalmuswas docosahexaenoic acid (DHA) (17.94%). Totalω3 fatty acid composition was higher than the totalω6 fatty acids ofCyprinus carpioin both dam lakes.ω3/ω6 rates inCyprinus carpio(Işıklı Dam Lake),Tinca tinca, Scardinius erythrophthalmus, Cyprinus carpio(Karacaören), andCarassius carassiuswere 2.12, 1.19, 2.15, 2.87, and 2.82, respectively.

scholarly journals Fatty acid composition of Bulgarian Black Sea fish species

2012 ◽  
Vol 23 (1) ◽  
pp. 41-46 ◽  
Author(s):  
Albena Merdzhanova ◽  
Mona Stancheva ◽  
Lubomir Makedonski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Black Sea ◽  
Fish Species ◽  
Omega 3 ◽  
Red Mullet ◽  
Sea Fish

Abstract The fatty acid compositions of three Black Sea fish species turbot (Pseta maxima), red mullet (Mullusbarbatus ponticus) and garfish (Belone belone) were investigated. This species are considered as preferred for consumption in Bulgaria. Lipid extraction was done according to the Bligh and Dyer method. The fatty acid composition was determined by GC/MS. The saturated fatty acids amounts were 38.32 % for turbot, 35.44 % red mullet and 42.90% for garfish. Monounsaturated fatty acids were found in lowest level in comparison with other groups for garfish (23.65%) and turbot (24.85%) while for red mullet they have a highest value - 37.56%. Omega 3 polyunsaturated fatty acids as eicosapentaenoic (C 20:5 omega 3, EPA) and docosahexaenoic (C 22:6 omega 3, DHA) acids were found in highest levels in turbot (22.26%) and garfish (21.80%) and in lowest values of red mullet (9.35%). The results showed that the fish examined are good source of omega 3 polyunsaturated fatty acids, resulting in a very favourable omega 3 / omega 6 ratios, especially in turbot and garfish

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

Determination of Fatty Acid Composition, Cholesterols, Triglyceride and Vitamin Contents of Some Selected Fishes from Assam, India

2020 ◽  
Vol 16 (2) ◽  
pp. 213-219
Author(s):  
Arjina Parbin Sarkar ◽  
Sanjay Basumatary ◽  
Santanu Sarma ◽  
Sandeep Das
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Acid Composition ◽  
Fish Species ◽  
The Body ◽  
Lipid Components

Background: Fishes are good sources of the fatty acids such as ω-3 and ω-6 polyunsaturated fatty acids, and fat-soluble vitamins for human consumption which play vital roles for various biological processes in the body and help in the proper growth and prevention of diseases. Objective: The objective of the present study was to determine the fatty acid composition, cholesterols, triglyceride and vitamin contents of some selected fishes from Hel river, Assam, India. Methods: Fatty acid composition of fish species was examined using gas chromatography-mass spectrometry, lipid components were determined following the reported methods and vitamins A and D contents were investigated by reversed-phase high-performance liquid chromatography. Results: Fatty acid compositions varied from 51.20-89.47% of saturated fatty acids, 0.27-19.68% of monounsaturated fatty acids and 1.75-30.76% of polyunsaturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid ranged from 0.54-22.30% and 1.26-18.85%, respectively. The fish species showed varying amounts of lipid components. The vitamins A and D were found in the range of 15.85-1287.0 μg/100 g and 45.0-677.24 μg/100 g, respectively. Conclusion: The fish species of this study are found rich in ω-3 polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid along with noticeable amounts of vitamins A and D. Hence, these fish species have the potentials to serve as the natural dietary supplements for ω-3 fatty acids and other nutrients.

STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

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