Nutritional and lipid profiles in marine fish species from Brazil

Carolina Estevam Fernandes; Margarida Angélica da Silva Vasconcelos; Marisilda de Almeida Ribeiro; Leonie Asfora Sarubbo; Samara Alvachian Cardoso Andrade; Artur Bibiano de Melo Filho

doi:10.1016/j.foodchem.2014.03.055

Nutritional and lipid profiles in marine fish species from Brazil

Food Chem. 2014 Oct 1:160:67-71. doi: 10.1016/j.foodchem.2014.03.055. Epub 2014 Mar 20.

Authors

Carolina Estevam Fernandes¹, Margarida Angélica da Silva Vasconcelos², Marisilda de Almeida Ribeiro³, Leonie Asfora Sarubbo⁴, Samara Alvachian Cardoso Andrade⁵, Artur Bibiano de Melo Filho¹

Affiliations

¹ Department of Nutrition at the Federal University of Pernambuco - UFPE, Prof. Moraes Rego Avenue, 1235 - Cidade Universitária, CEP: 50670-901 Recife, PE, Brazil.
² Department of Nutrition at the Federal University of Pernambuco - UFPE, Prof. Moraes Rego Avenue, 1235 - Cidade Universitária, CEP: 50670-901 Recife, PE, Brazil. Electronic address: angelica@ufpe.br.
³ Department of Nutrition at the Vitória Academic Center from the Federal University of Pernambuco - UFPE, Alto do Reservatório Street, S/N - Bela Vista, CEP: 55608-680 Vitória de Santo Antão, PE, Brazil.
⁴ Science and Technology Center at the Catholic University of Pernambuco, Nunes Machado Street, 42 Bloco J, Térreo, Boa Vista, CEP: 50050-590 Recife, PE, Brazil.
⁵ Department of Chemical Engineering at the Federal University of Pernambuco - UFPE, Prof. Moraes Rego Avenue, 1235 - Cidade Universitária, CEP: 50670-901 Recife, PE, Brazil.

PMID: 24799210
DOI: 10.1016/j.foodchem.2014.03.055

Abstract

Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography, respectively. The moisture, protein, total lipid, and ash values (g/100g) ranged from 71.13 to 78.39; 18.10 to 19.87; 1.05 to 9.03; and 1.03 to 1.73, respectively. Palmitic acid was prevalent among the saturated fatty acids (10.89-20.38%) and oleic acid was the main monounsaturated acid identified (4.26-15.77%). The eicosapentaenoic-EPA (6.41-10.66%) and docosahexaenoic-DHA (9.12-30.20%) acids were the most prevalent polyunsaturated acids. The average values, which are indicative of nutritional quality, were: Polyunsaturated/saturated (P/S) (1.11-1.47), ω6/ω3 (0.08-0.21), hypocholesterolemic/hypercholesterolemic acid ratios (HH) (0.87-2.43), atherogenicity index (IA) (0.26-0.60), and thrombogenicity index (IT) (0.20-0.44). These results demonstrated that the lipid profiles of the studied species are of nutritional quality.

Keywords: CG; DHA; EPA; Fatty acids; Marine fish.

MeSH terms

Animals
Brazil
Chromatography, Gas
Fatty Acids / analysis*
Fatty Acids, Omega-3 / analysis
Fish Proteins / analysis
Fishes / metabolism*
Muscles / chemistry
Nutritive Value

Substances

Fatty Acids
Fatty Acids, Omega-3
Fish Proteins