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

Çitil, Özcan Barış; Kalyoncu, Leyla; Kahraman, Oğuzhan

doi:10.1155/2014/936091

Cited by 8 publications

(5 citation statements)

References 17 publications

(22 reference statements)

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“…Among MUFAs, the high contents of oleic acid (18:1 n‐9 cis) and palmitoleic acid (16:01) are considered the most important components of fish oil. The production of these acids depends on the metabolic rate, which in turn is temperature dependent (Citil et al, 2014; Ding et al, 2020; Guderley, 2004; Kalyoncu et al, 2010; Natnan et al, 2022). The present study showed that both oleic acid and palmitoleic acid were highest in January and lowest in June.…”

Section: Discussionmentioning

confidence: 99%

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Ullah

Haider

Chan

et al. 2023

J Americ Oil Chem Soc

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In this study, the effects of temperature on the fatty acids profile and the effects of temperature on the degree of unsaturation of fatty acids of Oreochromis niloticus were investigated. The analysis was performed by gas chromatography. The study showed that there were large temperature variations (10.0–32.0°C) during the study period (January–December). The highest crude fat content was found in January (3380 mg/100 g) and the lowest in June (2050 mg/100 g). The fatty acids profile showed significantly different diversity (p < 0.05). Total saturated fatty acid (∑SFA) content ranged from 409.54 to 1297.61 mg/100 g, monounsaturated fatty acid (∑MUFA) from 207.68 to 665.81 mg/100 g, and polyunsaturated fatty acid (∑PUFA) from 175.12 to 972.23 mg/100 g. The ∑MUFA and ∑PUFA concentrations were highest in January and lowest in June, and the ∑SFA concentration was lowest in January and highest in June. EPA and DHA contents were highest in January (198.96 mg/100 g) and lowest in June (48.76 mg/100 g). The contents of omega‐3 (653.17 mg/100 g) and omega‐6 fatty acids (252.54 mg/100 g) were highest in January and lowest in June (ω‐3; 106.43 and ω‐6; 60.91 mg/100 g). It concluded that the degree of unsaturation of fatty acids increases with decreasing temperature. In this study, the nutritional quality of the FAs profile was assessed using lipid quality indices. The indices indicating dietary quality of lipids by their values: Atherogenic index (0.47), thrombogenic index (0.38), hypocholesterolemic to hypercholesterolemic (3.00), meat fat quality (6.78), ω6/ω3 ratio (0.39), PUFA/SFA (2.37), MUFA/SFA (1.62), PUFA/MUFA (1.46), and PUFA + MUFA/SFA (3.99). These values are within the recommended range, indicating that the lipid profile of O. niloticus has high nutritional quality, which can be further improved by harvesting the fish during the winter season. Due to the nutritional importance of O. niloticus, the culture of this species could have significant interest to the people of Karachi, especially the coastal communities. To promote the nutritional diet in local population, the government should support the aquaculture of Nile tilapia.

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Section: Discussionmentioning

confidence: 99%

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Ullah

Haider

Chan

et al. 2023

J Americ Oil Chem Soc

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“…2 The lipid composition of the Amazonian fish, as well as for all freshwater fish, is rich in fatty acids with high amounts of polyunsaturated fatty acids (PUFA) of type ω-3 and ω-6 and cholesterol. [15][16][17][18][19][20][21] The amounts of fatty acids (FAs) found vary among the freshwater fish, however, they usually present the same FAs, which are those with 14-22 carbons, with saturated and unsaturated chains, and C18 series show the most variable unsaturation possibilities. The total amount of the unsaturated fatty acids can be higher than the saturated fatty acids sum in many cases, 16,22 however, the opposite can also occur.…”

Section: Nmr In Analysis Of the Nutritional Value Of Lipids From Musc...mentioning

confidence: 99%

“…The total amount of the unsaturated fatty acids can be higher than the saturated fatty acids sum in many cases, 16,22 however, the opposite can also occur. 17 In the majority of papers, only dorsal muscles' lipids were evaluated, although some works 18,[20][21][22][23][24] reported on other tissues' lipids, such as liver, eyeball, and brain.…”

Section: Nmr In Analysis Of the Nutritional Value Of Lipids From Musc...mentioning

confidence: 99%

NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits over Seasonal Variation

Correia¹,

Ortin²,

Santos³

et al. 2020

Preprint

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<div>Lipid composition of the Amazonian fishes remains unexplored although fishes in general show very high nutritional potential. Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed fish species were analyzed and their lipid composition evaluated in terms of effects of tissue from where were extracted, season of the Amazon River and the fish eating habits. Higher amounts of lipids were obtained from livers than dorsal muscles in all studied species. Statistical analysis has shown that Amazonian fishes present different lipid profiles according to their eating habits, which mainly comprises saturated fatty acids to distinguish detritivorous livers, and linolenic acid, cholesterol, polar lipids for carnivorous and piscivorous fish muscles. Furthermore, in Amazonian fish, some very important lipids for human nutrition are present, such as omega 3 and 6 fatty acids whose availability depended on the tissue metabolism and fishes’ eating habit along the seasonal periods. For example, our findings indicate that the piscivorous fish C. monoculus presented higher levels of linoleic acid for liver than linolenic acid and the opposite occurred for muscles. The omega 6 and 3 fatty acids ratio was influenced by the season dynamic of the Amazon River and availability of food according with each specific eating habit, poiting mainly to the piscivorous fishes as the healthiest fish for human consumption. </div><div><br></div>

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“…The fish fat was extracted from 2.5g small pieces of fish meat by few modifications in the method utilized by Bligh and Dyer (Sargent et al, 1995;Citil et al, 2014). Different parts of fish were individually minced and homogenized using a homogenizer.…”

Section: Extraction Of Fatmentioning

confidence: 99%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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

Cited by 8 publications

References 17 publications

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits over Seasonal Variation

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

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