Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits

Hearn, Thomas L.; Sgoutas, Sandra A.; Hearn, James A.; Sgoutas, Demetrios S.

doi:10.1111/j.1365-2621.1987.tb14045.x

Cited by 102 publications

(54 citation statements)

References 18 publications

(9 reference statements)

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“…Fatty acids in fishes are derived from two main sources, namely, biosynthesis and diet (Hearn et al, 1987, Morris et al, 1995, Kamler et al, 2001. Palmitic acid content among the SFA is maximum in big size Koi which is in agreement with earlier report (Kaya et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Nutrient profile of Indian climbing perch, Anabas testudineus

Paul¹,

Chanda²,

Bhowmick³

et al. 2017

SAARC J Agric

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The proximate composition, fatty acid, amino acid and fat soluble vitamins of Indian climbing perch, Anabas testudineus, locally called "Koi" were assayed in relation to its body weight. The fish samples were collected from different geographical locations and were grouped as small (10-50g) and big (52-150g) sizes. The proximate composition, essential amino acid (EAA) and non-essential amino acid (NEAA) contents in Koi did not differ significantly between the groups. The monounsaturated fatty acid (MUFA) content was significantly (P<0.05) higher in bigger sized Koi. The polyunsaturated fatty acid (PUFA) content was 23.67±0.85 and 13.62±1.02 (%) respectively in the small and big sizes of Koi, while the docosahexaenoic acid (DHA) was significantly higher in small Koi. The vitamin A content was 85.77±0.35 and 93.90 ±1.34 (I.U./100g) respectively in small and big Koi. Vitamin D content was significantly higher in small Koi compared to big one. Vitamin E and K were significantly (P<0.05) higher in big Koi. The results indicated that Anabas testudineus is a good source of protein, fat, vitamins, amino acids and fatty acids.

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Section: Resultsmentioning

confidence: 99%

Nutrient profile of Indian climbing perch, Anabas testudineus

Paul¹,

Chanda²,

Bhowmick³

et al. 2017

SAARC J Agric

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“…Silva (1992) observed combined amounts of both fatty acids (EPA and DHA) of 37.73% in the oil of 6DUGLQHOOD DXULWD, a Brazilian sardine. The Japanese sardine oil contained no more than 29% (16.8% EPA and 11.3% DHA) (Kinsella, 1986), while the American sardine oil contained 37.1% (11.3% EPA and 25.8% DHA) (Hearn et al, 1987). Oil extracted from some species of fish is presently used as alimentary supplement to modify the plasma's lipidic profile and to balance the aggregating activity of platelets (Dyerberg et al, 1978;Harris et al, 1983).…”

Section: )Lvk Dqg Ilvk Rlomentioning

confidence: 99%

Seafood as functional food

Soccol

Oetterer

2003

Braz. arch. biol. technol.

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Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammatory ones. This review describes the most important aspects of w-3 fatty acids found in fish, as well as their roles in the mechanism involved in the prevention and control of diseases.
O pescado é um importante constituinte da dieta humana e possui a maior reserva de ácidos graxos polinsaturados, especialmente o eicosapentanóico (EPA) e o docosahexanóico (DHA) da série w-3. Têm-se intensificado as pesquisas científicas a respeito desses ácidos graxos por estes estarem envolvidos na prevenção e/ou cura de doenças, principalmente cardiovasculares e inflamatórias. Esta revisão teve como objetivo discutir os aspectos mais importantes dos ácidos graxos w-3 presentes no pescado, bem como, os seus mecanismos de ação, envolvidos na prevenção e controle de doenças

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“…Although it is generally recognized that PUFAs composition may vary among species of fish, little attention has been paid to the PUFAs composition of different species when selecting fish for diets. All fishesare considered to be of similar nutritional value, and selection is chiefly based on availability, freshness, flavour and similar factors [6]. Results of clinical and epidemiological research suggest that eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, found only in fish and seafood, have extremely beneficial properties for prevention of human coronary artery disease.…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Tenyang¹,

Womeni²,

Tiencheu³

et al. 2013

FNS

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The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

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Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits

Cited by 102 publications

References 18 publications

Nutrient profile of Indian climbing perch, Anabas testudineus

Nutrient profile of Indian climbing perch, Anabas testudineus

Seafood as functional food

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

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Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits

Cited by 102 publications

References 18 publications

Nutrient profile of Indian climbing perch, Anabas testudineus

Nutrient profile of Indian climbing perch, Anabas testudineus

Seafood as functional food

Lipid Oxidation of Catfish (&lt;i&gt;Arius maculatus&lt;/i&gt;) after Cooking and Smoking by Different Methods Applied in Cameroon

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Product

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About

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon