Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile

Rincón‐Cervera, Miguel Ángel; González‐Barriga, Valeria; Valenzuela, Rodrigo; López-Arana, Sandra; Romero, Jaime; Valenzuela, Alfonso

doi:10.1016/j.foodchem.2018.08.113

Cited by 51 publications

(26 citation statements)

References 25 publications

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“…The ration between PUFA/SFA is a factor to evaluate the nutritional quality of food products, this ratio should present values over 0.45 (Ospina-E et al, 2012;Morales et al, 2013;Rincón-Cervera et al, 2019). Therefore, in the studied fruits, the ratio presented a value of 7.40, which present the quality of this fruit.…”

Section: Chemical Characterization Of R Ulmifolius Fruits In Terms Omentioning

confidence: 85%

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Silva

Pereira

Pires

et al. 2019

Food Research International

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There is a growing interest in wild edible species that represent a source of several health-promoting compounds, providing a potential strategy to diversify and enrich the daily diet. The aim of the present work was to characterize the nutritional and chemical composition of Rubus ulmifolius Schott fruits. Furthermore, their antimicrobial activity, non-anthocyanin and anthocyanin phenolic profile were also determined. According to the obtained results, R. ulmifolius fruits exhibited a high concentration in carbohydrates and a low fat content, in comparison with the other nutrients and non-nutrients detected in this sample. The colour parameters demonstrated differences in a* and b* parameters after lyophilisation process. Glucose and fructose were the most abundant free sugars detected and quinic acid showed the highest content compared to the other five organic acids identified. The fatty acids profile revealed 25 compounds, being mostly represented by polyunsaturated fatty acids and evidencing linolenic and α-linolenic acid as the most abundant. All tocopherol isoforms were detected, revealing γ-tocopherol with highest amount. Cyanidin-3-O-glucoside, ellagic acid pentoside, ellagic acid glucuronide and sanguiin H-10 were the main phenolic compounds present, which could be related to the antimicrobial activity (MIC values ranging between 5 and 20 mg/mL) revealed by R. ulmifolius fruits. These results showed that this fruit is a good source of nutrients as also non-nutrient compounds, with human health benefits.

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Section: Chemical Characterization Of R Ulmifolius Fruits In Terms Omentioning

confidence: 85%

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Silva

Pereira

Pires

et al. 2019

Food Research International

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“…Fish polar lipids are commonly considered as a physiologically crucial lipid class that are rich in LC-PUFA, mostly in DHA and, to a lesser extent, in EPA [19,37,39]. Indeed, percentages of DHA and EPA in PL of various wild marine and freshwater species ranged as 11.5-55.7% and 2.6-14.6%, with average values of 31.4% and 7.4%, respectively [40][41][42][43][44][45][46]. The average levels of EPA and DHA in the fish species from our study coincided with the above ranges, except the EPA value of whitefish, 16.6%, which was a bit higher than the known values.…”

Section: Content Of Essential Lc-pufa In Fish Pl and Tagmentioning

confidence: 99%

“…Triacylglycerols are considered to be relatively poor in LC-PUFA and preferably accumulate monoenoic C16-22 FA [18,19,37]. According to the available data, levels of DHA and EPA in fish TAG varied in intervals of 2.3%-23.3% and 1.1%-14.1%, with average values of 8.8% and 5.3%, respectively [40][41][42][43][44][45][46]. The percentages of both EPA and DHA of TAG in the fish species from our study well coincided with the above ranges (Table 5).…”

Section: Content Of Essential Lc-pufa In Fish Pl and Tagmentioning

confidence: 99%

“…Some direct measurements showed that lean fish contained less than half of EPA and DHA in their muscles esterified as TAG, e.g., wild white seabream Diplodus sargus [40], whitefish Coregonus lavaretus [43], six commercial Chilean marine species [46]. In contrast, the only studied medium-fat fish (2-4% lipid content of wet mass), Pacific sandperch Prolatilus jugularis, had approximately 60% of EPA+DHA esterified as TAG [46]. Similar to latter finding, farmed C. lavaretus which had one of the highest known values of EPA and DHA in muscles, 18.6 mg g −1 wet weight, had 61% of that value in TAG [43].…”

Section: Content Of Essential Lc-pufa In Fish Pl and Tagmentioning

confidence: 99%

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Comparison of Fatty Acid Contents in Major Lipid Classes of Seven Salmonid Species from Siberian Arctic Lakes

et al. 2020

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Long-chain omega-3 polyunsaturated fatty acids (LC-PUFA) essential for human nutrition are mostly obtained from wild-caught fish. To sustain the LC-PUFA supply from natural populations, one needs to know how environmental and intrinsic factors affect fish fatty acid (FA) profiles and contents. We studied seven Salmoniformes species from two arctic lakes. We aimed to estimate differences in the FA composition of total lipids and two major lipid classes, polar lipids (PL) and triacylglycerols (TAG), among the species and to evaluate LC-PUFA contents corresponding to PL and TAG in muscles. Fatty acid profiles of PL and TAG in all species were characterized by the prevalence of omega-3 LC-PUFA and C16-C18 monoenoic FA, respectively. Fish with similar feeding spectra were identified similarly in multivariate analyses of total lipids, TAG and PL, due to differences in levels of mostly the same FA. Thus, the suitability of both TAG and total lipids for the identification of the feeding spectra of fish was confirmed. All species had similar content of LC-PUFA esterified as PL, 1.9-3.5 mg g −1 , while the content of the TAG form strongly varied, from 0.9 to 9.8 mg g −1 . The LC-PUFA-rich fish species accumulated these valuable compounds predominately in the TAG form.

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“…Although there are several studies that analyze dietary supplements to provide guidance for consumers, many of them have limitations. For example, in their extraction and derivatization of the FA, they follow multistep procedures and/or involve long heating times (among others, Opperman et al, ), high temperatures (Rincón‐Cervera et al, ), costly automated instrumentation (Roberts, et al, ; Stuff and Whitecavage, ), high‐resolution equipment (Osadnik and Jaworska, ), or special analysis software (Kanable et al, ). Many of them have been conducted in other countries and only concentrate in supplements obtained in local markets (Opperman et al, ; Osadnik and Jaworska, ; Yi et al, ).…”

Section: Introductionmentioning

confidence: 99%

Microwave‐Assisted, Base‐Catalyzed Synthesis of Fatty Acid Methyl Esters from Seeds and Fish Oil Supplements

Malko

Larraza

2019

Lipids

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Growing health awareness has resulted in the increased use of dietary supplements derived from plants and marine sources, leaving consumers unsure of their best options. There were three objectives of the present study. The first was to design and evaluate an efficient derivatization procedure. The second was to perform a comparative analysis of liquid oils and their corresponding capsules of hemp, chia, and flax seeds. The final objective was to determine the fatty acid (FA) composition of six fish oil products and compare it to the one provided on the label. For the FA profiling, we implemented two efficient, one‐step, sustainable methods with high percentage recovery for the synthesis of FA methyl esters (FAME), which use base catalysis and microwave‐assisted heating. Our results found no difference in nutritional value between liquid oils and capsules of the seed supplements, with flaxseed and chia offering a higher, beneficial n‐3:n‐6 ratio compared to hemp oil. Four of the fish oils analyzed contained significantly less eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) than their reported label, and the other two not only agreed with the manufacturers' declaration but were able to fulfill the daily adequate intake (AI) with fewer capsules.

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Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile

Cited by 51 publications

References 25 publications

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Comparison of Fatty Acid Contents in Major Lipid Classes of Seven Salmonid Species from Siberian Arctic Lakes

Microwave‐Assisted, Base‐Catalyzed Synthesis of Fatty Acid Methyl Esters from Seeds and Fish Oil Supplements

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