Quantification of Essential Fatty Acids and Assessment of the Nutritional Quality Indexes of Lipids in Tilapia Alevins and Juvenile Tilapia Fish (Oreochromis niloticus)

Abstract

<p>To determine the nutritional quality of the lipid segment in tilapia (<em>Orechromis niloticus</em>) during different periods of development (alevins and juveniles), the total lipids (TL), linolenic (LNA), eicosapentaenoic (EPA), docosapentaenoic (DHA), linoleic (LA) and arachidonic (AA) acids were quantified , and the lipid nutritional quality indexes were calculated for the tilapia. The lipid profile showed that the species present high indexes of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) in both development phases. The indexes of nutritional quality of lipids, atherogenic index (AI) and thrombogenic index (TI) present low values and represent beneficial health effects, both in the alevin and juvenile fish. The quantifications of LNA, EPA, DHA, LA and AA show the greatest values (mg/g of total lipids) for the juveniles. However, regardless of the development phase in which the tilapia is, the fish may be considered a source of essential fatty acids a kind of potential and nutritional food, reflecting beneficial effects for consumer’s health.</p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves /> <w:TrackFormatting /> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF /> <w:LidThemeOther>PT-BR</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> <w:SplitPgBreakAndParaMark /> <w:DontVertAlignCellWithSp /> <w:DontBreakConstrainedForcedTables /> <w:DontVertAlignInTxbx /> <w:Word11Ke-->

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

“…In general, farmed tilapias are fed with commercial diets containing high C18:3 n ‐3 and C18:2 n ‐6 levels due to their FA requirements and ability to desaturate and elongate short‐chain n ‐3 and n ‐6 PUFAs to long‐chain n ‐3 and n ‐6 PUFAs (Lim and others ). In agreement with our results, Navarro and others (), Nguyen and others (), and Tonial and others () reported similar individual FAs as predominant as well as equal SFA‐MUFA‐PUFA patterns in tilapia fillets.…”

“…In this study, tilapia fillets demonstrated nutritional quality indices desirable for human health, except the n ‐6/ n ‐3 ratio which was above 4.0 in all treatments. Likewise, Navarro and others () and Tonial and others () reported an n ‐6/ n ‐3 ratio above 4.0 and PUFA/SFA ≥ 0.45 in tilapia fillets. Furthermore, Tonial and others () also observed a similar H/H index (1.63) as well as low AI and TI indexes (<1) in tilapia fillets.…”

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga &lt;i&gt;Sargassum pallidum&lt;/i&gt;: The Potential for Health

“…Low values of AI and TI are more favorable to health because they prevent the emergence of coronary diseases [12]. Moreover, higher ratio between hypocholesterolemic and hypercholesterolemic FAs that observed in the tilapia (1.56 -2.10) was considered the more adequate for nutrition [97]. H/h ratios of S. pallidum were close to these parameters.…”

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

“…The HH was first used in research on ruminants [ 46 , 77 , 91 ], which was subsequently extended to dairy products [ 54 , 55 , 78 , 86 , 87 ], marine products [ 34 , 36 , 37 , 38 , 39 , 72 , 90 ] , and other fields [ 47 , 48 , 52 , 62 ]. Paiva et al selected four Azorean macroalgae and used the HH as one of the indices to evaluate their nutritional and health promoting aspects, and found that the HH value ranges from 1.26 to 2.09 [ 90 ].…”