Seasonal Changes in Lipid Composition of Sardine (<i>Sardina pilchardus</i>)

Bandarra, Narcisa M.; Batista, Irineu; Nunes, María Leonor; Empis, José; Christie, William W.

doi:10.1111/j.1365-2621.1997.tb04364.x

Cited by 240 publications

(183 citation statements)

References 11 publications

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“…The fatty acid profile of the crude oil is similar to previously reported for sardine oils (Ackman, 2005;Bandarra, Batista, Nunes, Empis, & Christie, 1997;Ga´mez-Meza et al, 1999). GC analysis showed that saturated fatty acids (SFA) represented the most abundant oil fraction, ranging from 24.98 to 26.62 (w/w %) of oil, followed by PUFAs, which ranged from 20.48 to 25.02 (w/w %) of oil.…”

Section: Fatty Acid Compositionsupporting

confidence: 64%

Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea

Noriega-Rodríguez

Ortega-García

Angulo-Guerrero

et al. 2009

CyTA - Journal of Food

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Sardine (Sardinops sagax caerulea) oil was refined and the fatty acid composition as well as the physical and the chemical quality variables were monitored. The refining of crude sardine oil was carried out in three stages: alkalirefining, clay-bleaching, and steam-deodorizing. Results show that the refining process significantly improved (p 5 0.05) the chemical quality of the oil, by decreasing its peroxide value (from 10.05 to 0.81 meq/kg), p-anisidine value (from 3.67 to 1.63 mmol/kg), and free fatty acids content (from 0.21 to 0.052% as oleic acid). The oxidative stability increased from 10.39 to 17.55 h (using Rancimat at 608C, and 7 L/h air flow). These values are within the acceptable standards for edible fish oils. No significant differences (p 5 0.05) were observed in fatty acids composition. The notable improvement in the physical properties of refined sardine oil produced high quality fish oil in terms of color (golden yellow) and odor (odorless).Keywords: fatty acid composition; fish oil processing; marine oil; n-3 PUFA; sardine En este trabajo, el aceite de sardina (Sardinops sagax caerulea) fue refinado y la composicio´n de a´cidos grasos, asıć omo las variables de calidad fı´sica y quı´mica fueron monitoreadas. La refinacio´n del aceite crudo se llevo´a cabo en tres etapas: Neutralizacio´n con a´lcali, blanqueado con tierras y desodorizacio´n con vapor. Los resultados mostraron que el proceso de refinacio´n mejoro´significativamente (p 5 0,05) la calidad quı´mica del aceite, por la disminucio´n de su valor de pero´xido (de 10,05 a 0,81 meq/kg), valor de p-anisidina (de 3,67 a 1,63 mmol/kg) y el contenido de a´cidos grasos libres (de 0,21 a 0,052% como a´cido oleico). La estabilidad oxidativa aumento´de 10,39 a 17,55 h (utilizando Rancimat a 60 8C, y 7 L/h flujo de aire). Estos valores esta´n dentro de las normas aceptables para los aceites comestibles de pescado en te´rminos de color (amarillo dorado) y olor (inodoro). Palabras

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Section: Fatty Acid Compositionsupporting

confidence: 64%

Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea

Noriega-Rodríguez

Ortega-García

Angulo-Guerrero

et al. 2009

CyTA - Journal of Food

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“…Participants were provided with cod and salmon during the trial ( Table 1). The proximate chemical composition of the fish and capsules (Table 1) used in the study was carried out according to Association of Analytical Communities (AOAC) methods, 17 and fatty acid determination followed the conditions described previously by Bandarra et al 18 Absolute values were calculated using the correction factors proposed by Weihrauch et al 19 Intervention diets Basal metabolic rate was estimated by applying HarrisBenedict equations, 20 and a correction factor due to the overweight status of the subjects. 21,22 Ideal body weight was calculated from the following formula: ideal body weight ¼ 50 þ (0.75 Â (heightÀ150).…”

Section: Randomization and Control Group (Placebo)mentioning

confidence: 99%

Inclusion of fish or fish oil in weight-loss diets for young adults: effects on blood lipids

et al. 2008

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Objective: To assess the effects of fish (lean or oily) and fish oil consumption on blood lipid concentration during weight loss. Design: Randomized, controlled 8-week trial of energy-restricted diet varying in fish and fish oil content. Subjects, 324 men and women, aged 20-40 years, body mass index 27.5-32.5 kg m À2 , from Iceland, Spain and Ireland, were randomized to one of four groups: (1) control (sunflower oil capsules, no seafood), (2) cod diet (3 Â 150 g week À1 ), (3) salmon diet (3 Â 150 g week À1 ), (4) fish oil (DHA/EPA capsules, no seafood). The macronutrient composition of the diets was similar between the groups and the capsule groups were single-blinded. Measurements: Total cholesterol (TC), high-density lipoprotein (HDL) and low-density lipoprotein cholesterol, triacylglycerol (TG) and anthropometrics were measured at baseline and end point. Results: The difference in logTG lowering between the control group and the cod diet, salmon diet and fish oil from baseline to end point was À0.036 (95% CI À0.079 to 0.006), À0.060 (À0.101 to À0.018) and À0.037 (À0.079 to 0.006), respectively. Reduction in TC was about 0.2 mmol l À1 greater in the fish groups (cod and salmon) than in the control group, but only of borderline significance when adjusting for weight loss. HDL tended to decrease less in the diet groups consuming a significant amount of n-3 fatty acids (salmon and fish oil). Conclusion: Weight-loss diet including oily fish resulted in greater TG reduction than did a diet without fish or fish oil. Controlled trials using whole fish as a test meal are encouraged to be able to elucidate the role of different constituents of fish for human health.

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“…Frozen fish fillets of cod and salmon with an identified origin were chosen as samples for this study, since the fat content and the fatty acid composition of fish can vary a lot with season, age and origin of the species (Bandarra, Batista, Nunes, Empis, & Christie, 1997;Hamre, Lie, & Sandnes, 2003;Nettleton & Exler, 1992;Olsson, Olsen, Carlehog, & Ofstad, 2003). The fillets were bought in Belgian stores in September, 2003.…”

Section: Samplesmentioning

confidence: 99%

Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

et al. 2006

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Effects on the fatty acid composition of cod (Gadus morhua) and salmon fillets (Salmo salar) after pan-frying in margarine and olive oil were determined. The fatty acids of the margarine used were 55.5% saturated (SFA), 33.0% mono-unsaturated (MUFA) and 11.5% polyunsaturated (PUFA). The olive oil used contained 15.4% SFA, 76.1% MUFA and 8.5% PUFA. Using margarine or olive oil increased the SFA and MUFA percentages, respectively, in both species. For cod fillets (lean), pan-frying increased the fat content (0.55-4.15 g/100 g and 0.55-2.30 g/100 g before and after pan-frying, with margarine and olive oil, respectively), whereas, for salmon fillets (fat), it decreased (13.91 to 10.57 g/100 g and 15.35 to 12.95 g/100 g before and after pan-frying with margarine and olive oil, respectively). In conclusion, the culinary fat selection affects the total fatty acid content and composition of the prepared fish fillet.

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Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)

Cited by 240 publications

References 11 publications

Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea

Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea

Inclusion of fish or fish oil in weight-loss diets for young adults: effects on blood lipids

Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

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