Fatty acid profiles of five farmed Brazilian freshwater fish species from different families

Abstract

The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus friderici (LF) and Pseudoplatystoma corruscans (PCO), were investigated. CO and LF exhibited the highest (p < 0.05) moisture content, as well as one of the lowest (p < 0.05) lipid values, whereas BC presented the lowest (p < 0.05) moisture and, alongside PL, the highest (p < 0.05) lipid content. The predominant FAs in the evaluated fish species were palmitic, oleic, linoleic and docosahexaenoic acids. BC and CO presented high n-3 PUFA content, especially DHA, and demonstrated superior nutritional quality indices compared to the other evaluated fish species. Furthermore, a significant relationship was observed among these species, suggesting they possess similar nutritional lipid values. Thus, BC and CO were proven to be an excellent matrix with relevant lipid quality, desirable for human health.

Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China

“…In contrast to IA and IT, higher HH values are considered more beneficial to human health. Among fish species analyzed, the IA values ranged from the lowest 0.56 in Sillago sihama to the highest 1. respectively) in this study were higher than those reported in other marine species [10,32,41]. The HH ratios ranged between 0.65 in Selaroidea leptolepis and 1.41 in Trypauchen vagina.…”

“…Stearic acid (C18:0), ranging from 3.63% to 9.96%, was the second most abundant fatty acid identified in all the fishes. Especially noted, the myristic acid (C14:0), which promote hypercholesterolemia, was detected at a relatively high concentration in the examined species compared with previous studies demonstrating a negative factor in their consumption [10,32]. As SFAs with odd carbon numbers, pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0) were present in small levels.…”

“…Although both freshwater and marine fish could synthesize PUFAs, such as EPA and DHA, through enzymatic pathways characterized by sequential desaturation and elongation actions, marine species typically present low enzymatic activity and depend almost completely on their diet to obtain the main long-chain n-3 fatty acids (e.g. EPA and DHA) [32,37]. Thus, low fish PUFAs contents in the present study, especially DHA, were likely associated with their dietary composition.…”

“…The indices of IA and IT are related to pro-and anti-atherogenic and pro-and antithrombogenic fatty acids [23]. High IA and IT values might stimulate platelet aggregation and subsequent thrombus and atheroma formation in the cardiovascular system [32]. Thus, lower IA and IT values are desirable to prevent cardiovascular disorders.…”

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

“…Fish meat is an excellent source of animal protein and polyunsaturated fatty acids (PUFA), which benefit human health (Rodrigues et al, 2017). Marine fish have a higher content of ω−3 long chain polyunsaturated fatty acids than freshwater fish (Huynh & Kitts, 2009), and sardines contain more PUFA than many other marine species (Mesías et al, 2015).…”