Fatty acids and amino acids contents in Scomber scombrus fillets from the South East of Tunisia

Abstract

Proximate composition, fats and amino acids of Atlantic Mackerel fillets (Scomber scombrus) from the South East of Tunisia in different seasons, were analyzed in order to assess nutritive characteristics of this species. Samples were collected monthly from Zarzis fishing port located in the South-East of Tunisia. Total fats and protein contents varied significantly (P<0.05) according to the season. The highest values were obtained in spring (11.53 and 24.1% DM, respectively). Gas chromatography analysis showed the existence of saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids. Palmitic and stearic acids were the major fatty acids in SFA family. Palmitoleic and oleic acids were the predominant in MUFA family. Arachidonic acid was the dominant in n-6 PUFA family. While eicosapentanoic (EPA) and docosahexanoic (DHA) were the most abundant in n-3 PUFA series. We observed that high PUFAs percentages were related to those of n-3 PUFA family, mainly DHA which was present at a high level and varied significantly with season (P< 0.01) with the highest value in winter (40%). The n-6 PUFA series were present at low rates comparatively with those of n-3 PUFA series ranging between 4.5 and 5.7%. The highest level of n-6 PUFAs was observed for arachidonic acid in autumn 3.71%. The n-3/n-6 ratio exhibited the highest level in spring (11.02). The Atlantic Mackerel fillets were high in essential amino acids (34.59 g/100 g of proteins). The highest rates were noted for phenylalanine, valine, threonine, isoleucine, leucine and methionine. It was concluded that Atlantic Mackerel was high in interesting human feeding nutriments, mainly PUFA and essential amino Acids. Even when significant, differences between seasons were not drastic and S. scombrus could be consumed during all the year.

Sex and seasonal variation in proximate composition and fatty acid profile of </em>Scomber scombrus</em> (L. 1758) fillets from the Middle East Coast of Tunisia

“…Gas chromatography analysis indicated the presence of three categories of fatty acids, essentially saturated SFAs, monounsaturated MUFAs and polyunsaturated PUFAs, whose compositions varied with season. This result is in line with Guizani and Moujahed (2015) and El Oudiani et al (2016), who studdied Atlantic mackerel, and with other studies dealing with the viscera and edible parts of fish (Ben Rebah et al, 2009).…”

“…In comparison with SFAs and MUFAs, PUFAs constitute the largest part of mackerel lipid muscles. This result is in accordance with Özogul et al (2007), who studied Scomber scombrus from the Marmara Sea and with Guizani and Moujahed (2015) and El Oudiani et al (2016), who studied the Atlantic mackerel from the North and South East of Tunisia. The highest PUFA levels are those of the n-3 PUFA family, mainly represented by (EPA, C20:5 n-3) and (DHA, C22:6 n-3).…”

“…Protein content for each sex showed a positive relation to moisture. The results for moisture are similiar to those of El Oudiani et al, (2016) in their study on Atlantic mackerel from the South East of Tunisia. Moreover, they are also in accordance with those indicated by Orban et al, (2011) on their study on Boops boops and Trachurus trachurus; and by Ben Rebah et al, (2014), who reported on the golden-grey mullet Liza aurata from the Tunisian coast; and by Anthony et al, (2000) who studied forage fish from the northern Gulf of Alaska, and demonstrated that a high-lipid fish has less water and more protein than low-lipid fish.…”

“…They varied significantly (p < 0.05) according to sex and season. Similar trends were obteined by Guizani and Moujahed (2015) and El Oudiani et al (2016) in their studies on Atlantic mackerel from the North East and the South East of Tunisia, with values ranging from 4.35 to 11.53%. Other authors such as Chanet et al, (2011) reported that lipids are abundant in fresh mackeral at more than 15%, ranging from 5 to 30% depending on the season.…”

Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey)

“…Suseno (2015) reported that the most abundant amino acids were glutamic acid, arginine, leucine, and lysine in tuna fish (Thunnus sp.). Salma et al (2016) found that the most abundant amino acids found in mackerel (Scomber scombrus) were glutamic acid, aspartic acid, and lysine. We did not detect any study about amino acid contents of U. moluccensis.…”