Lipid classes and fatty acid profile of selected Indian fresh water fishes

Swapna, H.C.; Kumar, Amit; Bhaskar, N.; Sachindra, N.M.

doi:10.1007/s13197-010-0065-6

Cited by 48 publications

(40 citation statements)

References 31 publications

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“…The palmitic acid was considered as a key to many metabolic processes in fish and other aquatic animals (Mohanty et al, 2016). The PUFA content of magur in the present experiment is reported to 25.52±1.40 and it is in agreement with the study in other freshwater fish (Swapna et al, 2010, Kenari et al, 2009and Jakhar et al, 2012. Fish oils are known to be rich source of essential PUFA of the omega-3 family, including both EPA and DHA (Kenari et al, 2009 andPaul et al, 2015).…”

Section: Resultssupporting

confidence: 92%

“…Palmitic acid content among the SFA is maximum (25.10%) in singhi which is in agreement with earlier report (Kaya et al, 2008). Among MUFA the oleic acid content was 28.96 % in magur and it is similar to earlier reports (Swapna et al, 2010 andJakhar et al, 2012). The palmitic acid was considered as a key to many metabolic processes in fish and other aquatic animals (Mohanty et al, 2016).…”

Section: Resultssupporting

confidence: 92%

“…Fatty acids in fishes are derived from two main sources, namely, biosynthesis and diet (Kamler et al, 2001). The chain length varies from C 14 -C 24 of varying degree of unsaturation, from saturated to polyunsaturated (Swapna et al, 2010). Palmitic acid content among the SFA is maximum (25.10%) in singhi which is in agreement with earlier report (Kaya et al, 2008).…”

Section: Resultssupporting

confidence: 91%

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Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

et al. 2017

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The fatty acid, amino acid and fat soluble vitamin content of magur (Clarias batrachus) and singhi (Heteropneustes fossilis) were assayed from collected samples from different geographical locations. Length and weight of collected samples were (50-235g and 165-300 mm) for magur and (50-210g and 190-255mm) for singhi. The essential amino acid (EAA) and the non-essential amino acid (NEAA) content in magur and singhi did not differ significantly. The Vitamin A and D contents were significantly (P<0.05) higher in magur when compared to singhi. The Vitamin K content was significantly (P<0.05) higher in singhi compared to magur. Monounsaturated fatty acid (MUFA) content was 38.34±4.62 and 49.69±7.82 in magur and singhi respectively. Among the MUFA, oleic acid was significantly (P<0.05) higher in singhi. Palmitic acid was significantly (P<0.05) higher in magur than singhi. The PUFA content were 25.52±1.40 and 13.86±0.64 in magur and singhi respectively. The eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA) content were 2.98±1.00 and 3.60±1.11; 2.25±0.86 and 1.60±1.09 respectively in magur and singhi. The ω3:ω6 ratio in magur was 0.45:1 and in singhi 0.82:1. Both the catfishes were found to be nutrient rich with amino acid, fatty acid and vitamin.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

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Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

et al. 2017

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“…Different fatty acid composition of raw fish byproduct has been evaluated extensively (Swapna et al 2010). The fatty acid profile of the oil products varies by fish species and the types of waste components used (heads, viscera, skin, frames, trim, etc.)…”

Section: Introductionmentioning

confidence: 99%

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

et al. 2013

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Bighead carp (Aristichthys nobilis) is one of the major farmed species of freshwater fish in China. Byproduct volume of bighead carp is significant at up to 60 % of whole fish weight. A better understanding of the nutritional composition is needed to optimize the use of these raw materials. The objective of this research was to characterize seasonal variations of fatty acid profile in different tissues (heads, bones, skin, scales, viscera, muscle and fins) of farmed bighead carp. The fatty acid composition of farmed bighead carp varied significantly with seasons and tissues. The highest lipid content was determined in viscera while the highest EPA and DHA composition were observed in muscle compared to the other tissues. Significantly higher ΣEPA+DHA (%) was recorded in all tissues in summer (June) when compared with those of the other three seasons (p<0.05). The n-3/n-6 fatty acid ratios in summer ranged from 3.38 to 3.69, nearly three times the ratios of the other three seasons. The results indicated that farmed bighead carp caught in summer could better balance the n-3 PUFA needs of consumers. The byproducts of bighead carp can be utilized for the production of fish oil.

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“…TPL content of sardine fillet was found to be significantly higher compared to the one of TNL, probably due to the fact that only the fish consumable tissue and not the fish head, viscera and bones, which contain higher amounts of TNL [23,24], had been extracted. In addition, the lipid composition of cod [25] and sardine [15,26] has been found to vary due to several factors such as age, sexual maturation, feeding and fasting state, activity level, size, genetics, nutrient composition and energy content of the diets, seasonal change and area of capture.…”

Section: Total Lipids (Tl) Total Polar Lipids (Tpl) and Total Neutramentioning

confidence: 99%

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

Morphis

Kyriazopoulou

Nasopoulou

et al. 2015

Fishes

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Abstract:The aim of the current study was to compare the biological activities of total polar lipids (TPL) and thin-layer chromatography (TLC) polar lipid fractions of sardine fillet and cod liver oil against atherogenesis. TPL and TLC polar lipid fractions obtained from these two sources were assessed for their ability to inhibit the platelet-activating-factor (PAF)-induced platelet aggregation (PAF-antagonists) or to induce platelet aggregation (PAF-agonists), since PAF plays a crucial role in the initiation and development of atherosclerosis. This study focused on the polar lipids since previous studies have underlined that the antithrombotic properties of foodstuffs are mainly attributed to polar lipid micro-constituents. TPL of sardine fillet induced platelet aggregation, while TPL of cod liver had a bimodal effect on platelets. TLC polar lipid fractions of both samples exhibited in vitro aggregatory and inhibitory activity towards platelets. However, TLC sardine polar lipid fractions showed stronger in vitro antithrombotic activities than the cod liver oil ones. These data constitute evidence of the putative contribution of fish polar lipids against OPEN ACCESSFishes 2016, 1 2 cardiovascular diseases, underling firstly the beneficial effect of fish and fish lipids as functional foodstuffs against atherogenesis and secondly the more important role of sardine polar lipids as opposed to cod liver oil.

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Lipid classes and fatty acid profile of selected Indian fresh water fishes

Cited by 48 publications

References 31 publications

Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

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