Proximate Composition and Fatty Acid Profiling of Indian Mackerel (Rastrelliger kanagurta) off Ratnagiri, West Coast of India

Sonavane, A. E.

doi:10.18782/2320-7051.5438

Cited by 7 publications

(8 citation statements)

References 8 publications

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“…Most predominant fatty acids in the Tapra fish oil were Octadecenoic acid and its derivatives which are known to modulate obesity and inflammation (Wang et al, 2015). In spite of the different habitat of Tapra fish (mainly found in Bay of Bengal and Indian Ocean), the fatty acid profiles of Tapra fish were comparable to the other studied sea fishes (salmon, herring, mackerel, anchovies, and sardines) found in Atlantic and Pacific Ocean (Bandarra, Marçalo, Cordeiro, & Pousão-Ferreira, 2018;Jensen, Jacobsen, & Nielsen, 2007;Łuczyńska, Paszczyk, & Łuczyński, 2014;Öksüz & Özyılmaz, 2010;Sonavane, Koli, Patange, Naik, & Mohite, 2017). A detailed comparative study is essential to find out the differences in fatty acid contents among the abovementioned fishes.…”

Section: Discussionmentioning

confidence: 88%

Anti‐obesity potentiality of Tapra fish ( Opisthopterus tardoore ) oil

et al. 2020

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Obesity is a medical condition where excess body fat has accumulated and is defined by a body mass index (BMI). Obesity is normally caused by excessive food intake, lack of physical activity, genetic susceptibility, sedentary behavior, and adoption of a less physically active lifestyle (Yazdi, Clee, & Meyre, 2015). Another view of obesity is that people eat little however they gain weight due to a slow metabolism and it is not medically supported (Wilkins, Cross, Megson, & Meredith, 2011). Obesity often contributes to the risks of many life-threatening diseases such as cardiovascular diseases, type 2 diabetes, as well as certain types of cancer (Haslam & James, 2005; Luppino et al., 2010). It was reported that about 5% of the total population (~1.2 billion) in India has been suffering from obesity

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Section: Discussionmentioning

confidence: 88%

Anti‐obesity potentiality of Tapra fish ( Opisthopterus tardoore ) oil

et al. 2020

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“…Additionally, Indian mackerel had relatively low levels of other fatty acids; the contents of the remaining fatty acids are listed in descending order: docosanoic acid, 0.081 ± 0.46%; eicosenoic (arachidic) acid, 0.066 ± 0.92%; 5,8,11,14,17eicosapentaenoic acid, 0.061 ± 0.51%; 11-eicosenoic acid, 0.049 ± 0.25%; pentadecanoic acid, 0.047 ± 1.25%; heptadecanoic acid, 0.032 ± 1.43%; 8,11,14-eicosapentanoic acid, 0.030 ± 0.29%; and Y-linolenic acid, 0.026 ± 0.44%. composition of fish (Bandarra et al, 2001;Celik, 2008;Sonavane, 2017;Oliveira et al, 2020b).…”

Section: Lipid Fractionationmentioning

confidence: 99%

Proximate chemical composition and lipid profile of Indian mackerel fish

et al. 2022

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Materials and methods 2.1 Collection and preparation of Indian mackerel samples Indian mackerel (R. kanagurta), 17 ± 3 cm in length, were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. Fish samples were transported to the laboratory in an ice box as soon as possible and were analyzed within 24 hours of catching them. Fish were prepared by cutting the samples using sterile cutters and homogenizing obtain three samples of Indian mackerel muscle for chemical analysis, Lipid Fractions and Fatty Acids analyses.

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“…BNF-K has the highest amount of protein followed by fish soup (BF) dishes. It has been reported in different studies (Sonavane et al, 2017;Moxness, 2019) that among other fish from Indian ocean Kibua (Rastrelliger kanagurta) has high amount of protein (19.2%).…”

Section: Proximate Compositionmentioning

confidence: 99%

Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District

Hope¹,

Theresia²,

Renatha³

2021

Afr. J. Food Sci.

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Lindi region has high stunting prevalence of about 35%, and one of the factors that cause stunting is inadequate intake of micronutrients for children under 2 years old. This study aimed at assessing contribution of fish in improving micronutrients, specifically vitamin A, zinc and iron contents in complementary foods for children aged 6 to 23 months old children in Lindi Rural District. A crosssectional study was done; interviews were conducted on 212 caregivers with children aged 6 to 23 months at Mchinga Ward. Information collected includes demographic information and commonly consumed complementary foods for targeted children through the use of 24 h dietary recall. Also, laboratory analysis for zinc, iron, vitamin A contents and proximate composition were done for commonly consumed foods. About 89.2% of children were given fish-based complementary foods. On average, fish-based complementary foods had higher vitamin A concentrations (279 µg RE/100 g serving) compared to non-fish-based complementary foods (4 µg RE/100 g serving), but low in iron and zinc concentrations (0.66 and 0.067 mg/100 g serving, respectively) than non-fish-based complementary foods (0.74 and 0.074 mg/100 g serving respectively). Furthermore, fish-based complementary foods had higher proximate composition (except for % moisture content) compared to non-fish-based complementary foods.

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Proximate Composition and Fatty Acid Profiling of Indian Mackerel (Rastrelliger kanagurta) off Ratnagiri, West Coast of India

Cited by 7 publications

References 8 publications

Anti‐obesity potentiality of Tapra fish ( Opisthopterus tardoore ) oil

Anti‐obesity potentiality of Tapra fish ( Opisthopterus tardoore ) oil

Proximate chemical composition and lipid profile of Indian mackerel fish

Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District

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