PUFAs in Fish: Extraction, Fractionation, Importance in Health

Abstract

• C. SFE is a promising and currently the best technique to extract PUFAs, especially EPA and DHA, from marine and freshwater fish.

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

“…They consume more phytoplankton and zooplankton whose development is particularly abundant during summer in fresh water. Furthermore, the phytoplankton and zooplankton are the main source of PUFA for fish, especially long-chain n-3 PUFA (EPA and DHA) (Sahena et al 2009). …”

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

“…The benefits of consuming long chain omega-3 polyunsaturated fatty acids have been widely reported (Ruxton, Reed, Simpson, & Millington, 2004;Siddiqui, et al, 2004;Shahidi & Miraliakbari, 2004;Sahena et al, 2009). Dietary intake of ω-3 PUFA decreases risk of heart disease (Kris-Etherton, Harris, & Appel, 2002), provides an inhibitory effect on the growth of prostate and breast cancer (Pandalai, Pilat, Yamazaki, Naik, & Pienta, 1996), delays the loss of immunological functions (Fernandes, 1995), and is required for normal fetal brain and visual development (Neuringer, Aanderson, & Conner, 1998).…”

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

“…Eicosapentaenoic acid (EPA C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) are the most important n-3 PUFA (Sargent et al 2002;Sahena et al 2009) and marine organisms are the main natural source of them (Kim & Mendis 2006). The interest for n-3 PUFA and the decline in natural marine resources stimulated research to "find out" new sources alternative to fisheries, such as by-products originated from fish transformation industry and fisheries by-catch (Kim & Mendis 2006;Ferraro et al 2010;Patil & Nag 2011).…”

“…The importance of the "n-3 series polyunsaturated fatty acids (PUFA)" in human and animal nutrition and in wellbeing and disease prevention is well recognized (Sahena et al 2009). Eicosapentaenoic acid (EPA C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) are the most important n-3 PUFA (Sargent et al 2002;Sahena et al 2009) and marine organisms are the main natural source of them (Kim & Mendis 2006).…”