Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures

Spirić, Aurelija; Trbović, Dejana; Vranić, Danijela; Djinovic, Jasna; Petronijević, Radivoj; Matekalo-Sverak, Vesna

doi:10.1016/j.aca.2010.04.052

Cited by 61 publications

(41 citation statements)

References 25 publications

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“…The total duration of analysis was 50.5 min. Methyl esters of acids were identified according to their retention times, which were compared with those of the mixture of methyl esters of fatty acids in the standard Supelco 37 Component FAME mix (Spirić et al, 2010).…”

Section: Methodsmentioning

confidence: 99%

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Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

et al. 2013

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________________________________________________________________________________ AbstractThe aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallowbellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs. ________________________________________________________________________________

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Section: Methodsmentioning

confidence: 99%

“…A homogenized sample, mixed with diatomaceous earth, was extracted with a mixture of hexane and isopropanol (60 : 40 v/v) in а 33 mL extraction cell at 100 ºC and under nitrogen pressure of 10.3 MPa. The extract thus obtained was steamed in a nitrogen flow at 50 ºC until dry fat remains were obtained (Spirić et al, 2010).…”

Section: Methodsmentioning

confidence: 99%

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

et al. 2013

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“…Fatty acid composition analysis was performed as described previously by Spirić et al (2010). Briefly, the fatty acids in the fish filets were determined following the extraction of total lipids by means of accelerated solvent extraction (ASE) on Dionex ASE 200.…”

Section: Methodsmentioning

confidence: 99%

Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

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Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N. (2013): Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech J. Food Sci., 31: 445-450.The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds.

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“…Currently, it is known that fish is one of the best omega 3 PUFAs sources, particularly those with high fat contents, like mackerel, tuna, sardine, and mostly salmon. It is important to highlight that each species has different ALA, EPA, and DHA contents due to a number of factors like each species metabolic characteristics, diet, and fishing season, among others (5,6).…”

Section: Introductionmentioning

confidence: 99%

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

Castrillón

Laverde

Rodríguez

et al. 2016

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Background: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, using one of the most employees as it is the Bligh & Dyer since 1959, compared with SOXTEC, one more updated method with more modern equipment and validated quantification method for some omega 3 fatty acids by gas chromatography. Methods: Fat extraction was performed by SOXTEC and Bligh & Dyer with the use of a Certified Reference Material (SRM 1946). After having assessed the accuracy of both systems, a quantification method of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids was validated through gas chromatography. Results: It was found that the method proposed by Bligh & Dyer in 1959 is the most accurate because it showed better recovery percentages. Also, it was found that the quantification validation method of the most important omega 3 fatty acids complies with every parameter assessed throughout the validation. Conclusions: In conclusion SOXTEC being a more modern method which uses the latest technology, the Bligh & Dyer is the most effective method for removing fat in fish and gas chromatography allows quantification of fatty acids with precision and accuracy as meets the evaluated parameters.

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Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures

Cited by 61 publications

References 25 publications

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

Fat quality of marketable fresh water fish species in the Republic of Serbia

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

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