Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Abstract

Sinanoglou V., Houhoula D., Kyrana V., Lougovois V. (2017): Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA. Czech J. Food Sci.,35: 414-423.Crude oils recovered from the viscera of conventionally and organically farmed gilthead sea bream (Sparus aurata), European seabass (Dicentrarchus labrax), and sharpsnout sea bream (Diplodus puntazzo) were characterised. Triacylglycerols (TAG) and phospholipids (PL) were the major lipid classes. Visceral oils contained high levels of n-3 polyunsaturated fatty acids (PUFA), in particular docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA/EPA ratios (range 1.66-2.46) were higher in organically farmed fish. Total PUFA and n-3 fatty acid levels varied according to both species and rearing system, and were higher in the conventionally farmed sparids. The ratios of n-3 to n-6 PUFA (1.42-2.19) were comparable to the values reported for muscle lipids, while the PUFA/SFA ratios (1.07-1.33) exceeded the recommended value. Visceral oils exhibited good oxidative stability, as judged by monitoring lipid oxidation products during storage at 63°C. These data indicate that the viscera of all three species may represent a good source for the production of omega-3 rich oils.

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

“…This profile was comparable to results reported by other authors for reared sea bream by-products [8,33,41,42] and was in accordance with the observation that the relative proportion of oleic acid is not strictly affected by the rearing system [41]. For reared species, such as sea bass and sea bream, numerous data in the literature attest to the direct effect of the diets on tissues fatty acid composition and, consequently, on the nutritional, organoleptic and shelf life properties of the products [22,33,[41][42][43][44][45][46]. In particular, increasing levels of ω-6 PUFA are known to result from the supplementation of fish feed with vegetable oils, which increases the proportion of dietary C18:2 n-6 [18,41,45,47].…”

“…These diverse data confirm that lipid content in fish tissues is significant influenced by rearing conditions. The reared sea bream, also due to the considerable availability of artificial food, usually shows a greater accumulation of fat when compared to wild specimens, and, as expected, the fatty acid profile tends to reflect that of the administered diet [8,33,41,43,44].…”

“…The proximate composition of SBV (Table 1) showed a high total lipid content (51.79 ± 12.92%) and moisture, protein, and ash values of 40.81 ± 4.86%, 5.67 ± 0.02%, and 1.43 ± 0.55%, respectively (Table 1). The total lipid content was higher than the data reported in the literature by Pateiro et al [8] (34.11% in the guts and 25.76% in the liver of reared sea bream), Rincón Cervera et al [33] (34% in the viscera of sea bream from semi-extensive farming), and Sinanoglou et al [41] (29.92 ± 3.5% under organic and 42.61 ± 5.29% under conventional production systems). Kandyliari et al [42] showed a total lipid content equal to 43.19% (large size) and 55.12% (small size) in the intestine of sea bream reared in a pilot-scale cage farm.…”

“…As expected, this parameter is also strictly subjected to quantitative and qualitative variations in relation to life cycle, diet, and other ecological factors [18,22,30,41,45,47]].…”

“…For reared species, such as sea bass and sea bream, numerous data in the literature attest to the direct effect of the diets on tissues fatty acid composition and, consequently, on the nutritional, organoleptic and shelf life properties of the products [22,33,[41][42][43][44][45][46]. In particular, increasing levels of ω-6 PUFA are known to result from the supplementation of fish feed with vegetable oils, which increases the proportion of dietary C18:2 n-6 [18,41,45,47].…”