Vitamins in Fish—with Special Reference to Edible Parts

Higashi, Hideo

doi:10.1016/b978-0-12-395569-2.50019-4

Cited by 5 publications

(2 citation statements)

References 171 publications

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“…The vitamin A levels in hoki oils were significantly higher than the tuna oil ( P < 0.05; Table ). Higashi () reported that more than 90% of the total vitamin A is stored in the liver of a mature fish. The vitamin A concentrations in halibut, shark and tuna liver oils are up to 210 000 μg g −1 (Tucker & Pigott, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

Mohamad

Birch

2013

Int J of Food Sci Tech

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Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil were carried out in the present study. Tuna oil contains a higher percentage of polyunsaturated fatty acids (42.57%) than the hoki oils (28.79-30.13%), which have higher percentages of monounsaturated fatty acids (45.02-47.16%). All oils showed a good ratio of n-3 to n-6 fatty acid (7.01-8.10). Cholesterol contents in the unrefined hoki (5149.40 lg g À1 ) and tuna (2045.48 lg g À1 ) oils were higher than the refined hoki oil (1411.27 lg g À1 ). Tuna has a higher concentration of natural a-tocopherol (752.49 lg g À1 ) but lower concentration of vitamin A (110.99 lg g À1 ) than unrefined hoki oil (151.44 lg g À1 and 997.60 lg g À1 , respectively). Higher percentages of unsaponifiable matter were found in the hoki oils (4.90-7.24%) compared with the tuna oil (0.56%). The hoki oils appear more yellow than the tuna oil, which is darker by comparison. Moisture, p-anisidine value and free fatty acid contents in the hoki oils were lower than the tuna oil. Other indicators of oxidative stability showed that the hoki oils were more stable than the tuna oil. International Journal of Food Science and Technology 2013Characterisation of hoki and tuna oils T. M. Tengku-Rozaina and E. J. Birch Mean AE SD; nd, not detected (<0.05%). Statistical analysis was carried out using mutivariate analysis, Tukey's test and paired-sample t-test abcd Values with different superscript letters within a row are significantly different at P < 0.05. xyz Values with different superscript letters within a column are significantly different at P < 0.05.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

Mohamad

Birch

2013

Int J of Food Sci Tech

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“…Examination of their results, however, raises a doubt as to the integrity of their analytical procedure. Higashi et al (8) are of the opinion different from the workers mentioned above. They found that after storage for a long time of fish liver containing oil at a low level, only glyceride had been decomposed by the enzyme.…”

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confidence: 84%

Fatty Acid Composition of Vitamin a Esters in Fish Liver Oils

1963

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In order to obtain some information about vitamin A absorption and storage in fish, fatty acid composition of vitamin A esters in fish liver was studied as vitamin A is stored in the liver more concentratedly than any other organs of fish.As early as 1934 Hamano (1-3) showed that a crystalline substance prepared by addition of maleic anhydride to the liver oil of ishinagi (Stereolepis ischinagi), rockfish (Sebastes flammeus) or pollack (Theragra chalcogramma) was palmityl vitamin A dimaleic anhydride adduct derived from vitamin A palmitate naturally present in the oil. Further information on the fatty acid composition was provided by Gray, Hickman and Brown (4) from the study of the distillation curves of rat-liver oils. They concluded that vitamin A given as massive doses of vitamin A alcohol or caproate had been converted to esters composed of the tatty acids occurring naturally in the rat. Later, Gray and Cawley (5) made similar studies on rats receiving smaller doses of fish liver oils or concentrates over a long period and reported that the vitamin A appeared to have been stored in the liver mainly as a single ester, probably palmitate.Sonehara and Yamaguchi (6) came to the same conclusion on the basis of gas chromatographic analysis of molecular distillates of fish liver oils. Though these investigators have assumed the vitamin A ester to be palmitate, they did not succeed in separating the component fatty acids from vitamin A esters.Recently Mahadevan and Ganguly (7), based on partition chromatography, re ported that the vitamin A esters in the liver of rats given various kinds of oils were mostly composed of palmitic acid. Examination of their results, however, raises a doubt as to the integrity of their analytical procedure. Higashi et al. (8) are of the opinion different from the workers mentioned above. They found that after storage for a long time of fish liver containing oil at a low level, only glyceride had been decomposed by the enzyme. This finding enabled them to separate the esters of the unsaponifiable mainly consisting of vitamin A and to determine the fatty acid composition by the addition of bromine. It was found that the esters of the unsaponifiable were not composed of a specific single fatty acid, but of various ones with the composition essentially similar to the component fatty acids of glycerides.

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Thiamine dynamics in aquatic ecosystems and its biological implications

Niimi¹,

Jackson²,

Fitzsimons³

1997

Intl Review of Hydrobiology

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Thiamine concentrations were monitored in various organisms ranging from plankton to fish in the Lake Ontario ecosystem.'The low concentrations found in most samples indicated thiamine levels were not strongly influenced by the trophic status of an organism. A similar conclusion was indicated from data reported by other studies in freshwater and marine ecosystems. Thiamine is produced by microbes and microalgae, and is acquired by higher trophic level organisms through the diet. The issue of thiamine deficiency in wild fish was also examined. It was concluded that increased dietary consumption of prey containing thiaminase was an important factor that can reduce thiamine levels in higher trophic level species.

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Vitamins in Fish—with Special Reference to Edible Parts

Cited by 5 publications

References 171 publications

Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

Fatty Acid Composition of Vitamin a Esters in Fish Liver Oils

Thiamine dynamics in aquatic ecosystems and its biological implications

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