Determination of Fatty Acid Content in Six Common Marine Fishes in Bangladesh
DOI:
https://doi.org/10.14738/bjhmr.102.14394Keywords:
Marine fishes, GC-MS/MS, Saturated fatty acids, Unsaturated fatty acids, Polyunsaturated fatty acids, BangladeshAbstract
A comparative study on the fatty acid contents of six common marine fishes: Poa (Poa poa), Rupchanda (Chinese pomfret), Hilsha (Tenualosa ilisha), Loita (Harpadon nehereus), Baila (Hemibagrus menoda) and Chapila (Gudusia chapra) were carried out by Gas Chromatography-Tandem Mass Spectrometry (GC-MS/MS). Saturated and unsaturated fatty acids, notably monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were shown to be more advantageous; these fatty acids are found in marine fishes. The polyunsaturated fatty acids Eicotetraenoic acid (C20:4), 12Z, and 15Z-heneicosadienoic acid (C21:2) are found in Rupchanda fish. Hilsha fish contained the monounsaturated fatty acids- Palmitoleic acid (C16:1) and Oleic acid (C18:1), which are respectively omega-7 and omega-9. Chapila fish contained the monounsaturated fatty acids such as cis-10 pentadecanoic acid (C15:1) and cis-15-tetracosenoic acid (C24:1). Only one mono unsaturated fatty acid, pentadecanoic acid (cis-10) (C15:1) is found in Loita fish species. However, the six selected marine fishes also showed several saturated fatty acids. Pentadecanoic acid (C15:0) was the most common saturated fatty acid identified in all studied marine fishes. However, this study suggests that, fatty acid profiles and concentration of the marine fishes will evaluate the fatty acids contents of that fishes to appraise the health benefits.
References
Murshed-e-Jahan, K., Belton, B., & Viswanathan, K. K. (2014). Communication strategies for managing coastal fisheries conflicts in Bangladesh. Ocean & Coastal Management, 92, 65–73.
Salma, E. O. G., & Nizar, M. (2015). Atlantic mackerel amino acids and mineral contents from the Tunisian middle eastern coast. International Journal of Agricultural Policy and Research, 3(2), 77-83. https://doi.org/org/10.15739/IJAPR.029
Tenyang, N., Womeni, H. M., Linder, M., Tiencheu, B., Villeneuve, P., & Tchouanguep Mbiapo, F. (2014). The chemical composition, fatty acid, amino acid profiles and mineral content of six fish species commercialized on the Wouri river coast in Cameroon. Rivista Italiana delle Sostanze Grasse, 91, 129-138.
R.G. Ackman. (1989). Nutritional composition of fats in seafoods.
Njinkoué, J.-M., Barnathan, G., Miralles, J., Gaydou, E.-M., & Samb, A. (2002). Lipids and fatty acids in muscle, liver and skin of three edible fish from the Senegalese coast: Sardinella maderensis, Sardinella aurita and Cephalopholis taeniops. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 131(3), 395–402.
Rasoarahona, J. R. E., Barnathan, G., Bianchini, J.-P., & Gaydou, E. M. (2005). Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry, 91(4), 683–694.
Clandinin, M. T., Foxwell, A., Goh, Y. K., Layne, K., & Jumpsen, J. A. (1997). Omega-3 fatty acid intake results in a relationship between the fatty acid composition of LDL cholesterol ester and LDL cholesterol content in humans. Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism, 1346(3), 247–252.
Raatz, S. K., Silverstein, J. T., Jahns, L., & Picklo Sr, M. J. (2013). Issues of fish consumption for cardiovascular disease risk reduction. Nutrients, 5(4), 1081–1097.
Tanaka, T., Hattori, T., Kouchi, M., Hirano, K., & Satouchi, K. (1998). Methylene-interrupted double bond in polyunsaturated fatty acid is an essential structure for metabolism by the fatty acid chain elongation system of rat liver. Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism, 1393(2–3), 299–306.
Hearn, T. L., Sgoutas, S. A., Hearn, J. A., & Sgoutas, D. S. (1987). Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits. Journal of Food Science, 52(5), 1209–1211.
Alzoubi, K. H., Mayyas, F., & Abu Zamzam, H. I. (2019). Omega-3 fatty acids protects against chronic sleepdeprivation induced memory impairment. Life Sciences, 227, 1–7.
Cutuli, D., De Bartolo, P., Caporali, P., Laricchiuta, D., Foti, F., Ronci, M., Rossi, C., Neri, C., Spalletta, G., Caltagirone, C., Farioli-Vecchioli, S., & Petrosini, L. (2014). n-3 polyunsaturated fatty acids supplementation enhances hippocampal functionality in aged mice. Frontiers in Aging Neuroscience, 6.
Zhou, M., Che, H., Huang, J., Zhang, T., Xu, J., Xue, C., & Wang, Y. (2018). Comparative Study of Different Polar Groups of EPA-Enriched Phospholipids on Ameliorating Memory Loss and Cognitive Deficiency in Aged 280 SAMP8 Mice. Molecular Nutrition & Food Research, 62(7), 1700637.
Von Schacky, C., & Harris, W. S. (2007). Cardiovascular benefits of omega-3 fatty acids. Cardiovascular Research, 73(2), 310–315.
Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition, 21(6), 495–505.
Özogul, Y., Özogul, F., & Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chemistry, 103(1), 217–223.
Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F., & Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry, 79(2), 145–150.
Zlatanos, S., & Laskaridis, K. (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish–sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris). Food Chemistry, 103(3), 725–728.
Trautwein, E. (2001). n-3 Fatty acids—physiological and technical aspects for their use in food. European Journal of Lipid Science and Technology, 103(1), 45–55.
Chung, D.-J., Yang, M.-Y., Li, Y.-R., Chen, W.-J., Hung, C.-Y., & Wang, C.-J. (2017). Ganoderma lucidum repress injury of ethanol-induced steatohepatitis via anti-inflammation, anti-oxidation and reducing hepatic lipid in C57BL/6J mice. Journal of Functional Foods, 33, 314–322.
Katakami, N. (2018). Mechanism of development of atherosclerosis and cardiovascular disease in diabetes mellitus. Journal of Atherosclerosis and Thrombosis, 25(1), 27–39.
Shamsuzzaman, M. M., Islam, M. M., Tania, N. J., Al-Mamun, M. A., Barman, P. P., & Xu, X. (2017). Fisheries resources of Bangladesh: Present status and future direction. Aquaculture and Fisheries, 2(4), 145–156.
Zhao, R., Wang, H., Qiao, C., & Zhao, K. (2018). Vitamin B2 blocks development of Alzheimer’s disease in APP/PS1 transgenic mice via anti-oxidative mechanism. Tropical Journal of Pharmaceutical Research, 17(6), 1049–1054.
Xu, L., Dong, W., Zhao, J., & Xu, Y. (2015). Effect of marine collagen peptides on physiological and neurobehavioral development of male rats with perinatal asphyxia. Marine Drugs, 13(6), 3653–3671.
Zuraini, A., Somchit, M. N., Solihah, M. H., Goh, Y. M., Arifah, A. K., Zakaria, M. S., Somchit, N., Rajion, M. A., Zakaria, Z. A., & Jais, A. M. M. (2006). Fatty acid and amino acid composition of three local Malaysian Channa spp. fish. Food Chemistry, 97(4), 674–678.
Salama, M. F., Abbas, A., Darweish, M. M., El-Hawwary, A. A., & Al-Gayyar, M. M. H. (2013). Hepatoprotective effects of cod liver oil against sodium nitrite toxicity in rats. Pharmaceutical Biology, 51(11), 1435–1443.
Lu, Y., Chen, Y., Wu, Y., Hao, H., Liang, W., Liu, J., & Huang, R. (2019). Marine unsaturated fatty acids: structures, bioactivities, biosynthesis and benefits. RSC Advances, 9(61), 35312–35327.
Visentainer, J. V., Noffs, M. D., de Oliveira Carvalho, P., de Almeida, V. V., de Oliveira, C. C., & de Souza, N. E. (2007). Lipid content and fatty acid composition of 15 marine fish species from the southeast coast of Brazil. Journal of the American Oil Chemists’ Society, 84(6), 543–547.
Kris-Etherton, P. M., Richter, C. K., Bowen, K. J., Skulas-Ray, A. C., Jackson, K. H., Petersen, K. S., & Harris, W. S. (2019). Recent clinical trials shed new light on the cardiovascular benefits of omega-3 fatty acids. Methodist DeBakey Cardiovascular Journal, 15(3), 171. 281
Nimmanwudipong, T., Zhang, N., Gilbert, A., Yamada, K., & Yoshida, N. (2015). Determination of intramolecular 13c isotope distribution of pyruvate by headspace solid phase microextraction-gas chromatography-pyrolysis-gas chromatography-combustion-isotope ratio mass spectrometry (HS-SPMEGC-Py-GC-C-IRMS) Method. J Anal Bioanal Tech, 7(293), 2.
Wolfram, G. (2003). Dietary fatty acids and coronary heart disease. European Journal of Medical Research, 8(8), 321–324.
Smith, R. D., Kelly, C. N. M., Fielding, B. A., Hauton, D., Silva, K. D. R. R., Nydahl, M. C., Miller, G. J., & Williams, C. M. (2003). Long-term monounsaturated fatty acid diets reduce platelet aggregation in healthy young subjects. British Journal of Nutrition, 90(3), 597–606.
Christon, R. A. (2003). Mechanisms of action of dietary fatty acids in regulating the activation of vascular endothelial cells during atherogenesis. Nutrition Reviews, 61(8), 272–279.
Luzia, L. (2003). The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chemistry, 83(1), 93–97.
Abd Aziz, N., Azlan, A., Ismail, A., Mohd Alinafiah, S., & Razman, M. R. (2013). Quantitative determination of fatty acids in marine fish and shellfish from warm water of Straits of Malacca for nutraceutical purposes. BioMed Research International, 2013. 284329.
Jiménez-Cepeda, A., Dávila-Said, G., Orea-Tejeda, A., González-Islas, D., Elizondo-Montes, M., Pérez-Cortes, G., Keirns-Davies, C., Castillo-Aguilar, L. F., Verdeja-Vendrell, L., & Peláez-Hernández, V. (2019). Dietary intake of fatty acids and its relationship with FEV1/FVC in patients with chronic obstructive pulmonary disease. Clinical Nutrition ESPEN, 29, 92–96.
Khaw, K.-T., Friesen, M. D., Riboli, E., Luben, R., & Wareham, N. (2012). Plasma phospholipid fatty acid concentration and incident coronary heart disease in men and women: the EPIC-Norfolk prospective study. PLoS Medicine, 9(7), e1001255.
Shin, S.-J. (2003). Vitamin E modulates radiation-induced oxidative damage in mice fed a high-lipid diet. BMB Reports, 36(2), 190–195.
Song, J. H., & Miyazawa, T. (2001). Enhanced level of n-3 fatty acid in membrane phospholipids induces lipid peroxidation in rats fed dietary docosahexaenoic acid oil. Atherosclerosis, 155(1), 9–18.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Marzia Khatun, Md. Golam Mostafa, G. M. M. Anwarul Hasan, Mahbubul Morshed
This work is licensed under a Creative Commons Attribution 4.0 International License.
