BACKGROUND: The chemical composition of Amazonian fish is extremely variable, being influenced by the season and the type and amount of food. A special interest in the fish oil composition has been developed owing to the presence of essential fatty acids, since this is directly related to human health. This study aimed to investigate the fatty acid composition (FAC) of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle and orbital cavity of farmed and wild matrinxã in the Amazon area captured in different seasons. RESULTS: Fatty acids (FA) were analysed by high-resolution gas chromatography/mass spectrometry. Sixty-five FA were detected in the TL, 66 in the NL and 55 in the PL. The main FA found in farmed and wild fish were oleic, palmitic, stearic and linoleic acids. No distinctions in the quality or quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on the TL and FAC. Fish captured during the dry season showed lower levels of lipid and a higher percentage of long-chain polyunsaturated fatty acids. Matrinxã farmed in a semi-intensive system showed a nutritional quality comparable to that of wild matrinxã captured in the wet season.
BACKGROUND: The chemical composition of Amazonian fish is extremely variable, being influenced by the season and the type and amount of food. A special interest in the fish oil composition has been developed owing to the presence of essential fatty acids, since this is directly related to human health. This study aimed to investigate the fatty acid composition (FAC) of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle and orbital cavity of farmed and wild matrinxã in the Amazon area captured in different seasons. RESULTS:Fatty acids (FA) were analysed by high-resolution gas chromatography/mass spectrometry. Sixty-five FA were detected in the TL, 66 in the NL and 55 in the PL. The main FA found in farmed and wild fish were oleic, palmitic, stearic and linoleic acids. No distinctions in the quality or quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on the TL and FAC. Fish captured during the dry season showed lower levels of lipid and a higher percentage of long-chain polyunsaturated fatty acids. Matrinxã farmed in a semi-intensive system showed a nutritional quality comparable to that of wild matrinxã captured in the wet season.
Authors: Maria Eugênia Petenuci; Vanessa Jorge Dos Santos; Isabella Peres Gualda; Ana Paula Lopes; Vanessa Vivian Almeida Schneider; Oscar Oliveira Dos Santos; Jesuí Vergilio Visentainer Journal: J Food Sci Technol Date: 2019-02-28 Impact factor: 2.701
Authors: Bruna Leal Rodrigues; Anna Carolina Vilhena da Cruz Silva Canto; Marion Pereira da Costa; Flávio Alves da Silva; Eliane Teixeira Mársico; Carlos Adam Conte-Junior Journal: PLoS One Date: 2017-06-14 Impact factor: 3.240