&lt;b&gt;Chemical composition of lipids from native and exotic fish in reservoirs of the state of Ceará, Brazil

Selene Maia De Morais,Daniela Ribeiro Alves,Géssica Soares Cavalcante,José Eranildo Teles Do Nascimento,Franscisco Marcelo Vieira-Araújo

doi:10.4025/actascianimsci.v38i3.31014

<b>Chemical composition of lipids from native and exotic fish in reservoirs of the state of Ceará, Brazil

Selene Maia De Morais, Daniela Ribeiro Alves + Show 3 more

Open Access

https://doi.org/10.4025/actascianimsci.v38i3.31014

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Abstract

Current study analyzes the chemical composition of lipids in fish commonly found in the dams of the state of Ceara, Brazil, namely Pterygoplichthys pardalis (bodo), Hoplias malabaricus (traira), Cichla ocellaris (tucunare), Prochilodus brevis (curimata) and Oreochomis niloticus (tilapia). The animals were collected during the summer and Folch extraction procedure was used for the extraction of lipids, whilst Iupac methodology (International Union of Pure and Applied Chemistry [Iupac], 1987) was used to methylate the fatty acids. Methyl esters were analyzed by GC/MS and the different components in fish oil were identified. Palmitic acid, C16:0 (35.71-45.02%), was the saturated fatty acid with the highest percentage, while oleic acid, C18:1Δ9 (10.62-25.29%) had the highest percentage among the unsaturated fatty acids. The chemical composition of analyzed freshwater fish lipids revealed low levels of polyunsaturated fatty acids.

Highlights

Aquaculture is the farming of aquatic organisms
Fish were collected during the dry season in Crateús, Morada Nova and Fortaleza, Ceará, Brazil
The average variation found in the lipid fraction in typical freshwater fish, such as the tilapia, was 1.333.19% (Oliveira et al, 2008)

Summary

Introduction

Aquaculture is the farming of aquatic organisms. It is not merely an efficient way to produce food but it is an economical asset. Food production must be characterized as environmentally and socially sustainable (Dias, Simões, & Bonecker, 2012). Several health benefits are attributed to the consumption of fish, recommended as a feature in a balanced diet (Domingo, Bocio, Falco & Llobet, 2007). Research from various countries suggests an inverse relationship between fish consumption and an incidence of cardiovascular diseases, increasing attention on the significance of polyunsaturated fatty acids in human nutrition (Prato & Biandolino, 2012)

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