Report on the distribution of essential and non essential fatty acids in common edible fishes of Porto-Novo coastal waters, southeast coast of India

Abstract

ObjectiveThe objective of the study was to evaluate the essential and non essential fatty acids and the distribution of Omega-3 and Omega-6 fatty acids in twenty commonly consumed edible fishes of parangipettai coastal waters. MethodsFor fatty acid analysis, each fish specimens were beheaded, eviscerated and filleted manually. The tissue samples were oven dried at 67°C for 24hrs. After that the samples ware grounded finely with pestle and mortar. The saponified samples were cooled at room temperature for 25 min, they were acidified and methylated by adding 2 ml 54% 6 N Hcl in 46% aqueous methanol and incubated at 80°C for 10 min in water bath. Following the base wash step, the FAMEs were cleaned in anhydrous sodium sulphate and then transferred in to GC sample vial for analysis. FAMEs were separated by gas chromatograph. ResultsThe results of the present study revealed that the most abundant individual FAs were Palmitic acid, Oleic acid, Arachidonic acid (AA), Docosahexaenoic acid (DHA) in most the tissues. The total Arachidonic acid (C20:4ω−6) was found to be higher proportion (0.17−4.86%), when compared with other Omega-6 fatty acids. The values found for Linoleic acid (C18:2 ω−6) ranging from 0–7.23%. Siganus javus has 7.23% of Linoleic acid. ConclusionFatty acids are the principle components in lipids. The nutritional importance of fish consumption is in great extent associated with the content of omega-3 fatty acids. Sea food is an important dietary food for human beings. It constitute higher amount of protein, lipids, vitamins and essential and nonessential metals and low concentration of carbohydrates.