Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-27T07:26:52.481Z Has data issue: false hasContentIssue false
  • English
  • Français

Seasonal variation of lipid content and fatty acid composition of Sardinella aurita from the Tunisian coast

Published online by Cambridge University Press:  10 August 2009

F. Ben Rebah ,
A. Abdelmouleh ,
W. Kammoun  and
A. Yezza
F. Ben Rebah*
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
A. Abdelmouleh
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
W. Kammoun
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
A. Yezza
Affiliation:
Institut de Technologie des Emballages et du Génie Alimentaire, Montréal, Québec, Canada
*
Correspondence should be addressed to: F. Ben Rebah, INSTM-Sfax BP 1035-Sfax 3018Tunisia email: benrebahf@yahoo.fr
Get access Rights & Permissions [Opens in a new window]

Abstract

This study was conducted to clarify the seasonal variation of the chemical composition of the Tunisian Sardinella aurita with a focus on the total lipid content. The chemical composition showed a large fluctuation over years in response to various factors. For the entire fish, lipid content was lower in July (2.50%), but higher in November (10.25%). It varies with seasons in inverse proportion to water content. Interestingly, it was found that red muscle have much higher lipid content than white muscle and the entire fish body. The major fatty acids in S. aurita lipids were palmitic acid, palmitoleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid comprised the main proportion (23.9%). The high amounts of saturated and monounsaturated fatty acids in the screened species are almost in agreement with other studies. Moreover, the percentage of omega-3 fatty acids (25%) was very similar to that in oil production commercial fish.

Keywords

pelagic fishSardinella auritafish oillipid contentPUFAsω-3 fatty acids
Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 90 , Issue 3 , May 2010 , pp. 569 - 573
Copyright
Copyright © Marine Biological Association of the United Kingdom 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ackman, R.G. (1990) Seafood lipids and fatty acids. Food Reviews International 6, 617–646.CrossRefGoogle Scholar
Andrade, A.D., Rubira, A.F., Matsushita, M. and Souza, N.E. (1995) n-3 fatty acids in freshwater fish from South Brazil. Journal of American Oil Chemical Society 72, 1207–1210.CrossRefGoogle Scholar
Aidos, I., Van Der Padt, A., Luten, J.B. and Boom, R.M. (2002) Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils. Journal of Agricultural and Food Chemistry 50, 4589–4599.CrossRefGoogle ScholarPubMed
AOAC (1984) Official methods of analysis. 14th edition.Arlington, VA: Association of Official Analytical Chemists.Google Scholar
Bandarra, N.M., Batista, I., Nunes, M.L., Empis, J.M. and Christie, W.W. (1997) Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science 62, 40–42.CrossRefGoogle Scholar
Beltran, A. and Moral, A. (1991) Changes in fatty acid composition of fresh and frozen sardine (Sardina pilchardus) during smoking. Food Chemistry 42, 99–109.CrossRefGoogle Scholar
Dey, I., Buda, C., Wiik, H., Halver, J.E. and Farkas, T. (1993) Molecular and structural composition of phospholipid membranes in livers of marine and freshwater fish in relation to temperature. Proceedings of the National Academy of Sciences of the United States of America 90, 7498–7502.CrossRefGoogle ScholarPubMed
Deutch, B. (1995) Menstrual pain in Danish women correlated with low n-3 fatty polyunsaturated acid intake. European Journal of Clinical Nutrition 49, 508–516.Google ScholarPubMed
DGPA (2004) Annuaires des statistiques des produits de la pêche. Direction Générale de la Pêche et de l'Aquaculture. Ministère de l'Agriculture, Tunisie, pp. 144.Google Scholar
Emokpae, A.O. (1983) Preliminary studies on the chemical and weight composition of some commercially important species of fish caught in the Nigerian inshore waters. Journal of Food Science 18, 271–83.Google Scholar
Grigorakis, K., Alexis, M.N., Taylor, K.D.A. and Hole, M. (2002) Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. International Journal of Food Science and Technology 37, 477–484.CrossRefGoogle Scholar
Guner, S., Dincer, B., Alemdag, N., Colak, A. and Tufekci, M. (1998) Proximate and selected mineral content of commercially important fish species from the Black sea. Journal of the Science of Food and Agriculture 78, 337–342.3.0.CO;2-A>CrossRefGoogle Scholar
Harel, Z., Biro, F.M., Kottenhahn, R.K. and Rosenthal, S.L. (1996) Supplementation with omega-3 polyunsaturated fatty acids in the management of dysmenorrhea in adolescents. American Journal of Obstetrics and Gynecology 174, 1335–1338.CrossRefGoogle ScholarPubMed
Hooper, S.N., Paradis, M., and Ackman, R.G. (1973) Distribution of trans-6-hexadecenoic acid, 7-methyl-7-hexadecenoic acid and common fatty acids in lipids of the Ocean Sunfish, Mola mola. Lipids 11, 247–249.Google Scholar
Kates, M. (1972) Lipids extraction procedures, techniques of lipidology, isolation, analysis and identification of lipids. New York, USA: Elsevier Publishing Co. Inc., pp. 346–364.Google Scholar
Karakoltsidis, P.A., Zotos, A. and Constantinides, S.M. (1995) Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. Journal of Food Composition and Analysis 8, 258–273.CrossRefGoogle Scholar
Love, R.M. (1980) The chemical biology of fishes. Volume II, advances 1968–1977 with a supplementary key to chemical literature. London, UK: Academic Press, pp. 943.Google Scholar
Luzia, L.A., Sampaio, G.R., Castellucci, C.M.N. and Toreres, E.A.F.S. (2003) The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chemistry 83, 93–97.CrossRefGoogle Scholar
Méndez, E. and González, M.R. (1997) Seasonal changes in the chemical and lipid composition of fillets of the Southeast Atlantic hake (Merluccius hubbsi). Food Chemistry 59, 213–217.CrossRefGoogle Scholar
Mozaffarian, D., Geelen, A., Brouwer, I.A., Geleijnse, J.M., Zock, P.L. and Katan, M.B. (2005) Effect of fish oil on heart rate in humans: a meta-analysis of randomised controlled trials. Circulation 112, 1945–1953.CrossRefGoogle Scholar
Morrison, W.R. and Smith, L.M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride methanol. Journal of Lipids Research 5, 600–608.CrossRefGoogle ScholarPubMed
Njinkoue, J.M., Barnathan, G., Miralles, J., Gaydoud, E.M. and Sambe, 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 131, 395–402.CrossRefGoogle ScholarPubMed
Pigott, G. (1996) Marine oils. In Hui, Y.H. (ed), Bailey's industrial oil and fat. New York: John & Wiley Sons, pp. 225–254.Google Scholar
Rajasilta, M. (1992) Relationship between food, fat, sexual maturation, and spawning time of Baltic herring (Clupea harengus membras) in the Archipelago Sea. Canadian Journal of Fisheries and Aquatic Sciences 9, 644–654.CrossRefGoogle Scholar
Saglik, S. and Imre, S. (2001) ω3-fatty acids in some fish species from Turkey. Journal of Food Science 66, 210–212.CrossRefGoogle Scholar
Shchepkin, V. and Shulman, G.E. (1978) Lipid composition of the muscles and liver of Mediterranean fish. Zhurnal Evoliutsionnoi Biokhimii i Fiziologii 14, 230–235.Google ScholarPubMed
Shirai, N., Terayama, M. and Takeda, H. (2002) Effect of season on the fatty acid composition and free amino acid content of the sardine Sardinops melanostictus. Comparative Biochemistry and Physiology 131, 387–393.CrossRefGoogle ScholarPubMed
Studer, M., Briel, M., Leimenstoll, B., Glass, T.R. and Heiner, C.B. (2005) Effect of different antilipidemic agents and diets on mortality: a systematic review. Archives of Internal Medicine 165, 725–730.CrossRefGoogle ScholarPubMed
Tzikas, Z., Amvrosiadis, I., Soultos, N. and Georgakis, S.P. (2007) Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Journal of Food Control 18, 251–257.CrossRefGoogle Scholar
Uauy-Dagach, R. and Valenzuela, A. (1996) Marine oils: the health benefits of n-3 fatty acids. Nutrition Reviews 54, S102–S108.CrossRefGoogle ScholarPubMed
Yuan, L., Dobbs, G.H. and Devries, A.L. (2005) Comparative physiology and biochemistry oxygen consumption and lipid content in red and white muscles of Antarctic fishes. Journal of Experimental Zoology 189, 379–385.Google Scholar
Zlatanos, S. and 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, 725–728.CrossRefGoogle Scholar