Keywords
proximate composition
caloric value
cholesterol
fatty acids
How to Cite
Abstract
The fatty acids profile, the proximate composition, the calorie and cholesterol contents were investigated in two species of sea fishes from the State of Alagoas, Brazil: carapeba-listrada (Eugerres plumieri Cuvier, 1830) and cavala (Scomberomorus cavalla Cuvier, 1829). Twenty samples of each fish species were analyzed. High moisture contents were found in carapeba-listrada samples. The highest values of protein and ash were detected in cavala on the wet basis. The both two fish species presented the same lipid values on the wet basis. The highest calorific value was observed in cavala samples, and also on the wet basis the highest cholesterol contents was found in this fish specie samples. Regarding to the fatty acids profile, cavala showed the highest percentage of monounsaturated oleic (7.74%) and polyunsaturated: linoleic (6.91%),α-linolenic (2.90%), EPA (10.82%), and DHA (4.50%). The polyunsaturated/saturated ratio was highest in cavala (0.95), and also in the sum total of EPA + DHA contents (15.32). In assessing the nutritional quality of lipids, the analyzed fi sh species showed the rates of n-6/n-3, hypocholesterolemic/hypercholesterolemic (HH), index of atherogenicity (IA), and index of thrombogenicity (IT) as favorable for consumption. Considering these results, cavala can be considered a remarkable source of fatty acids, mainly of omega-3 acid, and because of its HH value.References
1. Ramos Filho MM, Ramos MIL, Hiane PA, Souza EMT. Perfi l lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul. Ciênc. Tecnol. Aliment., Campinas. 2008; 28(2): 361-5
2. Celik M, Diler A, Kuçukgulmez A. A comparison of the proximate compositions and fatty acid profi les of zander (Sander lucioperca) from two different regions and climatic conditions. Food Chemistry, Champaign.2005; 92(4):637-41
3. Sperandio LM. A Importância do Peixe na Alimentação Humana. GO. Disponível em <http://www.setorpesqueiro.com.br/portal.asp.
4. Stansby ME. Polynsaturates and fat in fi sh fl esh. J. Am. Diet. Ass. 1973; 63: 625-30.
5. Boletim Estatístico da Pesca Marítima e Estuarina do Nordeste do Brasil 2000. (IBAMA, 2001). Centro de Pesquisa e Gestão de Recursos Pesqueiros do Litoral Nordeste - 2001 - Tamandaré, PE: CEPENE.
6. AOAC – Association of offi cial analytical chemists. HORWITZ, Washington. Ofi cial Methods of Analysis of Association of Offi cial Analytical Chemists. 17 ed. Arlington: AOAC Inc., 2000; (1/2).
7. Folch J, Lees, M, Sloanne Stanley, GH. A simple method for the isolation and purifi cation of total lipide from animal tissues. J Biol Chem. 1957; 226: 497-509.
8. Brasil. Leis, Decretos, etc. Portaria nº33 de 1998 da Secretaria de Vigilância Sanitária do Ministério da Saúde. Diário Oficial [da] República Federativa do Brasil, Poder Executivo, Brasília - DF, 30 mar. 1998. Seção I, nº 60-E, p. 5-6. Adota os valores constantes das tabelas do anexo desta portaria como níveis de IDR (Ingestão Diária Recomendada) para as vitaminas, minerais e proteínas.
9. Bragagnolo N, Rodriguez-Amaya DB. Teores de Colesterol em Carne Suína e Bovina e Efeito do Cozimento. Ciênc. Tecnol. Aliment., Campinas.1995; 15 (1):11-7.
10. Searcy RL, Bergquist LM. A new color reaction for the quantitation of serum cholesterol. Clin. Chimica Acta., Amsterdam. 1960; 5: 192-9.
11. Hartman L, Lago RCA. Rapid preparation of fatty methyl esters from lipids. Lab Pract.1973; 22: 475-7.
12. Ulbricht TLV, Southgate DAT. Coronary heart disease: seven dietary factors. Lancet, London. 1991; 338 (8773): 985-92.
13. Santos-Silva J, Bessa RJB, Santos-Silva F. Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat. Livestock Production Science, Roma. 2002; 77 (2/3): 187-94.
14. Yeannes MI, Almandos ME. Estimati on of fish proximate composition starting from water content. J. Food Compos. Anal., San Diego. 2003; 16: 81-92.
15. Wang Y. Effects of dietary carbohydrate level on growth and body composition of juvenile tilapia, Oreochromis niloticus x O. aureus. Aquaculture Res., Oxford.2005; 36:1408-13.
16. Pigott GM, Tucker BW. Seafood: effects of technology on nutrition. New York: Marcel Dekker; 1990. cap. 7, p.176-205.
17. Luzia LA et al. The Infl uence of season on the lipid profi les of fi ve commercially important species of brazilian fi sh. Food Chem. 2003; 15:1-5.
18. Franco, G. Tabela de composição química dos alimentos. 9. edição. Rio de Janeiro: Atheneu, 1998. 307p.
19. Vasconcelos MMM. Efeito do cozimento e preparo de pratos regionais sobre o teor de colesterol em crustáceos, moluscos e peixes do Estado do Ceará [Dissertação de Mestrado]. Forteleza, Ceará. Universidade Federal do Ceará - Tecnologia de Alimentos.1995. 86p.
20. Deslypere JP. Effects of fi sh consumption compared to intake of fi sh oil: In: Somogyi, JC.; Hotzel, D. (Ed)-Marine Foods. Belgium: Basel & Karger; 1990. 46, p. 53-69.
21. Kirk RS, Sawyer R. Pearson’s composition and analysis of foods. 9th, ed. Harlow Essex, Longman; 1981; 504-18.
22. Belda MCR, Pourchet-Campo MAA. Ácidos graxos essenciais em nutrição: Uma visão atualizada. Ciênc. Tecnol. Aliment. 1991; 11(1): 5-35.
23. Penfi eld MP, Campbell AM. Experimental Food Science. 3. ed. San Diego: Academic Press, 1990.
24. Bruschi FLF. Rendimento, composição centesimal e perfil de ácidos graxos de pescados e seus resíduos monografi a [Graduação em Oceanografi a]. Itajaí, Santa Catarina. Centro de Ciências Tecnológicas da Terra e do Mar, Universidade do Vale do Itajaí. 2001. 134p.
25. Armstrong SG. Nutritional evaluation of lipids in fish from temperate Australian waters. J. Food Sci. 1991; 56 (4): 1111-2.
26. Morais C. Rendimento cárneo e composição química da ictiofauna acompanhante na captura do camarão-sete-barbas (Xiphopenaeus kroyeri HELLER, 1862). Colet. ITAL.1992; 22 (1): 6-72.
27. NEPA - Tabela de Composição de Alimentos - TACO - UNICAMP. 2004. Material disponível em hptt: www.unicamp.br/nepa/taco . Acesso em 17/07/2005.
28. IV Diretrizes Brasileiras de Hipertensão Arterial. Arq. Bras. Cardiol.2004; 82 (Suppl IV).
29. Badolato ESG. Composição centesimal, de ácidos graxos e valor calórico de cinco espécies de peixes marinhos nas diferentes estações do ano. Rev. Inst. Adolfo Lutz.1994; 54 (1): 27-35.
30. Nova CMVMV, Godoy HT, Aldrigue ML. Composição de ácidos graxos dos lipídeos totais de tilápia (Oreochromis niloticus) e pargo (Lutjanus purpureus). In: Congresso Brasileiro de Ciência e Tecnologia de Alimentos, XVII, Fortaleza, 2000, 4: 45.
31. Lira GM, Mancini Filho J, Torres RP, Oliveira AC, Vasconcelos AMA, Omena CMB, Almeida MCS. Composição centesimal, valor calórico, teor de colesterol e perfi l de ácidos graxos da carne de búfalo (Bubalis bubalis) da cidade de São Luiz do Quitunde-AL. Rev Inst Adolfo Lutz. 2005; 64(1): 31-8.
32. Romero N.P. et al. Composicion en ácidos grasos y aporte de colesterol de conservas de jurel, sardinha, salmon y atún al natural. Arch. Latino Am. Nutr.1996; 46: 7-77.
33. Sinclair AJ. Dietary fat and cardiovascular disease: the signifi cance of recent developments for the food industry. Food Australian. 1993; 42; 226-31.
34. Uauy R, Valenzuela A. Marine oils: the health benefi ts of n-3 fatty acids. Nutrition, New York. 2000; 16 (7/8): 680-4.
35. Hearn TL. Polyunsaturated fatty acids and in fi sh fl esh for selecting species for health benefi ts. J. Food Sci.1987; 52(5): 1203-08.
36. Department of Health and Social Security. Diet and cardiovascular disease. Report on Health and Social Subjects, London:HMSO,1984.
37. Williams CM. Dietary fatty acids and human health. Annales de Zootechnie, Paris, 2000; 49 (3): 165-80.
38. Moreira AB et al. Fatty acids profi le and cholesterol contents of three brazilian Brycon freshwater fishes. Journal of Food Composition and Analysis, London, 2001; 14 (6): 565-74.
39. Test S et al. Nutritional traits of dorsal and ventral fi llets from three farmed fi sh species. Food Chemistry, Champaign. 2006; 98(1): 104-11.
40. Senso I et al. On the possible effects of harvesting season and chilled storage on the fatty acid profi le of the fi llet of farmed gilthead sea bream (Sparus aurata). Food Chemistry. Champaign. 2007; 101 (1): 298-307.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2009 Instituto Adolfo Lutz Journal