Resumen
No Brasil tem ocorrido crescimento vertiginoso na criação de peixes de cativeiro de água doce; no entanto existem poucos estudos sobre identificação e quantificação de ácidos graxos em pescados provenientes de cativeiro. Sabe-se que entre diversos fatores, a dieta alimentar do peixe é o fator determinante sobre sua composição lipídica, especialmente quanto aos componentes de ácidos graxos. O objetivo deste trabalho foi de efetuar a revisão de vários estudos, com o intuito de obter um panorama sobre a composição dos ácidos graxos em pescado e, ainda, quanto à influência da dieta sobre a composição de ácidos graxos dos peixes capturados em ambiente natural e dos cultivados em diferentes sistemas. A maioria dos estudos aponta que a composição de ácidos graxos em peixes marinhos apresenta maiores proporções de ácidos graxos poliinsaturados Omega 3 (AGPI- ω 3) do que os peixes de água doce. O ácido graxo palmítico e o oléico atingem os mais altos níveis no pescado de água marinha e de água doce. Na maioria dos peixes, o DHA, o EPA e a-linolênico são as maiores fontes de AGPI ω 3, enquanto o linoléico e o araquidônico contribuem como fonte de AGPI ω 6.
Citas
1. Henderson RJ, Tocher DR. The lipid composition and biochemistry off reshwater fish, Prog. Lipids Res 1987; 26: 281-347.
2. Inhamuns AJ. Composição de ácidos de peixes de água doce da Região Amazônica brasileira. Campinas, 2000. [Tese de Doutorado - Faculdade deEngenharia de Alimentos, Universidade Estadual de Campinas, Campinas].
3. Inhamuns AJ, Franco MRB. Composition of total, neutral, and phospholipids in Mapará (Hypophthalmus sp.) from Brazilian Amazonianarea. J Agric Food Chem 2001; 49: 4859 –63.
4. Venugopal V, Shahidi F. Structure and composition of fish muscle. FoodRev Int 1996; 12: 175-97.
5. Holman RT. The Slow Discovery of the Importance of ω 3 Essential Fatty Acids in Human Health. J Nutrition 1998;128: 427S-433S.
6. Nettleton JA. Omega 3 Fatty Acids and Health. New York, NY, Ed.Chapman & Hall Book. 1994. 355p.
7. Steven MW, German JB. Food Lipids Chemistry Nutrition, and Biotechnology, Cap, 18.ed. Casimir. C. Akoh e David b. Min, Marcel Dekker, Inc, New York, 1998. 816p.
8. Simopoulos AP. Omega-3 Fatty Acids in Health and disease and in growthand development. Am J Clin Nutr 1991; 54: 438-63.
9. Simopoulos AP, Leaf A, Salem, N. Essentiality and recommended dietary intakesfor omega-6 and omega-3 fatty acids. Ann Nutr Metabol 1999; 43: 127-30.
10. Simopoulos AP. The Importance of the ratio of omega-6/ omega-3 essentialfatty acids. Biomed Pharmacother 2002; 56: 365-79.
11. Simopoulos AP. Commentary on the Workshop Statement. Prostaglandins Leukot Essent Fatty Acids 2000; 63: 123-4.
12. Simopoulos AP. Essential Fatty Acids in Health and Chronic disease. FoodRev Int 1997 13: 623-31.
13. Department of Health. Report on Health and Social Subjects. nº 46 Nutritional Aspects of Cardiovascular Disease. HMSO, London, 1994.
14. Wang YJ, Miller LA, Perren M, Addis P B. Omega-3 fatty acid in lakesuperior fish, J Food Sci 1990; 55: 71-6.
15. Méndez E, González RM. Seasonal changes in the chemical and lipidcomposition of fillets of the Southwest Atlantic hake (Merluccius hubbsi).Food Chem 1997; 59: 213-7.
16. Ackman RG. Nutritional composition of fats in seafoods. Program FoodNutr Sci 1989; 13: 161-241.
17. Osman H, Suriah AR, Law EC. Fatty acid composition and cholesterolcontent of selected marine fish waters. Food Chem 2001; 73: 55-60.
18. Brown AJ, Roberts DCK, Truswell AS. Fatty acid composition of Australianmarine finfish: a review. Food Austrália 1989; 3: 655-66.
19. Guner S, Dincer B, Alemdag N, Colak A, Tufekci M. Proximatecomposition and selected mineral content of commercially important fishspecies from the Black Sea. J Sci Fd Agric 1998; 78: 337-42.
20. Harun KMY, Sharmin RA, Rafiqur R. Fatty acids of 12 marine fish speciesof the Bay of Bengal. J Food Comp Anal 1993; 6: 346-53.
21. Rahman SA, Huah TS, Hassan E, Daud NM. Fatty acid composition ofsome Malaysian freshwater fish. Food Chem 1995; 54: 45-9.
22. Badolato ESG, Carvalho JB, Amaral-Melo MRP, Tavares M, Campos NC,Aued-Pimentel S, Morais C. Composição centesimal, de ácidos graxos evalor calórico de cinco espécies de peixes marinhos nas diferentes estaçõesdo ano. Rev Inst Adolfo Lutz 1994; 54: 27-35.
23. Zenebe T, Ahlgren G, Boberg M. Fatty acid content of some freshwater fish of commercial importance from tropical lakes in the Ethiopian RiftValley. J Fish Biol 1998 53: 987-1005.
24. Satué MT, López MC. Sex-linked differences in fatty acid composition of rainbowtrout (Oncorhynchus mykiss) liver oil. Food Chem . 1996; 57: 359-63.
25. Navarro-Garcia G, Pacheco-Aguilar R, Valejo-Cordova B, Ramirez-SuarezJC, Bolaños A. Lipids composition of the liver oil of shark species from theCaribbean and Gulf of Califórnia waters. J Food Comp Anal 2000; 13: 791-8.
26. Saito H, Ishihara K, Murase T. The fatty acid composition in Tuna (Bonito, Euthynnus pelamis) caught at three different localities from tropics to temperate. J Sci Food Agric 1997; 73: 53-9.
27. Almeida NM. Composição em ácidos graxos e quantificação de EPA eDHA de matrinxã (Brycon cephalus) e tambaqui (Colossoma macropomum) cultivado e capturado na Amazônia Central. Campinas, 2004. [Tese de Doutorado – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas].
28. Luzia LA, Sampaio GR, Castellucci CMN, Torres, EAFS. The influenceof season on the lipid profile of five commercially important species of Brazilian fish. Food Chem 2003; 83: 93-7.
29. Andrade AD, Rubira AF, Matsushita M, Souza NE. w3 Fatty acids infreshwater fish from south Brazil. J Am Oil Chem Soc 1995, 72: 1207-10.
30. Maia EL, Rodriguez-Amaya DB, Hotta LK. Fatty acids composition ofthe total, neutral and phospholipids of pond-raised Brazilian Piaractus mesopotamicus. Int J Food Sci Technol 1995; 30: 591-7.
31. Maia EL, Rodriguez-Amaya DB, Franco MRB. Fatty acid of total, neutral, and phospholipids of the Brazilian freshwater fish Prochilodus scrofa. J Food Comp Anal 1994; 7: 240–251.
32. Maia EL, Rodriguez-Amaya DB. Fatty acid composition of the total, neutraland phospholipids of the Brazilian freshwater fish Colossoma macropomum. Food Sci Human Nutrit 1992; 633-42.
33. Gutierrez LE , Silva RCM. Fatty acid composition of commercially important fish from Brazil. Society Agriculture 1993; 50: 478-83.
34. Rainuzzo JR, Reitan KI, Olsen Y. The significant of lipids at early stagesof marine fish: a review. Aquaculture 1997; 155: 103-15.
35. Visentainer JV, Makoto M, Souza NE, Catharino RR, Franco MRB.Composição química e ácidos graxos em tilápias (Oreochromis niloticus) submetidas à dieta prolongada. Rev Nac Carne 2003; 313: 109-12.
36. Hunter BJ, Roberts DCK. Potential impact of the fat composition of farmed fish on human health. Nutr Res 2000; 20: 1047-58.
37. Visentainer JV, Souza NE, Makoto M, Hayashi C, Franco MRB. Influenceof diets enriched with wax seed oil on the α-linolenic, eicosapentaenoicand docosahexaenoic fatty acid in Nile tilapia (Oreochromis niloticus).Food Chem 2005; 90: 557-60.
38. Orban E, Di LG, Riceli A, Paoletti F, Casini I, Gambelli L, Caproni R.Quality characteristics of sharp snout sea bream (Diplodus puntazzo) from different intensive rearing systems. Food Chem 2000; 70: 27-32.
39. Moreira AB, Visentainer JV, Souza NE, Matsushita M. Fatty acids profileand cholesterol contents of three Brazilian Brycon fresh water fishes. J FoodComp Anal 2001; 14: 565-74.
40. Viegas EMM, Barrera-Arellano D, Contreras-Guzmán ES. Effect of Dietwith Palm Oil and Soybean Oil Deodorizer Distillate on Tambaqui (Colossoma macropomum) Fatty Acid Composition. Int Meet Fats OilsTechnol Symp Exhibition 1991; 193-6.
41. Steffens W. Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture 1997; 151: 97-119.
42. Fracalossi DM, Lovell RT. Growth and liver polar fatty acid compositionof year-1 channel catfish fed various lipids sources at two water temperatures. Prog Fish-Culturist 1995; 57: 107-13.
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Derechos de autor 2006 Revista del Instituto Adolfo Lutz