Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Comparative Investigation of Fatty Acids in the Mauritania sardinella and Moroccan Sardine

Author(s): A.L. Khalihena Groune*, Adnane E.l. Hamidi and Mohammed Halim

Volume 20, Issue 1, 2024

Published on: 13 June, 2023

Page: [85 - 91] Pages: 7

DOI: 10.2174/1573401319666221114101642

Price: $65

Abstract

Aims: The present study was carried out to evaluate the quality and quantity of lipids and fatty acids in Mauritanian sardines (Sardinella aurita) and Moroccan sardines (Sardina pilchardus).

Methods: Gas chromatography/mass spectrometry (GC/MS) and Fourier transform infrared (FTIR) analyses were adopted thereof.

Results: the studied samples were found to be very rich in lipids: 17-26% for Mauritanian sardinella and 45-48% for Moroccan sardine. Thus, GC/MS analyses revealed that the fatty acids contents in both samples were subdivided into three essential groups: polyunsaturated, monounsaturated and saturated fatty acids. The semi-quantitative analysis results, calculated using chromatographic peak areas, have shown that Moroccan sardine is very rich in polyunsaturated fatty acids (mainly docosahexaenoic (DHA) and ecosapentaenoic (EPA) acids) and monounsaturated fatty acids (mainly oleic acid), compared to Mauritanian sardinella, who is very rich in monosaturated fatty acids (mainly palmitoleic acid).

Conclusion: The lower valuable lipid content of sardinella was probably due to sampling conditions realized during the reproduction period. On the other hand, the omega-6/omega-3 ratio is higher in Mauritania sardinella than in Moroccan sardine.

Keywords: Fish oil, gas chromatography, fatty acid, omega-3, omega-6, sardinella aurita, sardina pilchardus.

« Previous
Graphical Abstract

[1]
Selmi S, Sadok S. Change in lipids quality and fatty acids profile of two small pelagic fish: Sardinella aurita and Sardina pilchardus during canning process in olive oil and tomato sauce respectively. Bull Inst Natn Scien Tech Mer 2007; 34: 91-7.
[2]
Khalihena Groune AL, Med Lemine B, Adnane EH, Mohammed H. Lipids study of Caranx rhonchus in Mauritanian Atlantic. Food Res 2021; 5(5): 179-85.
[http://dx.doi.org/10.26656/fr.2017.5(5).430]
[3]
Baker PW, Gibbons GF. Effect of dietary fish oil on the sensitivity of hepatic lipid metabolism to regulation by insulin. J Lipid Res 2000; 41(5): 719-26.
[http://dx.doi.org/10.1016/S0022-2275(20)32380-4] [PMID: 10787432]
[4]
Jung UJ, Torrejon C, Tighe AP, Deckelbaum RJ. n−3 Fatty acids and cardiovascular disease: mechanisms underlying beneficial effects. Am J Clin Nutr 2008; 87(6): 2003S-9S.
[http://dx.doi.org/10.1093/ajcn/87.6.2003S] [PMID: 18541602]
[5]
Shramko VS, Polonskaya YV, Kashtanova EV, Stakhneva EM, Ragino YI. The short overview on the relevance of fatty acids for human cardiovascular disorders. Biomolecules 2020; 10(8): 1127.
[http://dx.doi.org/10.3390/biom10081127] [PMID: 32751513]
[6]
Bledsoe GE, Bledsoe CD, Rasco B. Caviars and fish roe products. Crit Rev Food Sci Nutr 2003; 43(3): 317-56.
[http://dx.doi.org/10.1080/10408690390826545] [PMID: 12822675]
[7]
Lim SY, Suzuki H. Dose-response effect of egg-phosphatidylcholine on maze-learning ability and fatty acid composition of plasma and brain in aged mice fed an n-3 fatty acid-deficient diet. Ann Nutr Metab 2002; 46(5): 215-21.
[http://dx.doi.org/10.1159/000065410] [PMID: 12378046]
[8]
Alais C, Linden G. Abrégé de biochimie alimentaire. (4th ed.), Paris: Masson 1997.
[9]
Connor WE. Importance of n−3 fatty acids in health and disease. Am J Clin Nutr 2000; 71(1): 171S-5S.
[http://dx.doi.org/10.1093/ajcn/71.1.171S] [PMID: 10617967]
[10]
Rafflenbeul W. Fish for a healthy heart. Eur J Lipid Sci Technol 2001; 103(5): 315-7.
[11]
Boran G, Karaçam H, Boran M. Changes in the quality of fish oils due to storage temperature and time. Food Chem 2006; 98(4): 693-8.
[http://dx.doi.org/10.1016/j.foodchem.2005.06.041]
[12]
Simopoulos AP, Cleland LG. Importance of the ratio of omega- 6/omega-3 essential fatty acids: evolutonary aspects, in omega-3 essential fatty acid ratio. Sci Evid World Rev Nutri Dietetic 2003; 92: 0084-2230.
[http://dx.doi.org/10.1159/isbn.978-3-318-01018-3]
[13]
Muriuki M, Dumancas G, Purdie N, Reilly LA. Quantification of total omega-6, total omega-3 and omega-6/omega-3 ratio in human serum using GC/MS. Lc Gc North America 2011; 29(1): 60-7.
[14]
Al-beak AM. Fisheries management of round sardinella Sardinella aurita along North Sinai coast. J Coast Life Med 2016; 4(7): 505-9.
[http://dx.doi.org/10.12980/jclm.4.2016J6-59]
[15]
Athanassios CT, Konstantinos IS. Size at maturity of Mediterranean marine fishes. Rev Fish Biol Fish 2014; 24: 219-68.
[http://dx.doi.org/10.1007/s11160-013-9330-x]
[16]
Li Y, Ghasemi Naghdi F, Garg S, et al. A comparative study: the impact of different lipid extraction methods on current microalgal lipid research. Microb Cell Fact 2014; 13(1): 14.
[http://dx.doi.org/10.1186/1475-2859-13-14] [PMID: 24450434]
[17]
Christie WW, Han X. Lipid analysis – Isolation. 4th ed. Separation, identification and lipidomic analysis. Oily Press. 2010.
[http://dx.doi.org/10.1533/9780857097866]
[18]
Hormoz A, John KGK, Anthony RK, Marta H, Magdi MM, Suzanna W. Quantification of trans fatty acids in food products by GC, ATR-FTIR and FT-NIR methods. Lipid Technol 2004; 16(10): 229-31.
[19]
Vongsvivut J, Heraud P, Zhang W, Kralovec JA, McNaughton D, Barrow CJ. Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier Transform Infrared (FTIR) spectroscopy. Food Chem 2012; 15(135): 603-9.
[http://dx.doi.org/10.1016/j.foodchem.2012.05.012]
[20]
Petibois C, Déléris G. Chemical mapping of tumor progression by FT-IR imaging: towards molecular histopathology. Trends Biotechnol 2006; 24(10): 455-62.
[http://dx.doi.org/10.1016/j.tibtech.2006.08.005] [PMID: 16935373]
[21]
Simopoulos AP. Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev Int 2004; 20(1): 77-90.
[http://dx.doi.org/10.1081/FRI-120028831]
[22]
Bernard S. Endocrinologue, Centre Hospitalier de Bretagne Sud. Directeur du Centre d’Enseignement et de Recherche en Nutrition Humaine (CERNH). Lorient NU47-Le point: NU47-Le point 2010.
[23]
Cuvelier C, Cabaraux JF, Dufrasne I, Hornick JL, Istasse L. Fatty acids: Nomenclature and food sources. Ann Med Vet 2004; 148: 133-40.

Rights & Permissions Print Cite
Article Metrics
10
2
Wayfinder Image
© 2024 Bentham Science Publishers | Privacy Policy