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Composition of total, neutral and phospholipids in wild and farmed tambaqui ( Colossoma macropomum ) in the Brazilian Amazon area
Author(s) -
Almeida Neiva Maria,
Visentainer Jesuí Vergílio,
Franco Maria Regina Bueno
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3274
Subject(s) - tambaqui , polyunsaturated fatty acid , food science , docosahexaenoic acid , composition (language) , phospholipid , amazon rainforest , eicosapentaenoic acid , oleic acid , fatty acid , chemical composition , palmitic acid , linoleic acid , chemistry , stearic acid , biology , biochemistry , fish <actinopterygii> , fishery , ecology , organic chemistry , linguistics , philosophy , membrane
BACKGROUND: Fishing is a traditional extractive activity in the Amazonian region, representing an important factor in the economy of the area. The wet and dry cycles cause extreme changes in the chemical composition of the water. This study aimed to investigate the fatty acid composition of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle, orbital cavity and abdominal cavity fat of farmed and wild tambaqui in the Amazon area captured in different seasons. RESULTS: Fatty acids were analyzed by high‐resolution gas chromatography/mass spectrometry. Sixty‐one fatty6 acids were detected in the TL, 67 in the NL and 58 in the PL. The main fatty acids found in the TL, NL and PL of farmed and wild fish were oleic, palmitic, stearic and linoleic acids. Higher levels of eicosapentaenoic and docosahexaenoic acids were observed in PL compared with NL. No distinctions in the quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on TL and fatty acid composition. Fish caught in the wild are considered superior for consumption. The seasonal characteristics of the Amazon influenced the composition of fatty acid composition in the species. Fish captured during the dry season showed a higher percentage of long‐chain polyunsaturated fatty acids. Copyright © 2008 Society of Chemical Industry