Skip to main content

Advertisement

SpringerLink
Log in

Lipid and Fatty Acid Composition in the Flesh of an Edible Marine Fish: Amadi (Coilia reynaldi)

  • Research Article
  • Published:
Proceedings of the Zoological Society Aims and scope Submit manuscript

Abstract

Amadi is a small sized edible marine fish species (Coilia reynaldi) under the order-Clupeiformes. It is important for principal lipids and in particular for highly unsaturated fatty acids which have potential biomedical benefits. Among the lipid classes, phospholipids were found to be the most predominant constituents than the glycolipid and neutral lipid in Amadi. Twenty six fatty acids were quantified by open tube gas–liquid chromatography. Dominant fatty acids in this fish are Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1n−9), Myristic acid (C14:0), Palmitoleic acid (C16:1), Docosahexanoic acid (C22:6n−3), Pentadecanoic acid (C15:0), and Eicosatetraenoic acid (C20:4n−3). Fatty acid deficiency in fish species is indicated by the presence of C20:3n−9 acid. It is absent in this fish.The content of DHA and EPA are maximum in amount in neutral lipid than other lipid classes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Ackman, R.G. 1994. Animal and marine lipids. In Technological advances in improved and alternative sources of lipids, ed. B.S. Kamel, and Y. Kakuda, 292–328. London: Blackie Academic and Professional.

    Chapter  Google Scholar 

  • Ackman, R.G. 1995. Composition and nutritive value of fish and shellfish lipids. In Fish and fishery products: Composition, nutritive properties and stability, ed. A. Ruiter, 117–156. Wallingford: CAB International.

    Google Scholar 

  • Ackman, R.G., C. McLeod, S. Rakshit, and K.K. Misra. 2002. Lipids and fatty acids of five freshwater food fishes of India. Journal of Food Lipids 9: 127–145.

    Article  CAS  Google Scholar 

  • Ahmed, F. (1995). Studies on the fatty acids and other lipid constituents of fish origin. PhD dissertation, University of Karachi, Karachi.

  • Arts, M.T., R.G. Ackman, and B.J. Holub. 2001. “Essential fatty acids” in aquatic ecosystem: A crucial link between diet and human health and evolution. Canadian Journal of Fisheries and Aquatic Sciences 58: 122–137.

    Article  CAS  Google Scholar 

  • Bigger, J.T., and T. El-Sherif. 2001. Polyunsaturated fatty acids and cardiovascular events: A fish tale. Circulation 103: 623–625.

    Article  PubMed  CAS  Google Scholar 

  • Bligh, E.G., and W.J. Dyer. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37: 911–917.

    Article  PubMed  CAS  Google Scholar 

  • Barr, M.L., J.F. Gilbert, R.M. Holliday, P.C. Elwood, A.M. Fehily, R.S.S. Roge, P.M. Sweetnam, and N.M. Deadman. 1989. Effects of changes in fat, fish and fibre intakeson death and myocardial infarction: Diet reinfarction trial, (DART). Lancet 30: 757–761.

    Article  Google Scholar 

  • Christensen, J.H., H.A. Skou, L. Fog, V.E. Hansen, T. Vesterlund, J. Dyerberg, E. Toft, and E.B. Schmidt. 2001. Marine ω-3 fatty acids, wine intake, and heart rate variability in patients referred for coronary angiography. Circulation 103: 651–657.

    Article  PubMed  CAS  Google Scholar 

  • Christie, W.W. 2003. Lipid analysis, 3rd ed. Bridgwater: Oily Press.

    Google Scholar 

  • Connor, W.E. 1997. Do the fatty acids from fish prevent deaths from cardiovascular disease? American Journal of Clinical Nutrition 66: 188–189.

    PubMed  CAS  Google Scholar 

  • Daviglus, M.L., J. Stamler, A.J. Orencia, A.R. Dyer, K. Liu, P. Greenland, M.K. Walsh, D. Morris, and R.B. Shekelle. 1997. Fish consumption and the 30-year risk of fetal myocardial infarction. New England Journal of Medicine 336: 1046–1053.

    Article  PubMed  CAS  Google Scholar 

  • Gopakumar, K. 1993. Indian food fishes: Biochemical composition. Cochin: Central Institute of Fisheries Technology.

    Google Scholar 

  • Henderson, R.J. 1996. Fatty acid metabolism in fresh water fish with particular reference to polyunsaturated fatty acids. Archive fur Tierernahr 49: 5–22.

    Article  CAS  Google Scholar 

  • Iso, H., K.M. Rexrode, M.J. Stampfer, J.E. Manson, G.A. Colditz, F.E. Speizer, C.H. Hennekens, and W.C. Willett. 2001. Intake of fish and ω-3 fatty acids and risk of stroke in woman. Journal of American Medical Association 285: 304–312.

    Article  CAS  Google Scholar 

  • Iyenger, I., and H. Schlenk. 1967. Wax esters of mullet (Mugil cephalus) roe oil. Biochemistry 6: 396.

    Article  Google Scholar 

  • Keli, S.O., E.J.M. Feskens, and D. Kromhout. 1994. Fish consumption and risk of stroke-the zutphen study. Stroke 25: 328–332.

    Article  PubMed  CAS  Google Scholar 

  • Krauss, R.M., R.J. Deckelbaum, N. Ernst, E. Fisher, B.V. Howard, R.H. Knopp, T. Kotchen, A.H. Lichtenstein, H.C. McGill, T.A. Pearson, T.E. Prewitt, N.J. Stone, L. Linda Van Horn, and R. Weinberg. 2000. AHA dietary guidelines, revision 2000: A statement for healthcare professionals from the nutrition committee the American Heart Association. Circulation 102: 2284–2299.

    Article  PubMed  CAS  Google Scholar 

  • Kromhout, D., E.B. Bosschieter, and C. de Lezenne Coulander. 1985. The inverse relation between fish consumption and 20 year mortality from coronary heart disease. New England Journal of Medicine 312: 1205–1209.

    Article  PubMed  CAS  Google Scholar 

  • Lilabati, H., and W. Viswanath. 1996. Nutritional quality of fresh water cat fish (Wallago attu) available in Manipur, India. Food Chemistry 57: 197–199.

    Article  CAS  Google Scholar 

  • Mayes, P.A., and K.M. Botham. 2003. Metabolism of unsaturated fatty acids and Eicosanoids. In Harper’s illustrated biochemistry, ed. R.K. Murray, D.K. Granner, P.A. Mayes, and V.W. Rodwell, 190–195. New Delhi: Mc.Graw-Hill.

    Google Scholar 

  • Misra, K.K., I. Shkrob, S. Rakshit, and V.M. Dembitsky. 2002. Variability in fatty acids and fatty aldehydes in different organs of two prosobranch gastropod mollusks. Biochemical Systematics and Ecology 30: 749–761.

    Article  CAS  Google Scholar 

  • Nair, K.G.R., and K. Gopakumar. 1977. Fatty acid composition of marine fish body fat. Journal of Food Science Technology 19: 268–270.

    Google Scholar 

  • Nair, K.G.R., and K. Gopakumar. 1978. Fatty acid compositions of 15 species of fish from tropical waters. Journal of Food Science 43: 1162–1164.

    Article  CAS  Google Scholar 

  • Saha, K.C., and B.C. Ghosh (1938–39). Nutritional investigations on Bengal fish. Indian Journal of Medical Research 26: 921–927.

    Google Scholar 

  • Saha, K.C., and B.C. Ghosh (1939–40). Nutritional investigations on Bengal fish. Indian Journal of Medical Research 27: 873–876.

    Google Scholar 

  • Saha, K.C., and N.C. Ghosh. 1941. Nutritional investigations of fish. Annals of Biochemistry 1: 139–162.

    CAS  Google Scholar 

  • Sen, P.C., A. Ghosh, and J. Dutta. 1997. Lipid composition of parshey roe (Mugil parsia). Journal of Indian Chemical Society 74: 410–413.

    Google Scholar 

  • Kandemir, S., and N. Polat. 2007. Seasonal variation of total lipid and total fatty acid in muscle and liver of rainbow trout (Oncorhynchus mykiss W., 1792) reared in Derbent Dam Lake. Turkish Journal of Fisheries and Aquatic Sciences 7: 27–31.

    Google Scholar 

  • Velansky, P.V., and E.Y.A. Kostetsky. 2008. Lipids of marine cold water fishes. Russian Journal of Marine Biology 34: 51–56.

    Article  CAS  Google Scholar 

  • Visentainer, J.V., M.D. Noffs, P.O. Carvalho, V.V. Almeida, C.C. Oliveira, and N.E. de Souza. 2007. Lipid content and fatty acid composition of 15 marine fish species from the southeast coast of Brazil. Journal of the American Oil Chemists Society 84: 543–547.

    Article  CAS  Google Scholar 

  • Watanabe, T. 1982. Lipid nutrition in fish. Biochemistry and Physiology 73B: 3–15.

    CAS  Google Scholar 

  • Yamada, T., J.P. Strong, T. Ishii, T. Ueno, M. Koyama, H. Wagayama, A. Shimizu, T. Sakai, G.T. Malcom, and M.A. Guzman. 2000. Atherosclerosis and ω-3 fatty acids in the populations of a fishing village and a farming village in Japan. Atherosclerosis 153: 469–481.

    Article  PubMed  CAS  Google Scholar 

Download references

Acknowledgments

The authors are thankful to Dr. A. Ghosh, DRDC, Kolkata for extending help towards GLC analysis.

Author information

Authors and Affiliations

  1. Department of Zoology, University of Calcutta, 35 Ballygunge Circular Road, Kolkata, 700 019, India

    Avijit Majumder & Sumit Homechoudhuri

  2. Department of Zoology, R. B. C. College, Naihati, 743 165, India

    K. K. Misra

  3. 764A, Vidyasagar Sarani, Kolkata, 700 063, West Bengal, India

    Avijit Majumder

Authors
  1. Avijit Majumder
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. K. Misra
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sumit Homechoudhuri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Avijit Majumder.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Majumder, A., Misra, K.K. & Homechoudhuri, S. Lipid and Fatty Acid Composition in the Flesh of an Edible Marine Fish: Amadi (Coilia reynaldi). Proc Zool Soc 66, 86–91 (2013). https://doi.org/10.1007/s12595-012-0036-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12595-012-0036-1

Keywords

Search

Navigation