Research Article

Proceedings of the Zoological Society

, Volume 66, Issue 2, pp 86-91

First online:

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

  • Avijit MajumderAffiliated withDepartment of Zoology, University of Calcutta Email author 
  • , K. K. MisraAffiliated withDepartment of Zoology, R. B. C. College
  • , Sumit HomechoudhuriAffiliated withDepartment of Zoology, University of Calcutta

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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.


Essential fatty acid GLC Glycolipid Marine fish Neutral lipid Phospholipid Total lipid