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Omega-3 polyunsaturated fatty acid profile of four Indian food fishes of Arabian
sea

Article · January 2012

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Omega - 3 Polyunsaturated Fatty Acid
Profile of Four Indian Food Fishes of
Arabian Sea
P.A. Aneesh1, Jones Varkey1, R. Anandan1, S. Mathew1, K.K. Asha1,
P.T. Lakshmanan1, T.V. Sankar2, and B.P. Mohanty3
1Biochemistry and Nutrition Division, Central Institute of Fisheries Technology,
Matsyapuri P.O., Kochi- 682019, Kerala, India
2Quality Assurance & Management Division, Central Institute of Fisheries Technology,

Matsyapuri P.O., Kochi- 682019, Kerala, India

3Fishery Resource and Environment Monitoring Division,

Central Inland Fisheries Research Institute,

Barrackpore, Kolkata, West Bengal - 700 120
* Corresponding author: sankartv@sify.com

Abstract
Fish plays a major role in human nutrition. In the present study, the
ω- 3 polyunsaturated fatty acids composition in common food fishes of
Arabian Sea viz. Indian mackerel (Rastrelliger kanagurta), Yellowfin tuna
(Thunnus albacares), Commerson’s anchovy (Stolephorus commersonii) and
Japanese thread fin bream (Nemipterus japonicas) are compared. Marine
fishes are rich sources of ω- 3 fatty acids especially, Eicosapentaenoic acid
(EPA) & Docosahexaenoic acid (DHA). The total PUFA content in the
fishes ranged from 13.11% to 40.1%. In case of EPA content, Japanese
thread fin bream (Nemipterus japonicas) was found to contain the highest
level (6.56 %) as compared to that of Indian mackerel (5.2%), Yellowfin
tuna (0.43%) and Commerson’s anchovy (1.66%). Dietary intake EPA is
well known to exert antilipidemic activity by decreasing cholesterol,
triglycerides, LDL and VLDL- cholesterol in the syatemic circulation. The
DHA content was the highest in Indian mackerel (28.52%) as compared to
Yellowfin tuna (6.29%), Commerson’s anchovy (5.87%) and Japanese thread
fin bream (26.55%). DHA is critical to normal eye and vision development
besides providing energy for the central nervous system. DHA also increases
memory power. The disease such as asthma, diabetes, psoriasis,
thyrotoxicosis, multiple sclerosis etc. can also be moderated by ω-3 fatty
acids. A person can expect good health if he or she consumes 0.5 -1g of ω–3
PUFA/day. Hence, regular consumption of these Indian food fishes may
alleviate diseases/disorders related to malnutrition and aging.
Introduction

Fish plays a major role in human nutrition as it is a source of high

quality, balanced and easily digestible proteins, essential fatty acids and
other important nutrients. Many researchers proved that the Essential fatty
acids are essential for the growth and maintenance of the body. These cannot
be synthesized by the body and hence has to be supplied through diet.

Fatty acids can be desaturated endogenously up to the Δ 9 position

due to lack of certain enzymes in humans (Δ12- and Δ15-desaturases). For
this reason linoleic (LA; 18:2n-6) and α-linolenic (ALA; 18:3n-3) acids must
be taken from the diet and are termed essential. Further elongation and
desaturation of these fatty acids to produce long-chain (LC) PUFA,
including eicosapentaenoic acid (EPA; 20:5n-3), docosahexaenoic acid (DHA;
22:6n-3) and arachidonic acid (AA; 20:4n-6), is possible but not very efficient
in humans. (Tvrzicka et al.,2011, Sprecher, 2000, T.U. Sauerwald et al., 1997;
Nakamura et al. 2001)

Fish and other marine life are rich sources of -3 Fatty acids like
EPA & DHA. EPA and DHA play a major role in maintaining health of the
young children by modulating the lipid metabolism. A higher dietary intake
of n-3 fatty acids reduce inflammatory processes (Lands, 1993). These -3
fatty acids also regulate prostaglandin metabolism, which regulates the
vascular functions in growing children. DHA is essential for the normal
functional development of the retina and brain, particularly in premature
infants (Conner, 2000).These fatty acids are abundant in common food
fishes. However, yet there is very little documentary evidence on the -3
fatty acids profile of Indian food fishes. In the present study, an attempt has
been made to investigate the ω- 3 polyunsaturated fatty acids composition in
common food fishes of Arabian Sea viz. Indian mackerel (Rastrelliger
kanagurta), Yellowfin tuna (Thunnus albacares), Commerson’s anchovy
(Stolephorus commersonii) and Japanese thread fin bream (Nemipterus
japonicas).

Materials and Methods

Sample Collection and Preparation

The Indian mackerel (Rastrelliger kanagurta), Yellowfin tuna

(Thunnus albacares), Commerson’s anchovy (Stolephorus commersonii) and
Japanese thread fin bream (Nemipterus japonicas) used in the experiments
were collected from fish landing center at Cochin, India. Fish samples were
obtained under iced condition in insulated styrofoam boxes, and transported
to the laboratory. The samples were cleaned with distilled water and surface
water was blotted with filter paper and the edible meat was homogenized to
form mince. The fatty acid profiles were determined using the edible meat
mince.

Fatty Acid Analysis

Fatty acids methyl esters (FAMEs) were obtained by the method of

Metcalfe et al., (1966) with slight modifications (Sankar et al., 2010). A
fraction of the lipid extract was saponified with 0.5N NaOH in methanol
followed by methylation in 14% boron trifluoride in methanol (BF3/MeOH).
Methyl esters of the fatty acids thus obtained were separated by gas
chromatography [Thermo Trace GC Ultra] equipped with a capillary column
[30m long and 0.25mm diameter] and a flame ionization detector. The carrier
gas was nitrogen and the flow rate was 0.8ml/min initial temperature was set
as 110°Cand was increased 2.7°C/min until a temperature of 250°C was
obtained. Injector and Detector temperature was kept at 260°C and 275°C
respectively. Fatty acids separated were identified by the comparison of
retention times those obtained by the separation of a mixture of standard
fatty acids. Measurement of peak areas and data processing were carried out
by Thermo Chromcard software. Individual fatty acids were expressed as a
percentage of total fatty acids.

Results and Discussion

Marine fishes are rich sources of ω- 3 fatty acids especially,

Eicosapentaenoic acid (EPA) & Docosahexaenoic acid (DHA). Generally, the
fatty acid compositions of fish oil vary with their feeding habits,
environmental conditions, age, maturity and type of species. (Celik et al.,
2005; Haliloglu et al., 2004; Ratkowsky et al., 1996; Saito et al., 1999). The
effect of these fatty acids is well documented in numerous investigations, as
were reviewed by Horrocks and Yeo (1999) and Leaf et al. (1999). The total
PUFA content in the fishes ranged from 13.11% to 40.1%of total fatty acids.
In case of EPA content, Japanese thread fin bream (Nemipterus japonicas)
was found to contain the highest level (6.56 %) as compared to that of
Indian mackerel (5.2%), Yellowfin tuna (0.43%) and Commerson’s anchovy
(1.66%). Dietary intake EPA is well known to exert antilipidemic activity by
decreasing cholesterol, triglycerides, LDL and VLDL- cholesterol in the
systemic circulation (Nestel, 1990).

The DHA content was the highest in Indian mackerel (28.52%) as

compared to Yellowfin tuna (6.29%), Commerson’s anchovy (5.87%) and
Japanese thread fin bream (26.55%). DHA is critical to normal eye and
vision development besides providing energy for the central nervous system
(Uauy et al., 2001). DHA also increases memory power. The disease such as
asthma, diabetes, psoriasis, thyrotoxicosis, multiple sclerosis etc. can also be
moderated by ω-3 fatty acids (Kromann, 1980). A person can expect good
health if he or she consumes 0.5 -1g of ω–3 PUFA/day. Hence, regular
consumption of these Indian food fishes may alleviate diseases/disorders
related to malnutrition and aging.

Table 1. Fatty acid profile of four Indian food fishes Indian mackerel
(Rastrelliger kanagurta), Yellowfin tuna (Thunnus albacares), Commerson’s
anchovy (Stolephorus commersonii) and Japanese thread fin bream
(Nemipterus japonicas)
Fatty acids Nemipterus Rastrelliger Stolephorus Thunnus
japonicas kanagurta commersonii albacores

Saturated Fatty acid (SFA)

C 12:0 - 0.1 0.77 0.42
C 13:0 0.1 1.52 7.23 1.32
C 14:0 1.21 1.2 6.84 2.13
C 15:0 1.13 0.77 1.35 0.97
C 16:0 23 22.14 41.27 31.61
C 17:0 1.48 1.25 1.49 1.53
C18:0 11.88 10.77 10.75 11.42
Others 1.44 2.18 2.59 1.56
Total SFA 40.24 39.93 72.3 50.96
Mono unsaturated fatty acid (MUFA)
C 16:1, n7 3.4 2.2 6.23 2.95
C 17:1,n7 0.2 0.32 0 0.34
C18:1, n9 14.22 15.06 8.36 13.86
C20:1, n9 - 0.88 - 0.95
C22:1, n9 0.22 0.1 - 0.29
Others 1.47 1.4 - 2.16
Total MUFA 19.51 19.96 14.59 20.55
Poly unsaturated fatty acids (PUFA)
C 18:2, n6 - 0.1 1.93 13
C 18:3, n3 0.66 0.4 1.59 1.37
C 20:2, n6 - 0.7 - 1.02
C 20:3, n6 - 0.2 - 1.13
C 20:4, n6 4.23 2.98 2.06 0.54
C 20:5, n3 [EPA] 6.56 5.2 1.66 0.43
C 22:6, n3 [DHA] 26.55 28.52 5.87 8.3
Others 1.85 2 - 2.66
Total PUFA 39.85 40.1 13.11 28.45
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