Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species

Kheiri, Aghakhan; Aliakbarlu, Javad; Tahmasebi, Rahele

doi:10.30466/vrf.2021.526596.3153

Document Type : Original Article

Authors

¹ Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

² Research Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran‎

https://doi.org/10.30466/vrf.2021.526596.3153

Abstract

The objectives of the present study were to investigate the effect of season and fish species on the antioxidant capacity, fatty acids profile, and vitamin E content of fish fillets from Aras River. The antioxidant potential of hydrophilic and lipophilic extracts of fish fillets was evaluated. The fillet extracts of zander and bream in summer and common carp in winter had the highest antioxidant activity. Palmitic and oleic acids were the major saturated (SFA) and monounsaturated (MUFA) fatty acids, respectively. The fatty acids C22:6n3 and C20:5n3 were the most abundant polyunsaturated (PUFA) fatty acids in all the fishes. In summer, the highest levels of SFA (44.09), total PUFA (25.97), n3 PUFA (20.71) and n3/n6 ratio (4) were found in zander. In winter, the highest amounts of total PUFA and n3 PUFA were determined in silver carp, followed by zander. The highest n3/n6 ratio was also found in silver carp. The ratio of PUFA/SFA was higher in winter than in summer for all the fishes. Vitamin E content of fishes was largely varied. In conclusion, seasonal variation changed the antioxidant potential and fatty acid composition of fish fillets. Aras River fishes, especially zander, possess excellent antioxidant activity and high nutritional quality.

Keywords

20.1001.1.20088140.2022.13.1.12.4

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Veterinary Research Forum

Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species

References

References

Volume 13, Issue 1
March 2022
Pages 91-99

Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species

References

References

Volume 13, Issue 1March 2022Pages 91-99

Volume 13, Issue 1
March 2022
Pages 91-99