LIPIDS AND FATTY ACIDS OF FIVE FRESHWATER FOOD FISHES OF INDIA |
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| Authors: | R. G. ACKMAN C. MCLEOD K. K. MISRA S. RAKSHIT |
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| Affiliation: | Canadian Institute of Fisheries Technology Dalhousie University P. O. Box 1000 Halifax, NS B3J 2X4, Canada;Department of Zoology R. B. C. College University of Calcutta Naihati 743 165, India;Department of Dermatology Harvard Institutes of Medicine 77 Avenue Louis Pasteur Boston, MA 02115 |
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| Abstract: | Five species of carp important in the diet of many of the people of India were examined for principal lipids and in particular for the highly unsaturated fatty acids with potential biomedical benefits. Muscle lipid was about 1% in four species but 2.5% in muscle of Labio bata. The livers however had lipid contents in the 5–10% range. The principle lipid classes were separated and the fatty acids were determined by open-tubular (capillary) gas-liquid chromatography; forty-seven fatty acids were quantified. Saturated fatty acids were approximately 40–50% of total fatty acids in muscle lipids and monoethylenic fatty acids were 24–39%. Functionally important fatty acids of triacylglycerols in the muscle of all species included about 5% each of 18:2n-6 and 18:3n-3. The longer chain lengths 20:4n-6, 20:5n-3, and especially 22:6n-3, were found mostly in the polar lipids |
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