Quality Evaluation of Dietary Lipid of Channel Catfish (Ictalurus punctatus) from Bulgaria

A. MERDZHANOVA, D. DOBREVA and M. STANCHEVA
Medical University, Department of Chemistry, BG – 9002 Varna, Bulgaria

Abstract

MERDZHANOVA, A., D. DOBREVA and M. STANCHEVA, 2015. Quality evaluation of dietary lipid of channel catfish (Ictalurus punctatus) from Bulgaria. Bulg. J. Agric. Sci., Supplement 1, 21: 202–207

Fish lipids are important components of diet due to their significance as energy, essential fatty acids and fat soluble vitamins sources. No data is available on fatty acid (FA) composition and fat soluble vitamins content of freshwater channel catfish from Bulgarian fish market. The objectives of the present work were to investigate the total lipid content, FA profile, lipid quality indices (atherogenic, thrombogenic), fat soluble vitamins (A, E and D3) as well as relative daily intake of vitamins of Channel catfish (Ictalurus punctatus). The potential nutritional and medicinal value of FA composition and vitamins content to consumers were evaluated. The FA composition was analyzed by GC–MS. Fat soluble vitamins were analyzed simultaneously using RP–HPLC. The FA distribution of catfish is: SFA>MUFA>PUFA. The n3/n6 and PUFA/SFA ratios were greater than the recommended by FAO/WHO. A portion of 100 g contained 0.245 g of EPA+DHA n-3 PUFA. Catfish tissue presented significant amounts of vitamin E (1374.5 ± 158.1 μg.100 g–1 ww), followed by vitamin A (36.2 ± 0.7 μg.100 g–1 ww) and D3 (17.7 ± 0.7 μg.100 g–1 ww). This species is excellent source of fat soluble vitamins, especially for vitamin D3 – one survey provides more than 300% of the RDI established in Bulgaria. This study provides specific nutritional information with respect to the consumption of channel catfish for nutrient balance as foodstuff. Since fish tissue is a valuable source of essential nutrients, a detailed analysis for evaluation the nutrient composition and content on fish lipids is needed.

Key words: channel catfish, fatty acids, lipid quality indices, vitamin E, vitamin A, vitamin D3
Abbreviations: FA – fatty acid; GC–MS – gas chromatography with mass detection; RP–HPLC–reverse phase – high pressure liquid chromatography; SFA – Saturated fatty acids; MUFA – monounsaturated fatty acid; PUFA – polyunsaturated fatty acid; n-3 PUFA – omega-3 polyunsaturated fatty acid; n-6 PUFA – omega-6 polyunsaturated fatty acid; EPA – eicosapentaenoic fatty acid, n-3 PUFA; DHA – docosahexaenoic fatty acid, n-3 PUFA; RDI – recommended daily intake

See the article as a PDF.