TY - JOUR
T1 - GC-MS comparison of fatty acids profile of oils extracted from viscera of Tainha (Mugil liza) and Tambaqui (Colossoma macropomum)
AU - Costa, Geovanna de Oliveira
AU - Tavares Germano, Amanda
AU - Bretanha, Lizandra Czermainski
AU - Micke, Gustavo Amadeu
AU - Siwe-Noundou, Xavier
AU - Sandjo, Louis Pergaud
N1 - Publisher Copyright:
© 2023 Informa UK Limited, trading as Taylor & Francis Group.
PY - 2024
Y1 - 2024
N2 - The commercial activity of the grey mullet (known as Tainha: TAI) and Tambaqui (TAM) generates tons of waste that can be turned into valuable resources. Therefore, this work aimed to chemically characterize and quantify the fatty acids profiles of the two fishes. GCMS quantification was performed by using calibration curves built from a standard that contains 19 FAME. The analysis revealed that visceral wastes from both fishes contain 16 fatty acids (FA) consisting of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA). However, their compositions were different as FA side chains in TAI and TAM contain 12 to 20 and 13 to 22 carbon atoms, respectively. Also, the SFA amount in TAI was greater than in TAM. On the other hand, TAM is richer in MUFA and PUFA compared to TAI. Both have similar chemical compositions of ω-3 and ω-6 in PUFA and ω-5, ω-7, and ω-9 in MUFA.
AB - The commercial activity of the grey mullet (known as Tainha: TAI) and Tambaqui (TAM) generates tons of waste that can be turned into valuable resources. Therefore, this work aimed to chemically characterize and quantify the fatty acids profiles of the two fishes. GCMS quantification was performed by using calibration curves built from a standard that contains 19 FAME. The analysis revealed that visceral wastes from both fishes contain 16 fatty acids (FA) consisting of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA). However, their compositions were different as FA side chains in TAI and TAM contain 12 to 20 and 13 to 22 carbon atoms, respectively. Also, the SFA amount in TAI was greater than in TAM. On the other hand, TAM is richer in MUFA and PUFA compared to TAI. Both have similar chemical compositions of ω-3 and ω-6 in PUFA and ω-5, ω-7, and ω-9 in MUFA.
KW - GC-MS identification
KW - GC-MS quantification
KW - Tainha (Mugil liza)
KW - Tambaqui (Colossoma macropomum)
KW - fatty acids
KW - fish viscera
UR - http://www.scopus.com/inward/record.url?scp=85165466265&partnerID=8YFLogxK
U2 - 10.1080/14786419.2023.2236276
DO - 10.1080/14786419.2023.2236276
M3 - Article
C2 - 37480346
AN - SCOPUS:85165466265
SN - 1478-6419
VL - 38
SP - 2780
EP - 2785
JO - Natural Product Research
JF - Natural Product Research
IS - 16
ER -