Investigation of Fatty Acid Content in the Edible Portion of Long-Whiskered Catfish Sperata aor

Mita Dutta¹, Pinak Dutta²

¹Department of Chemistry, Sreegopal Banerjee College, Bagati, Magra, Hooghly, 712148, India

²Department of Chemistry, Bejoy Narayan Mahavidyalaya, Itachuna, Hooghly, 712147, India

Corresponding Author E-mail: pimidu@yahoo.com

DOI : http://dx.doi.org/10.13005/bbra/2773

ABSTRACT: The composition of fatty acid of Sperata aor, a fish consumed as food by the people of gangetic West Bengal, India was investigated to determine its nutritional value. Our investigation shows the presence of PUFA’s namely EPA (0.22%), DHA (0.74%), Linolenic acid (0.39%), Linolelaedic acid (30.45%), γ-Linolenic acid (0.24%), Eicosatrienoic acid (0.38%), Arachidonic acid (0.55%) in the fish. The biosynthetic pathway for the synthesis of prostaglandins and cell membranes in mammals requires the presence of Linolelaidic acid which is present in good quantity in this fish. However, its high concentration in human body may lead to heart ailments also. Arachidonic acid, associated with growth, development and health of infants as well as adults is present in the fish. Palmitoleic acid (C16:1) a constituent of adipose tissue in humans, is also present in the fish (42.29%), has the ability to suppress inflammation, and is also known to combat obesity. Though presence of low total SFA (6.20%) is positive nutritional aspect the consumption of this fish however should be restricted due to its not so healthy ω-3:ω-6 ratio (1:4).

KEYWORDS: Arachidonic Acid; Fatty Acid Profile; Linolelaidic Acid; Palmitoleic Acid; PUFA; Sperata Aor

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