Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia.
Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of tilapia it was analysede. The results in 100 g of flour were: moisture (14.2%), protein (40.8%), total lipids (25.3%), and ash (18.3%), and mineral (in 100 g) was 2715.9 mg (calcium), 1.3 mg (iron), and 1132.7 mg (phosphorus). A total of 22 fatty acids were detected in fishbone flour total lipids (TL), being the major ones in (g) of total lipids: 16:0 (208.5 mg); 18:1n-9 (344.3 mg); and 18:2n-6 (109.6 mg). The concentration of linolenic acid--LNA (18:3n-3); eicopentaenoic acid--EPA (20:5n-3), and docosahexaenoic acid--DHA (22:6n-3) were (29.9 mg), (3.3 mg), and (12.9 mg), respectively. The content to saturated (SFA) were (296.2 mg), monounsaturated (MUFA) 415.0 mg, and polyunsaturated (PUFA) 175.6 mg. The ratio PUFA:MUFA:SFA was 1:2.4:1.7, and the ratio omega-6/omega-3 fatty acids were 2.8. The last is within the recommended values. The results show low concentrations of omega-3 fatty acids in flour. The value caloric and calcium, iron, phosphorus, and protein content the fishbone flour of tilapia may results a valuable alternative food in the human diet.
Petenuci
Maria Eugênia
ME
Departamento de Química,, Universidade Estadual de Maringá, Maringá-PR, Brasil.
Stevanato
Flávia Braidoti
FB
Visentainer
Jeane Eliete Laguila
JE
Matsushita
Makoto
M
Garcia
Edivaldo Egea
EE
de Souza
Nilson Evelázio
NE
Visentainer
Jesui Vergilio
JV
D000818:Animals; D023681:Cichlids; D005227:Fatty Acids / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D006813:Humidity; D008903:Minerals / Q000032:analysis*; D009753:Nutritive Value
D005227:Fatty Acids; D008903:Minerals