title: Effect of spawning on furan fatty acid profile of edible muscle and organ tissues from sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus).
abstract: The total fatty acid compositions, especially the furan fatty acid (F-acids) profile, from edible muscle (fillet) and organ tissues (brain, eye, ovaries, and testes) of spawning and nonspawning sardine and anchovy were examined. The spawning season had no effect on F-acid profiles of the fillet and all organ tissues, for both fishes. However, differences among the F-acid fraction of the organ tissues were revealed. The F-acid portion was less than 1% of total fatty acid in all samples. Five F-acid congeners were detected in the fillet, eye, and gonads, while the brain contained only four F-acids. Unlike the F-acids, spawning season affected the docosahexaenoic acid (DHA) abundance in fillet and gonads. DHA enrichment occurred in fillets and gonads from spawning sardine and anchovy. The ratio ω3 PUFA/ω6 PUFA decreases between spawning and nonspawning fillets, thus the fillets from spawning fish have higher nutritional value.
authors.affiliation: Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche , Via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Deborah
authors.initials: D
authors.lastname: Pacetti
authors.forename: Michele
authors.initials: M
authors.lastname: Balzano
authors.forename: Sabrina
authors.initials: S
authors.lastname: Colella
authors.forename: Alberto
authors.initials: A
authors.lastname: Santojanni
authors.forename: Natale Giuseppe
authors.initials: NG
authors.lastname: Frega
mesh_terms: D000818:Animals; D004281:Docosahexaenoic Acids / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005260:Female; D005399:Fishes / Q000378:metabolism*; D005663:Furans / Q000032:analysis*; D008297:Male; D009132:Muscles / Q000737:chemistry*; D009753:Nutritive Value; D012098:Reproduction / Q000502:physiology*; D017747:Seafood / Q000032:analysis*; D012621:Seasons
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D005663:Furans; D004281:Docosahexaenoic Acids