Composição de acidos graxos de peixes de agua doce da região amazonica brasileira

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

The polyunsaturated fatty acids (PUFAs) of fish are associated with the production of eicosanoids, wich in their turn are directly related to biochemical factors associated with cardiovascular diseases and autoimmune and inflammatory disorders, as well as acting directly in the growth process and human development. Little is known about the fatty acid composition of the many species of Brazilian fish despite the national fishing potential, resulting from the extensive coastline of the country and the several hydrographic basins within its territory. In this study the fatty acid compositions of three species of Amazonian fish, were determined in the muscle tissue and in the fat of the orbital cavity of the ocular globe of the tucunaré (Cichla ocelaris), mapará (Hypophthalmus sp.) and curimatã (Prochilodus nigricans). The quantification (mg/g of oil) of the two ro3 PUFAs, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), was carried out since they are important fatty acids in the formulation of therapeutic diets. Freeze-dried fish samples were transported to Campinas and submitted to a total lipid extraction and the neutral lipids and phospholipids then separated in a classic column. The fractions were esterified and analyzed by gas liquid chromatography, using a fused silica capillary column DB-WAX-20M (30m x 0.25mm x 0.25 um). The column temperature was maintained at 170°C for 16 minutes, then programmed to 210°C at 2°C per minute, and held at this temperature for 25 minutes. The injector and detector temperatures were 250°C and 280°C, respectively. Hydrogen was used as the carrier gas, at 1 mLlmin. For the quantification of EPA and DHA, the methyl ester of the tricosanoic acid was used as an internal standard

ASSUNTO(S)

acidos graxos - composição acidos graxos omega-3 peixe de agua doce - amazonia

ACESSO AO ARTIGO

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