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Nutritional Characterization of the Long-whiskered Catfish Sperata Aor: a Commercially Important Freshwater Fish of Bangladesh

Sayad Md. Didarul Alam*
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Md. Hasanul Karim
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Aninda Chakrabortty
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Ruhul Amin
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Sohel Hasan
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Abstract/ Executive Summary:

The freshwater catfish (Sperata aor) contributes significantly to the fisheries production in the tropical rivers and also enjoys high consumer preference. The present study was to generate evidence on the nutrient profile of long-whiskered catfish S. aor as such information is not available. Fatty acid profiling showed that S. aor is enriched in omega-3 polyunsaturated fatty acids. The fatty acids in Sperata aor were found to be oleic acid (22.37%), palmitic acid (21.96%), linoleic acid (7.20%) myristic acid (6.95%) and stearic acid (6.46%). The amino acid analysis showed that the fish flesh is rich in essential amino acids like histidine, threonine and leucine and the ratio of essential to non-essential amino acid is 0.86 indicating its superior protein quality. The mineral profiles showed that the fish is rich in sodium, potassium, calcium and magnesium. The present study also showed that Perata aor is a good source of lean meat, trace elements(especially zinc and iron) and fat-soluble vitamins A, D, E and K.

Keywords: Freshwater catfish, Sperata aor, Amino acids, Fatty acids, Micronutrients, Nutrient profile

Location: Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cat fish

Objectives:

In the present study, the assessment of different nutritional parameters such as amino acid, fatty acid, mineral and vitamin profiles of long-whiskered catfish Sperata aor was taken into account.

Methodology:

2.1. Sample Collection and Preparation Due to their availability in all seasons throughout the country, Ayre fishes were collected from the local market in Rajshahi, Bangladesh. The samples were cleaned and washed with demineralized water. Only the flesh samples after removal of internal organs, head, skin and tails, were taken out from the body. Samples were packed in polyethylene bags to store in a refrigerator (at 4ºC) for experimental purposes for 24 hrs.2.2. Extraction of Oil from Fish The stored flesh samples were sun-dried for about 72 hrs and grinded by the mechanical grinder. Oil was extracted by Soxhlet extraction apparatus using n-hexane and stored at 4ºC for further analysis. 2.3. Fatty Acid Composition Analysis and GC Conditions: To determine the fatty acid composition of oil, fatty acid methyl esters (FAMEs) were prepared using the standard AOCS method. FAMEs were quantified by Gas Chromatograph (GC). A Hewlett Packard GC (Model: 6890 Series II Gas Chromatography System) was used. The column was a fused silica capillary column (100 m length x 0.25 mm diameter, 0.2μm of film, Supelco, Bellefonte, Pennsylvania, USA). The oven temperature was set according to Uddin et al.. The primary temperature,130°C was kept constant for 3 min and then allowed to increase into 240°C at a rate of 4°C/min followed by a hold at 240°C for 10 min. Nitrogen gas was used as the carrier gas of the fatty acid methyl esters with flow rate of 1 mL/min. The injector and detector temperature were maintained at 250°C. FAMEs were identified by comparison with the retention times of standards from Supelco (Pennsylvania, USA) and quantified by comparing with respective peak areas. 2.4. Nutritional Quality Index (NQI) of Lipids The nutritional quality of the lipids were assessed by considering three indexes: at herogenicity (AI), thrombogenicity (TI) and the ratio between the hypocholesterolemic and hypercholesterolemic. 2.5. Amino Acid Composition Acid hydrolyses: In order to determine amino acid profiles, samples were hydrolyzed at 110°C under nitrogen atmosphere for 24 h with 6.0 mol/L hydrochloric acid. Amino acids were analyzed by HPLC using amino acid analyser LC 10AS (Shimadzu, Japan) [26]. The column used was C-18 polystyrene column. FL 6A fluorescence detector was used with CR6A Chrom Pac recorder software. The analyzer was calibrated using amino acid standard solutions (Sigma-Aldrich, A2161-5ML) and the same solutions were used to calculate the number of amino acids in the samples. Alkaline hydrolysis: For the tryptophan analysis, samples were digested with 5% NaOH for 24 h and were then neutralized to pH 7.0 with 6N HCl. Tryptophan content was measured spectrophotometrically at 530 nm as per Sastry and Tammuru. 2.8. Assessment of Vitamins About 150 mg fish oil was refluxed with 25 mL methanol and 150 % potassium hydroxide (KOH) in water bath for 30 min. Fat-soluble vitamins were extracted using 50 ml petroleum ether. The petroleum ether layer was collected, concentrated and dissolved in 5 mL of acetonitrile. Fat-soluble vitamins were analyzed by HPLC (Shimadzu LC10AS, Japan). The C18 RP column and UV detector were used. The injection volume was 20 μL. Acetonitrile (solvent A) and methanol (solvent B) were used as mobile phase and the flow rate was 1 mL/min. A simple linear gradient system was used, starting from (solvent A/solvent B) 50/50 to 70/30in 20 min. The fat-soluble vitamins were identified and quantified by comparing with the retention times and peak area of respective vitamins standards (Sigma-Aldrich) [31].2.9. Statistical Analysis: The values were subjected to the statistics variance analysis (ANOVA). The Tukey’s test was applied to the unequal variances among the average sample values, keeping the significance level is 5% in all analyses through the software.

Source of Information: International Journal of Food Science and Nutrition Engineering 2016, 6(1): 1-8

Article Link (Online Journal): DOI: 10.5923/j.food.20160601.01

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Nowadays, malnutrition is an alarming concern in developing and under-developed countries. Being one of the inexpensive sources of animal proteins, fish can play a significant role to prevent the diseases associated with protein-calorie malnutrition. Due to tastiness and fewer numbers of intramuscular bones, S. aor is an extremely favored fish species as food. From results, S. aor has the highest protein, minerals and vitamin contents, it can be an important source of nutrition. S. aor could be used as a tremendous source of good quality fatty acids, especially PUFA. Finally, the results provide valuable information about making a properly balanced diet by nutritionists and dietitians. The evidence on the nutrient outline of S. aor from this study indicates if this species is brought into aquaculture, it can play a vital role in the prevention of protein-calorie malnutrition in the underprivileged population, including the fisherman community.

Knowledge Management: Journal