Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

Figures & data

TABLE 1 Fatty acid composition (% of total fatty acids) in crevalle jack, AB tuna, and AS mackerel fillets by season

	Crevalle jack			AB tuna			AS mackerel
Fatty acids	Summer	Autumn	Winter	Summer	Autumn	Winter	Summer	Autumn	Winter
	n = 11	n = 11	n = 11	n = 11	n = 11	n = 11	n = 11	n = 11	n = 11
C14:0	2.24 ± 0.10 ^c	3.02 ± 0.05 ^b	2.48 ± 0.11 ^c	0.30 ± 0.06 ^d	2.28 ± 0.09 ^c	0.47 ± 0.16 ^d	3.48 ± 0.23 ^s	3.02 ± 0.20 ^b	3.28 ± 0.42 ^ab
C16:0	24.54 ± 0.13 ^de	30.12 ± 0.81 ^ab	28.19 ± 1.19 ^bc	21.94 ± 0.29 ^ef	24.40 ± 0.63 ^de	20.73 ± 2.05 ^f	20.68 ± 2.83 ^f	31.93 ± 1.69 ^a	26.44 ± 0.40 ^cd
C18:0	13.66 ± 0.70 ^a	9.90 ± 0.79 ^cd	12.89 ± 0.43 ^ab	12.76 ± 3.06 ^ab	8.82 ± 0.36 ^cd	11.51 ± 0.09 ^abc	7.22 ± 1.22 ^d	10.72 ± 0.72 ^bc	9.26 ± 0.24 ^cd
C20:0	0.74 ± 0.06 ^e	0.34 ± 0.10 ^f	1.53 ± 0.09 ^c	0.57 ± 0.09 ^ef	1.17 ± 0.18 ^cd	0.59 ± 0.07 ^ef	2.10 ± 0.37 ^b	0.81 ± 0.17 ^de	3.94 ± 0.05 ^a
C22:0	0.05 ± 0.00 ^bc	0.08 ± 0.01 ^bc	0.35 ± 0.11 ^a	0.02 ± 0.02 ^c	0.09 ± 0.01 ^bc	0.22 ± 0.18 ^ab	0.19 ± 0.01 ^abc	0.15 ± 0.01 ^bc	0.20 ± 0.03 ^ab
C24:0	0.37 ± 0.05 ^ab	0.43 ± 0.15 ^ab	0.59 ± 0.04 ^a	0.35 ± 0.20 ^abc	0.32 ± 0.06 ^abc	0.25 ± 0.20 ^bc	0.10 ± 0.03 ^c	0.32 ± 0.08 ^abc	0.22 ± 0.05 ^bc
ΣSFA	41.60 ± 0.82 ^bc,B	43.89 ± 1.54 ^ab,AB	46.03 ± 1.79 ^ab,A	35.95 ± 3.55 ^d,A	37.07 ± 1.15 ^cd,A	33.77 ±2.01 ^d,A	33.77 ± 3.60 ^d,B	46.95 ± 2.32 ^a,A	43.34 ± 0.35 ^ab,A
C14:1	1.83 ± 0.04 ^a	0.70 ± 0.04 ^c	0.64 ± 0.05 ^cd	0.19 ± 0.17 ^g	0.94 ± 0.03 ^b	0.36 ± 0.04 ^f	0.57 ± 0.02 ^cde	0.48 ± 0.07 ^ef	0.48 ± 0.03 ^def
C16:1 n-7	4.12 ± 0.11 ^c	5.73 ± 0.39 ^ab	4.45 ± 0.74 ^bc	1.02 ± 0.17 ^e	4.35 ± 0.18 ^c	2.76 ± 1.23 ^d	5.75 ± 0.47 ^a	6.72 ± 0.32 ^a	6.56 ± 0.13 ^a
C18:1 n-9	20.70 ± 0.44 ^d	19.86 ± 0.69 ^de	17.98 ± 0.62 ^e	10.35 ± 0.43 ^f	20.74 ± 0.68 ^cd	10.16 ± 0.09 ^f	22.70 ± 1.39 ^bc	25.96 ± 1.50 ^a	24.05 ± 0.63 ^ab
C18:1 n-7	1.84 ± 0.08 ^bc	2.32 ± 1.63 ^abc	2.69 ± 0.09 ^ab	2.16 ± 0.58 ^bc	1.06 ± 0.07 ^c	1.52 ± 0.01 ^bc	1.70 ± 0.31 ^bc	1.05 ± 0.15 ^c	3.61 ± 0.26 ^a
C20:1 n-9	0.29 ± 0.03 ^de	0.59 ± 0.09 ^b	0.32 ± 0.04 ^cde	0.08 ± 0.01 ^f	0.41 ± 0.02 ^cd	0.09 ± 0.01 ^f	1.36 ± 0.11 ^a	0.44 ± 0.03 ^c	0.24 ± 0.07 ^e
C22:1	0.07 ± 0.02 ^b	0.15 ± 0.02 ^b	0.35 ± 0.11 ^a	0.08 ± 0.02 ^b	0.17 ± 0.01 ^b	0.22 ± 0.18 ^ab	0.08 ± 0.01 ^b	0.07 ± 0.01 ^b	0.20 ± 0.03 ^ab
C24:1	1.51 ± 0.04 ^a	0.71 ± 0.28 ^bc	1.21 ± 0.25 ^ab	0.64 ± 0.07 ^bc	0.81 ± 0.05 ^abc	0.37 ± 0.07 ^c	0.90 ± 0.11 ^abc	0.91 ± 0.28 ^abc	1.08 ± 0.15 ^abc
ΣMUFA	30.35 ±0.31^bc,A	30.06 ± 1.53 ^bc,A	27.64 ± 1.14 ^c,B	14.47 ± 1.30 ^d,B	28.48 ± 0.89 ^c,A	15.47 ±1.45 ^d,B	33.06 ± 1.82 ^ab,B	35.62 ± 1.96 ^a,AB	36.22 ± 0.54 ^a,A
C18:2 n-6	1.11 ± 0.08 ^cde	0.88 ± 0.04 ^def	1.43 ± 0.07 ^b	1.16 ± 0.19 ^bcd	1.31 ± 0.28 ^bc	0.80 ± 0.10 ^ef	1.86 ± 0.10 ^a	0.72 ± 0.06 ^f	1.01 ± 0.10 ^cdef
C18:3 n-3	0.40 ± 0.06 ^bc	0.42 ± 0.07 ^bc	0.76 ± 0.05 ^a	0.14 ± 0.01 ^d	0.43 ± 0.08 ^bc	0.14 ± 0.01 ^d	0.33 ± 0.06 ^c	0.54 ± 0.06 ^b	0.49 ± 0.07 ^b
C20:2 n-6	0.28 ± 0.02 ^b	0.19 ± 0.02 ^bcd	0.24 ± 0.01 ^bcd	0.73 ± 0.14 ^a	0.27 ± 0.03 ^b	0.16 ± 0.01 ^bcd	0.26 ± 0.04 ^bc	0.15 ± 0.01 ^cd	0.14 ± 0.01 ^d
C20:3 n-3	3.63 ± 0.06 ^d	2.47 ± 0.07 ^e	5.77 ± 0.50 ^b	9.78 ± 0.69 ^a	2.88 ± 0.02 ^e	4.65 ± 0.14 ^c	3.09 ± 0.18 ^de	2.42 ± 0.18 ^e	4.72 ± 0.08 ^c
C20:4 n-6	0.25 ± 0.07 ^c	0.17 ± 0.07 ^c	0.53 ± 0.07 ^a	0.17 ± 0.01 ^c	0.17 ± 0.01 ^c	0.21 ± 0.02 ^c	0.18 ± 0.04 ^c	0.37 ± 0.02 ^b	0.37 ± 0.01 ^b
C20:5 n-3	2.49 ± 0.10 ^e	4.28 ± 0.11 ^c	2.48 ± 0.23 ^e	4.50 ± 0.65 ^c	5.37 ± 0.21 ^b	4.52 ± 0.09 ^c	9.27 ± 0.61 ^a	4.13 ± 0.40 ^cd	3.34 ± 0.16 ^d
C22:6 n-3	19.90 ± 1.01 ^cd	17.64 ± 0.66 ^d	15.14 ± 1.36 ^de	33.10 ± 3.83 ^b	24.01 ± 1.97 ^c	40.28 ± 1.34 ^a	18.18 ± 1.12 ^d	9.08 ± 3.37 ^f	10.38 ± 0.58 ^ef
ΣPUFA	28.06 ± 1.13 ^cd,A	26.05 ± 0.83 ^de,A	26.34 ± 2.16 ^d,A	49.58 ± 4.82 ^a,A	34.45 ± 1.91 ^b,B	50.76 ± 1.10 ^a,A	33.17 ± 1.87 ^bc,A	17.42 ± 3.84 ^f,B	20.44 ± 0.80 ^ef,B
DHA+EPA	22.39 ± 1.12 ^de,A	21.92 ± 0.76 ^e,A	17.62 ± 1.56 ^ef,B	37.61 ± 4.47 ^b,B	29.39 ± 2.11 ^c,C	44.80 ± 1.30 ^a,A	27.45 ± 1.65 ^cd,A	13.21 ± 3.78 ^f,B	13.71 ± 0.74 ^f,B
n-3 PUFA	26.43 ± 1.12 ^cd	24.81 ± 0.78 ^de	24.14 ± 2.05 ^de	47.52 ± 5.16 ^a	32.70 ± 2.03 ^b	49.59 ± 1.21 ^a	30.88 ± 1.78 ^bc	16.18 ± 3.89 ^f	18.92 ± 0.85 ^ef
n-6 PUFA	1.64 ± 0.11 ^cd	1.24 ± 0.06 ^de	2.20 ± 0.15 ^a	2.06 ± 0.34 ^ab	1.75 ± 0.28 ^bc	1.17 ± 0.12 ^e	2.29 ± 0.13 ^a	1.25 ± 0.08 ^de	1.52 ± 0.09 ^cde

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; Mean values with different superscript letters in the same row differ significantly in the Tukey’s test (p < 0.05); Lowercase letters indicate significant differences among species and seasons. Capital letters indicate significant differences among seasons for a particular species.

TABLE 2 Fatty acid composition (mg/100 g of fillet) in crevalle jack, AB tuna, AS mackerel, red snapper, and Nile tilapia fillets in winter

Fatty acids	Crevalle jack	AB tuna	AS mackerel	Red snapper	Nile tilapia
	n = 11	n = 11	n = 11	n = 11	n = 11
Fat content ^A	2.92 ± 1.39 ^b	2.17 ± 0.60 ^bc	5.62 ± 1.25 ^a	1.64 ± 0.44 ^cd	1.03 ± 0.10 ^d
C14:0	81.78 ± 20.13 ^b	37.30 ± 9.65 ^c	176.94 ± 23.79 ^a	9.88 ± 2.18 ^d	40.86 ± 4.98 ^c
C16:0	666.50 ± 201.17 ^b	360.65 ± 115.48 ^c	1143.33 ± 296.33 ^a	303.70 ± 67.10 ^c	241.90 ± 29.48 ^c
C18:0	282.09 ± 86.64^b	184.76 ± 45.15 ^c	416.90 ± 90.09 ^a	143.51 ± 31.71 ^cd	78.07 ± 9.51 ^d
C20:0	18.96 ± 5.49 ^b	9.22 ± 5.79 ^cd	68.78 ± 12.42 ^a	2.00 ± 0.44 ^d	15.59 ± 1.90 ^bc
C22:0	9.43 ± 3.30 ^b	4.45 ± 2.01 ^c	15.76 ± 2.88 ^a	0.88 ± 0.20 ^d	1.87 ± 0.23 ^cd
C24:0	14.94 ± 4.38 ^a	5.51 ± 1.68 ^b	16.53 ± 6.84 ^a	2.32 ± 0.51 ^b	2.12 ± 0.26 ^b
ΣSFA	1073.71 ± 313.77 ^b	620.19 ± 152.62 ^c	1838.24 ± 399.42 ^a	462.29 ± 102.14 ^c	380.41 ± 46.35 ^c
C14:1	19.60 ± 6.04 ^b	10.28 ± 4.95 ^c	29.62 ± 5.50 ^a	6.04 ± 1.33 ^c	8.53 ± 1.04 ^c
C16:1 n-7	141.81 ± 47.61 ^b	67.62 ± 29.03 ^c	277.41 ± 36.68 ^a	22.25 ± 4.92 ^d	53.24 ± 6.49 ^cd
C18:1 n-9	414.19 ± 145.74 ^b	187.92 ± 66.35 ^b	962.32 ± 243.29 ^a	98.45 ± 21.75 ^c	78.08 ± 9.51 ^c
C18:1 n-7	58.26 ± 12.91 ^b	23.88 ± 5.76 ^b	157.85 ± 96.31 ^a	21.25 ± 4.69 ^b	39.08 ± 4.76 ^b
C20:1 n-9	48.69 ± 17.48 ^b	20.72 ± 10.46 ^c	81.57 ± 13.72 ^a	4.30 ± 0.95 ^d	13.59 ± 1.66 ^cd
C22:1	16.23 ± 9.26 ^b	18.34 ± 8.80 ^b	37.51 ± 6.02 ^a	3.92 ± 0.87 ^c	16.72 ± 2.04 ^b
C24:1	27.49 ± 9.27 ^b	8.27± 2.46 ^c	49.10 ± 6.61 ^a	7.30 ± 1.61 ^c	7.20 ± 0.88 ^c
ΣMUFA	726.28 ± 234.62 ^b	353.02 ± 111.28 ^c	1595.39 ± 370.75 ^a	164.80 ± 34.51 ^c	216.44 ± 26.37 ^c
C18:2 n-6	35.20 ± 10.97 ^b	18.59 ± 8.36 ^c	52.99 ± 7.16 ^a	7.37 ± 1.63 ^d	24.02 ± 2.93 ^c
C18:3 n-3	38.41 ± 11.13 ^b	12.11 ± 7.90 ^cd	54.83 ± 8.86 ^a	5.32 ± 1.18 ^d	17.16 ± 2.09 ^c
C20:2 n-6	9.25 ± 2.99 ^b	5.22 ± 2.21 ^c	15.26 ± 3.31 ^a	2.33 ± 0.52 ^d	2.52 ± 0.31 ^cd
C20:3 n-3	97.70 ± 29.66 ^b	58.81 ± 14.22 ^c	144.65 ± 31.75 ^a	53.27 ± 11.77 ^c	35.34 ± 4.31 ^c
C20:4 n-6	45.79 ± 14.00 ^b	15.95 ± 5.43 ^cd	63.35 ± 8.73 ^a	6.07 ± 1.34 ^d	17.74 ± 2.16 ^c
C20:5 n-3	99.08 ± 30.79 ^b	107.48 ± 40.77 ^b	217.01 ± 29.98 ^a	74.14 ± 14.73 ^b	38.90 ± 4.74 ^c
C22:6 n-3	399.70 ± 105.70 ^b	677.30 ± 160.73 ^a	569.62 ± 162.64 ^a	290.74 ± 48.86 ^b	90.25 ± 11.00 ^c
ΣPUFA	725.13 ± 191.02 ^b	895.45 ± 194.47 ^b	1119.70 ± 200.29 ^a	439.26 ± 79.37 ^c	225.93 ± 27.53 ^d
DHA+EPA	493.18 ± 133.78 ^b	784.78 ± 171.33 ^a	786.62 ± 185.11 ^a	364.88 ± 63.19 ^b	129.15 ± 15.74 ^c
n-3 PUFA	634.89 ± 164.54 ^b	855.71 ± 186.63 ^a	986.11 ± 185.95 ^a	423.48 ± 75.93 ^c	181.65 ± 22.13 ^d
n-6 PUFA	90.24 ± 27.20 ^b	41.37 ± 14.39 ^c	133.60 ± 17.75 ^a	15.78 ± 3.49 ^d	44.28 ± 5.40 ^c

^AFat content is expressed as g/100 g of fillet; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; Mean values with different superscript letters in the same row differ significantly in the Tukey’s test (p < 0.05).

FIGURE 1 A: IA, index of atherogenicity; IT, index of thrombogenicity; B: HH, hypocholesterolemic to hypercholesterolemic fatty acid ratio; P/S, polyunsaturated to saturated fatty acids ratio from Crevalle jack (CJ), Atlantic bluefin tuna (ABT) and Atlantic Spanish mackerel (ASM), Nile tilapia (NT) and red snapper (RN), in summer (S), autumn (A), or winter (W). Values are expressed as the mean ± SD (n = 11). Bars represent standard deviation (n = 11). Mean values with different letters differ significantly in the Tukey’s test (p < 0.05).

TABLE 3 Comparison of nutritional quality indices in fillet of freshwater and marine fish species

Species	Total fat %	P/S	IA	IT	HH	(IA+IT)/HH	DHA+EPA(mg/100 g fillet)	Origin
Atlantic salmon (Salmo salar) ^a	16.47	1.75	0.37	0.25	3.48	0.18	1509	North Atlantic Ocean
Silver scabbardfish (Lepidopus caudatus) ^b	0.40	1.44	0.37	0.21	2.60	0.22	82	North Atlantic Ocean
AB tuna (Thunnus thynnus) ^c	3.98	1.40	0.35	0.22	2.47	0.23	1078	Gulf of Mexico
Mahi mahi (Coryphaena hippurus) ^a	0.85	1.39	0.40	0.25	2.69	0.25	156	North Pacific Ocean
Ray (Raja spp.) ^b	0.20	1.43	0.40	0.23	2.19	0.29	57	North Atlantic Ocean
Meagre (Argyrosomus regius) ^d	2.97	1.48	0.47	0.23	2.36	0.30	678	Fish farm, Ansedonia
Atlantic bonito (Sarda sarda) ^e	8.41	1.45	0.53	0.22	2.46	0.30	2340	Eastern Black Sea
Tuna yellowfin (Thunnus albacares) ^f	2.2-4.6	1.10	0.43	0.27	1.97	0.36	178	Arabian Sea
Red snapper (Lutjanus campechanus) ^a	1.26	1.30	0.53	0.26	2.12	0.37	253	North Atlantic Ocean
Tuna yellowfin (Thunnus albacares) ^a	0.98	1.07	0.50	0.32	2.06	0.39	161	North Atlantic Ocean
Hake (Merluccius merluccius) ^b	0.70	0.95	0.51	0.30	1.92	0.42	194	North Atlantic Ocean
Malabar red snapper (Lutjanus argentimeculatus) ^i	1.37	1.30	0.63	0.22	1.86	0.46	234	Straits of Malacca
Mackerel (Scomberomorus cavalla) ^g	1.96	1.18	0.48	0.24	1.56	0.46	801	South Atlantic Ocean
Kingfish (Scomberomorus commerson) ^h	3.85	0.81	0.74	0.12	1.82	0.47	1159	Gulf of Oman and Arabian Sea
Spanish mackarel (Scromberomorus guttatus) ^i	1.05	0.97	0.68	0.22	1.75	0.52	98	Straits of Malacca
Red snapper (Lutjanus campechanus) ^c	1.64	0.96	0.57	0.33	1.55	0.58	365	Gulf of Mexico
AS mackerel (Scomberomorus maculatus) ^c	6.60	0.81	0.60	0.40	1.68	0.60	1212	Gulf of Mexico
Red grouper (Epinephelus morio) ^a	0.95	1.02	0.62	0.40	1.68	0.61	100	Gulf of Mexico, North Atlantic Ocean
Crevalle jack (Caranx hippos) ^c	3.25	0.70	0.54	0.40	1.49	0.63	567	Gulf of Mexico
Spanish mackerel (Scomberomorus maculatus) ^a	3.82	0.63	0.59	0.48	1.66	0.65	563	Gulf of Mexico, North Atlantic Ocean
Sixbar grouper (Epinephelus fasciatus) ^i	3.46	0.92	0.77	0.28	1.44	0.73	299	Straits of Malacca
Jarupensém (Surubim lima) ^j	11.19	0.40	0.53	0.94	1.80	0.82	95	Miranda River, Brazil
Tilapia (family: Cichlidae; tribe: tilapiini) ^a	2.47	0.67	0.64	0.77	1.67	0.85	76	Fish farm, USA
Sardines (Opisthonema oglinum) ^g	9.03	1.47	0.60	0.20	0.87	0.92	3690	South Atlantic Ocean
Spot (Leiostomus xanthurus) ^a	11.65	0.43	0.76	0.64	1.12	1.25	949	North Atlantic Ocean
Jaú (Paulicea luetkeni) ^j	10.44	0.27	0.62	1.00	1.30	1.25	118	Miranda River, Brazil
Pangasius (Pangasius hypophthalmus) ^a	1.21	0.38	0.79	1.24	1.50	1.36	17	Fish farm, USA
Moonfish (Trachinotus blochii) ^i	6.89	0.96	1.28	0.38	1.19	1.39	299	Straits of Malacca
Nile tilapia (Oreochromis niloticus) ^c	1.03	0.59	0.92	0.53	0.94	1.54	129	Fish farm, State of Mexico
Barbado (Pinirampus pirinampu) ^j	7.30	0.23	0.79	1.18	1.14	1.73	91	Miranda River, Brazil
Indian mackarel (Rastrelliger kanagurta) ^i	1.8	0.32	1.25	0.74	0.84	2.36	77	Straits of Malacca
Japanese threafin bream (Nemipterus japonicus) ^i	2.7	0.66	1.40	0.51	0.78	2.45	552	Straits of Malacca

P/S: polyunsaturated to saturated fatty acids ratio; IA: index of atherogenicity; IT: index of thrombogenicity; HH: hypocholesterolemic to hypercholesterolemic fatty acid ratio; DHA: docosahexaenoic acid (C22:6 n-3); EPA: eicosapentaenoic acid (C20:5 n-3);

^aCalculated from Cladis et al.;^[28]

^bAfonso et al.;^[29]

^cPresent work;

^dMartelli et al.;^[30]

^eMisir et al.;^[31]

^fAl-Busaidi et al.;^[32]

^gFernandes et al.;^[33]

^hCalculated from Khan et al.;^[34]

ⁱCalculated from Aziz et al.;^[35]

^jRamos et al.^[27]

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