ABSTRACT

Fish consumption has increased rapidly with the current demand for alternative high animal protein and lipid source given the proposed complications such as cardiovascular diseases associated with meat consumption. The menace incurred by food related diseases demands a quick investigation of foods commonly consumed. The present study investigated the fatty acid profile of four commercially available fishes (Catfish, mackerel. Croaker, and Tilapia) consumed in Abia state. The fishes were purchased and oven dried to constant weight. The lipids in the flesh were extracted according to the methods described by folch, (1957). Fatty acids were profiled using a gas chromatography fitted with a mass selective detector. Results from the study revealed a significant (P<0.05) variation in the fatty acid profile of the four fish samples. Oleic acid (C18:ln9) was the dominant MUFA in all fish samples and differs significantly among the various species with 67.8% in catfish, 55.51% in croaker fish. 56.57% in mackerel and 48% in tilapia. The percentage of saturated fatty acids (SFA) range from 0.03 to 21.32% with palmitic acid (Cl6:0) being the most abundant. C22:6n3 (docosahexaenoic acid) constituted the most abundant polyunsatured fatty acid (PUFA) in Tilapia (20.40%), Mackerel (18.65%), and Croaker (16.71%) whereas C20:5n3 (Eicosapentanoic acid) (11.05%) and C18:3n3 (a-linoleic acid) (6.26%) constituted the most abundant polyunsaturated fatty acid (PUFA) in Catfish. These fatty acids were the major omega-3 fatty acids in the respective fish samples. Significant levels of EPA and DHA in fish species of this study indicated that these fishes can be used to supplement essential fatty acids in the human diet. All fish species studied had the co3: co6 ratio within the recommended ratio. The PUFA/SFA ratio was also above the minimum recommended value of 0.45. Fatty acids play vital role in human diet and as well have been implicated in cardiovascular diseases. The result suggests that the investigated fishes are good sources of PUFA which play a role in alleviating cardiovascular diseases, type-2 diabetes, inflammatory ailments and also autoimmune diseases, however the fatty acid content are variable, serving as a pointer in nutritional counseling and also in fish breeding.