Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
MOREIRA, Altair B.; SOUZA, Nilson E. de; VISENTAINER, Jesuí V. and MATSUSHITA, Makoto. Composition of fatty acid and lipid level in head fish species: matrinxã (B. cephalus), Piraputanga (B. microlepis) e Piracanjuba (B. orbignyanus), cultivated in different environments. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.2, pp. 179-183. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000200013.
This study was developed for evaluating the total lipid and fatty acid composition of in natura heads of Brazilian fishes. Brycon cephalus (matrinxã), B. microlepis (piraputanga) and B. orbignyanus (piracanjuba) were cultivated in fish farms (ponds and cages) and wild species were collected in Cuiabá-Manso river (B. microlepis) and in Paraná river (B. orbignyanus). The total lipid content of the head varied widely among the species (14.26 to 22.00%). In relation of fatty acid composition, all species presented the oleic acid, C18:1w9, as the predominant acid (40.21 to 44.41%), followed by the palmitic acid-C16:0 (22.04 to 27.04%), stearic acid-C18:0 (7.78 to 12.11%) and linoleic acid-C18:2w6 (5.27 to 14.68%). The levels of a-linolenic acid (C18:3w3), arachidonic acid (C20:4w6), eicosapentaenoic acid (C20:5w3) and docosahexaenoic acid C22:6w3 were lower than 2.52%. The sum of all polyunsaturated fatty acids (PUFA) varied from 10.30 to 19.32%, and the saturated fatty acids (SFA) from 32.42 to 39.41%. The wild specie B. microlepis (piraputanga) showed the highest amount of the w-3 (3.67%) and the lowest amount of the w-6 (6.02%) fatty acids.
Keywords : fishes; lipids; fatty acids; piracanjuba; piraputanga; matrinxã.