Mineral and fatty acid profiles in spine and head broth of pirarucu (Arapaima gigas)ABSTRACT.
This study aimed to determine the mineral and fatty acid profiles in pirarucu (Arapaima gigas) spine and head broth raised in fish farms in the state of Rondônia, Brazil. A total of 12 pirarucu (8.1-11 kg) were analyzed, with head and spine samples collected. Processing included weighing, evisceration, and freeze-drying. Minerals were quantified using spectroscopy, and results compared to WHO intake recommendations. Lipid analysis used gas chromatography to determine fatty acid profiles, evaluating nutritional quality through indices like atherogenicity, thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratios. Pirarucu head and spine showed high mineral content, including iron (40.1-90.3 mg 100 g-1), calcium (400.9 mg 100 g-1), and magnesium (406.0 mg 100 g-1). Fatty acid analysis revealed 54.69% SFAs and 39.95% UFAs, including EPA (1.09%) and DHA (0.17%). Lipid quality indices included AI (1.00), TI (1.98), and n-6/n-3 ratio (4.34). Pirarucu spine and head are rich in essential minerals and polyunsaturated fatty acids like EPA and DHA, promoting heart health. The study advocates for consuming pirarucu broth and developing new food products for health-conscious, sustainable consumers.
Keywords:
benefits of fish consumption; co-products; essential fatty acids; lipid quality; mineral composition
Introduction
The national fish production in Brazil in 2023 reached 887,029 tons, representing an increase of 3.1% compared to 2022. The state of Rondônia stood out as the largest producer of native fish, with a production of 56.5 thousand tons (Peixe BR, 2024). The production of pirarucu (Arapaima gigas) in Rondônia reached 915,694 kg in 2023 (Cavali & Dantas Filho, 2024), making it one of the main species driving the growth of Amazonian aquaculture (Núñez-Rodríguez et al., 2018). The pirarucu holds significant economic and cultural value for riverine populations, ensuring food security for many Amazonian communities (Cavali et al., 2023).
This species is known as one of the largest freshwater fish. In addition to being an excellent source of protein, it has a relatively low fat content and is rich in unsaturated fatty acids, particularly omega-3, which plays an important role in preventing various diseases (Matos et al., 2019). Mineral composition analysis of pirarucu further reveals the presence of essential minerals for human health, such as iron, zinc, and magnesium, contributing to a balanced diet (Dantas Filho et al., 2022a).
Fish meat is renowned for its high nutritional value, being rich in high-quality proteins, vitamins, minerals, and polyunsaturated fatty acids such as omega-3 (EPA and DHA) (Lima et al., 2018). Compared to other protein sources like milk, meat, and eggs, which have higher levels of saturated fatty acids (SFA) or n-6 PUFA (Hernández-Martínez, 2016), fish meat is generally an excellent source of essential amino acids, such as lysine and leucine (Sales & Maia, 2013), which are vital for human health.
In Amazonian cuisine, broths prepared with the head and backbone of the pirarucu are a tradition. However, the nutritional composition of these broths is still poorly understood. Given the significant role of pirarucu in the local economy and the growing demand for nutritious and sustainable foods, it is also necessary to determine its nutritional composition. These findings could promote the consumption of all parts of the fish, not just the fillet.
Given the importance of this species for human nutrition, this study aimed to determine the mineral and fatty acid profiles in pirarucu (A. gigas) spine and head broth raised in fish farms in the state of Rondônia, Brazil.
Material and methods
Bioethical considerations
The study was conducted by the Universidade Federal do Acre, Rio Branco city, and the analyses were carried out at the de Água e Laboratório de Análises Alimentos, at Universidade Estadual de Maringá, Maringá city. The research was supported by the Fundação Rondônia de Amparo ao Desenvolvimento das Ações Científicas e Tecnológicas e à Pesquisa do Estado de Rondônia and approved by the Committee on Ethics in the Use of Animals, with protocol No. 012/20121 - Project ‘Biossegurança, sanidade e qualidade nutricional do pescado’. Sample collections were conducted from May to December 2021 in a fish processing unit, registered in the Brazilian System of Products of Animal Origin Inspection, located in the Vale do Paraíso city, RO, Brazil.
Commercial diet
The fish processing unit adopted a weight class model for pirarucu (A. gigas) proposed by Dantas-Filho et al. (2022b): 1 (<8 kg), 2 (8.1 to 11 kg), 3 (11.1 to 14 kg), 4 (14.1 to 18 kg), 5 (18.1 to 23 kg), 6 (23.1 to 32 kg), and 7 (>32 kg). The fish received extruded commercial feed according to their age group (weight classes) (Table 1). It is important to present information on the guaranteed levels of fish feed provided by fish farms in order to demonstrate that commercial fish farms adopt a standardized diet. Therefore, there is no possibility that a difference in feed could cause significant variations in the fatty acid profile results.
Sampling and processing
A total of 12 specimens of pirarucu (A. gigas) were used, from which 250 g of head and 150 g of spine were collected from each of the fish. The fish used were in the weight category of 8.1 to 11 kg. When the fish arrived at the industry, they were weighed and identified, and accompanied the fish boxes together with the residues until the end of the production line. The second stage was carried out on the evisceration, with the procedure of removing the head by sectioning at the level of the junction with the spine, descaling and removal of the viscera and weighing. Then, the third stage was carried out with homogenization in 6 head samples and 6 spine samples by means of a freeze dryer, to obtain greater representativeness in the analyses of chemical composition (proximal and lipid).
Assessment of the mineral profile and percentage of supply
For the quantification of macrominerals, an extract was obtained through the complete digestion of the sample in sulfuric acid at high temperatures (350-375°C). Microminerals were analyzed using extracts from acid-digested samples under controlled temperatures, with nitric acid (120°C) and perchloric acid (180-190°C), and total iron (Fe²⁺ + Fe³⁺) was determined following Ruiz-de-Cenzano et al. (2013).
Measurements were performed using an atomic absorption spectrometer, model AA 12/1475. Sodium (Na⁺) and potassium (K⁺) were determined following the AOAC Official Method 969.23, while total iron, calcium (Ca²⁺), and magnesium (Mg²⁺) were determined following the AOAC Official Method 968.08, as described by Cook (1997).
After obtaining the mineral composition results, the data were compared with the minimum daily intake values recommended for minerals (for men and women - total iron) (Dantas Filho et al., 2022a). The comparative analysis was performed by calculating the percentage of daily supply (Vdsm) in relation to the recommended average daily intake (mg day-1) of minerals (as recommended by the Dantas Filho et al., 2022a). For this, the calculation was performed as follows, Equation (1).
Vdsm = Vmf Vmr-1 × 100 (1)
Vdsm = Percentage of the daily mineral supply value
Vmf = Mineral value found (per 100 g)
Vmr = Minimum mineral value for daily intake (recommended by the Dantas Filho et al., 2022a).
Assessment of fatty acid profile and lipid quality indices
Total lipids were extracted using the Bligh and Dyer method (1959), and fatty acid methyl esters were prepared by methylation of triacylglycerols, following the International Organization for Standardization (ISO) Method 5509 (1978). The fatty acid methyl esters were analyzed using a 14-A gas chromatograph (Shimadzu, Japan) equipped with a flame ionization detector and a fused silica capillary column (50 m in length, 0.25 mm internal diameter, and 0.20 µm Carbowax 20M).
High-purity gas flows (White Martins) were set at 1.2 mL min.-1 for the carrier gas (H₂), 30 mL min.-1 for the auxiliary (makeup) gas (N₂), and 30 and 300 mL min.-1 for the flame gases, H₂ and synthetic air, respectively. The sample split ratio was 1/100 (Justi et al., 2005). The column temperature was programmed to increase at a rate of 2°C min.-1, from 150 to 240°C. The injector and detector temperatures were set at 220 and 245°C, respectively. As described by Justi et al. (2005), peak areas were determined using the CG-300 Integrator-Processor (CG Scientific Instruments), and peak identification was performed by comparing retention times with standard compounds (Sigma, USA).
Fatty acid profile data were grouped to calculate the UFAs/SFAs and n-6/n-3 ratios according to Dantas Filho et al., 2022a) guidelines. The nutritional quality of the lipid fraction was also assessed through the fatty acid profile using the atherogenicity index (AI, Equation 2), the thrombogenicity index (TI, Equation 3) (Ulbricht & Southgate, 1991), and and the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (h/H, Equation 4) following the methodology of Santos-Silva et al. (2002).
[(12:0 + 4 × 14:0 + 16:0)] / (ΣMUFAs + Σ n-6 + Σ n-3) (2)
(14:0 + 16:0 + 18:0) / [(0.5 × ΣMUFAs) + (0.5 × Σ n-6) + (3 × Σn-3) + (Σ n-3/ n-6)] (3)
(18:1 n-9 + 18:2 n-6 + 20:4 n-6 + 18:3 n -3 + 20:5 n-3 + 22:5 n-3 + 22:6 n-6) / (14:0 + 16:0) (4)
Results
After analyzing the mineral composition of pirarucu (A. gigas) in the spine and head regions, the results revealed high concentrations of iron (40.1-90.3 mg 100 g-1), sodium (17.4 mg 100 g-1), potassium (5.2 mg 100 g-1), calcium (400.9 mg 100 g-1), and magnesium (406.0 mg 100 g-1) (Table 2). The high levels of calcium and magnesium found are particularly significant, as these minerals play a crucial role in maintaining bone health and muscle function.
Regarding the fatty acid profile found in the spine and head of pirarucu, 54.69% consisted of saturated fatty acids (SFAs), while 39.95% were unsaturated fatty acids (UFAs), including 8.24% polyunsaturated fatty acids (PUFAs). Stearic acid (C18:0) accounted for 14%, the highest percentage among SFAs. Oleic acid (C18:1 n-9) represented 23.2%, linoleic acid (AA C18:2 n-6) 5.18%, palmitoleic acid (C16:1 n-7) 1.21%, and vaccenic acid (C18:1 n-7) 4.5% of the UFAs.
Essential fatty acids were also identified: EPA (C20:5 n-3) at 1.09%, DHA (C22:6 n-3) at 0.17%, ALA (C18:3 n-3) at 0.69%, and AA (C18:2 n-6) at 5.18% (Table 3). EPA (C20:5 n-3) and DHA (C22:6 n-3) are well known for their health benefits. According to Berquin et al. (2008) and Simopoulos (2002), these fatty acids play a crucial role in preventing various diseases, including cardiovascular diseases, cancer, inflammatory and autoimmune disorders, and also contribute to mental health.
The results for omega fatty acids and lipid quality indices in the head and spine regions of pirarucu showed the following concentrations: 1.41% n-3, 6.13% n-6, 5.71% n-7, and 25.31% n-9. Regarding lipid quality indices, the following values were found: 1.26 for UFAs/SFAs, 0.73 for UFAs/SFAs, and 4.34 for the n-6/n-3 ratio. Additionally, the thrombogenicity index (TI) was 1.98, the atherogenicity index (AI) was 1.00, and the hypocholesterolemic/hypercholesterolemic ratio (h/H) was 0.93 (Table 4).
The analysis of the Atherogenicity Index (AI) for the dorsal muscle and head of pirarucu revealed a value of 1.00, while the Thrombogenicity Index (TI) was 1.98 (Table 4). These results differ from those found by Rocha et al. (2023), who, when determining the fatty acid profile, omega levels, and optimal lipid quality indices in loins of pirarucu from different weight classes, reported high levels of omega-3, 6, 7, and n-9, optimal AI values ranging from 0.33 to 0.66, TI values between 15.52 and 47.77, and h/H values between 1.83 and 2.31.
Discussion
The results of this study indicate that the residues generated during pirarucu (A. gigas) processing, especially the backbone and head, have great potential for the production of nutritious and sustainable food. Rich in calcium and phosphorus, these parts of the fish, when properly prepared, can be incorporated into the diet, contributing to bone and joint health. In addition, they are an excellent source of high biological value proteins, essential for tissue growth and repair.
According to Bravo et al. (2023), magnesium (Mg2+) is an essential element for living organisms, playing a fundamental role in the physiological functions of vertebrates. In turn, calcium (Ca²⁺) is indispensable for maintaining bone and dental health, in addition to being crucial for muscle contraction and relaxation (Mukhopadhyay & Ghosh, 2007).
When comparing with the minimum daily values recommended by the Marmentini et al. (2024) and Oliveira et al. (2025) (total iron: 8.0 mg day-1 for men and 18 mg/day for women; sodium: 2,000 mg day-1; potassium: 3,510 mg day-1; calcium: 1,000 mg day-1; magnesium: 400 mg day-1) we can encourage the consumption of pirarucu backbone and head broth, as it is a good source of minerals.
Cavali et al. (2022a), when evaluating the mineral composition in commercial cuts of tambaqui (Colossoma macropomum) and pirarucu (A. gigas), found that among the commercial cuts of pirarucu for the different minerals. The mineral elements Total Iron, Na+, K+, and Ca2+ expressed the highest values for the pirarucu loin, 0.80 ± 0.07, 406.00 ± 117.50, 529.30 ± 130.58 and 32.00 ± 5.12 mg 100 g-1, respectively. However, Mg2+ showed the highest value for the pirarucu tail fillet 37.10 ± 4.99 mg 100 g-1. And they concluded that the pirarucu loin was the cut that better met the minimum needs of mineral supply for consumers.
Shearer et al. (2012) demonstrate that the consumption of n-3 fatty acids contributes to the reduction of plasma cholesterol and triacylglycerol levels, which suggests a potential mechanism of protection against cardiovascular diseases (CVD). This includes the prevention of cardiac arrhythmias, the decrease in platelet aggregation, the stabilization of the atherosclerotic plaque, the reduction of thrombosis and the decrease in blood pressure, as observed by Calder (2014).
Omega-3 fatty acids play a fundamental role in the modulation of inflammatory processes, presenting anti-inflammatory, vasodilatory and antiplatelet aggregation properties. Unlike omega-6s, which tend to promote inflammation, omega-3s are associated with the prevention of various chronic diseases, including cardiovascular disease, cancer, arthritis (Souza et al., 2017). Rocha et al. (2023) evaluated the fatty acid profile in different weight classes of pirarucu and observed that the composition of omegas varies according to the weight class. Class 5 (18.1 to 23 kg) showed the highest n-3 content (12.72%), standing out for its superior nutritional potential. Classes 4 and 7 showed the highest omega-6 contents, with 16.79% and 17.09%, respectively. Class 6 had the highest omega-7 content (8.10%), while class 5 stood out for the highest omega-9 content (48.38%). It is observed that the composition of fatty acids varies according to the specific part of the pirarucu cut, and may be influenced by factors such as diets, age and farming conditions.
Cavali et al. (2022b) developed a study that determined the profile of fatty acids and total omegas in the use of tambaqui visceral fat, to use as raw material in the manufacture of animal feed. Mineral elements were found, 0.68 ± 0.015 mg 100 g-1 of total iron, 159.16 ± 14.32 mg 100 g-1 of Na+, 63.90 ± 5.11 mg 100 g-1 of K+, 10.28 ± 0.62 mg 100 g-1 of Ca2+ and 7.31 ± 0.58 mg 100 g-1 of Mg2+. As for fatty acids, 40.10% of SFAs, 38.10% of MUFAs and 21.80% of PUFAs. The calculations indicated significant values of omegas, 3, 6, 7 and n-7. There were ΣPUFAs/ΣSFAs ratios of 1.84 and ΣPUFAs(n-6/n-3) of 6.22, with an AI of 0.50 and a TI of 0.93 and HH of 2.16. The 1.0 ± 0.10 kg tambaqui visceral fat residues can be evaluated as having high nutritional value, in addition to being a viable option for oil extraction and inclusion in animal feed.
Results such as those presented here are of great relevance, since they focus on the search for foods with high nutritional value that allow the reduction of costs in fish feed in fish farming. In addition, the research explores the use of residues rich in proteins and lipids that, otherwise, would be discarded. The proper use of these residues can lead to a reduction in production costs, since food represents the most expensive item in fish farming (Batalha et al., 2017). The use of such residues in fish feed tends to provide nutritional and economic advantages, especially in regions of Brazil that face logistical difficulties in accessing grains and high-value raw materials (Teodoro et al., 2021).
The research highlights the significant nutritional value of pirarucu processing residues, particularly the backbone and head. These byproducts are rich in essential minerals like calcium, magnesium, and phosphorus, crucial for bone health and various physiological functions, aligning with Marmentini et al. (2024) recommended daily intake values. Studies by Dantas Filho et al. (2022a,b) further confirm the high mineral content in pirarucu loin and mechanically separated meat (MSM) from filleting residue, respectively. Beyond minerals, the waste also boasts high-quality protein vital for tissue growth and repair. Furthermore, the presence of n-3 fatty acids, known for their cardiovascular benefits, underscores the potential of these underutilized parts. The research collectively demonstrates the feasibility and nutritional advantages of incorporating pirarucu processing residues into human and animal diets, promoting sustainability by reducing waste and maximizing resource utilization.
Conclusion
The spine and head of pirarucu (A. gigas) are rich in essential minerals such as iron, sodium, potassium, calcium, and magnesium, which are important for human health, as well as polyunsaturated fatty acids like EPA and DHA, which play a crucial role in preventing cardiovascular diseases. This study encourages the consumption of pirarucu spine and head broth and supports the development of new food products, such as soups and sauces, for health-conscious and sustainable consumers.
Data availability
Does not applicable.
Acknowledgments
Jucilene B. Cavali and Jerônimo V. Dantas Filho are grateful to FUNDAPE/UNIR for the DTI scholarship. Thanks also to CAPES Brazil, for granting a doctoral scholarship to Antonia Valcemira D. de Oliveira.
We would like to thank PROAQUA - Programa de Apoio a Aquicultura de Rondonia, the Ministério da Pesca e Aquicultura, and the Universidade Federal de Rondônia. We also extend our gratitude to OCB RO, especially its president, Salatiel Rodrigues, and to Unicafes, represented by its president, Sandro Souza, for their collaboration in providing access to the database.
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