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Fatty acids profile and lipid quality indices of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) sampled along the Adriatic coast

Introduction: Fish has been acknowledged as an integral component of a well-balanced diet, providing a healthy source of energy and especially of n-3 long-chain polyunsaturated fatty acids (n-3 LC PUFA), mainly eicosapentaenoic acid (20:5 n-3 EPA), and docosahexaenoicacid, (22:6 n-3 DHA), whose pleiotropic effects in terms of health promotion and disease prevention have been increasingly recognised. Materials and methods: Fatty acids (FA) composition and health lipid indices, including atherogenic index (AI), thrombogenic index (TI), the ratio of hypocholesterolemic over hypercholesterolemic fatty acids (HH) and flesh lipid quality (FLQ), of sea bass (Dicentrarchus labrax) (n = 40) and sea bream (Sparus aurata) (n = 40), sampled from different farms along the Adriatic Coast, were investigated. Methyl esters of fatty acids were analysed using gas chromatography. Data on fatty acid composition were used for the calculation of quality indices. Results and discussion: The results show that the most strongly represented FA in both species analysed was oleic acid (C18:1n-9), followed by linoleic acid (C18:2n-6) and palmitic acid (C16:0). The determined mean values of lipid indices for sea bass and sea bream were 0.34±0.06 and 0.32±0.08 for AI, and 0.37±0.05 and 0.35±0.07 for TI, respectively. Hypocholesterolemic over hypercholesterolemic fatty acids values ranged from 3.31±0.65 in sea bass to 3.98±1.04 in sea bream, whereas for FLQ, values ranged from 3.05±1.65 in sea bream to 4.60 ±1.35 in sea bass, with no statistically significant differences (p > 0.05) between values obtained for both species from the two farms of sampling. Results indicate that the investigated fish species represent a highly recommendable and important source of fatty acids and thus it is important they are included in the human diet. Funding: AdriAquaNet - Enhancing Innovation and Sustainability in Adriatic Aquaculture

fatty acids, lipid quality, sea bass, sea bream

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