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Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps and Sardinella fimbriata of South East Coast of India
Sheeba W, Immaculate JK and Jamila P* Research Article Suganthi Devadason Marine Research Institute, Tuticorin, Tamil Nadu, India Volume 6 Issue 4
Received Date: May 14, 2021 Jamila Patterson, Suganthi Devadason Marine Research Institute, *Corresponding author: Published Date: July 07, 2021 Tuticorin, Tamil Nadu, India, Email: [email protected] DOI: 10.23880/fsnt-16000272
Abstract
S. fimbriata S. longiceps have more lipid and ash content. Sardinella species has f 19 amino acids. Eight essential minerals are present in greater amounts in S. Longiceps. S. has greater moisture content, protein, carbohydrate, and fibers, whereas longiceps has six vitamins, but S. fimbriata
has only five. The findings of this study extend our knowledge of the nutritional value
of commonly consumed sardine fishes. Regular consumption of sardines could considerably reduce nutritional deficiency. Keywords: Sardinella Longiceps; Sardinella Fimbriata; Amino Acids; Fatty Acids; Vitamins; Minerals
Introduction lipids are mobilized from muscle and transferred to the gonads in the reproductive period [7]. Fish has been accepted as a staple food for man, providing essential nutrients [1]. The high nutritional value Sardines belong to the genus Sardinella of the family Clupeidae. Except for S. longiceps, all other sardines are acids, minerals, and vitamins [2]. Fish provides many health called lesser sardines. Sardines contribute about 1/3rd of the of fish meat is its proteins, long-chain polyunsaturated fatty improves retinal and brain development and reduces the benefits not found in any other food. Regular fish intake Indiantotal marine coast havingfish production ten sardine in Indianspecies. costs The globally;lesser sardines lesser disorders, multiple sclerosis, psoriasis, diabetes, and even sardinesS. fimbriata comprise and 26 S. species gibbosa of are Sardinella, important whereas in inshore the cancerrisk of chronic[3]. afflictions like cardiac diseases, autoimmune Thelike oil sardine S. longiceps andfisheries, it contributes contributing 20-30 20-35 % of % India’s of the total clupeoidmarine landings. catches. includes protein (16-21%), fat (0.2-25%), minerals (1.2- is the most important fishery, 1.5%),According carbohydrates to Love [4](0-0.5%), the principal and moisture composition (66-81%). of fish S. longiceps is one of the most important Still, the composition differs greatly from species to species Clupeids ranks second amongst the commercial food fishes and from individual to individual depending on feeding of the world. habit, sex, environment, and season [5]. The variation of commercial marine fishes in India, popularly consumed in all parts of South S.India fimbriata [8]. Sardines dominate form the acommercial significant catchesfishery continuous changes in their environment, including their landedresource in and among around the Tuticorin. marine pelagic S. longiceps finfishes of the Indian food,lipid contentthroughout is wider the year than [5]. that Furthermore, of protein [6]. proteins Fishes faceand seas, of which form little fishery on the east coast, whereas it is caught in huge quantities Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps and Sardinella Food Sci & Nutri Tech fimbriata of South East Coast of India 2 Food Science & Nutrition Technology
Meterals and Methods composition is critical for many applications, studies on thesein India’s lines west had been coast. carried Even thoughout from data as early on the as the proximate 1880s. Collection and Preparation of Samples
The lesser and oil sardine species S. fimbriata and S. Today there is greater awareness about healthy food, and longiceps afish proper finds moreunderstanding acceptances of becausethe biochemical of its unique constituents nutritional of qualities. Nutritionists and dieticians have a greater need for (Figure 1) were collected from the fishing harbor of Tuticorin For nutritional analysis. About 100 g of flesh tissues fish. Sardine, abundant and inexpensive, is consumed mostS. were sampled from 15 individuals of each species. The flesh longicepsin the east and and S. west fimbriata coast .of India. In this context, the current samples were divided into three sub-samples (five for each study evaluates and compares the nutritional profiles of bags,fish). and Each frozen fish tissue(-18°C) subsample until the analyses. was then homogenized, wrapped in polyethylene film, sealed within plastic zipper
Figure 1: Samples of lesser and oil sardine species S.
Nutritional Evaluation by flame ionization detection, and individual methyl esters were identified by comparison to known standards. Mineral The moisture content was estimated by drying the fresh contents were determined quantitatively by AAS (Agilent) fish sample in a hot air oven at 100 -105°C for 16 hours [9] following the method [18]. Vitamin content was analyzed until a constant weight was obtained. The percentage of using High-Performance Liquid Chromatography (HPLC) as protein present in the sample was estimated by following describedData Analysisin Nollet & Leo [19]. Lowry’s method [10]. Total lipids were analyzed by following the gravimetric method of Folch, et al. [11]. The total carbohydrate contentwas estimated using Dubois, et al. results are expressed as mean values ± standard deviation 550[12].° Ash content was estimated according to the method of All analyses were accompanied in triplicates, and the AOAC [9] by combusting the samples in a muffle furnace at C until the white color appearance. Fiber content was (SD). An independent t-test was used to find statistical analyzed by following the technique of Maynard [13]. The significance between the two species using the SPSS non-saponifiable lipids such as cholesterol were analysed program, version 17.0 for Windows (SPSS inc. Chicago, IL, spectrometrically according to Zlatkis, et al. [14]. The total USA).Results A significant level was set at a P-value < 0.05. 60phospholipid°C for 24 hours in the in tissuea hot air was oven, estimated and the as dried described samples by Wagner, et al. [15]. The experimental samples were dried at Proximate Composition were finely ground for the estimation of amino acids in an The results of the present study are represented in Table HPLC system with a fluorescent detector (FLD-6A) with 1. All nutrient components, namely moisture, protein, lipid, chloroform:amino acid standard methanol as mixture described (2:1 by v/v), Baker and & the Han fat [16]. content The fatty acid was analysed by homogenizing the sample with 2SO4, and fatty acid carbohydrate, fiber, and ash, differ significantly (P < 0.05)S. was extracted. It was esterified with 1% H betweenfimbriata theand two 69.8% species. in S. Thelongiceps difference. The totalin lipid proteins content in isS. methyl esters were prepared, which were subject to using especially significant. The moisture content is 78.2% in gas chromatography [17]. The fatty acid peaks were detected Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 3 Food Science & Nutrition Technology fimbriata and S. longiceps are 22.5% and 20.3%, respectively. S. The lipid contents are 2.7% and 12.9% in S. fimbriata and fimbriata (78.2%, 22.5%, 1.75% and 2.83%, respectively) S. longiceps, respectively. The lipid contents are 2.7% in S. ofthan moisture, in S .longicepsprotein, carbohydrate (69.8%, 20.3%, and fibre 0.44% are higherand 1.2%, in fimbriata and 12.9% in S. longiceps. The ash and carbohydrate higher in S. longiceps (12.9% and 2.1%, respectively) than in 2.1% (S. fimbriata) and 2.83 and 1.2% (S. longiceps). Values S.respectively). fimbriata (2.7% The andvalues 1.6%) for flesh lipid and ash content are contents are low in these fishes and vary between 1.6 and Proximate composition (%) S. fimbriata S. longiceps Significance Moisture 78.2 ± 0.31 69.8 ± 0.41 Protein 22.5 ± 0.66 20.3 ± 0.51 P < 0.05 Lipid 2.7 ± 0.72 22.9 ± 0.84 P < 0.05 Ash 1.6 ± 0.22 2.1 ± 0.74 P < 0.05 Carbohydrate 1.75 ± 0.42 0.44 ± 0.19 P < 0.05 Fibre 2.83 ± 0.06 1.2 ± 0.07 P < 0.05 Proximate composition of S. fimbriata and S. longiceps. Table 1: P < 0.05
ValuesFatty were Acids reported Composition as means ± S.D. of triplicate groups of 5 fish (n19.502% = 15); Significant for SFAs, 0.165(P<0.05); to 2.949% Non significant for MUFAs, (P>0.05). and 36.61 to 46.67% for PUFAs. S. longicepshas higher proportions of fatty Table 2 the fatty acid percentage distributions (% acids than S. fimbriata. For omega-3 fatty acids, S. longiceps S. fimbriata has more docosahexaenoic acid (DHA). w/w of total fatty acids) in both the species’ muscles has more eicosapentaenoic acid (EPA), whereas were summarized in Table 2. The percentage of fatty acids varies widely between the species. It ranges from 2.315 to Fatty acid composition (%) Classification S.fimbriata S. longiceps Significance Saturated fatty acids (SFA) Myristic acid C14:0 1.318 ±0.03 10.343±0.07 Palmitic acid C16:0 0.375 ±0.07 4.616 ±0.52 Stearic acid C18:0 0.422 ±0.14 1.963 ±0.18 P < 0.05 Arachidic acid C20:0 0.200 ±0.05 2.580 ±0.09 P < 0.05 P < 0.05 Total SFA 2.315 19.502 P < 0.05 Mono-unsaturated fatty acids (MUFA) Palmitoleic acid C16:1 0.031 ±0.45 0.204 ±0.69 Oleic acid C18:1 0.094 ±0.17 1.225 ±0.09 Gadoleic acid C20:1 0.040 ±1.08 1.520 ±0.09 P < 0.05 P < 0.05 Total MUFA 0.165 2.949 P < 0.05 Poly-unsaturated fatty acids (PUFA) Linoleic acid C18:2 0.020 ±1.11 0.330 ±0.58 á-Linolenic acid C18:3n3 0.010 ±0.02 0.400 ±0.01 P < 0.05 ë-Linolenic acid C18:3n6 0.020 ±0.07 4.260 ±0.82 Eicosadienoic acid C20:2n6 0.22 ±1.02 1.24 ±0.74 P < 0.05 Eicosatrienoic acid C20:3n3 0.03 ±0.24 0.2 ±0.05 P < 0.05 Arachidonic acid C20:4 3.32 ±0.12 2.41 ±0.84 P < 0.05 Eicosapentaenoic acid C20:5 11.58 ±1.54 18.25 ±2.41 P < 0.05 Docosahexaenoic acid C22:6 21.41 ±2.36 19.58 ±2.54 P < 0.05 P < 0.05 Total PUFA 36.61 46.67 Table 2: Fatty acid composition of S. fimbriata and S. longiceps. P < 0.05
Values were reported as means ± S.D. of triplicate groups of 5 fish (n = 15); Significant (P<0.05); Non significant (P>0.05) Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 4 Food Science & Nutrition Technology
Phospholipid and Cholesterol ranges from 36± 2.27 mg/100 g to 62±27.11 mg/100 g. Values of phospholipid and cholesterol contents of the The mean values of phospholipid and cholesterol More phospholipid and cholesterol contents are found in S. phospholipid ranges from 6.58±0.88 % to 29.20±0.91% longicepsfishes indicate than in the S. fimbriata. nutritional values of commercial fishes. incontents S. fimbriata of the but fish in samples S. longiceps, are presented mean cholesterol in Table 3.content Mean
Fishes Mean Phospholipid (%) Mean Cholesterol (mg/100g) Significance S. fimbriata 6.58 ±0.88 36 ± 2.27 S. longiceps 29.2±0.91 62±27.11 P < 0.05 Table 3: P < 0.05 Composition of lipid classes in the fishes (% of dry weight basis). ValuesAmino were reportedAcids Composition as means ± S.D. of triplicate groups of 5 fish (n = 15); Significant (P<0.05); Non significant (P>0.05) The predominant non-essential amino acids in S. fimbriata The amino acid composition of S. fimbriata and S. longiceps kg), tryptophan (1.5 mg/kg) and methionine (0.8 mg/kg). are are glutamic acid (1,656.4 mg/kg), alanine (899.0 mg/kg), species shown contain in Table higher 4. Altogether amount of 19 essential amino acids amino are acids. present, The essentialtyrosine (619amino mg/kg), acids glycinein S. longiceps (170.3 mg/kg), are phenyl aspartic alanine acid of which 12 are essential and 7 are non-essential. Both the (22.4 mg/kg) and cysteine (6.5 mg/kg). The most abundant amino acid compositions are significantly different (P<0.05) S. (1,097.7 mg/kg), arginine (1,031.6 mg/kg), threonine (243.3 fimbriatabetween theand two S. Longiceps species, except are arginine for methionine, and phenyl norleucine alanine. mg/kg), histidine (205.6 mg/kg), lysine (198.1 mg/kg), Theand contentserine (P>0.05). of arginine The is essentialhigher in amino S. fimbriata acids (1,474.3are high mg/in valine (198.1 mg/kg), ornithine (178.9 mg/kg), isoleucine S. longiceps The(135.5 predominant mg/kg), leucine non-essential (112.3 mg/kg), amino norleucine acids in S. (24.5 longiceps mg/ phenyl alanine is higher in S. longiceps kg), tryptophan (2.5 mg/kg) and methionine (0.7 mg/kg). S.kg) fimbriata than (1,031.6 mg/kg). Similarly the content of amino acids in S. fimbriata (1,097.7 mg/kg) than are glutamic acid (1,921.2 mg/kg), alanine (1,009.1 mg/kg), (863.6 mg/kg). The most abundant essential tyrosine (883.5 mg/kg), glycine (152.6 mg/kg), serine (143.8 are arginine (1,474.3 mg/kg) mg/kg), cysteine (77.0 mg/kg) and aspartic acid (23.5 mg/ followed by phenyl alanine (863.6 mg /kg), histidine (290.2 thekg). least The abundant most abundant are methionine amino acid and in tryptophan. both the species is mg/kg), threonine (215.5 mg/kg), lysine (156.6 mg/kg), glutamic acid, alanine, arginine and phenyl alanine, whereas valine (148.2 mg/kg), ornithine (107.1 mg/kg), isoleucine (105.5 mg/kg), leucine (24.4 mg/kg), norleucine (24.2 mg/ Aminoacids composition (mg/kg) EAA/NEAA Sardinella fimbriata Sardinella longiceps Significance L-Alanine NEAA 899.0±56.3 1009.1±58.9 L-Arginine EAA 1474.3±34.7 1031.6±56.4 P < 0.05 L-Aspartic acid NEAA 22.4±12.4 23.5±11.9 P < 0.05 L-Cysteine NEAA 6.5±3.4 77.0±4.8 P < 0.05 L-Glutamic acid NEAA 1656.4±23.8 1921.2±34.6 P < 0.05 L-Glycine NEAA 170.3±16.8 152.6±15.86 P < 0.05 L-Histidine EAA 290.2±34.5 205.6±38.5 P < 0.05 L-Leucine EAA 24.4±12.3 26.2±18.5 P < 0.05 L-Isoleucine EAA 105.5±45.6 112.3±49.8 P < 0.05 L-Lysine EAA 156.6±37.8 198.1±45.4 P < 0.05 L-Methionine EAA 0.8±0.1 0.7±0.2 P < 0.05 L-Norleucine EAA 24.2±12.5 24.5±15.3 P > 0.05 L-Ornithine EAA 107.1±23.4 135.5±25.6 P > 0.05 L-Phenylalanine EAA 863.6±34.6 1097.7±55.3 P < 0.05 P < 0.05 Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 5 Food Science & Nutrition Technology
L-Serine NEAA 145.6±45.3 143.8±35.7 L-Threonine EAA 215.5±35.8 234.3±45.3 P > 0.05 L-Trytophan EAA 1.5±1.2 2.5±1.0 P < 0.05 L-Tyrosine NEAA 619.0±67.9 883.5±55.4 P < 0.05 L-Valine EAA 148.2±32.5 178.9±22.8 P < 0.05 Table 4: Amino acid composition of Sardinella fimbriata and Sardinella longiceps. P < 0.05 NEAA: Essential aminoacid / Non-essential amino acid. Values were reported as means ± S.D. of triplicate groups of 5 fish (n = 15); significant (P<0.05); Non significant (P>0.05) AA/ Mineral content
abundant.0.05) between All the the minerals species. areBoth more the speciesabundant are in having S. longiceps eight thanminerals, S. fimbriata of which calcium and magnesium are the most The mineral profiles of both species are shown in Table 5. The concentrations of all elements vary significantly (P < , whereas Copper is deficient in both species. Mineral content (mg/100g) S. fimbriata S. longiceps Significance Calcium 81.2 ± 0.18 96.7 ± 0.12 Magnesium 58.6 ± 0.04 88.2 ± 0.06 P < 0.05 Zinc 15.2 ± 0.04 42.2 ± 0.01 P < 0.05 Copper 1.22±0.02 1.73±0.68 P < 0.05 Iron 11.2± 0.68 15.6±2.35 P < 0.05 Potassium 65.7±5.22 77.8±22.3 P < 0.05 Sodium 24.2± 3.5 47.3±23.1 P < 0.05 Iodine 1.28±1.22 3.14±1.11 P < 0.05 Mineral content of S. fimbriata and S. longiceps species. Table 5: P < 0.05
ValuesVitamins were reported as means ± S.D. of triplicate groups of 5 fish (nabundant = 15). Significant in both species. (P<0.05); Vitamins Non significant B1, B2, and (P>0.05). B3 are absent in S. fimbriata, Six vitamins are present in S. longiceps S. Vitamin E, B12, C, B1, B2, and B3 and other vitamins are fimbriata abundant in S. longiceps.whereas Vitamin A, B6, and C are abundant. and five in (Table 6). The vitamin contents vary significantly (P < 0.05) between the species. Vitamin A is the most Vitamin content (mg/100g) Sardinella fimbriata Sardinella longiceps Significance Fat soluble vitamins Vitamin A 49.22 ± 0.08 18.2 ± 0.02 Vitamin E 0.92 ± 0.46 2.95 ± 0.27 P < 0.05 Water soluble vitamins P < 0.05 Vitamin B1 - 0.55±0.11 - Vitamin B2 - 1.22±0.14 - Vitamin B3 - 0.45±0.24 - Vitamin B6 5.11±1.22 1.77±0.35 Vitamin B12 1.27±0.25 0.29±0.02 P < 0.05 Vitamin C 1.64±0.36 4.86±2.14 P < 0.05 Vitamin content of S. fimbriata and S. longiceps. Table 6: P < 0.05
Values were reported as means ± S.D. of triplicate groups of 5 fish (n = 15). Significant (P<0.05); Non significant (P>0.05) Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 6 Food Science & Nutrition Technology
Discussion composition of the muscle. In the present study, carbohydrates have a small presence because glycogen, in general, does not contribute much to the reserves in marine animals [35].
Fish has been a chief food source for humankind Clupeids. Phillips, et al. [37] report that carbohydrates are worldwide from time immemorial, especially as a cheap utilizedRamaiyan, for et energy al. [36] in report trout similarand protein findings is thusin 11 spared species for of balanced,source of animaland easily protein digestible [20]. Itprotein. is well Fishes understood also have now energythat fish depots is a source in the of form vitamins, of lipids. fatty Therefore, acids, and the high-quality, proximate biochemical composition of a species helps assess its building the body. The percentage of ash contentS. longiceps in the fishes. The nutritional and edible values in energy units vis-à-vis other analyzed indicates the ample mineral contents in fish. The species. mean value of the flesh ash content is high in onconcentrations their feeding of mineralsbehavior, and environment, trace elements ecosystem, that make and up the total ash contents are known to vary in fishes, depending species to species, including feeding and breeding habits, The biochemical composition of fishes varies from andmigration Toothpony even withinto be the4.4%, same 2.3%, area and [38-40]. 1.7%, Peiris respectively. & Grero S. According[41] report to the Hatano, ash content et al. [42] of herring, Chum salmon’s Dorab wolf ash herring,content fimbriatafishing season, contains and more fish moisture migration (78.2%) [21,22]. than The S. longiceps largest constituent of fish is the moisture content. In this study, for S. longiceps, Chirocentrus dorab, Stolephorus devisi, and S. albella) decreasesRastrelliger during kanagurta spawning migration. Ash values recorded (69.8%). Edirisinghe, et al. [23] Reported the lowest values obtained in this study. Fiber content is higher in S. moisturepercentage content of moisture of Clupeapil (69.4%) chardus in white is 60.7%. sardine Oil ( sardines fimbriata than S. longicepsby Gopakumar [25] are similarto the from Sri Lankan waters. According to Castrillon, et al. [24], the Ravichandran, et al. [26] reported 67.01% and 70.02% in oil , and the difference is significant have 69.8% of moisture, but earlier, Gopakumar [25] and 46.67%.(p<0.05 The highest proportion proportion of polyunsaturated of PUFAs is found fatty acidsin S. falling in the range of 10-25% (the average being 19 %). The longiceps(PUFAs) in. In the terms sardine of absolute species amounts ranges between of fatty acids, 36.61 both and sardines. Protein is the second principal constituent in fish, their feeding and breeding habits [22]. S. fimbriata has more acid is the most representative n-6 fatty acid in both species. proteinvariations (22.5%) of protein than in S. different longiceps species (20.3%) are in influenced the present by Osman,the fishes et containal. [43] largeralso report n-3 PUFAs high linoleic than n-6 acid PUFAs. values Linoleic vis-à-
S. longiceps contain abundant n-3 [27]study. reported Palani et 18.1% al. [27] protein report in that S. longiceps fatty fishes landed in the andvis other n-6 fatty n-6 acids.fatty acids Indeed, for thefish ( speciesn-3)/(n with-6) ratio high-fat is considered contents Thoothukudi Coast of India has 14% protein. Bahurmiz, et al. from tropical marine waters. in S. pilchardus on a wet weight sardinebasis. Marques species &have Botelho, comparatively said a protein more protein.content of 16.6 1g a useful marker for comparing nutritional values of fish oils, of Portugal. (These values show that the two being the most significant fish fat indicator quality and best novo.reflects Based the quality on this of statement, fish as food. variances Furthermore, found init isDHA known and EPAthat proportionsmarine fish cannotof same synthesize species by DHA different and EPA authors either may de As for lipid Shehawy, et al. [28] report that the Indian presentoil sardine study has also the the highest lipid lipidcontent value of S. (38%), longiceps while (22.9%) other issardinella more than fishes S. fimbriata have the (2.7%). least lipid The value, lipid 1.17%.and moisture In the evenbe ascribed undernourishment. to several factors The majorlike food contributors availability, to location the n-3 PUFAof catch, composition fish size, in individual all specimens variability, studied fishing are DHA season, and EPA, or relationship has been reported in Mugilcephalus [29]. Both thecontents species in sardineanalyzed show in our inverse study proportions. may be termed This asinverse fatty absolute amount of DHA, the highest DHA content is found in S.with fimbriata low linolenic acid concentrations (<2%). In terms of the changes(> 2%) according[31]. Christolite, to the classificationet al. [32] report of Ackman lipid content [30]. Fat of amount of DHA. The is concentration higher than EPA.of EPA The in same the selected tendency fishes has S.contents gibbosa in at fishes 1.25 to depend 6.77%. on A age,similar sex, high habit, variation and seasonal (from ranges between 11.58 and 18.25%. In absolute terms, the
been detected in other fishes from the Pacific Ocean, such reported1.9% to 8.4%) in S. longiceps was found and in S. the fimbriata fat contents in the sardine byas Pacificseveral hake,factors walleye besides pollock, diet and and genetics, canary such rockfish as sexual [44]. of Karachi coast, Pakistan [33]. A high-fat concentration is maturity,The accumulation geographic of fattylocation, acids andin fish the muscle catch isseason. influenced One from Cochin waters relevant aspect of the present research is the nutritional [34]. The results of the present analysis agree with the above studiesCarbohydrates about the fat form contents a minor of fish percentage species. of the total quality of the fish species in their contribution to the daily dietary intake of bioactive EPA+DHA acids and n-3/n-6 ratio. Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 7 Food Science & Nutrition Technology
The US Department of Agriculture [45] proposed a daily
S. Similarly fish oil capsules have the same features. In longicepsintake of 250 and mg 45 of g EPA+DHA. of S. fimbriata To meet. The this n-3/n-6 daily requirement, ratio index the present study also the fishes show good cholesterol hasit would been be suggested necessary for to assessingconsume approximatelythe nutritional 30 value g of of value and lowerMerlucciushubbsi bad cholesterol and triglycerides. Mendez, triacylglycerols,et al. [60] reported 14% a lipidphospholipids, content of 6.6%and 5.7% in the cholesterol. southwest Atlantic Hake ) 27.6% were waxes, 42% Thefish notably oils, and cheap an increase S. fimbriata in human and S. longiceps dietary n-3/n-6 fatty phospholipid. The highest value of cholesterol is noted in highestacids helps nutritional reduce cancervalue in and the cardiovascular n-3/n-6 ratio. risksIn general, [1,46]. theIn ourmuscle study tissue also of S. cholesterol longiceps (62±27.11 content is mg/100g). lower than In fish have the their n-3/n-6 proportion. both fish species can be considered beneficial to health in general, fish lipid contains cholesterol levels at a level of 140 verymg/100g good [61]for human and our health. results They agree help withsynthesize this statement. essential The high-density lipoproteins found in Sardinella fishes are According to their lipid contents, fishes are classified natural antioxidants in the human body. as Lean fish (
Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 8 Food Science & Nutrition Technology including the degree and duration of mineral deprivation. The respectively. present analysis finds five macro minerals and three trace minerals in the two Sardinella species. The concentrations and Vitaminsother physiological are complex organicactivities. molecules Totally whoseeight presencevitamins of all these elements significantly vary between the species. in trace amounts S. in longiceps food is essential forS. fimbriata normal growth in this mineralThis observation elements is supportedare due to by the Windom, chemical et al. forms[70] findings, of the study. Among them, vitamin A is predominant over others. elementswhich showed and their that concentrationsthe variations in in concentrations the local environment. of these Vitaminwere recorded A is essential in for visual and perception. five in Next to Vitamin The macromineral calcium is the most abundant of all A, Vitamins B6 and C are predominant in S. fimbriata, S. longiceps. in both species. Its concentration is higher in S. longiceps. The elements in this study, followed by magnesium and sodium whereasimmunity Vitamins against infections, C and E are and predominant it also supports in the process iodine in both species. Srilatha, et al. Vitamin deficiencies lead to diseases, and vitamin C provides amountleast amount of calcium of mineral and (copper) minimum was of observed, Copper infollowed M. casta by Vitamins B1, B2, and B3 are absent in S. fimbriata, and B12 from Parangipettai and Cuddalore coasts.[71] kept Engin, the maximumet al. [72] of growth by activating some intra-cellular enzymes.
[73] observed that seafood, in general, is an excellent source byis theVit D vitamin in Sardinapil found inchardus. the least Srilatha, quantity et al. in [71] both observed species. ofObserved iron, calcium, 289 to potassium,296 mg of sodiumsodium, in iodine, mussels. and Gopakumar zinc. This Marquesseven vitamins et al., 20I9 in M. reported casta a high amount of Vit A followed the most abundant ones. Hindumathy [74] reported calcium, sodium, and potassium , of which vitamins C and A being toobservation be high in holds S. longiceps well in . theBabalola, present et study al. [75] too. said Sheril in &S. aurita to be rich in calcium, magnesium, and iron. Palani, close, their feeding habits are different. S. longiceps et al. [27] reported S. fimbriata and S. longiceps of Tuticorin Though the two sardine species areS. fimbriata phylogenetically prefers coast as having higher contents of calcium (123.4 mg/100g), magnesium (67 mg/100g), sodium (56 mg/100g), and iron favors a zooplankton diet [78] while (9.45 mg/100g) than S. fimbriata phytoplankton [79]. Consequently, the nutritional profiles of the fishes are also different [80]. Their nutritional respiratory pigments, hemoglobin,, and which myoglobin. result in It tallies is a sourcemismatch of makesS. longiceps a classic model for trophic up-gradation in necessarywith our finding.component Iron of isvarious an essential enzyme constituentsystems, including of the foodthe seas. for S. Zooplanktons fimbriata (microplankton), the primary food cytochromes, catalases, peroxidases, the enzymes xanthine , whereas phytoplankton is the chief higher trophic organisms’. These consumption microplanktons, [81]. As also intermediate known as samples’ iron contents are around the World Health standard heterotrophic protists, tropically improve algal quality for ofand 25 aldehyde mg/100g. oxidase, Potassium and succinicis an essential dehydrogenase. body mineral The fish for cellular and electrical functions. Sodium helps maintain [82].prey, Thethey greaterimprove concentration the quality and of amino quantity and of fatty nutrition acids in normal blood pressure and for the normal functioning of the food, especially lipids with a higher level of unsaturation muscles and nerves. Magnesium ions act as enzyme co- factors and regulate over 300 biochemical reactions in the zooplankton results from this preferentialS. longiceps assimilation are preferable in body [76]. Calcium is an mportant element of bone and toplanktonic S. fimbriata food, and webs food by microplanktons.products based onFrom S. longiceps the nutrition cartilage. It is necessary for the normal clotting of blood. It point of view, zooplankton-feeding acts by stimulating the release of thromboplastin from blood will platelets. Both S. fimbriata and S. longiceps contain higher Sardinellaoptimize higherlongiceps nutrition and S. intake.fimbriata From are thegood perspective healthy food of levels of calcium. The relative preference of these species for the fish’s nutritional value, the study results revealed that the consumption of hard structures could be a contributing human health [83-92]. rich in essential nutrients required for the maintenance of Conclusion andfactor, comparable as observed to previous by Adewoye. studies’ The values. concentrations Fishes have an of minerals are within FAO mean concentration ranges for fish adequate supply of minerals and can enhance mineral intake nutritionalThe data value obtained of important from this sardine work represent species ofthe Tuticorin. first step Fe,and Ca, protect K, Na, against and Mg mineral are male deficiencies. and female From [77]. the For nutritional example, toward the knowledge about the biochemical composition and consumptionpoint of view, theof aboutrecommended 250 g of dietary Indian allowances oil sardine (RDA) covers of Consumer awareness is increasing worldwide regarding healthierthe nutritional regimes value is becoming of food. Labelingmandatory, all marketedparticularly food in 11.7%100% ofof K,Fe 1.5% RDA, of and Na 500and g4.1% of the Mg same of these fish minerals covers about RDA, products with their nutrient contents to support consumer 30% of Ca RDA, while 500 g of gilthead bream cover about developed countries. The consequences of this study extend Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272. 9 Food Science & Nutrition Technology the nutritional information of consumed species. Despite Biol Chem 193(1): 265-275. the differences in dietary contents, these species have high levels of omega-3 fatty acids, especially DHA and EPA. The 11. Floch JM, Lees A, Stanley GW (1956) A simple method
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Jamila P, et al. Comparative Studies on the Nutrition of Two Species of Sardine, Sardinella longiceps Copyright© Jamila P, et al. and Sardinella fimbriata of South East Coast of India. Food Sci & Nutri Tech 2021, 6(4): 000272.