Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin

[Display omitted] •Fatty acids composition of Siluriformes fish species was affected by seasonal variations.•Polyunsaturated fatty acids showed the highest content during the flood period.•Ageneiosus inermis exceed the recommended daily intake of EPA + DHA.•EPA + DHA represented 61%, on average, of...

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Bibliographic Details
Published in:Food research international 2020-06, Vol.132, p.109051-109051, Article 109051
Main Authors: de Souza, Antonio Fábio Lopes, Petenuci, Maria Eugênia, Camparim, Ricardo, Visentainer, Jesui Vergilio, da Silva, Antonio José Inhamuns
Format: Article
Language:English
Subjects:
Amazon fish
Animals
Brazil
Catfishes
DHA
Docosahexaenoic Acids
Fatty Acids - analysis
Fatty Acids, Omega-3 - analysis
Fatty Acids, Unsaturated
Freshwater fish
Nutritional quality index
Nutritive Value
Seasons
Siluriformes
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Summary:[Display omitted] •Fatty acids composition of Siluriformes fish species was affected by seasonal variations.•Polyunsaturated fatty acids showed the highest content during the flood period.•Ageneiosus inermis exceed the recommended daily intake of EPA + DHA.•EPA + DHA represented 61%, on average, of the total n-3 fatty acids.•The nutritional profile was more favorable in the flood season than drought season. Siluriformes is a highly diverse order of species that exhibit a wide array of morphologies, diets and life strategies. This study evaluated the effect of seasonal variations on the proximate composition, fatty acid composition and nutritional profiles of nine fish species of Siluriformes order from the Amazon Basin. The proximate composition varied throughout seasonal periods with larger differences in total lipid content. Hypophthalmus edentaus showed the largest variation (9.26–26.29%) between drought and flood periods, respectively. The fatty acid composition also varied throughout seasonal periods; the polyunsaturated fatty acid (PUFA) contents significantly (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109051