IDENTIFICATION OF OMEGA-3, 6 AND 9 FATTY ACIDS COMPOSITION AND LIPID CONTENT IN LIVER AND MUSCLE TISSUES OF SALMO SALAR IN THE SOUTH OF THE CASPIAN SEA
Keivandokht Samiee*, Abdolhossein Rustaiyan and Mehri Golchehreh
Fish are a unique dietary source beneficial to human health. These valuable effects originate from Omega-3
polyunsaturated fatty acids, particularly EPA and DHA in the fish oil. These essential fatty acids keep the blood
cholesterol level low and thus helps in controlling the cardiovascular diseases. In the present study, the liver and
muscle tissues of Salmo salar from Chalus region in the south of the Caspian Sea, Iran in June 2015 were
separately extracted for their lipid content especially Omega-3, 6 and 9 fatty acids composition using the method of
Blight & Dyer. The compounds were determined by Gas Chromatography-Mass Spectrometry (GC- MS). The
components detected in the liver and muscle tissues, including saturated fatty acid Palmitic acid, monounsaturated
fatty acid Oleic acid, polyunsaturated fatty acids Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA) and
Linoleic acid and two methyl esters of fatty acids including Octadecanoic acid, methyl ester and Hexadecanoic
acid, methyl ester. The results showed that the dominant fatty acids in liver and muscle tissues of Salmo salar were
Oleic acid (37.68- 45.46%), Palmitic acid (28.34- 31.93%), EPA (8.32- 9.82%), Linoleic acid (5.89- 6.02%) and
Docosahexaenoic acid (5.63- 5.68 %).
Keywords: Omega-3, Omega-6, Omega-9, fatty acids, liver, muscle, Salmo salar, Caspian Sea.
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