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

ABSTRACT

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.