Identification and quantification of dicarboxylic fatty acids in head tissue of farmed Nile tilapia (Oreochromis niloticus)

• Published in: European food research & technology Vol. 247; no. 7; pp. 1771 - 1780
• Main Authors: Lehnert, Katja, Rashid, Mamun M., Barman, Benoy Kumar, Vetter, Walter
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-07-2021; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Chromatography; Consumption; Developing countries; Dicarboxylic acids; Fatty acids; Fillets; Food Science; Forestry; Gas chromatography; Head; LDCs; Linoleic acid; Mass spectrometry; Mass spectroscopy; Oleic acid; Oreochromis niloticus; Original Paper; Palmitic acid; Polyunsaturated fatty acids; Ponds; Tilapia; Tissues; Farmed fish; Dicarboxylic acid; Countercurrent chromatography; Azelaic acid; Nile tilapia; Fatty acid
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03747-5

Nile tilapia (
Oreochromis niloticus
) was grown in Bangladesh with four different feeding treatments as part of a project that aims to produce fish in a cost-effective way for low-income consumers in developing countries. Fillet and head tissue was analysed because both tissues were destined for human consumption. Gas chromatography with mass spectrometry (GC/MS) analyses of transesterified fatty acid methyl ester extracts indicated the presence of ~ 50 fatty acids. Major fatty acids in fillet and head tissue were palmitic acid and oleic acid. Both linoleic acid and polyunsaturated fatty acids with three or more double bonds were presented in quantities > 10% of total fatty acids in fillet, but lower in head tissue. Erucic acid levels were below the newly proposed tolerable daily intake in the European Union, based on the consumption of 200 g fillet per day. Moreover, further analysis produced evidence for the presence of the dicarboxylic fatty acid azelaic acid (nonanedioic acid, Di9:0) in head tissue. To verify this uncommon finding, countercurrent chromatography was used to isolate Di9:0 and other dicarboxylic acids from a technical standard followed by its quantification. Di9:0 contributed to 0.4–1.3% of the fatty acid profile in head tissue, but was not detected in fillet. Fish fed with increasing quantities of flaxseed indicated that linoleic acid was the likely precursor of Di9:0 in the head tissue samples.