Acidos grasos del atún de diferentes zonas pesqueras del Pacífico mexicano, en aceite y agua / Fatty acids of the tuna of different fishing areas of the Mexican Pacific, canned in oil and water

A direct relationship exists between the state of health and the diet, and inside this some components, such as the fatty acids (FA), influence mostly in the prevention of certain illnesses (coronary heart disease, hypertension, rheumatoid arthritis, inflammatory answer, and arterial pressure). One of the main sources of essential FA are the marine products; the tuna is a marine food of wide consumption in Mexico due its readiness and low cost. The objective of this work was to determine the profile of fatty acids (FA) in tuna canned in oil and in water coming from three fishing areas of the Mexican Pacific. There were randomly obtained 7 oil-tuna commercial marks (AA) and 5 water- tuna (AW) coming from the next fishery areas: Baja California Sur (L1), Colima (L2) and Mazatlßn (L3). The samples without draining were liquefied and thereafter it was obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas were identified 20 FA (mg/100 g); three AG omega 3 (EPA, DHA and linolenic) and two omega 6 (linoleic and arachidonic). In the AA of the three areas the most abundant saturated FA were estearric and palmitic acids, the most abundant monounsaturated fatty acid was the cis-vaccenic, followed by the oleic acid. The behavior of those omega 3 in the AA of the three areas were similar: with the less quantity was the linolenic acid (447-755), continued by the EPA (979-1323) and finally high concentrations of DHA (1862-3327). In the AW the DHA was the most abundant fatty acid in all the areas (1086-4456), the most abundant monounsaturated fatty acid was the palmitic (640-3809). It was observed the presence of trans fatty acids in high quantities in AW: linolelaidic (1394-1495) and elaidic (377-1234). The relationship omega 3/omega 6 in the AA was similar in L1 and L2, and lower in L3; in AW was higher in L2 and L3. In conclusion, evident variation exists in the content of FA among areas; it could be considered that the AA of L3 and AW of L2 as the richest in omega-3 and omega-6 FA. In general, the tuna in water is a richer food in FA omega 3 and omega 6 that the tuna in oil, independently of the fishery area.

Acidos grasos en sardina en salsa de tomate de diferentes zonas pesqueras del Pacifico mexicano / Fatty acids in sardine canned in tomato sauce from different fishing areas of the Mexican Pacific

Numerous investigations have pointed out the importance that the fatty acids have in the process health-illness, and that the marine resources are excellent sources of the series omega 3 and omega 6. In Mexico, the sardine is a product of marine origin of wide consumption due to its high readiness and low cost. The objective of the present study was to determine the fatty acids profile (FA) in sardine canned in tomato sauce coming from different fishing areas (A) of the Mexican Pacific. There were randomly obtained 8 commercial mark (5 cans of each mark) of sardine canned in tomato sauce; they were classified in sardine of South Baja California Sur (A1), Sonora (A2) and Sinaloa (A3). The samples without draining were liquified and thereafter were obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas they were identified and quantified as 3 FA omega 3 (linolenic, EPA and DHA) and 2 AG omega 6 (linoleic and arachidonic); this source is rich in FA monounsaturated and also presents a considerable quantity of trans FA (18:1n9t and 18:2n6t). The DHA was the most abundant AG in all the areas (3064-4704 mg/100 g); finally, the relationships omega 3/omega 6 were from 3.5 (A1) up to 8.9 (A3). In conclusion, sardine canned in tomato sauce of the mexican Pacific is a rich food in omega-3 and omega-6 FA, independently of the processing area.

Vitaminas y minerales del atún aleta amarilla (Thunnus albacares) del Pacífico mexicano enlatado en aceite / Vitamins and minerals in yellow fin tuna (Thunnus albacares) oil canned, from the Mexican Pacific

El atún es uno de los alimentos de origen marino de mayor consumo en México dada su accesibilidad y bajo costo. Se cuantificó el contenido de micronutrientes del atún aleta amarilla (Thunnus albacares) enlatado en aceite vegetal (siete lotes con cino repeticiones) procedente de diferentes localidades del pacífico mexicano. El análisis químico aproximado se realizó siguiendo las técnicas del AOAC; la cuantificación de minerales (Ca, P, Mg. Na, K, Fe, Zn, Cu, Cd, Cr, Pb) se llevó a cabo por espectrofotometría de absorción atómica; y de vitaminas por HPLC. Se registró la procedencia de atún de tres localidades del Pacífico mexicano (Baja California Sur (L1), Mazatlán (L2) y Colima (L3)). La humedad estuvo entre 65 y 75 por ciento, la proteína cruda entre 12.6 y 16.4 por ciento y el extracto etéreo que fue la fracción más variable entre localidades, entre 7.1 y 15.9 por ciento. De las vitaminas hidrosolubles la niacina fue la más abundante (4.8-16.5 mg/100g); la vitamina A (U.I./100g) fue igual en promedio para L1 y L2 (36.5 y 36.2) y mayor para L3 (42.0). Los minerales más abundantes fueron el Na (136-552mg/100g), K (78-221mg/100g) y P (290-594 mg/100g), de éstos, los intervalos más grandes para Na y K se presentaron en L1, para P en L2. El Ca (mg/100g) presentó valores promedio muy diferentes entre L1 (6.9) y L2 (12.7) y en L3 se tuvo un intervalo muy grande (3.4-21.8). El Zn fue menor en L2 (0.2-0.4mg/100g) y mayor en L3 (0.54-0.70 mg/100g). El Mg y Cu fueron los minerales con menores intervalos y con valores promedio semejantes entre localidades. No se detectó la presencia de Pb, Cd y Cr. En conclusión, el atún además de ser un alimento proteico, aporta importantes cantidades de extracto etéreo, Na, K, P y niacina. Los minerales con mayor variación entre localidades fueron el Ca, Na y Zn y entre marcas comerciales el Fe, Na, K y Ca. La vitamina A, Cu y Mg fueron menos variables entre localidades.