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Nutritional Evaluation of Commercially Important Fish Species of

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DOI: 10.1371/journal.pone.0045439

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Nutritional Evaluation of Commercially Important Fish
Species of Lakshadweep Archipelago, India
Kottila Veettil Dhaneesh1*, Kunnamgalam Mohammed Noushad2, Thipramalai Thankappan Ajith
Kumar1
1 Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India, 2 Centre for Marine Living Resources
and Ecology, Ministry of Earth Sciences, Field Research Station, Agatti Island, U. T. of Lakshadweep, India

Abstract
Estimation of nutrition profile of edible fishes is essential and thus a bio-monitoring study was carried out to find out the
nutritional composition of commonly available fishes in Agatti Island water of Lakshadweep Sea. Protein, carbohydrate,
lipid, ash, vitamin, amino acid and fatty acid composition in the muscle of ten edible fish species were studied. Proximate
analysis revealed that the protein, carbohydrate, lipid and ash contents were high in Thunnus albacares (13.69%),
Parupeneus bifasciatus (6.12%), Hyporhamphus dussumieri (6.97%) and T. albacares (1.65%), respectively. Major amino acids
were lysine, leucine and methionine, registering 2.84–4.56%, 2.67–4.18% and 2.64–3.91%, respectively. Fatty acid
compositions ranged from 31.63% to 38.97% saturated (SFA), 21.99–26.30% monounsaturated (MUFAs), 30.32–35.11%
polyunsaturated acids (PUFAs) and 2.86–7.79% branched fatty acids of the total fatty acids. The v-3 and v-6 PUFAs were
ranged 13.05–21.14% and 6.88–9.82% of the total fatty acids, respectively. Hence, the fishes of Lakshadweep Sea are highly
recommended for consumption, since these fishes are highly enriched with nutrition. The results can be used as a baseline
data for comparing the various nutritional profiles of fishes in future.

Citation: Dhaneesh KV, Noushad KM, Ajith Kumar TT (2012) Nutritional Evaluation of Commercially Important Fish Species of Lakshadweep Archipelago,
India. PLoS ONE 7(9): e45439. doi:10.1371/journal.pone.0045439
Editor: Reury F. P. Bacurau, University of Sao Paulo, Brazil
Received March 30, 2012; Accepted August 21, 2012; Published September 21, 2012
Copyright: ß 2012 Dhaneesh et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Funding: The authors have no support or funding to report.
Competing Interests: The authors have declared that no competing interests exist.
* E-mail: [email protected]

Introduction are also known to play a key role in the process of wound healing
[12]. Therefore, when fish is suggested for consumption, both fat
Fish is a major source of food for mankind, providing with a content and the PUFA composition must be considered. Although
significant amount of the animal protein diet, excellent dietary it is generally recognised that PUFA composition may vary among
sources of highly unsaturated fatty acid (HUFA) and polyunsat- species, little attention has been paid to the nutritional composition
urated fatty acid (PUFA), especially the omega-3 fatty acids, of different fish species while selecting for diet. As the
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [1]. Lakshadweep Sea is vastly supplied with a great variety of fish
Today, there is increasing interest in fish consumption because of species, islanders are highly dependent on fish for food. However,
their high PUFA content. Moreover, consumption of fish has been knowledge concerning the nutritional quality of the commercially
linked to health benefits, as the long chain PUFA has gained important fishes of India [13,14] especially from the Lakshadweep
attention because of prevention of human coronary artery disease Sea is limited. So, this study was carried out to determine the fatty
[2], improvement of retina and brain development [3], decreased acid, amino acid, vitamin, protein, carbohydrate, lipid and ash
incidence of breast cancer, rheumatoid arthritis, multiple scelero- content of ten edible fishes, most commonly consumed by the local
sis, asthma, psoriasis, inflammatory bowel disease [4,5] and population of the Lakshadweep Island.
regulation of prostaglandin synthesis [6].
Extensive research has been done on fish lipids, fatty acids [7] Materials and Methods
and amino acids. However, a big variation has been noticed in
these compositions of different individuals of the same fish species. 2.1 Study area
Researchers have found that freshwater fish contain lower Agatti Island lies in the Lakshadweep group of islands (latitude
proportions of v-3 PUFA than the marine fish [8]. Therefore, 10u489–10u529N; longitude 72u109–72u129E) in the Lakshadweep
the ratio of total v3–v6 fatty acids is much higher in the marine Sea of the Indian Ocean which is a part of Chagos - Maldives -
fish than for freshwater fish, varying from 5 to 10 times or more. Lakshadweep archipelago. Among the 425 atolls of the world, it is
Nutritionists believe that the desirable ratio of v6/v3 should be 5 the largest atoll system with 12 atolls. This atoll system has grown
and the addition of v3 polyunsaturated fatty acids (v3 PUFA) up steeply from a depth about 1,500 to 4,000 m over the Chagos -
could improve the nutritional value and prevent diseases [9]. Fatty Laccadive oceanic ridge. Lakshadweep consists of 36 islands
acid composition may also be affected by environmental factors covering an area of 32 sq. km of which 10 are inhabited. These
[10] or size or age of the animals [11], affecting metabolic activity. islands lie scattered in the Lakshadweep Sea about 225 to 445 km
Certain amino acids like aspartic acid, glycine and glutamic acid from the main land coast. The islands are about 1–2 meters above

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 Nutritional Quality of Fishes of Lakshadweep Sea

the sea level. It has a total lagoon area of about 4, 200 sq. km, 2.6 Amino acid analysis
territorial water area of 20, 000 sq. km and an exclusive economic Powdered oven dried samples were extracted well and
zone of 4, 00,000 sq. km hydrolysed in 6 N HCl at 110uC for 24 h and the amino acids
were estimated in the HPLC (Merck - Hitachi L - 7400) following
2.2 Sample collection the method of Baker and Han [21].
Ten marine fish species (Epinephelus tauvina, Carangoides ortho-
grammus, Tylosurus crocodilus crocodiles, Lutjanus gibbus, Seriola lalandi, 2.7 Fatty acid analysis
Thunnus albacares, Parupeneus bifasciatus, Chelinus undulates, L. bohar, For fatty acid analysis, each sample was oven dried at 67uC for
Hyporhamphus dussumieri) were collected from the Lakshadweep Sea, 24 h and ground finely with mortar and pestle. The preparation
during October, 2011. Total fish lengths were measured and and analysis of fatty acid methyl esters (FAMEs) from the fish
significant differences were found among different species (F(9, tissues were performed according to the method described by
10) = 670.83, P,0.05). After collection, samples were kept in plastic Anon [22]. About 5060.1 mg of tissue samples were added to
bags and transported in an insulated icebox to the laboratory and 1 mL of 1.2 M NaOH in 50% aqueous methanol with glass beads
were beheaded, gutted, washed and filleted. (3 mm dia) in a screw-cap tube and then incubated at 100uC for
30 min in a water bath. The saponified samples were cooled at
2.3 Determination of total protein room temperature for 25 min, they were acidified and methylated
Folin - Ciocalteau Phenol method of Lowry et al. [15] was used by adding 2 mL 54% 6 N HCl in 46% aqueous methanol and
for the determination of the total protein in the tissue. The dried incubated at 80uC for 10 min in water bath. After rapid cooling,
tissue sample weighing 1060.1 mg was thoroughly homogenised methylated FAs were extracted with 1.25 mL 50% diethyl ether in
with 1 mL of deproteinising agent (10% TCA) by keeping the tube hexane. Each sample was mixed for 10 min and the bottom phase
in ice. All samples were centrifuged for 20 min at 3000 rpm. The was removed with a pasteur pipette. Top phase was washed with
precipitate obtained was used for protein estimation. The 3 mL 0.3 M NaOH. After mixing for 5 min, the top phase was
precipitate was dissolved in 2 mL 1N NaOH and to 1 mL of removed for analysis. Following the base wash step, the FAMEs
this solution, freshly prepared 5 mL alkaline reagent was added. were cleaned in anhydrous sodium sulphate and then transferred
to GC sample vial for analysis. FAMEs were separated by gas
This was kept at room temperature for 10 min, after which
chromatograph (HP 6890 N, Agilent Technologies, USA). FAMEs
0.5 mL of 1N Folin - Ciocalteu reagent (Hi-media, India) was
profiles of the tissues were identified by comparing the commercial
added and mixed rapidly. A standard solution was prepared by
Eucary data base with MIS Software package (MIS Ver. No. 3.8,
using Bovine serum albumin (Hi-media, India) crystal at a
Microbial ID. Inc., Newark, Delaware).
concentration of 0.2 mg/mL from the stock solution. A blank
was prepared with 1 mL 1N NaOH and treated the same way as
above. All the test tubes were kept for 30 min at room temperature 2.8 Statistical analysis
in dark and the optical density (OD) of the blue colour developed Pearson Correlation Coefficient was employed for the better
was measured against the blank at 660 nm (Shimadzu UV-1800 understanding of relationship between the percentage of protein,
UV spectrophotometer, Japan). carbohydrate, lipid, ash, vitamins, amino acids and fatty acids with
various fish species, using the statistical package of SPSS 16.0. One
way ANOVA was also employed to understand the variation in
2.4 Determination of total carbohydrate, lipid and ash the quantity of nutrients with respect to different species.
Total carbohydrate was estimated by Phenol-Sulphuric acid
method, described by Dubois et al. [16]. About 560.1 mg of
Results and Discussion
oven-dried tissue was taken in a test tube and 1 mL of phenol (5%)
and 5 mL of concentrated sulphuric acid were added in quick 3.1 Proximate composition
succession. The tube was kept for 30 min at 30uC and the optical Total protein, total lipid, total carbohydrate and total ash
density of the colour developed was measured at 490 nm against contents of the muscle of ten fishes of Lakshadweep Sea are shown
the blank (Shimadzu UV-1800 UV spectrophotometer, Japan). in Table 1. The lipid content of fish differed which could be due to
Lipid content was estimated by the procedure given by Folch variation of species, diet, geographical origin, age and season [23].
et al. [17]. About 50060.1 mg of powdered oven dried tissue was In this study, lipid content ranged from 2.96% (T. albacares) to
mixed with 5 mL of chloroform: methanol (2:1) mixture tightly 6.97% (H. dussumieri) which could be classified as lean or semi-fatty
covered with aluminium foil and kept at room temperature for fish. The crude lipid content was higher than the content (4.95%)
24 h. It was then filtered by using Whatman No. 1 filter paper found in pomfret, Pampus punctatissimus [24]. According to Ozogul
(11 mm) and the filtered extract was taken in a pre-weighed beaker and Ozogul [25], fatty fish usually contain a minimum of 5–8% fat
and oven dried. Beaker was weighed with lipids and the difference in edible tissue. Low-fat fish have higher water content; as a result,
in weight was taken as total lipid content and percentage was their flesh is white in colour [26]. Fatty fish store the fat in muscle
calculated. Ash content was determined gravimetrically by tissue and so their flesh colour is yellow, grey and pink [27].
incinerating 160.01 g dried sample in Muffle furnace at about Higher total protein content (13.69%), total carbohydrate (6.12%)
550uC for 6 h and the results are expressed in percentage [18]. and total ash (1.65%) were found in T. albacares, P. bifasciatus and L.
bohar respectively. Lower total protein (10.51%), total carbohy-
2.5 Estimation of vitamins drate (2.97%) and total ash (1.05%) were found in H. dussumieri, L.
Fat soluble vitamins A, D3 and K and the water soluble gibbus and E. tauvina, respectively. Significant positive correlation
vitamins B1, B2 and B6 were analysed in the HPLC (Merck - was recorded by protein with ash (r = 0.271) but negatively
Hitachi L - 7400), following the method described by Sadasivam correlated with carbohydrate (r = 20.031) and lipid (r = 20.765,
and Manickam [19]. The folic acid was estimated adopting the P,0.05). Carbohydrate is positively correlated with lipid
calorimetric procedure of Sethi [20]. Vitamin B5 was estimated, as (r = 0.231) and ash (r = 0.431) while lipid was negatively correlated
suggested in USP NF 2000 Asian edition. with protein (r = 20.765, P,0.05) and ash (r = 20.258). In case of
ash, it was positively correlated with protein (r = 0.271) and

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 Nutritional Quality of Fishes of Lakshadweep Sea

Table 1. Proximate composition of ten fish species from Lakshadweep Sea.

Crude Protein Crude Carbohydrate Crude Lipid Crude Ash

Species (% dry weight) (% dry weight) (% dry weight) (% dry weight)

E. tauvina 11.54 4.56 3.55 1.05

C. orthogrammus 11.51 3.92 4.21 1.51
T. crocodilus crocodilus 13.26 3.68 4.56 1.39
L. gibbus 10.58 2.97 4.78 1.28
S. lalandi 12.53 4.23 3.11 1.11
T. albacares 13.69 5.56 2.96 1.57
P. bifasciatus 10.58 6.12 5.56 1.56
C. undulates 10.54 4.16 5.28 1.19
L. bohar 11.67 5.91 4.54 1.65
H. dussumieri 10.51 5.68 6.97 1.14

doi:10.1371/journal.pone.0045439.t001

carbohydrate (r = 0.431) but negatively correlated with lipid (2.55%) and tyrosine (0.94%) were accumulated in higher amounts
(r = 20.258). Proximate composition values varied significantly in L. gibbus followed by S. lalandi (Glutamic acid 2.17% and
with respect to various fish species (F(3, 32) = 153.582, P,0.05). Glycine 1.84%). According to Zhao et al. [24], amino acid
composition of pomfret muscle showed a higher amount of
3.2 Vitamins glutamic acid followed by lysine, leucine, aspartic acid, arginine,
Vitamins present in the fishes are shown in Table 2. Among the valine and alanine in that order. Glutamine is the most abundant
fishes, H. dussumieri showed higher content of vitamins (5.29 mg free amino acid in the body, comprising nearly 60% of the free
per 100 gm) and E. tauvina showed comparatively the least intracellular amino acids in skeletal muscle. As a donor of nitrogen
(4.01 mg per 100 gm). Vitamin values did not show significant in the synthesis of purines and pyrimidines, glutamine is essential
variations with respect to various fish species (F(9, 80) = 0.4). for the proliferation of cells. Percentage values of amino acids of all
Vitamins present in E. tauvina was positively correlated with that of species are positively correlated with each other (P,0.01) and
H. dussumieri (r = 0.766, P,0.05), while that of L. gibbus was were not significantly varied with respect to various fish species
positively correlated with C. undulates (r = 0.814, P,0.01) (F(9, 170) = 0.204).

3.3 Amino acid 3.4 Fatty acids

Amino acid composition in the muscle of ten fishes is shown in Table 4 depicts the percentage as a mean value of fatty acids for
Table 3. It was found that among the fishes, quantity of essential each species. The fatty acid compositions of fish species ranged as
amino acids, histidine (3.17%), threonine (2.92%) and valine follows: saturated fatty acids, SFA (31.63 to 38.97%), monounsat-
(2.76%) was higher in H. dussumieri, followed by T. albacares which urated fatty acids, MUFAs (21.99–26.30%), polyunsaturated fatty
showed higher amount of lysine (4.56%) and phenylalanine acids, PUFAs (30.32–35.11%) and branched fatty acids (2.86–
(3.77%). Lysine is the limiting amino acid in cereal-based diets 7.79%). Among SFAs, palmitic acid (C16:0) was the dominant
of children in developing countries [28]. Lysine is the highly saturated fatty acid (16.96%) in E. tauvina followed by myristic acid
accumulated essential amino acid (4.56%) in muscles of T. albacares (C14:0) in C. orthogrammus (10.66%) and heneicosanoic acid (C21:0)
and cystine, the non essential amino acid (2.55%) in L. gibbus. in H. dussumieri (3.61%). Amounts of monounsaturated fatty acids
Among the non essential amino acids, asparagine (1.92%), cystine (MUFAs) and polyunsaturated fatty acids (PUFAs) were higher in

Table 2. Vitamins (mg/100 gm) of ten fish species from Lakshadweep Sea.

T. crocodilus
Vitamins E. tauvina C. orthogrammus crocodilus L. gibbus S. lalandi T. albacares P. bifasciatus C. undulates L. bohar H. dussumieri

Vitamin B1 0.44 0.42 0.39 0.48 0.56 0.61 0.54 0.44 0.48 0.39
Vitamin B2 0.65 0.13 0.48 0.56 0.67 0.59 0.44 0.48 0.37 0.86
Vitamin B3 0.22 0.31 0.41 0.52 0.49 0.37 0.19 0.61 0.87 0.51
Vitamin B5 0.41 0.81 0.31 0.44 0.71 0.27 0.53 0.19 0.18 0.37
Vitamin B6 0.11 0.19 0.34 0.58 0.41 0.49 0.67 0.56 0.91 0.43
Folic acid 0.81 0.92 0.79 0.84 0.81 0.77 0.63 0.92 0.55 0.84
Vitamin A 0.55 0.62 0.72 0.33 0.19 0.61 0.62 0.33 0.49 0.68
Vitamin K 0.43 0.65 0.19 0.41 0.65 0.36 0.41 0.55 0.53 0.67
Vitamin D3 0.39 0.51 0.44 0.51 0.37 0.77 0.51 0.62 0.42 0.54

doi:10.1371/journal.pone.0045439.t002

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 Nutritional Quality of Fishes of Lakshadweep Sea

Table 3. Amino acid composition (%) of ten fish species from Lakshadweep Sea.

T. crocodilus
Amino acid E. tauvina C. orthogrammus crocodilus L. gibbus S. lalandi T. albacares P. bifasciatus C. undulates L. bohar H. dussumieri

Alanine 0.89 0.92 0.97 1.12 1.31 1.67 1.27 1.81 0.98 0.64
Arginine 2.31 2.55 2.87 2.53 2.55 2.51 2.33 2.41 2.37 2.47
Asparagine 0.76 0.54 0.81 1.92 1.55 1.84 0.96 0.91 0.86 0.77
Aspartic acid 0.64 0.67 0.91 0.57 0.63 0.51 0.47 0.38 0.29 0.17
Cystine 1.64 1.55 1.84 2.55 1.84 1.53 1.94 1.83 1.59 1.62
Glutamic acid 1.32 1.47 1.84 2.10 2.17 2.14 1.91 1.84 1.97 1.54
Glutamine 1.11 1.43 1.33 1.47 1.81 1.91 1.84 1.77 1.62 1.51
Glycine 0.81 0.89 1.10 1.17 1.84 1.55 0.98 0.96 0.11 0.63
Histidine 1.06 1.55 3.17 2.98 2.68 2.91 2.84 2.66 2.98 3.17
Isoleucine 3.56 4.11 3.17 3.14 2.77 2.84 3.96 3.84 4.10 2.96
Leucine 2.86 2.96 3.01 3.06 3.10 3.17 2.84 2.67 4.18 2.84
Lysine 3.17 3.19 3.81 3.82 4.13 4.56 3.98 3.61 2.84 3.96
Methionine 3.91 3.17 2.96 2.81 2.88 3.10 3.17 2.98 2.86 2.64
Phenylalanine 2.91 2.87 2.55 2.96 3.16 3.77 3.17 2.98 2.96 3.10
Proline 0.53 0.62 0.51 0.54 0.53 0.49 0.57 0.47 0.63 0.58
Threonine 1.57 2.16 1.91 1.72 1.77 1.84 1.91 1.96 1.05 2.92
Tyrosine 0.51 0.64 0.81 0.94 0.65 0.81 0.87 0.62 0.57 0.92
Valine 2.56 2.42 2.33 1.96 1.98 1.91 2.34 2.55 2.31 2.76

doi:10.1371/journal.pone.0045439.t003

S. lalandi (26.30%) and T. crocodilus crocodilus (35.11%), respectively. of omega- 6 to omega-3 fatty acids. Although many omega-3 fatty
The main monounsaturated fatty acid was oleic acid (C18:1v9), acids occur in nature, DHA and EPA are not synthesized by
accounting for 6.88% of the total fatty acids (C. undulatus), followed humans at a rate to meet the metabolic needs, making a dietary
by palmitoleic acid (C16:1v9, 6.84%) in S. lalandi. source necessary [33].
The dominant PUFA was linoleic acid (C18:2 v-6) in T. Percentages of fatty acids identified differed among species and
crocodilus crocodilus accounting 9.16% of the total fatty acids, organs. In red muscle and liver, lipids undergo more enzymatic
followed by alfa linolenic acid (C18:3v-3) in T. albacares (5.62%), activities than in smooth muscle, producing large amounts of free
eicosapentaenoic acid (C20:5v-3) in L. bohar (5.17%), docosa fatty acids in oils [34]. Detection of higher amounts of v-3 and v-6
tetraenoic acid (C22:4v-6) in S. lalandi (4.92%) and docosa PUFA in the present fish samples is in good agreement with the
hexaenoic acid (C22:6v-3) in T. albacares (4.81%). Docosa findings of Huynh and Kitts [7]. The saturated and monounsat-
hexaenoic acid (DHA) and eicosa pentaenoic acid (EPA) prevent urated fatty acids are generally abundant in fish from warm or
human coronary artery diseases [29]. Therefore, fish have been temperate regions, whereas PUFAs show higher levels in fish from
suggested as a key component in the healthy diet of humans [8]. cold regions [35]. Compared with freshwater fish, marine fish have
The v-3 and v-6 PUFAs of the ten fishes ranged 13.05–21.14% higher levels of PUFAs, especially DHA and EPA. Differences in
and 6.88–9.82% of the total fatty acids, respectively, and the ratio fatty acids of marine and freshwater fishes should not only be
of v-3/v-6 was 1.46–3%, which was lower than the values considered with respect to species habitat but also based on their
reported by Zhao et al. [24] for pomfret, P. punctatissimus. Higher natural diet, especially whether a species is herbivorous, omniv-
accumulation of v-3 PUFA was observed in L. bohar (21.14%) and orous or carnivorous [31].
that of v-6 PUFA was recorded in S. lalandi (9.82%). The v-3/v-6
ratio is a good index for comparing the relative nutritional values Conclusion
of fish oils of different species, and a higher ratio of n-3/n-6
PUFAs has often been quoted as an index of higher nutritional Present study was carried out to find out the nutritional quality
value. Fatty acids of all species are positively correlated with each of ten economically valuable fishes of the Lakshadweep archipel-
other (P,0.01) and did not vary significantly with respect to ago. Results showed that these fishes are a source of high quality
various fish species (F(9, 740) = 0.002). protein, carbohydrate, lipid, ash, vitamins, with a well balanced
Ratio of v-6/v-3 PUFAs (0.33–0.69%) found in the present composition of essential amino acids and fatty acids. The v-3 and
study was lower than the value (4.0 at maximum) recommended v-6 PUFAs values were also higher in these fishes. Hence,
by the UK Department of Health [30]. Values higher than the consumption of these species is highly recommended since these
maximum are harmful to health and may promote cardiovascular fishes are more nutritious. Further, through this bio-monitoring
diseases [9]. Differences in fatty acids of fishes are based on their study, present results of the proximate composition analysis, amino
diet [31], and are also affected by size, age, reproductive acid and fatty acid analysis can be used as baseline data for
conditions, and environmental conditions, especially water tem- comparisons in future, with regard to fish nutritional quality.
perature, which can influence lipid content and fatty acid
composition [32]. In addition, fish provide with a favourable ratio

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 Nutritional Quality of Fishes of Lakshadweep Sea

Table 4. Fatty acid composition of ten fish species from Lakshadweep Sea.

T. crocodilus
Fatty acids (%) E. tauvina C. orthogrammus crocodilus L. gibbus S. lalandi T. albacares P. bifasciatus C. undulatus L. bohar H. dussumieri

Saturated Fatty acids (SFA)

C10:0 0.21 1.77 0.26 - 0.41 - 0.66 - 0.73 0.81
C11:0 1.98 0.84 - 0.61 0.53 0.13 - 0.11 - 0.61
C12:0 0.46 0.49 0.43 0.54 0.52 1.18 1.64 1.17 1.59 1.67
C13:0 0.11 0.39 0.11 0.16 0.10 1.64 1.51 1.79 1.83 1.54
C14:0 8.64 10.66 10.64 10.28 10.64 8.31 7.26 8.65 7.11 8.21
C15:0 0.99 1.07 1.04 1.21 1.01 2.11 2.10 2.63 2.68 2.15
C16:0 16.96 15.69 13.97 14.16 15.92 15.0 16.10 15.81 15.83 15.21
C17:0 2.55 0.51 0.64 0.53 0.53 0.68 0.54 0.51 0.67 0.59
C18:0 0.41 0.43 0.36 0.62 0.42 0.33 0.41 0.48 0.68 0.58
C19:0 2.84 0.77 0.33 1.12 0.71 - 1.11 1.61 1.57 -
C20:0 0.13 2.51 0.31 0.17 2.11 1.58 1.79 1.81 1.14 1.61
C21:0 1.11 0.64 2.21 1.19 0.20 2.61 2.34 2.55 3.11 3.61
C22:0 0.53 0.53 0.28 2.14 1.16 2.11 - - - 1.19
C23:0 1.21 0.54 0.51 2.55 0.17 - 0.67 - 0.68 -
C24:0 0.84 0.81 0.54 0.61 2.84 0.81 0.84 0.67 0.89 0.91
S SFA 38.97 37.65 31.63 35.89 37.27 36.49 36.97 38.79 38.51 38.69
Monounsaturated fatty acids (MUSF)
C14:1v-3 0.07 0.17 0.16 0.51 0.40 0.11 0.61 0.67 0.53 0.57
C14:1v-5 0.11 - 0.81 - 0.43 0.18 - 0.16 - 0.63
C14:1v-7 0.33 0.11 0.61 0.64 0.11 0.67 1.10 1.11 1.63 1.59
C15:1v-6 - 0.84 0.34 - - 1.51 1.53 0.83 0.61 0.57
C16:1v-5 0.67 0.17 - 0.43 0.17 0.20 0.21 0.17 0.62 0.51
C16:1v-6 0.58 - 0.51 0.32 - 0.11 0.16 0.71 0.78 0.69
C16:1v-7 - 0.63 0.12 0.11 0.91 0.59 0.81 0.76 0.77 0.12
C16:1v-9 5.32 4.41 5.62 6.73 6.84 4.31 3.65 4.69 4.29 4.65
C17:1 v-5 0.11 - 0.22 - 0.63 1.10 - 1.17 - 1.10
C17:1v-7 1.21 0.51 0.14 0.84 - - - - - -
C17:1v-8 0.89 0.63 - 0.61 0.81 0.57 - 0.63 0.57 -
C18:1v-5 0.77 0.17 0.51 0.57 0.92 0.61 0.63 0.17 0.78 0.77
C18:1v-7 2.11 1.74 2.16 1.75 2.17 0.81 0.83 0.63 0.55 0.59
C18:1v-9 6.40 5.31 5.88 5.57 6.15 5.40 6.15 6.88 6.57 5.15
C19:1v-8 0.68 - - - 0.16 1.11 1.05 1.17 0.87 0.53
C20:1v-5 0.57 0.84 - 0.64 0.53 0.58 0.58 0.83 - 0.89
C20:1v-7 0.63 - 0.62 - - - 1.11 - 0.29 0.71
C20:1v-9 - 0.77 - - - 1.10 1.74 0.54 0.41 -
C20:1v-11 0.11 - - 0.52 0.41 0.33 0.21 - - 0.23
C22:1v-7 - 0.63 0.51 - 0.52 0.82 0.16 0.91 0.98 0.67
C23:1v-9 0.11 0.12 1.69 0.62 0.53 0.63 0.67 0.51 0.58 0.58
C24:1v-3 0.52 2.0 1.61 1.77 2.52 1.11 1.21 1.27 1.11 1.61
C24:1v-6 0.17 1.0 1.62 0.53 1.11 1.63 1.14 0.55 0.54 0.64
C24:1v-9 0.63 0.69 0.18 1.64 0.98 0.51 0.63 0.57 0.63 0.59
S MUSF 21.99 22.42 23.31 23.38 26.30 23.99 24.18 24.93 23.11 23.39
Polyunsaturated fatty acids (PUFA)
C16:2v-6 0.18 - 0.14 1.67 0.62 0.11 0.62 0.57 0.16 0.12
C18:2v-3 0.22 0.63 0.18 2.62 2.11 0.19 0.86 0.81 0.84 0.67
C18:2v-6 8.89 6.93 9.16 2.40 2.83 0.91 0.81 0.72 0.81 0.92
C18:3v-3 1.0 1.0 1.53 1.11 1.58 5.62 4.91 3.11 4.98 4.96
C18:3v-6 1.65 1.32 1.41 1.61 1.62 2.11 2.16 2.92 2.67 2.72

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 Nutritional Quality of Fishes of Lakshadweep Sea

Table 4. Cont.

T. crocodilus
Fatty acids (%) E. tauvina C. orthogrammus crocodilus L. gibbus S. lalandi T. albacares P. bifasciatus C. undulatus L. bohar H. dussumieri

C18:4v-3 1.62 1.43 1.63 1.82 1.91 1.41 1.43 1.01 1.63 1.57
C19:2v-6 - 1.12 - 0.58 0.63 0.63 0.57 0.51 0.58 0.41
C20:2v-6 1.13 1.62 1.63 1.01 0.41 1.12 1.51 1.59 1.63 1.71
C20:3v-6 2.0 1.61 1.77 1.81 1.73 2.61 1.92 2.13 2.47 2.15
C20:4v-6 1.68 1.98 1.11 1.32 1.57 0.16 0.17 0.18 0.51 0.66
C20:5v-3 4.1 3.3 3.9 4.0 4.41 3.90 4.10 5.11 5.17 4.81
C20:5v-6 2.13 1.98 1.63 1.13 1.19 1.13 1.11 1.52 1.63 1.57
C22:3v-3 1.11 3.0 2.11 1.63 1.81 1.57 1.63 1.67 1.77 1.57
C22:4v-6 2.0 2.1 3.2 3.0 4.92 2.11 2.17 2.63 2.13 2.60
C22:5v-3 2.1 1.8 2.61 2.63 1.28 2.77 3.11 3.17 3.98 3.97
C22:6v-3 2.9 2.7 3.1 2.0 2.6 4.81 4.63 2.67 2.77 2.60
S PUFA 32.71 32.52 35.11 30.34 31.22 31.96 31.51 30.32 33.73 33.01
S v-3 13.05 13.86 15.06 15.81 15.7 20.27 20.67 17.55 21.14 20.15
S v-6 8.94 9.29 9.34 8.27 9.82 7.13 6.88 8.05 8.37 8.69
S v-3/S v-6 1.46 1.49 1.61 1.91 1.60 2.84 3.00 2.18 2.53 2.32
S v-6/S v-3 0.69 0.67 0.62 0.52 0.63 0.35 0.33 0.46 0.40 0.43
Branched fatty acids
C11:0 Iso 0.10 - 0.61 0.53 - 0.15 - - - 0.61
C11:0 Anteiso - 0.11 0.57 0.41 0.17 0.16 0.16 0.11 - 0.11
C12:0 Iso 0.17 0.18 0.16 0.18 - 0.53 0.14 - - -
C12:0 Anteiso 0.18 0.63 0.57 0.43 0.18 - 0.11 0.12 0.16 0.12
C13:0 Iso 0.21 0.20 0.21 0.23 0.16 0.61 0.52 - - 0.11
C13:0 Anteiso 0.18 0.17 0.62 0.51 0.15 0.53 0.48 0.22 0.18 0.17
C14:0 Iso 0.63 - 0.53 0.47 - 0.17 0.22 0.16 0.15 0.14
C14:0 Anteiso 0.18 0.62 0.81 0.56 0.16 0.19 0.17 - 0.14 -
C15:0 Iso 0.57 - 0.62 0.49 0.11 0.54 0.33 0.18 - 0.15
C15:0 Anteiso - 0.61 0.77 0.61 0.10 0.11 0.16 0.14 0.61 -
C16:0 Iso 0.11 0.57 0.81 0.71 - 0.17 0.18 0.27 0.15 0.13
C16:0 Anteiso - 0.11 - 0.11 0.61 0.10 0.17 - 0.36 -
C17:0 Iso 0.11 0.80 - 0.21 - 0.11 0.16 0.48 - 0.51
C17:0 Anteiso - 0.15 0.16 0.15 0.11 0.12 0.77 0.71 0.11 0.16
C18:0 Iso 0.17 0.14 0.17 0.11 0.16 0.17 0.63 0.53 0.15 -
C18:0 Anteiso 0.13 0.11 0.14 - 0.13 0.22 0.44 0.11 0.18 0.18
C19:0 Iso 0.11 0.16 - 0.17 0.14 - 0.11 - - 0.14
C19:0 Anteiso 0.17 - 0.16 0.90 0.17 0.10 0.51 0.16 0.18 0.13
C20:0 Iso 0.13 0.51 0.17 0.39 - - - 0.11 0.11 0.11
C20:0 Anteiso 0.69 0.57 0.84 0.62 0.56 0.17 0.65 0.36 0.38 0.23
S Branched FA 3.85 5.64 7.72 7.79 2.91 5.55 5.91 3.66 2.86 3.00
S unidentified FA 2.48 1.71 2.23 2.6 2.3 2.81 2.01 2.30 1.83 1.91

doi:10.1371/journal.pone.0045439.t004

Acknowledgments Author Contributions

The authors are thankful to the authorities of Annamalai University for the Conceived and designed the experiments: KVD. Performed the experi-
facilities. We are thankful to Prof. L. Kannan for critically going through ments: KMN KVD. Analyzed the data: KVD. Contributed reagents/
the manuscript and special thanks go to Mr. M. Gopi, Mr. S. Prakash, Mr. materials/analysis tools: Wrote the paper: KVD. Contributed the
T. Marudhupandi and Mr. Aboobacker Koya for their timely help in materials: KVD. Checked the manuscript: TTAK.
sample collection. We also thankfully acknowledge the valuable comments
obtained from three anonymous reviewers, which greatly improved the
manuscript.

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 Nutritional Quality of Fishes of Lakshadweep Sea

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