Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India

Abstract

In this comprehensive study, we investigated the proximate composition and fatty acid profiles of five distinct species of fish: Epinephelus diacanthus, Johnius glaucus, Scatophagus argus, Alepes djedaba, and Stolephorus commersonnii, all sourced from the vibrant waters along the Kerala coast. The proximate composition of these fish was meticulously analyzed, focusing on key nutritional components: moisture, protein, fat, and ash content. Among these species, S. commersonnii exhibited the highest moisture content, showcasing its fresh and succulent nature, while A. djedaba displayed the lowest moisture levels. In terms of protein, S. argus stood out with the highest concentration, indicating its potential as a rich source of this essential nutrient, whereas E. diacanthus came in at the lower end of the spectrum. When we examined fat content, S. argus again excelled with the richest levels of fat, contributing to its flavor and caloric density, while S. commersonnii contained the least fat, offering a leaner option for health-conscious consumers. Delving deeper into the fatty acid profiles, we classified the fatty acids into three categories: saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PUFA). Significantly, our findings revealed that S. commersonnii had the highest percentage of docosahexaenoic acid (DHA), a vital n-3 fatty acid known for its numerous health benefits, while S. argus recorded the lowest DHA level. On the other hand, eicosapentaenoic acid (EPA) was most abundant in Alepes djedaba presenting an excellent option for consumers seeking the benefits of n-3s, with Scatophagus argus trailing behind in EPA content. Furthermore, the analysis highlighted the impressive levels of polyunsaturated fatty acids in Stolephorus commersonnii, making it a standout choice for those looking to enhance their diet with essential fats. Overall, this study enhances our understanding of the nutritional profiles of these fish species, providing valuable insights for both consumers and the fishing industry.