Fatty acid composition and proximate of seven fish species of Eastern Island

During the last years the study of fatty acids belonging to omega3 family i n marine foods has been emphasized due to their beneficial effects on cardi ovascular diseases, which are the main cause of death in occidental countri es. as described by literature. In order to obtain mere information about t he fatty acid composition of the main marine species fat constituent, usual ly consumed by Eastern Island population, seven fish species were analyzed: Maito (Acantliurus leucopareius), Matuko (Bodianus vulpinus), Marau (Myrip ristis tiki), Nanue (Kiphosus bigibus), Moki (Mori and Marari, Anampses cae ruleopunctatus), Puia ( Girellops nebulosus) and Raea (Cheilodactilus pless isi). Fatty acid profile and proximate analysis were determined for each sp ecies. According to its fat content, Nanue and Marari showed the highest li pid percentage, with values of 2.8 and 3.6% respectively. Fatty acid profil e expressed as methyl esters percentage inidicated th at the most important group was th at of the saturated fatty acids (SFA 35,1-54%), followed by t he polyunsaturated fatty acids group (PUFA, 22-42,5%). Palmitic acid was th e most important between saturated fatty acids,while oleic acid was the mai n fatty acid between the monounsaturated group. In omega-3 family fatty aci ds, eicosapentaenoic acid (EPA, C20:5w3) and docosahexaenoic acid (DHA,C22: 6w3) were the mast important, with values in a range between 2.0-122 and 1. 8-18.3%, respectively. Omega-6 family showed a higher content in arachidoni c acid (AA,C20:4w6) with values between 1.9 and 10%. Considering the fatty acid composition and the fat content, Marari was the highest in w-3 and w-6 fatty acid contribution, with values of 850 and 240 mg per one hundred gra ms of edible portion respectively.