Seasonal variation of fatty acid profile in edible tissue of deep-sea whip lobster Puerulus sewelli (Decapoda, Palinuridae)

Chakraborty, Kajal and Krishnan, Soumya and Chakraborty, Rekha D and Elizabeth Mani, Aswathy and Vijayagopal, P (2022) Seasonal variation of fatty acid profile in edible tissue of deep-sea whip lobster Puerulus sewelli (Decapoda, Palinuridae). Indian Journal of Fisheries, 69 (4). pp. 135-141. ISSN 0970 - 6011

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Abstract

Seasonal variations of the fatty acid profile of deep-sea whip lobster Puerulus sewelli (Decapoda, Palinuridae), harvested from the south-west coast of India were compared. Fatty acid contents showed seasonal fluctuations, with eicosapentaenoic acid and docosahexaenoic acid being predominant during the post-monsoon and winter seasons (9-11% of cumulative fatty acids). P. sewelli was found to possess considerably higher C20-22 n-3 fatty acids during these seasons along with balanced n-3/n-6 (>2) and polyunsaturated/saturated fatty acid ratio (≥1) than those in pre-monsoon. Greater hypocholesterolemic/ hypercholesterolemic ratio (>2.4) and lesser atherogenicity (<1.8) and thrombogenicity (<0.3) indices qualify P. sewelli an ideal health food. This study comprises the first report on fatty acid profile from commercially important deep-sea whip lobster P. sewelli.

Item Type:	Article
Uncontrolled Keywords:	Atherogenicity index, Non-conventional resource; Polyunsaturated fatty acid; Seafood benefits; Thrombogenicity index
Subjects:	Crustacean Fisheries > Decapods Biochemistry Crustacean Fisheries > Lobsters
Divisions:	CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division
Depositing User:	Arun Surendran
Date Deposited:	03 Jan 2023 04:27
Last Modified:	03 Jan 2023 04:27
URI:	http://eprints.cmfri.org.in/id/eprint/16590

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