Science Journal of Chemistry

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Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin

Received: 26 February 2019    Accepted: 10 April 2019    Published: 07 May 2019
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Abstract

In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.

DOI 10.11648/j.sjc.20190701.14
Published in Science Journal of Chemistry (Volume 7, Issue 1, February 2019)
Page(s) 19-25
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fatty Acids, Amino Acids, Scomberomorus tritor, Fermentation

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Author Information
  • Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin

  • Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin

  • Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin

  • Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Cotonou, Benin

  • Laboratory of Physical Chemistry, University of Abomey-Calavi, Cotonou, Benin

  • Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin

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    Mahouglo Barnabé Houéssou, Chimène Agrippine Rodogune Yélouassi, Wilfried Zanmenou, Issiakou Mossi, Fidèle Suanon, et al. (2019). Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin. Science Journal of Chemistry, 7(1), 19-25. https://doi.org/10.11648/j.sjc.20190701.14

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    ACS Style

    Mahouglo Barnabé Houéssou; Chimène Agrippine Rodogune Yélouassi; Wilfried Zanmenou; Issiakou Mossi; Fidèle Suanon, et al. Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin. Sci. J. Chem. 2019, 7(1), 19-25. doi: 10.11648/j.sjc.20190701.14

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    AMA Style

    Mahouglo Barnabé Houéssou, Chimène Agrippine Rodogune Yélouassi, Wilfried Zanmenou, Issiakou Mossi, Fidèle Suanon, et al. Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin. Sci J Chem. 2019;7(1):19-25. doi: 10.11648/j.sjc.20190701.14

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  • @article{10.11648/j.sjc.20190701.14,
      author = {Mahouglo Barnabé Houéssou and Chimène Agrippine Rodogune Yélouassi and Wilfried Zanmenou and Issiakou Mossi and Fidèle Suanon and Pierre Dossou-Yovo},
      title = {Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin},
      journal = {Science Journal of Chemistry},
      volume = {7},
      number = {1},
      pages = {19-25},
      doi = {10.11648/j.sjc.20190701.14},
      url = {https://doi.org/10.11648/j.sjc.20190701.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjc.20190701.14},
      abstract = {In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin
    AU  - Mahouglo Barnabé Houéssou
    AU  - Chimène Agrippine Rodogune Yélouassi
    AU  - Wilfried Zanmenou
    AU  - Issiakou Mossi
    AU  - Fidèle Suanon
    AU  - Pierre Dossou-Yovo
    Y1  - 2019/05/07
    PY  - 2019
    N1  - https://doi.org/10.11648/j.sjc.20190701.14
    DO  - 10.11648/j.sjc.20190701.14
    T2  - Science Journal of Chemistry
    JF  - Science Journal of Chemistry
    JO  - Science Journal of Chemistry
    SP  - 19
    EP  - 25
    PB  - Science Publishing Group
    SN  - 2330-099X
    UR  - https://doi.org/10.11648/j.sjc.20190701.14
    AB  - In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.
    VL  - 7
    IS  - 1
    ER  - 

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