Comparison of fatty acid profiles of two cultivated and wild marine fish from Mediterranean Sea

Health councils recommend a higher consumption of aquatic resources because of the health benefits associated with these kinds of food. Due to its nutritional quality, fish derived from marine environment is one of the major contributors to a healthy human nutrition. This study aims to assess the fatty acid profile and nutritional composition of cultivated and wild sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) from Corsica (Mediterranean region). In both marine species, fatty acid composition showed that total polyunsaturated fatty acids were higher in cultivated fish than in wild fish. Saturated fatty acids were higher in wild fish, which had also a higher level of monounsaturated fatty acids. Regardless of species and origin, the predominant fatty acids were palmitic acid in saturated fatty acids and oleic acid in monounsaturated fatty acids. The polyunsaturated fatty acids in cultivated fish were mainly represented by linoleic acid, followed by eicosapentaenoic and docosahexaenoic acids. The n-3/n-6 ratio in cultivated fish is in accordance with the recommended range for a healthy human diet. Based on the nutritional contribution in terms of eicosapentaenoic and docosahexaenoic acids levels, this study pointed out that sea bass and sea bream cultivated in Corsica are seafood with good nutritional qualities for human health.

Automated summary

This study evaluated the fatty acid profile and nutritional composition of cultivated and wild sea bass and sea bream from Corsica. The findings showed that cultivated fish had higher levels of polyunsaturated fatty acids, while wild fish had higher levels of saturated fatty acids. The predominant fatty acids in both types of fish were palmitic acid and oleic acid. The study concluded that sea bass and sea bream cultivated in Corsica have good nutritional qualities for human health.