In dietary contexts, fish are renowned for the diverse array of unsaturated fatty acids they provide to the body. While data regarding the fatty acid composition of freshwater fish are readily available in most developed countries, research on African freshwater fish remains notably limited. In this study, we investigated the fatty acid composition of fifteen freshwater fish species from Africa, primarily Afrotropical regions. Lipids were extracted using a solvent mixture of methanol, water, and chloroform. Subsequently, total fatty acids were determined by saponification, and the fatty acid profile was analyzed via GC–MS following methylation in the presence of BF and methanol. The results revealed lipid levels in fish fillets ranging from 1.99 % for to 6.41 % for . Total fatty acid percentages of lipids were found to be 81.40 ± 9.15 % for , 83.75 ± 6.12 % for , and 92.99 ± 11.30 % for . The fatty acid profiles of 15 properly identified fish species have been determined, with the majority being identified for the first time. The composition of health-important omega-3 fatty acids EPA and total DHA ranged from 4.82 ± 0.2 % for to 17.43 ± 2.50 % for . Unsupervised multivariate data analysis of fatty acid profiles of the different fish species showed significant differences. When the fish were grouped into 4 categories based on their similarities, 12 discriminant fatty acids characteristic of each group were identified. Among these fatty acids are omega-6 acids such as γ-linolenic acid and arachidonic acid, and omega-3 7,10,13,16,19-docosapentaenoic acid (DPA). This research opens avenues for consumers to make informed dietary choices aligned with their specific fatty acid needs and preferences regarding fish consumption.

中文翻译：

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热带非洲淡水鱼的脂质成分比较和 GC-MS 脂肪酸分析

在饮食方面，鱼类因其为身体提供的多种不饱和脂肪酸而闻名。虽然大多数发达国家都可以获得有关淡水鱼脂肪酸组成的数据，但对非洲淡水鱼的研究仍然明显有限。在这项研究中，我们调查了来自非洲（主要是非洲热带地区）的 15 种淡水鱼的脂肪酸组成。使用甲醇、水和氯仿的溶剂混合物提取脂质。随后，通过皂化测定总脂肪酸，并在 BF 和甲醇存在下甲基化后通过 GC-MS 分析脂肪酸谱。结果显示，鱼片中的脂质含量范围为 1.99% 至 6.41%。脂质的总脂肪酸百分比为 81.40 ± 9.15%、 83.75 ± 6.12% 和 92.99 ± 11.30%。已确定 15 种经过正确鉴定的鱼类的脂肪酸谱，其中大多数是首次鉴定。对健康至关重要的 omega-3 脂肪酸 EPA 和总 DHA 的组成范围为 4.82 ± 0.2 % 至 17.43 ± 2.50 % 。对不同鱼类脂肪酸谱的无监督多变量数据分析显示出显着差异。当根据相似性将鱼分为 4 类时，每组的 12 种判别脂肪酸特征被识别出来。这些脂肪酸包括omega-6酸，例如γ-亚麻酸和花生四烯酸，以及omega-3 7,10,13,16,19-二十二碳五烯酸（DPA）。这项研究为消费者提供了根据其特定脂肪酸需求和鱼类消费偏好做出明智饮食选择的途径。