Nutritional Composition of Fatty Acids and Amino Acids of the Fermented <i>Scomberomorus tritor</i> in Benin

Mahouglo Barnabé Houéssou; Chimène Agrippine Rodogune Yélouassi; Wilfried Zanmenou; Issiakou Mossi; Fidèle Suanon; Pierre Dossou-Yovo

doi:doi:10.11648/j.sjc.20190701.14

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

Mahouglo Barnabé Houéssou, Chimène Agrippine Rodogune Yélouassi, Wilfried Zanmenou, Issiakou Mossi, Fidèle Suanon, Pierre Dossou-Yovo

Published in Science Journal of Chemistry (Volume 7, Issue 1)

Received: 26 February 2019 Accepted: 10 April 2019 Published: 7 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.

Published in	Science Journal of Chemistry (Volume 7, Issue 1)
DOI	10.11648/j.sjc.20190701.14
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), 2019. Published by Science Publishing Group

Keywords

Fatty Acids, Amino Acids, Scomberomorus tritor, Fermentation

References

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APA Style

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://article.sciencepublishinggroup.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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Author Information

Mahouglo Barnabé Houéssou

Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Chimène Agrippine Rodogune Yélouassi

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

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

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

Laboratory of Physical Chemistry, University of Abomey-Calavi, Cotonou, Benin
Pierre Dossou-Yovo

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://article.sciencepublishinggroup.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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