Determination of fatty acid composition in tissues of sardine Sardina pilchardus (Walbaum)

Srdela (lat. Sardina pilchardus) je sitna plava riba koja obitava u Jadranskom moru. Srdela, uz inćun i papalinu, ima najveći udio u ukupnom ulovu ribe u Jadranskom moru i stoga je ekonomski važna. Osim ekonomske važnosti ima i veliku prehrambenu vrijednost jer je bogat izvor bjelančevina s malo masti. Lipidi srdele bogati su polinezasićenim masnim kiselinama u koje spadaju C20:5 ω­-3 eikozapentaenska (EPA) i 22:6 ω-­3 dokosaheksaenska (DHA) kiselina. Obe kiseline pripadaju skupini ω-­3 masnih kiselina bitnih za ljudsko zdravlje. ω-­3 masne kiseline imaju ulogu u snižavanju razine kolesterola u krvi što srdelu čini poželjnom namirnicom u svakodnevnoj prehrani. Cilj ovog rada je odrediti sastav masnih kiselina u gonadama, jetri i mišiću mužjaka i ženke srdele.The sardine (lat. Sardina pilchardus) is small blue fish inhabited in the Adriatic Sea. The sardine, with anchovy and sprat, have the largest contribution in the total fish catch in the Adriatic Sea and therefore it has economic importance. In addition to its economic importance, it has great nutritional value because it is a rich source of proteins and low fat. Sardine lipids are rich in polyunsaturated fatty acids, which include C20:5 ω-­3 eicosapentaenic (EPA) and C22:6 ω-­3 docosahexaenic acid (DHA). They belong to a group of ω­-3 fatty acids which are essential for human health. ω­-3 fatty acids play a role in lowering cholesterol levels in blood that makes sardine a desirable food in daily diet. The aim of this thesis is to determine the fatty acid composition in gonads, liver and muscle of sardine, male and female