Vitamins in fish

All about fish vitamins

1. Vitamins in fish: Composition and their Variation in Different Organs in Small Fish , Farmed Fish and Marine Fish , Metabolism and Interaction of Vitamins in Fish , Effects of Processing and Storage on Vitamin Content   Presented by : Md . Rabiul Alam 19FT JD-7M Bangladesh A gricultural University Prepared by : Md.Mehadi Hasan Joy Faculty of Veterinary Science Bangladesh Agricultural University.

2. Introduction An organic chemical compounds is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. A Polish scientist, Casimir Funk (1884-1967), coined term “vitamin” after he discovered that certain ingredients in food are essential for maintaining health. The word “vitamin” comes from the latin word “vita(life)” and the biochemical term “amine” (nitrogen containing)-although we know now that not all vitamins contain nitrogen.

3. Classification of V itamins There are two types of vitamins: 1.Fat soluble vitamins 2.Water soluble vitamins

4. Characteristics of Fat Soluble V itamins They contain C, H and O They are stored in the body They are secreted in the feces They cause toxicity They are not synthesized by body but sometimes synthesized

5. Characteristics of Water Soluble V itamins They contain C, H, O and may contain S They are not stored in body They are secreted into urine They cannot cause toxicity They cannot synthesized by body They are not dietary essential

6. Vitamin A Shark, cod, haddock, halibut, mackerel, salmon, swordfish, tuna, mola , dhela , darkina contain large amount of vitamin A in their liver Mola contain 53% of vitamin A in its eye region, 39% in liver and 8% in other region A small amount (< 5%) of vitamin A2 is found in most marine fish Vitamin A1 is found in high properties in marine fishes, whereas vitamin A2 is predominant in freshwater fishes

7. Vitamin D The liver of fish is the rich source of vitamin D but its concentration varies greatly among fishes Albacore and skipjack tuna show the highest concentration which range from 25000 to 250000 IU vitamin D per gram of liver oil In contrast to vitamin A, low concentration of vitamin D (<25 IU/gm) are found in liver oils of elasmobranch The flesh of marine fishes contain small amount of vitamin D

8. Vitamin E Tuna, mackerel, salmon, cod, etc. fish contain vitamin E In marine animals alpha-tocopherol is the major forms detected. Fatty fish lead to have greater vitamin E concentration than lean fish Dark muscle contain more vitamin E than white muscle

9. Vitamin K Liver of different fishes contain vitamin K It is also synthesized by intestinal flora

10. Vitamin B1 (Thiamine ) Liver, heart, kidney of many fishes contain thiamine Marine fish generally contains marginal level of thiamine and contribute only minor amounts as a human dietary source for this compound The concentration of thiamine is diminished by thiaminase which catalyses the decomposition of thiamine even during frozen storage

11. Vitamin B2 (Riboflavin ) The dark muscle contain 10-20 times more riboflavin than white muscle Pelagic fishes contain 10-20 times more than the demersal fishes Among the seafood molluscs are predominantly rich in riboflavin

12. Vitamin B3 (Niacin ) Tuna, mackerel, salmon contain sufficient amount of niacin Marine fish contain more niacin than freshwater fishess Fatty fish with migratory nature contain more niacin than lean and demersal fishes

13. Vitamin B6 (Pyridoxine ) Pelagic fishes such as mackerel, herring, tuna and bonito are particularly rich in pyridoxine The flesh of some freshwater fish contain relatively lower concentration of pyridoxine

14. Vitamin B12 (cyanocobalamin ) High in dark muscle compared to white muscle High in marine fishes compared to freshwater fishes Oyster contain high amount vitamin B12 Vitamin B12 is stored in substantial amount in liver

15. Vitamin B9 (Folic acid ) High in marine species Liver, kidney and spleen of marine fish such as sea catfish and lamprey contain vitamin B9

16. Vitamin C (Ascorbic acid ) Farmed fish contain high amount of vitamin C Salmon, chinook contain high amount of vitamin C

17. Table: Vitamin Contents ( μg /100 gm) of Some Small Fish , Farmed Fish and Marine Fish : Fish Vit-B2 Vit-D3 Vit-D2 Vit-E Vit-B9 Vit-A Dhela 4.7 0.14 - 0.24 6.6 918 Darkina 12.5 6.31 - 0.84 - 660 Mola 7.98 2.03 2.9 0.27 - 2503 Mola(Cultured) 5.9 3.0 - 0.91 4.3 2226 Catla 1.3 0.28 - 0.23 4.4 22 Rui 5.05 1.17 - 0.12 - 13 Lalpoa 2.0 1.3 - o.38 7.7  

18. Metabolism of Vitamin A Vitamin A (Retinol) is ingested as either retinyl esters or carotenoids and metabolized to active compounds such as 11-cis-retinol, which is important for vision and all-trans-retinoic acid, which is primary mediator of biological actions of vitamin A

19. Metabolism of Vitamin D Vitamin D is metabolized first to 25 hydroxyvitamin D (250 HD), then to the hormonal form 7,25 dihydroxyvitamin D. CYP 2R1 is the most important 25 hydroxylase. CYP 27 B1 is the key 1-hydroxylase

20. Metabolism of Vitamin K Metabolism of vitamin K occurs mainly in the liver . In the first step, vitamin K is reduced to its quinone form by a quinone reductase such as NADPH dehydrogenase to complete the cycle The vitamin K epoxide is returned to vitamin K via the vitamin K epoxide reductase enzyme

21. Metabolism of Vitamin B1 (Thiamine): Begins in the extracellular space b eing transported by a thiamine transporter into the cell Then, it is converted into thiamine pyrophosphate kinase 1 Thiamine pyrophosphate is then converted into thiamine triphosphate Then, thiamine triphosphate uses thiamine triphosphatase to convert into thiamine pyrophosphate,

22. Effects of Processing and Storage on Vitamin Content : 1 .Drying: Drying methods that expose the food to air result in losses of vitamin A, D, E and C due to oxidation Drying also cause loose of water soluble vitamins

23. Effects of Processing and Storage on Vitamin C ontent(Cont.) 2.Blanching and cooking : There is significant loss of water soluble vitamins through leaching Inefficient blanching will incur some loss of vitamin C by oxidation, as well as by leaching When fish were blanched at 82-88 °c for 3 min, losses of thiamine, niacin, vitamin B6 and vitamin C were 4, 20, 18 and 17% repectively

24. Effects of Processing and Storage on Vitamin Content(Cont.) 3.Canning: Heat sterilization causes destructive losses of thermo labile vitamins Thiamine loss on tuna canning and retorting may reach as much as 70% destruction Niacin is moderately heat stable compound and minimum losses occur during processing when care is taken to prevent leaching of nutrients

25. Effects of Processing and Storage on Vitamin Content(Cont.) 3.Microwave heating : Microwave heating has the potential for a greater retention of heat labile vitamins compared with other conventional methods because the heating time is shortened The cooking of fish chicken in microwave oven led to greater retention of vitamin B1, B2, and C than in conventional electric ovens

26. Effects of Processing and Storage on Vitamin Content(Cont.) 4.Freezing: Using proper packaging and processing conditions, losses of most vitamins during freezing process are negligible . Gradual oxidation of vitamin A, C and E can take place during frozen storage if the food is exposed to air through ineffective packaging Decrease in vitamin E in frozen storage due to lipid peroxidation

27. Effects of Processing and Storage on Vitamin Content(Cont.) 5.Irradiation: Irradiation cause some destruction of vitamins Irradiation of fish at doses greater than 0.57 kGy resulted in considerable destruction of thiamine There is no loss of riboflavin on irradiation under anaerobic condition

28. Effects of Processing and Storage on Vitamin Content(Cont.) 6.Curing: There is a significant loss of some water soluble vitamin during curing Smoking can destroy some heat labile vitamin. 15-20% loss of thiamine as a result of smoking Salting, brining also incurs thiamine loss relative to the amount of water that is drawn

29. Effects of Processing and Storage on Vitamin Content(Cont.) 7.Surimi: The production of surimi may result in a loss of vitamins, especially water soluble vitamins Huge losses of niacin are observed during surimi preparation

30. Effects of Processing and Storage on Vitamin Content(Cont.) 8 . Storage : Inefficient storage of fish cause loss of vitamin A, E and C due to oxidation Significant loss of ascorbic acid is observed during storage and processing Rancid and unpleasant flavours develop readily during storage of fishery products/fillets when tissue vitamin E levels are low

31. Conclusion Vitamins is very important and essential elements in our body. It helps maintenance of body mechanism and acts as coenzyme of many reactions. Fish is a vital source of vitamin. Fish contain almost all vitamins in significant level. So , we should protect the vitamin from losses by various processing methods.

32. Thank You !!