Monthly variation in the lipid composition and content of Pacific oysters, \(\textit{Crassostrea gigas}\), cultured in Van Don, Quang Ninh

Thanh Tra LeThi; Long Pham Quoc; Dai Ngo Quang; Thao Lai Phuong; Nhung Le Hong; Phuong Ly Dang Thi; Bich Hoang Thi; Toan Tran Quoc

doi:10.15625/1859-3097/18275

Author affiliations

Authors

Thi Thanh Tra Le Institute of Natural Products Chemistry, VAST, Vietnam; Graduate University of Science and Technology, VAST, Vietnam; Department of Chemical Engineering, Faculty of Chemistry and Environment, Thuyloi University, Hanoi, Vietnam
Quoc Long Pham Institute of Natural Products Chemistry, VAST, Vietnam
Dai Quang Ngo Vietnam Association of Oilds Aromas and Cometics, Hanoi, Vietnam
Phuong Phuong Thao Lai Institute of Natural Products Chemistry, VAST, Vietnam
Hong Nhung Le Institute of Natural Products Chemistry, VAST, Vietnam
Thi Phuong Ly Dang Institute of Natural Products Chemistry, VAST, Vietnam
Thi Bich Hoang Institute of Natural Products Chemistry, VAST, Vietnam
Quoc Toan Tran Institute of Natural Products Chemistry, VAST, Vietnam; Graduate University of Science and Technology, VAST, Vietnam

DOI:

https://doi.org/10.15625/1859-3097/18275

Keywords:

Lipid, fatty acids, lipids class, EPA, DHA, Oysters, Van Don.

Abstract

We conduct a study to investigate the year-round fluctuation of lipid composition and content in Pacific oysters (Crassostrea gigas) cultured in Van Don, Quang Ninh, for the first time. Our results showed that the total lipid content of oysters ranged from 1% to 1.6%, with the highest levels observed during their pre-reproductive period (July and December). Polyunsaturated fatty acids were the most abundant type of lipids in oysters, ranging from 41.66% to 53.36%. We identified six lipid classes in Pacific oysters, with the three dominant classes being PoL, ST, and TG, which exhibited significant variation, with the highest variability observed in May and June and the lowest in July. The primary fatty acids in oyster lipids were 14:0, 16:0, 18:0, 18:1n-7, 20:4n-6, 20:5n-3, and 22:6n-3. In summary, our study provides novel insights into the lipid composition and content of Pacific oysters cultured in Van Don, Quang Ninh.The results demonstrate the temporal variability in lipid classes and fatty acid composition throughout the year, with the highest lipid content observed during the pre-reproductive period. These findings could contribute to better understanding the nutritional value of Pacific oysters and inform future aquaculture practices.

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