Scientific Online Resource System

Scripta Scientifica Medica

Effect of frozen storage on fat soluble vitamins content in fish fillets

Diana A. Dobreva, Albena Merdzhanova, Mona Stancheva


Fat-soluble vitamins content (all-trans-retinol, alpha-tocopherol and cholecalciferol) in edible tissue of Bluefish (Pomatomus saltatrix), a typical Black sea pelagic fish, and in Rainbow trout (Oncorhynchus mykiss), a typical farmed freshwater fish, were determined and compared on raw state and after frozen storage. The sample preparation procedure includes saponification and consequent extraction of fat-soluble vitamins with n-hexane.

The extract was dried under nitrogen flow and redissolved in methanol. HPLC analysis of methanolic samples was performed on ODS2 Hypersil (250x4,6, 5um) column with a mobile phase of methanol:water = 97:3. The quantification of fat-soluble vitamins was by the method of standard addition. Retinol and cholecalciferol were monitored by UV detection and alpha-tocopherol was detected by fluorescence.

The retinol and cholecalciferol contents in fresh edible tissue of Black sea Bluefish (38.5±2.4 μg.100g-1ww and 11.2±1.2 μg.100g-1ww, respectively) were close to values in the freshwater fish Rainbow trout (58.9±2.6 μg.100g-1ww and 14.9±1.1 μg.100g-1ww, respectively). Alpha-tocopherol content was several fold higher in Rainbow trout (1648.9±68.8 μg.100g-1ww) than in Black sea Bluefish (427.1±37.1 μg.100g-1ww).

Long period of storage affected mostly retinol and alpha-tocopherol contents in two fish species. While cholecalciferol content remained almost unchanged.


Retinol; Alpha-Tocopherol; Cholecalciferol; Frozen storage; Fish fillet

Full Text


Aubourg, S.P., C. Pineiro, M. Jesus-Gonzalez.

Quality loss related to rancidity development during

frozen storage of horse mackerel (trachurus trachurus),

J. Am.Oil Chem. Soc., 81, 2004, 671-678.

Chew, B.P., Importance of antioxidant vitamins

in immunity and health in animals. - An. F. Sc.

Techn., 59, 1996, 103-114.

Dobreva, D.A., B. Galunska, M. Stancheva. Liquid

chromatography method for the simultaneous

quantification of fat soluble vitamins in fish tissue.

- Scripta Scientifica Medica, 43, 2011, 276-279.

FAO Food and Nutrition Papers, Meat and meat

products in human nutrition in developing countries,



Garden-Robinson, J., Food freezing guide, NDSU

extension service, North Dakota State University,

Fargo, North Dakota, 2013,

Holick, M.F., Vitamin D: A Millenium Perspective.

- J. Cell. Biochem., 88, 2003, 296-307.

Karapetkova, М., М. Jivkov. Fishes in Bulgaria,

Geya-Libris, Sofia, Bulgaria, 2006.

Kuhnlein, H.V., V. Barthet, A. Farren, E. Falahi, D.

Leggee, O. Receveur, P. Berti. Vitamin A, D and E

in Canadian Arctic traditional food and adult diets.

- J.F. Comp. Anal., 19, 2006, 495-506.

Lu, Z.; T.C. Chen, A. Zhang, K.S. Persons, N. Kohn,

R. Berkowitz, S. Martinello, M.F. Holick. An evaluation

of the vitamin D3 content in fish: Is the vitamin

D content adequate to satisfy the dietary requirement

for vitamin D?. - J. Steroid Biochem.

Mol. Biol., 103, 2007, 642-644.

Reichrath, J., B. Lehmann, C. Carlberg, J. Varani,

C. C. Zouboulis. Vitamins as Hormones, Horm.

Metab. Res., 39, 2007, 71-84.

Szlinder-Richert, J., Z. Usydus, M. Malesa-Ciecwierz,

L. Polak-Juszczak, W. Ruczynska. Marine and

farmed fish on the Polish market: Comparison of

the nutritive value and human exposure to PCDD/

Fs and other contaminants. - Chemosphere, 85,

, 1725-1733.



Article Tools
Email this article (Login required)
About The Authors

Diana A. Dobreva
Medical University of Varna

Department of Chemistry

Albena Merdzhanova
Medical University of Varna

Department of Chemistry

Mona Stancheva
Medical University of Varna

Department of Chemistry

Font Size