The study evaluated the fatty acid profile, omegas, and lipid quality indices in roes of paiche (Arapaima gigas) to determine its viability as the "Amazonian Caviar." A total of four samples were analyzed in triplicate, obtained from 20 fish with an average weight of 4.5 kg, sourced from a fish processing agroindustry in Rondônia registered with SISBI-POA. The roe was lyophilized for the analysis of dry matter, minerals, crude protein, and total lipids. Lipid extraction used 3.5 g of sample and ethanol/chloroform solvents. Minerals with daily value percentages (DV%) above 15% were considered sources, such as iron (women), calcium, and magnesium; below 15%, they were classified as rich, including iron (men), potassium, and sodium. The roe showed 2.3% omega-6, 1.75% omega-3, 1.71% omega-9, and 8.68% omega-7, along with atherogenicity (0.85%), thrombogenicity (1.90%), and h/H (0.73%) indices.
Rossi et al. (Mon,) studied this question.