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Seasonal Differences in The Total Fatty Acid Profile of 6 Fish Species from The Marmara Sea

Year 2017, Volume: 10 Issue: 1, 112 - 123, 28.06.2017

Abstract

Marmara
Denizinden yakalanan Engraulis
encrasicolus
(hamsi), Mullus
surmuletus
(tekir), Trachurus
trachurus
(istavrit), Pomatomus
saltator
(lüfer), Dicentrarchus
labrax
(Avrupa deniz levreği), Sardina
pilchardus
(sardalya)’un yağ asidi kompozisyonlarındaki mevsimsel
değişiklikler araştırılmıştır.
Tüm örnekleme mevsimlerinde,
balıkların başlıca yağ asitleri palmitik asit (C16: 0), palmitoleik asit (C16:
1), oleik asit (C18: 1), dokosaheksaenoik asit (DHA, C22: 6) ve
eikosapentaenoik asitdir (EPA C20: 5). Deniz balığındaki 20:5 n-3 ve 22:6 n-6
içeriği toplam yağ asidinin sırasıyla % 1.31 ile % 8.13'ü ve % 1.47 ile %
16.44’ünü oluşturmaktadır.
Bu çalışmanın sonuçları, bu balık
türlerinin n-3 PUFA açısından zengin olduğunu, özellikle de eikosapentaenoik
asit ve dokosaheksaenoik asitten zengin olduğunu göstermektedir ve biz deniz
balıklarının, EPA ve DHA için iyi bir kaynak olduğu sonucuna vardık.
E. encrasicolus,
M. surmuletus, T. trachurus, P. saltator,
D. labrax, S. pilchardus'daki n3 / n6 oranları, ilkbahar ve sonbahar aylarında
sırasıyla 3.80-3.44, 2.09-1.06, 4.22-2.80, 2.22-1.49, 0.79-0.43, 1.85-0.81’dır. 









References

  • Abouel-Yazeed, A.M. (2013). Fatty acids profile of some marine water and freshwater fish. Journal of the Arabian Aquaculture Society, 8(2) 283-292.
  • Ackman, R.G. (1967). Characteristics of the fatty acid compositions and biochemistry of some freshwater fish oils and lipidsin comparison with Marine oils and lipids. Comp, Biochem Physiol, 22, 907-922.
  • Ackman, R.G. (1989). Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13, 161-241.
  • Akpinar, N.A., Görgün, S., & Akpinar, A.E. (2009). A comparative analysis of the fatty acid profiles in the liver and the muscle of male and female Salmo trutta macrostigma. Food Chemistry, 112, 6-8.
  • Bandarra, Narcisa M., & Batista, I. (2001). Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research Technology, 212:535-539.
  • Bang, H.O., Dyerberg, J., & Sinclair, H.M. (1980). The composition of the Eskimo food in Northwestern Greenland. American Society for Clinical Nutrition, 33, 2657-2661.
  • Borges,M.F., & Gordo, L.S. (1991). Spatial distribution by season and some biological parameters of horse mackerel (Trachurus trachurus L.) in the Portuguese continental waters (Division Ixa). ICES, C.M.1991/H:54, Pelagic Fish Cttee,15pp.
  • Childs, M.T., King, I.B., & Knopp, R.H. (1990). Divergent lipoprotein responses to fish oils with varios ratios of eicosapentaenoic and docosahexaenoic acid. Animal Journal of Clinical Nutrition, 52, 632-639.
  • Connor, W. E. (2000). Importance of n-3 fatty acids health and disease. The American Journal of Clinical Nutrition, 17(1), 171-175.
  • Cook, H.W. (1996). Fatty acid desaturation and chain elongation in eukaryote. In:Vance DE, Vance JE, editors. Biochemistry of lipids, lipoproteins and membranes. Vol.129. Amsterdam:Elsevier.129-152.
  • Das, U.N. (2006). Essential fatty acids:biochemistry, physiology and pathology. Biotechnology Journal, 1, 420-439.
  • Folch, J., Lees, M., & Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226:497-509.
  • Glogowski, J., & Ciereszko, A. (2001). Why we should increase food consumption, especially that of rainbow trout. Magazine Przemysl Ryb, 2, 95-102.
  • Gorgun, S., & Akpinar, M.A. (2007). Liver and muscle fatty acid composition of mature and immature rainbow trout (Oncorhynchus mykiss) fed two different diets. Biologia, Bratislava, 62(3), 351-355.
  • Greenfield, H., & Southgate, D.A.T. (2003). Food composition data. Production, Managements and Use, second ed.FAO, Rome.
  • Henderson, R. J., & Tocher, D.R. (1987). The lipid composition and biochemistry of freshwater fish. Progress in Lipid Research, 20, 281-346.
  • Jensen, C.L. (2006). Effects of n-3 fatty acids during pregnancy and lactation. American Journal of Clinical Nutrition,83,14525-14575.
  • Kaya, Y., & Turan, H. (2008). Fatty acids composition of anchovy (Engraulis encrasicolus L. 1758) oil produced in SİNOP-TURKEY. Journal of Fisheries Sciences, 2(5), 693.
  • Kris-Etherton, P.M., Harris, W.S., & Appel, L.J. (2003). Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Arteriosclerosis Thrombosis Vascular Biology, 23, 20-31.
  • Luzia, L.A., Sampaio, G.R., Castellucci, C.M.N., &Toreres, E.A.F.S. (2003). The influence of season on the lipid profiles of commercially important species of Brazilian fish. Food Chemistry, 83, 93-97.
  • Moss, C.W., Lambert, M.A., & Merwin, W.H. (1974). Comparison of rapid methods for analysis of bacterial fatty acids. Applied Microbiology, 28:80-85
  • Oksuz, A., & Ozyılmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L.1758) during catching season. Turkish Journal of Fisheries and Aquatic Science, 10:381-385.
  • Ozogul, Y., & Ozogul, F., (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry,100, 1637-1638.
  • Ozyurt, G., Polat, A., & Özkütük, S.(2005). Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and White sea bream (Diplodus sargus) captured in İskenderun bay, eastern Mediterranean coast of Turkey. European Food Research and Technology, 220, 120-124.
  • Ozogul, Y., Ozogul, F., Cicek, E., Polat, A., & Kuley, E. (2009). Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition, 60(6):464-475.
  • Polat, A., Kuzu, S., Özyurt, G., & Tokur, B., (2009). Fatty acid composition of red mullet (Mullus barbatus): A seasonal differentiation. Journal of Muscle Foods,20, 70-78.
  • Pozo, R., Perez-Villarreal B., & Saitua, E. (1992). Total lipids and omega-3 fatty acids from seven species of pelagic fish. In:Burt J.R., Hardy, R., Whittle, K.J. (eds) Pelagic fish:the resource and its exploitation. Fishing News Books, Cambridge, USA.
  • Rasoarahona, J.R.E., Barnathan, G., Bianchini, J.P., & Gaydou, E.M. (2005). Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry, 91, 683-694.
  • Shearer, K.D. (1994). Factors affecting the proximate composition of cultured fishes with emphasis on salmonids. Aquaculture, 119, 63-88.
  • Shirai, N., Terayama, M., & Takeda, H. (2002). Effect of season on the fatty acid composition and free amino acid content of sardine Sardinops melanostictus. Comparative Biochemistry and Physiology Part B, 131,387-397.
  • Sigurgisladottir, S., & Palmadottir, H. (1993). Fatty acid composition of thirty-five Icelandic Fish species. Journal of the American Oil Chemists Society,70,1081-1087.
  • Steffens, W. (1997). Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture, 15,197-119.
  • Tanakol, R., Yazıcı, Z., Şener, E., & Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids, 3,291-297.
  • von Schacky, C., & Weber, PC. (1985). Metabolism and effects on platelet function of the purified eicosapentaenoic and docosahexaenoic acids in humans. The Journal Clinical Investigation, 76(6), 2446-2450.
  • Zlatanos, S., & Laskaridis, K., (2007) Seasonal variation in the fatty acid composition of three Mediterranean fish-sardine (Sardina pilchardus), anchovy (Engraulis encrasicolus) and picarel (Spicara smaris). Food Chemistry, 103, 725-728.

Seasonal Differences in The Total Fatty Acid Profile of 6 Fish Species from The Marmara Sea

Year 2017, Volume: 10 Issue: 1, 112 - 123, 28.06.2017

Abstract

Seasonal variations in the fatty acid compositions of Engraulis encrasicolus (anchovy), Mullus surmuletus (striped red mullet), Trachurus trachurus (horse mackerel), Pomatomus saltator (bluefish), Dicentrarchus labrax (European seabass), Sardina pilchardus (European pilchard) captured from Marmara Sea, were investigated. In all sampling seasons, the major fatty acids of fishes were palmitic acid (C16:0), palmitoleic acid (C16:1), oleic acid (C18:1), docosahexaenoic acid (DHA, C22:6) and eicosapentaenoic acid (EPA C20:5). The contents of 20:5 n-3 and 22:6 n-6 in the marine fish ranged from 1.31% to 8.13% of total fatty acid, and from 1.47% to 16.44%,  respectively. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid and we concluded that seawater fish were a good source for EPA and DHA. n3/n6 rates in E. encrasicolusM. surmuletusT. trachurusP. saltatorD. labraxS. pilchardus, were 3.80-3.44, 2.09-1.06, 4.22-2.80, 2.22-1.49, 0.79-0.43, 1.85-0.81, in spring and autumn, respectively.





References

  • Abouel-Yazeed, A.M. (2013). Fatty acids profile of some marine water and freshwater fish. Journal of the Arabian Aquaculture Society, 8(2) 283-292.
  • Ackman, R.G. (1967). Characteristics of the fatty acid compositions and biochemistry of some freshwater fish oils and lipidsin comparison with Marine oils and lipids. Comp, Biochem Physiol, 22, 907-922.
  • Ackman, R.G. (1989). Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13, 161-241.
  • Akpinar, N.A., Görgün, S., & Akpinar, A.E. (2009). A comparative analysis of the fatty acid profiles in the liver and the muscle of male and female Salmo trutta macrostigma. Food Chemistry, 112, 6-8.
  • Bandarra, Narcisa M., & Batista, I. (2001). Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research Technology, 212:535-539.
  • Bang, H.O., Dyerberg, J., & Sinclair, H.M. (1980). The composition of the Eskimo food in Northwestern Greenland. American Society for Clinical Nutrition, 33, 2657-2661.
  • Borges,M.F., & Gordo, L.S. (1991). Spatial distribution by season and some biological parameters of horse mackerel (Trachurus trachurus L.) in the Portuguese continental waters (Division Ixa). ICES, C.M.1991/H:54, Pelagic Fish Cttee,15pp.
  • Childs, M.T., King, I.B., & Knopp, R.H. (1990). Divergent lipoprotein responses to fish oils with varios ratios of eicosapentaenoic and docosahexaenoic acid. Animal Journal of Clinical Nutrition, 52, 632-639.
  • Connor, W. E. (2000). Importance of n-3 fatty acids health and disease. The American Journal of Clinical Nutrition, 17(1), 171-175.
  • Cook, H.W. (1996). Fatty acid desaturation and chain elongation in eukaryote. In:Vance DE, Vance JE, editors. Biochemistry of lipids, lipoproteins and membranes. Vol.129. Amsterdam:Elsevier.129-152.
  • Das, U.N. (2006). Essential fatty acids:biochemistry, physiology and pathology. Biotechnology Journal, 1, 420-439.
  • Folch, J., Lees, M., & Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226:497-509.
  • Glogowski, J., & Ciereszko, A. (2001). Why we should increase food consumption, especially that of rainbow trout. Magazine Przemysl Ryb, 2, 95-102.
  • Gorgun, S., & Akpinar, M.A. (2007). Liver and muscle fatty acid composition of mature and immature rainbow trout (Oncorhynchus mykiss) fed two different diets. Biologia, Bratislava, 62(3), 351-355.
  • Greenfield, H., & Southgate, D.A.T. (2003). Food composition data. Production, Managements and Use, second ed.FAO, Rome.
  • Henderson, R. J., & Tocher, D.R. (1987). The lipid composition and biochemistry of freshwater fish. Progress in Lipid Research, 20, 281-346.
  • Jensen, C.L. (2006). Effects of n-3 fatty acids during pregnancy and lactation. American Journal of Clinical Nutrition,83,14525-14575.
  • Kaya, Y., & Turan, H. (2008). Fatty acids composition of anchovy (Engraulis encrasicolus L. 1758) oil produced in SİNOP-TURKEY. Journal of Fisheries Sciences, 2(5), 693.
  • Kris-Etherton, P.M., Harris, W.S., & Appel, L.J. (2003). Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Arteriosclerosis Thrombosis Vascular Biology, 23, 20-31.
  • Luzia, L.A., Sampaio, G.R., Castellucci, C.M.N., &Toreres, E.A.F.S. (2003). The influence of season on the lipid profiles of commercially important species of Brazilian fish. Food Chemistry, 83, 93-97.
  • Moss, C.W., Lambert, M.A., & Merwin, W.H. (1974). Comparison of rapid methods for analysis of bacterial fatty acids. Applied Microbiology, 28:80-85
  • Oksuz, A., & Ozyılmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L.1758) during catching season. Turkish Journal of Fisheries and Aquatic Science, 10:381-385.
  • Ozogul, Y., & Ozogul, F., (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry,100, 1637-1638.
  • Ozyurt, G., Polat, A., & Özkütük, S.(2005). Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and White sea bream (Diplodus sargus) captured in İskenderun bay, eastern Mediterranean coast of Turkey. European Food Research and Technology, 220, 120-124.
  • Ozogul, Y., Ozogul, F., Cicek, E., Polat, A., & Kuley, E. (2009). Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition, 60(6):464-475.
  • Polat, A., Kuzu, S., Özyurt, G., & Tokur, B., (2009). Fatty acid composition of red mullet (Mullus barbatus): A seasonal differentiation. Journal of Muscle Foods,20, 70-78.
  • Pozo, R., Perez-Villarreal B., & Saitua, E. (1992). Total lipids and omega-3 fatty acids from seven species of pelagic fish. In:Burt J.R., Hardy, R., Whittle, K.J. (eds) Pelagic fish:the resource and its exploitation. Fishing News Books, Cambridge, USA.
  • Rasoarahona, J.R.E., Barnathan, G., Bianchini, J.P., & Gaydou, E.M. (2005). Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry, 91, 683-694.
  • Shearer, K.D. (1994). Factors affecting the proximate composition of cultured fishes with emphasis on salmonids. Aquaculture, 119, 63-88.
  • Shirai, N., Terayama, M., & Takeda, H. (2002). Effect of season on the fatty acid composition and free amino acid content of sardine Sardinops melanostictus. Comparative Biochemistry and Physiology Part B, 131,387-397.
  • Sigurgisladottir, S., & Palmadottir, H. (1993). Fatty acid composition of thirty-five Icelandic Fish species. Journal of the American Oil Chemists Society,70,1081-1087.
  • Steffens, W. (1997). Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture, 15,197-119.
  • Tanakol, R., Yazıcı, Z., Şener, E., & Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids, 3,291-297.
  • von Schacky, C., & Weber, PC. (1985). Metabolism and effects on platelet function of the purified eicosapentaenoic and docosahexaenoic acids in humans. The Journal Clinical Investigation, 76(6), 2446-2450.
  • Zlatanos, S., & Laskaridis, K., (2007) Seasonal variation in the fatty acid composition of three Mediterranean fish-sardine (Sardina pilchardus), anchovy (Engraulis encrasicolus) and picarel (Spicara smaris). Food Chemistry, 103, 725-728.
There are 35 citations in total.

Details

Subjects Engineering
Journal Section Makaleler
Authors

Leyla Kalyoncu

Meltem Yay This is me

Publication Date June 28, 2017
Published in Issue Year 2017 Volume: 10 Issue: 1

Cite

APA Kalyoncu, L., & Yay, M. (2017). Seasonal Differences in The Total Fatty Acid Profile of 6 Fish Species from The Marmara Sea. Erzincan University Journal of Science and Technology, 10(1), 112-123.