The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea

Abstract

Total fatty acid composition of Parapenaeus longirostris (Lucas 1846), as called deep water pink shrimp collected from Marmara Sea, in spring and autumn was investigated by gas chromatographic method. Palmitic acid (C16:0), oleic acid (C18:1 ω9), docosahexaenoic acid (C22:6ω3) and stearic acid (C18:0) identified as the primary fatty acid constituents. PUFA (38.14%) in the spring was detected to be higher than SFA and MUFA. The contents of eicosapentaenoic acid (C20:5ω3) and C22:6ω3 in total fatty acid in the rose shrimp ranged from 7.46% (autumn) to 12.46% (spring) and from 5.34% (autumn) to 13.97% (spring), respectively. ω3/ω6 ratios are 2.95-2.88(%) in autumn and spring respectively. P. longirostris may be a valuable nutrient in terms of PUFA especially in spring and ω3/ω6 ratios for human consumption.

Keywords

• Rose shrimp,fatty acid profile

Marmara Denizindeki Derin Su Pembe Karidesi’nin Yağ Asidi İçeriğine Mevsimin Etkisi

Abstract

Marmara Denizi’nden ilkbahar ve sonbaharda toplanan ve derin su pembe karidesi olarak adlandırılan Parapenaeus longirostris’in (Lucas 1846) toplam yağ asit bileşimi, gaz kromatografi yöntemi ile araştırılmıştır. Major yağ asidi bileşeni olarak palmitik asit (C16:0), oleik asit (C18:1ω9), dokosaheksaenoik asit (C22:6ω3) ve stearik asit (C18:0) tespit edilmiştir. İlkbaharda PUFA (%38.14), SFA ve MUFA’dan daha yüksek bulunmuştur. Pembe karideste eikosapentaenoik asit (C20:5ω3) ve C22:6ω3 içeriği toplam yağ asidinde sırasıyla, %7.46’dan (sonbahar) %12.46’ya (ilkbahar) ve %5.34’den (sonbahar), %13.97’ye (ilkbahar) değişmektedir. ω3/ω6 oranı sonbahar ve ilkbahar için sırasıyla 2.95 ve 2.88 (%)’dir. P. longirostris ω3/ω6 oranı bakımından ve özellikle ilkbaharda PUFA açısından insan tüketimi için değerli bir gıda olabilir.

Keywords

• Pembe karides,yağ asidi profili

References

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