BibTex RIS Cite

Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season

Year 2010, Volume: 10 Issue: 3, - , 01.06.2010

Abdullah Öksüz Ayşe Özyılmaz

Abstract

Monthly changes in proximate and fatty acid compositions of Black Sea anchovy were searched during catching seasons in this study. Moisture content of anchovy was at the lowest level (64.93%) in October, whereas it reached the maximum level in April (74.32%). In contrary to moisture, lipid level was at maximum level (16.32%) at the beginning and gradually declined (7.9%) towards the end of fishing season. Significant differences in lipid levels of anchovy was observed in all sampling months, whereas its ash content was differed significantly (P<0.05) only in December and April. In addition, the levels of C16:0, C14:0 and C18:0 in saturated fatty acids (SFA), C18:1n9 in monounsaturated fatty acids (MUFA) and C22:6n-3 (docosahexaenoic acid, DHA) and C20:5n-3 (eicosapentaenoic acid, EPA) in polyunsaturated fatty acids (PUFA) was the predominant fatty acids. EPA level gradually declined, while DHA increased from October to April. Furthermore, the average levels of n3 and n6 were found to be 30.33% and 4.43%, respectively. Significant changes were observed in fatty acid composition, particularly in DHA, of anchovy during the fishing season.

Keywords

Anchovy proximate composition fatty acids EPA DHA

References

  • Anderson, S.G., Sanders, T.A.B. and Cruickshank, J.K. 2009. Plasma Fatty Acid Composition as a Predictor of Arterial Stiffness and Mortality. Hypertension, American Journal of Clinical Nutrition, 53: 839-845.
  • Anonymous 2010a. http://www.kobiŞnans.com.tr/tr/bilgi_ merkezi /02080101/24247 (accessed April 2010)
  • Anonymous 2010b. http://Www.byegm.gov.tr/yayinlarimiz/ anadolununsesı/222/and23 .html (accessed April 2010)
  • Anonymous 2010c. http://www.americanheart.org/ presenter. jhtml? identiŞer=4632 (accessed April 2010
  • AOAC. 2000. OfŞcial methods of analysis of Association of Analytical Chemist. 15th Edn. Washington DC.
  • Augustsson, K., Michaud, D.S., Rimm, E.B., Leitzmann, M.F., Stampfer, M.J., Willett, W.C. and Giovannucci, E. 2003. A Prospective Study of Intake of Fish and Marine Fatty Acids and Prostate Cancer.Cancer Epidemiology Biomarkers Prevention, 12(1): 64—67.
  • Calder, RC. 2004. n—3 Fatty acids and cardiovascular disease: evidence explained and mechanisms explored. Clinical Science, 107(1): 1-11.
  • EEC. 1979. Recommended oven drying method ISOR 1442, Commission of European Communities EEC.
  • FAO. 2004. Fishery information. Capture Production 2002. In FAO. Yearbook. Fishery Statistics, Vol 94/1 Rome, Italy.
  • Galarraga, B., Ho, M., Youssef, H.M., Hill, A., McMahon, H., Hall, C., Ogston, S, Nuki, G. and Belch, J.J. 2008. Cod liver oil (n-3 fatty acids) as a non-steroidal anti- inşammatory drug sparing agent in rheumatoid arthritis. (Oxford) Rheumatology, 47(5): 665-669.
  • Hamazaki, K., Itomura, M. and Savazaki, S. 2006. Fish oil reduces tooth loss mainly through its anti-şammatory effects. Medical Hypotheses, 67(4): 868-870.
  • Hanson, S.W.F. and Olley, J. 1963. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89: 101-102.
  • Lupin, H.M. 1980. El Pescado como Materia Prima. Mar Del Plata. CITEP. 138 pp.
  • Mischoulon, D., Papakostas, G.I., Dording C.M., Farabaugh, A.H., Sonawalla, S.B., Agoston, M., Smith, J., Beaumont, E., Dahan, L., Alpert, J., Nierenberg, A.A. and Fava, M. 2009. A double-blind, randomized controlled trial of ethyl-eicosapentaenoate for major depressive disorder. Journal of Clinical Psychiatry, 70(12): 1636-1644.
  • Oksuz, A., Ozyilmaz, A. and Turan, C. 2009. Fatty Acid ProŞles of Anchovy of Black Sea and Mediterranean Sea, 21(4): 3081—3086.
  • Saglik, S. and Imre, S. 2001. n-3-Fatty Acids in Some Fish Species from Turkey. Journal of Food Science, 66(2): 210-212.
  • Stroud, G.D. 1972. The herring. Torry Advisory Note No. 57.
  • Tanakol, R., Yazıcı, Z., Sener, E. and Sencer, E. 1999. Fatty acids of Şsh from the Black Sea and The Marmara Sea. Lipids, 34(3): 291-297.
  • TURKSTAT, 2008. Fishery Statistics. Fishery Statistics, Turkish Statistical Institute, Ankara, Turkey.
  • Woodman, R.J., Mori, T.A., Burke, V., Puddey, I.B., Barden, A., Watts, G.F. and Beilin, L.J. 2003. Effects of puriŞed eicosapentaenoic acid and docosahexaenoic acid on platelet, Şbrinolytic and vascular function in hypertensive type 2 diabetic patients. Atherosclerosis, 166(1): 85—93.
  • Zlatanos, S. and Laskaridis, K. 2007. Seasonal variation in the fatty acid composition of three Mediterranean Şsh- Sardine (Sardina pilchardus), anchovy (Engraulis encrasicolus) and picarel (Spicara smaris). Food Chemistry, 103: 725-728.

Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season

Year 2010, Volume: 10 Issue: 3, - , 01.06.2010

Abdullah Öksüz Ayşe Özyılmaz

Abstract

Monthly changes in proximate and fatty acid compositions of Black Sea anchovy were searched during catching seasons in this study. Moisture content of anchovy was at the lowest level (64.93%) in October, whereas it reached the maximum level in April (74.32%). In contrary to moisture, lipid level was at maximum level (16.32%) at the beginning and gradually declined (7.9%) towards the end of fishing season. Significant differences in lipid levels of anchovy was observed in all sampling months, whereas its ash content was differed significantly (P<0.05) only in December and April. In addition, the levels of C16:0, C14:0 and C18:0 in saturated fatty acids (SFA), C18:1n9 in monounsaturated fatty acids (MUFA) and C22:6n-3 (docosahexaenoic acid, DHA) and C20:5n-3 (eicosapentaenoic acid, EPA) in polyunsaturated fatty acids (PUFA) was the predominant fatty acids. EPA level gradually declined, while DHA increased from October to April. Furthermore, the average levels of n3 and n6 were found to be 30.33% and 4.43%, respectively. Significant changes were observed in fatty acid composition, particularly in DHA, of anchovy during the fishing season.

Keywords

Anchovy proximate composition fatty acids EPA DHA

References

  • Anderson, S.G., Sanders, T.A.B. and Cruickshank, J.K. 2009. Plasma Fatty Acid Composition as a Predictor of Arterial Stiffness and Mortality. Hypertension, American Journal of Clinical Nutrition, 53: 839-845.
  • Anonymous 2010a. http://www.kobiŞnans.com.tr/tr/bilgi_ merkezi /02080101/24247 (accessed April 2010)
  • Anonymous 2010b. http://Www.byegm.gov.tr/yayinlarimiz/ anadolununsesı/222/and23 .html (accessed April 2010)
  • Anonymous 2010c. http://www.americanheart.org/ presenter. jhtml? identiŞer=4632 (accessed April 2010
  • AOAC. 2000. OfŞcial methods of analysis of Association of Analytical Chemist. 15th Edn. Washington DC.
  • Augustsson, K., Michaud, D.S., Rimm, E.B., Leitzmann, M.F., Stampfer, M.J., Willett, W.C. and Giovannucci, E. 2003. A Prospective Study of Intake of Fish and Marine Fatty Acids and Prostate Cancer.Cancer Epidemiology Biomarkers Prevention, 12(1): 64—67.
  • Calder, RC. 2004. n—3 Fatty acids and cardiovascular disease: evidence explained and mechanisms explored. Clinical Science, 107(1): 1-11.
  • EEC. 1979. Recommended oven drying method ISOR 1442, Commission of European Communities EEC.
  • FAO. 2004. Fishery information. Capture Production 2002. In FAO. Yearbook. Fishery Statistics, Vol 94/1 Rome, Italy.
  • Galarraga, B., Ho, M., Youssef, H.M., Hill, A., McMahon, H., Hall, C., Ogston, S, Nuki, G. and Belch, J.J. 2008. Cod liver oil (n-3 fatty acids) as a non-steroidal anti- inşammatory drug sparing agent in rheumatoid arthritis. (Oxford) Rheumatology, 47(5): 665-669.
  • Hamazaki, K., Itomura, M. and Savazaki, S. 2006. Fish oil reduces tooth loss mainly through its anti-şammatory effects. Medical Hypotheses, 67(4): 868-870.
  • Hanson, S.W.F. and Olley, J. 1963. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89: 101-102.
  • Lupin, H.M. 1980. El Pescado como Materia Prima. Mar Del Plata. CITEP. 138 pp.
  • Mischoulon, D., Papakostas, G.I., Dording C.M., Farabaugh, A.H., Sonawalla, S.B., Agoston, M., Smith, J., Beaumont, E., Dahan, L., Alpert, J., Nierenberg, A.A. and Fava, M. 2009. A double-blind, randomized controlled trial of ethyl-eicosapentaenoate for major depressive disorder. Journal of Clinical Psychiatry, 70(12): 1636-1644.
  • Oksuz, A., Ozyilmaz, A. and Turan, C. 2009. Fatty Acid ProŞles of Anchovy of Black Sea and Mediterranean Sea, 21(4): 3081—3086.
  • Saglik, S. and Imre, S. 2001. n-3-Fatty Acids in Some Fish Species from Turkey. Journal of Food Science, 66(2): 210-212.
  • Stroud, G.D. 1972. The herring. Torry Advisory Note No. 57.
  • Tanakol, R., Yazıcı, Z., Sener, E. and Sencer, E. 1999. Fatty acids of Şsh from the Black Sea and The Marmara Sea. Lipids, 34(3): 291-297.
  • TURKSTAT, 2008. Fishery Statistics. Fishery Statistics, Turkish Statistical Institute, Ankara, Turkey.
  • Woodman, R.J., Mori, T.A., Burke, V., Puddey, I.B., Barden, A., Watts, G.F. and Beilin, L.J. 2003. Effects of puriŞed eicosapentaenoic acid and docosahexaenoic acid on platelet, Şbrinolytic and vascular function in hypertensive type 2 diabetic patients. Atherosclerosis, 166(1): 85—93.
  • Zlatanos, S. and Laskaridis, K. 2007. Seasonal variation in the fatty acid composition of three Mediterranean Şsh- Sardine (Sardina pilchardus), anchovy (Engraulis encrasicolus) and picarel (Spicara smaris). Food Chemistry, 103: 725-728.
There are 21 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Abdullah Öksüz This is me

Ayşe Özyılmaz This is me

Publication Date June 1, 2010
Published in Issue Year 2010 Volume: 10 Issue: 3

Cite

APA Öksüz, A., & Özyılmaz, A. (2010). Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season. Turkish Journal of Fisheries and Aquatic Sciences, 10(3).
AMA Öksüz A, Özyılmaz A. Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season. Turkish Journal of Fisheries and Aquatic Sciences. June 2010;10(3).
Chicago Öksüz, Abdullah, and Ayşe Özyılmaz. “Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis Encrasicolus L. 1758) During Catching Season”. Turkish Journal of Fisheries and Aquatic Sciences 10, no. 3 (June 2010).
EndNote Öksüz A, Özyılmaz A (June 1, 2010) Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season. Turkish Journal of Fisheries and Aquatic Sciences 10 3
IEEE A. Öksüz and A. Özyılmaz, “Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season”, Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 3, 2010.
ISNAD Öksüz, Abdullah - Özyılmaz, Ayşe. “Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis Encrasicolus L. 1758) During Catching Season”. Turkish Journal of Fisheries and Aquatic Sciences 10/3 (June 2010).
JAMA Öksüz A, Özyılmaz A. Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10.
MLA Öksüz, Abdullah and Ayşe Özyılmaz. “Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis Encrasicolus L. 1758) During Catching Season”. Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 3, 2010.
Vancouver Öksüz A, Özyılmaz A. Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10(3).