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

Yıl 2019, Cilt: 45 Sayı: 1, 54 - 59, 30.04.2019

Öz

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.

Kaynakça

  • Ayas D, Ozogul Y, Yazgan H (2013). The effects of season on fat and fatty acids contents of shrimp and prawn species, European Journal of Lipid Science and Technology 115:356-362.Carpenter KE, De Angelis N (2014). The living marine resources of the Eastern Central Atlantic. Volume 1: Introduction, crustaceans, chitons, and cephalopods, FAO Species Identification Guide for Fishery Purposes Rome, FAO.Chen I-C, Chapman FA, Wei C-I, Porteir KM, O’Keefe SF (1995). Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition, Journal Food Science 60(3): 631-635.Eder K (1995). Gas chromatographic analysis of fatty acid methyl esters, Journal of Chromatography B 671: 113-131.Feliz GLA, Gatlin MD, Lawrance LA, Valezquez PM (2002). Effect of dietary phospholipid on essential fatty acid requirements and tissue lipid composition of Litopenaeus vannamei juveniles, Aquaculture 207:151-167.Folch J, Lees M, Sloane Stanley, GH (1957). A simple method for the isolation and purification of total lipids from animal tissues, Journal of Biological Chemistry, 226, 497-509.Horrocks LA, Yeo YK (1999). Health benefits of docosahexaenoic acid DHA, Pharmacological Research 40, 211–225.Inhamuns AJ, Franco MRB (2008). EPA and DHA quantification in two species of freshwater fish from Central Amazonia, Food Chemistry 107, 587-591.Kinsella JE, Lokesh B, Stone RA (1990). Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease:possible mechanisms, American Journal Clinical Nutrition 52(1): 1-28.Leaf A, Weber PC (1988). Cardiovascular effects of n-3 fatty acids, New England Journal of Medicine 318, 549-555.Maes M, Christophe AB, Delanghe J, Altamura C, Neels H, Meltzer HY (1999). Lowered omega3 polyunsaturated fatty acids in serum phospholipids and cholesteryl esters of depressed patients, Psychiatry Research 85: 275-291.Moss CW, Lambert MA, Merwin WH (1974). Comparison of rapid methods for analysis of bacterial fatty acids, Applied Microbiology 28, 80-85.Norrobin MF, Olsen RE, Tande KS (1990). Seasonal variation in lipid class and fatty acid composition of two small copepods in Balsfjorden, Northern Norway. Marine Biology 105: 205-211.Oksuz A, Ozyilmaz A, Aktaş M, Gercek G, Motte J (2009). A comparative study on proximate, mineral and fatty acid compositions of ddep seawater rose shrimp (Parapenaeus longirostris, Lucas 1846) and red shrimp (Plesionika martia, A. Milne-Edwards,18839, Journal of Animal and Veterinary Advances 8(1): 183-189.Pigott GM, Tucker BW (1990). Effects of technology on nutrition, New York: Marcel Dekker.Rosa R, Nunes ML (2003). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus), Journal of the Science of Food and Agriculture, 84:89-94.Saglık S, Imre S (1997). Fatty acid composition and cholesterol content of mussel and shrimp consumed in Turkey, Turkish Journal Marine Sciences 3(3):179-189.Sbrana M, Viva C, Belcari P (2006). Fishery of the deep-water rose shrimp Parapenaeus longirostris (Lucas, 1846) (Crustacea: Decapoda) in the northern Tyrrhenian Sea (western Mediterranean), Hydrobiologia 557: 135-144.Soultani G, Strati FI, Zoumpoulakis P, Miniadis-Meimarogloy S, Sinanoglou, VJ (2016) Assessment of functional lipid constituents of red (Aristaeomorpha foliacea) and pink (Parapenaeus longirostris) shrimps, Journal of Aquaculture Research&Development 7:10, 1-6.Yerlikaya P, Topuz OK, Buyukbenli HA, Gokoglu N (2013). Fatty acid profiles of different shrimp species:Effects of Depth of Catching, Journal of Aquatic Food Product Technology, 22:290-297.

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

Yıl 2019, Cilt: 45 Sayı: 1, 54 - 59, 30.04.2019

Öz

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.

Kaynakça

  • Ayas D, Ozogul Y, Yazgan H (2013). The effects of season on fat and fatty acids contents of shrimp and prawn species, European Journal of Lipid Science and Technology 115:356-362.Carpenter KE, De Angelis N (2014). The living marine resources of the Eastern Central Atlantic. Volume 1: Introduction, crustaceans, chitons, and cephalopods, FAO Species Identification Guide for Fishery Purposes Rome, FAO.Chen I-C, Chapman FA, Wei C-I, Porteir KM, O’Keefe SF (1995). Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition, Journal Food Science 60(3): 631-635.Eder K (1995). Gas chromatographic analysis of fatty acid methyl esters, Journal of Chromatography B 671: 113-131.Feliz GLA, Gatlin MD, Lawrance LA, Valezquez PM (2002). Effect of dietary phospholipid on essential fatty acid requirements and tissue lipid composition of Litopenaeus vannamei juveniles, Aquaculture 207:151-167.Folch J, Lees M, Sloane Stanley, GH (1957). A simple method for the isolation and purification of total lipids from animal tissues, Journal of Biological Chemistry, 226, 497-509.Horrocks LA, Yeo YK (1999). Health benefits of docosahexaenoic acid DHA, Pharmacological Research 40, 211–225.Inhamuns AJ, Franco MRB (2008). EPA and DHA quantification in two species of freshwater fish from Central Amazonia, Food Chemistry 107, 587-591.Kinsella JE, Lokesh B, Stone RA (1990). Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease:possible mechanisms, American Journal Clinical Nutrition 52(1): 1-28.Leaf A, Weber PC (1988). Cardiovascular effects of n-3 fatty acids, New England Journal of Medicine 318, 549-555.Maes M, Christophe AB, Delanghe J, Altamura C, Neels H, Meltzer HY (1999). Lowered omega3 polyunsaturated fatty acids in serum phospholipids and cholesteryl esters of depressed patients, Psychiatry Research 85: 275-291.Moss CW, Lambert MA, Merwin WH (1974). Comparison of rapid methods for analysis of bacterial fatty acids, Applied Microbiology 28, 80-85.Norrobin MF, Olsen RE, Tande KS (1990). Seasonal variation in lipid class and fatty acid composition of two small copepods in Balsfjorden, Northern Norway. Marine Biology 105: 205-211.Oksuz A, Ozyilmaz A, Aktaş M, Gercek G, Motte J (2009). A comparative study on proximate, mineral and fatty acid compositions of ddep seawater rose shrimp (Parapenaeus longirostris, Lucas 1846) and red shrimp (Plesionika martia, A. Milne-Edwards,18839, Journal of Animal and Veterinary Advances 8(1): 183-189.Pigott GM, Tucker BW (1990). Effects of technology on nutrition, New York: Marcel Dekker.Rosa R, Nunes ML (2003). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus), Journal of the Science of Food and Agriculture, 84:89-94.Saglık S, Imre S (1997). Fatty acid composition and cholesterol content of mussel and shrimp consumed in Turkey, Turkish Journal Marine Sciences 3(3):179-189.Sbrana M, Viva C, Belcari P (2006). Fishery of the deep-water rose shrimp Parapenaeus longirostris (Lucas, 1846) (Crustacea: Decapoda) in the northern Tyrrhenian Sea (western Mediterranean), Hydrobiologia 557: 135-144.Soultani G, Strati FI, Zoumpoulakis P, Miniadis-Meimarogloy S, Sinanoglou, VJ (2016) Assessment of functional lipid constituents of red (Aristaeomorpha foliacea) and pink (Parapenaeus longirostris) shrimps, Journal of Aquaculture Research&Development 7:10, 1-6.Yerlikaya P, Topuz OK, Buyukbenli HA, Gokoglu N (2013). Fatty acid profiles of different shrimp species:Effects of Depth of Catching, Journal of Aquatic Food Product Technology, 22:290-297.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm Araştırma Makaleleri
Yazarlar

Leyla Kalyoncu

Yayımlanma Tarihi 30 Nisan 2019
Gönderilme Tarihi 27 Mart 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 45 Sayı: 1

Kaynak Göster

APA Kalyoncu, L. (2019). The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, 45(1), 54-59.
AMA Kalyoncu L. The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. sufefd. Nisan 2019;45(1):54-59.
Chicago Kalyoncu, Leyla. “The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea”. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 45, sy. 1 (Nisan 2019): 54-59.
EndNote Kalyoncu L (01 Nisan 2019) The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 45 1 54–59.
IEEE L. Kalyoncu, “The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea”, sufefd, c. 45, sy. 1, ss. 54–59, 2019.
ISNAD Kalyoncu, Leyla. “The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea”. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 45/1 (Nisan 2019), 54-59.
JAMA Kalyoncu L. The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. sufefd. 2019;45:54–59.
MLA Kalyoncu, Leyla. “The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea”. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, c. 45, sy. 1, 2019, ss. 54-59.
Vancouver Kalyoncu L. The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. sufefd. 2019;45(1):54-9.

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