Seasonal Changes in the Fatty Acid Levels of Octopus (Octopus vulgaris) Caught in Mersin Bay

Öz

Octopus vulgaris has a wide distribution area and is a common octopus species in the Mediterranean. Determination of the nutritional content of seafood products with economic potential such as octopus is important in terms of both revealing the nutritional quality of this species and revealing their nutritional potential for consumers. In this study, it was aimed to determine the changes in fatty acid profiles and levels in the mantle and arm tissues of common octopus (O. Vulgaris), which was caughted from Mersin Bay. Octopus samples were supplied from commercial fishing boats operating in Mersin Bay for three seasons (winter, spring and summer) in December 2018 - August 2019 period. Octopus samples were kept at -18 oC until instrumental analyzes. Fatty acid analyzes were carried out using Gas chromatography (GC) device. The maximum total saturated fatty acid (SFA), total monounsaturated fatty acid (MUFA) and total polyunsaturated fatty acid (PUFA) levels in the samples examined as a result of the analyzes were determined as 35.80%, 11.73% and 44.20% in the mantle tissues, 38.76, 11.78% and 44.71% in the arm tissues, respectively. As a result of the study, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9), vasenic acid (C18:1n7), eicosapentaenoic acid (EPA, 20:5n3), arachidonic acid (20:4n6) and decosahhexaenoic acid (DHA, 22:6n3) of essential fatty acids detected in mantle and arm tissues for three seasons. Especially in terms of EPA and DHA levels, common octopus that have been caughted for three seasons from Mersin Bay are found to be an important source of unsaturated fatty acids. The findings confirm that the O. vulgaris is an important seafood species in terms of fatty acid levels.

Anahtar Kelimeler

• Common octopus,Octopus vulgaris,Fatty acids,EPA,DHA

Mersin Körfezi’nde Avlanan Ahtapotun (Octopus vulgaris) Yağ Asidi Düzeylerindeki Mevsimsel Değişimler

Öz

Octopus vulgaris oldukça geniş bir dağılım alanına sahip ve Akdeniz’de yaygın bir ahtapot türüdür. Ahtapot gibi ekonomik potansiyele sahip su ürünlerinin besinsel içeriklerinin belirlenmesi gerek bu türün besinsel kalitesinin ortaya konulması, gerekse de tüketiciler için besleyici potansiyellerinin ortaya konulması açısından önem arz etmektedir. Bu çalışmada Mersin Körfezi’nden avlananan O. vulgaris türü ahtapotun manto ve kol dokularındaki yağ asidi profilleri ve düzeylerindeki değişimlerin belirlenmesi amaçlanmıştır. Ahtapot örnekleri Aralık 2018 - Ağustos 2019 döneminde üç mevsim boyunca (kış, ilkbahar ve yaz) Mersin Körfezi’nde çalışan ticari balıkçı teknelerinden tedarik edilmiştir. Temin edilen ahtapot örnekleri enstrümental analizler yapılana kadar -18 oC’de muhafaza edilmiştir. Yağ asidi analizleri Gaz kromatografisi (GC) cihazı kullanılarak gerçekleştirilmiştir. Analizler sonucunda incelenen örneklerdeki maksimum toplam doymuş yağ asidi (SFA), toplam tekli doymamış yağ asidi (MUFA) ve toplam çoklu doymamış yağ asidi (PUFA) düzeyleri sırasıyla, manto dokularında % 35.80, % 11.73 ve % 44.20 olarak belirlenmişken, ahtapot kol dokularında % 38.76, % 11.78 ve % 44.71 olarak belirlenmiştir. Çalışma sonucunda, manto ve kol dokularında üç mevsim boyunca tespit edilen temel yağ asitlerinin palmitik asit (C16:0), stearik asit (C18:0), oleik asit (C18:1 n 9), vasenik asit (C18:1 n 7), eikosapentaenoik asit (EPA, 20:5 n 3), araşidonik asit (20:4 6) ve dekosaheksaenoik asit (DHA, 22:6 n 3) olduğu belirlenmiştir. Özellikle EPA ve DHA düzeyleri açısından Mersin Körfezi’ nden üç mevsim boyunca avlanan O. vulgaris türü ahtapotların oldukça önemli bir doymamış yağ asidi kaynağı olduğu tespit edilmiştir. Elde edilen bulgular O. vulgaris türü ahtapotların yağ asidi düzeyleri açısından önemli bir su ürünleri türü olduğunu teyit eder niteliktedir.

Anahtar Kelimeler

• Ahtapot,Octopus vulgaris,Yağ asitleri,EPA,DHA

Kaynakça

1. Arechavala-Lopez, P., Capó, X., Oliver-Codorniú, M., Sillero-Rios, J., Busquets-Cortés, C., Sanchez-Jerez, P., & Sureda, A. (2019). Fatty acids and elemental composition as biomarkers of Octopus vulgaris populations: Does origin matter?. Marine pollution bulletin, 139, 299-310.
2. Ayas, D. (2012). Seasonal Variations of Fat and Fatty Acid Composition in Muscle Tissues of Mediterranean Octopuses. Iranian Journal of Fisheries Sciences, 11(4), 724-731.
3. De Luca, D., Catanese, G., Procaccini, G., & Fiorito, G. (2016). Octopus vulgaris (Cuvier, 1797) in the Mediterranean Sea: Genetic diversity and population structure. Plos One, 11(2), e0149496.
4. Duysak, Ö., Sendão, J., Borges, T., Türeli, C., & Erdem, Ü. (2008). Cephalopod Distribution in Iskenderun Bay (Eastern Mediterranean-Turkey). Journal of FisheriesSciences. com, 2(2), 118-125.
5. FAO FishStat. (2019). Global aquaculture production for species (tonnes): Pacific oyster and Scallop. Retrieved from http://www.fao.org/fishery/statistics/global-aquaculture-production/en [December 2019].
6. Ichihara, K. I., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539.
7. Küçüksezgin, F. (1999). Trace metal concentrations in marine organisms from the Eastern Aegean, Turkey (No. IAEA-TECDOC--1094).
8. Miliou, H., Fintikaki, M., Tzitzinakis, M., Kountouris, T., & Verriopoulos, G. (2006). Fatty acid composition of the common octopus, Octopus vulgaris, in relation to rearing temperature and body weight. Aquaculture, 256(1-4), 311-322.

9. Nessim, R. B., & Riad, R. (2003). Bioaccumulation of heavy metals in Octopus vulgaris from coastal waters of Alexandria (Eastern Mediterranean). Chemistry and Ecology, 19(4), 275-281.
10. Ozogul, Y., Duysak, O., Ozogul, F., Özkütük, A. S., & Türeli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry, 108(3), 847-852.
11. Passi, S., Cataudella, S., Di Marco, P., De Simone, F., & Rastrelli, L. (2002). Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. Journal of Agricultural and Food Chemistry, 50(25), 7314-7322.
12. Pierce, G. J., Allcock, L., Bruno, I., Bustamante, P., Gonzalez, A., Guerra, A., ... & Pereira, J. (2010). Cephalopod biology and fisheries in Europe. ICES.
13. Pita, C., Pereira, J., Lourenco, S., Sonderblohm, C., & Pierce, G. J. (2015). The traditional small-scale octopus fishery in Portugal: framing its governability. In Interactive governance for small-scale fisheries: Global reflections (pp. 117-134). Springer.
14. Sangiuliano, D., Rubio, C., Gutiérrez, A. J., González-Weller, D., Revert, C., Hardisson, A., ... & Paz, S. (2017). Metal concentrations in samples of frozen cephalopods (cuttlefish, octopus, squid, and shortfin squid): an evaluation of dietary intake. Journal of Food Protection, 80(11), 1867-1871.
15. Sauer, W. H., Gleadall, I. G., Downey-Breedt, N., Doubleday, Z., Gillespie, G., Haimovici, M., ... & Markaida, U. (2020). World Octopus Fisheries. Reviews in Fisheries Science & Aquaculture, 1-151.
16. Şen, E. B., & Çaklı, Ş. (2011). Dondurularak depolanan ahtapotun (Octopus vulgaris Curvier, 1797) kimyasal ve duyusal kalite karakteristiklerindeki değişimler. Su Ürünleri Dergisi, 28(3), 83-87.
17. Şen, H. (2006). Ahtapot (Octopus vulgaris Cuvier, 1797) Yetiştiriciliği. Su Ürünleri Dergisi, 23(1), 207-213.
18. TUIK (2019). http://www.tuik.gov.tr/ZipGetir.do?id=30697&class=onceki. [December 2019]
19. Ulaş, A., Göktürk, D., & Gül, B. (2019). Preferences of the Common Octopus Octopus vulgaris Cuvier, 1797 (Cephalopoda: Octopodidae) to Artificial Nests Placed in Different Habitats at Urla Islands, Aegean Sea, Turkey. Acta Zoologıca Bulgarıca, 71(3), 453-462.
20. Yazkan, M., Özdemir, F., & Gölükcü, M. (2004). Antalya Körfezinde Avlanan Bazi Yumusakçalar ve Karideste Cu, Zn Pb ve Cd Içerigi. Turkish Journal of Veterinary & Animal Sciences, 28(1).
21. Zlatanos, S., Laskaridis, K., Feist, C., & Sagredos, A. (2006). Proximate composition, fatty acid analysis and protein digestibility‐corrected amino acid score of three Mediterranean cephalopods. Molecular nutrition & food research, 50(10), 967-970.