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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.

Ayrıntılar

Birincil Dil İngilizce
Konular Biyoloji
Bölüm Araştırma Makaleleri
Yazarlar

Leyla KALYONCU (Sorumlu Yazar)
Selçuk Üniversitesi
Türkiye

Yayımlanma Tarihi 30 Nisan 2019
Yayınlandığı Sayı Yıl 2019, Cilt 45, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { sufefd410086, journal = {Selçuk Üniversitesi Fen Fakültesi Fen Dergisi}, issn = {}, eissn = {2458-9411}, address = {Selçuk Üniversitesi Fen Fakültesi Biyoloji Bölümü 3. Kat No: 324, Selçuklu, 42250, KONYA}, publisher = {Selçuk Üniversitesi}, year = {2019}, volume = {45}, pages = {54 - 59}, doi = {}, title = {The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea}, key = {cite}, author = {Kalyoncu, Leyla} }
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 . Retrieved from https://dergipark.org.tr/tr/pub/sufefd/issue/44924/410086
MLA Kalyoncu, L. "The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea" . Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 45 (2019 ): 54-59 <https://dergipark.org.tr/tr/pub/sufefd/issue/44924/410086>
Chicago Kalyoncu, L. "The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea". Selçuk Üniversitesi Fen Fakültesi Fen Dergisi 45 (2019 ): 54-59
RIS TY - JOUR T1 - The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea AU - Leyla Kalyoncu Y1 - 2019 PY - 2019 N1 - DO - T2 - Selçuk Üniversitesi Fen Fakültesi Fen Dergisi JF - Journal JO - JOR SP - 54 EP - 59 VL - 45 IS - 1 SN - -2458-9411 M3 - UR - Y2 - 2019 ER -
EndNote %0 Selçuk Üniversitesi Fen Fakültesi Fen Dergisi The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea %A Leyla Kalyoncu %T The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea %D 2019 %J Selçuk Üniversitesi Fen Fakültesi Fen Dergisi %P -2458-9411 %V 45 %N 1 %R %U
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 .
AMA Kalyoncu L. The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. sufefd. 2019; 45(1): 54-59.
Vancouver Kalyoncu L. The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi. 2019; 45(1): 54-59.
IEEE L. Kalyoncu , "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, sayı. 1, ss. 54-59, Nis. 2019


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