Seasonal changes in fat and fatty acid profiles of the Sakarya Chub (Squalius pursakensis) from the Melen river basin

Year 2019, Volume: 7 Issue: 3, 243 - 251, 29.10.2019

Tugba İnan , Deniz Ayas , Şerife Gülsün Kırankaya

https://doi.org/10.31195/ejejfs.580587

Cited By: 1

Abstract

Total lipids, fatty acid composition of Squalius
pursakensis fillet samples captured from Melen River Basin during winter,
spring and summer seasons were evaluated. Total lipid levels were as 1.80% in
winter, 2.56% in spring and 5.17% in summer. The composition of fatty acids
showed that total polyunsaturated fatty acids (32.05-38.90%) were highest,
followed by monounsaturated (29.85-35.40%) and saturated (27.10-31.23%). The
fatty acid composition of polyunsaturated fatty acids (PUFAs) in fillets of S. pursakensis shows a high
content n3 fatty acids eicosapentaenoic acid (EPA C20:5n3) and
docosahexaenoic acid (DHA C22:6n3) with maximum rates of 6.70% and 16.33%,
respectively (p<0.05). The saturated fatty acid (SFA) content was dominated
by palmitic acid with the maximum ratio of 19.03%. 

Keywords

fatty acids, lipids, SFA, MUFA, Squalius pursakensis, PUFA, Melen River

Supporting Institution

Düzce Üniversitesi

Project Number

2018.05.01.726

Thanks

This study was supported by the Scientific Research Foundation of Düzce University (Project number: 2018.05.01.726).

References

• Agren, J., Mute, P., Hanninen, O., Herranen, J. and Pentila, I. (1987). Seasonal Variations of Lipid Fatty Acids of Boreal Freshwater Fish Species, Comperative Biochemistry and Physiology, 88(B), 905–909.
• Alasalvar, C., Taylor, K. D. A, Zubcov, E., Shahidi, F. and Alexis, M. (2002). Differentation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition, Food Chemisrty, 79, 145-150.
• Ateş, E. (2013). Determination of Fatty Acids Cahanges in Fish Species Living in Upper Sakarya River Basin, Afyon Kocatepe University, Institute of Science, MSc thesis, 44 p. (in Turkish).
• Bayır, A., Haliloğlu, İ., Sirkecioğlu, A. N. and Aras, M. (2006). Fatty acid composition in some selected marine fish species living in Turkish waters, Journal of Science of Food and Agriculture, 86, 163-168.
• Benguendouz, A., Bouderouna, K., Bouterfa, A., Belabes, M., Bekada, A., Sioriki, E. and Zabetakis, I. (2017). Fatty acid profile and assessment of heavy metals content of Sardina pilchardus captured in the Algerian coast, Iranian Journal of Fisheries Sciences, 16(3), 1201-1029.
• Bennion, M. (1980). Introductory Foods, 7th edn. Macmillan, New York, USA.Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification, Biochemistry and Cell Biology, 37(8), 911-917.
• Bouderouna, K., Mourot, J., Benmehdi-Tabet-Aoull, F. and Selselet-Attou, G. (2011). The effect of season and site of catch on morphometric characteristics, mineral content and fatty acids of sardines (Sardina pilchardus) caught on the Algerian coast. Journal of Aquatic Food Product Technology, 20(4), 412-420.
• Brown A. (2000). Understanding Food. Fish and Shellfish. Wadsworth /Thomson Learning, USA, 299 pp.
• Chen, I. C., Chapman, F. A., Wei, C. I., Porteir, K. M. and O’Keefe, S. F. (1995). Differentation of cultured and wild stureon (Acipenser oxyrinchus desotoi) based on fatty acid composition, Journal of Food Science, 60(3), 631-635.
• Ghaly, A. E., Ramakrishnan, V. V., Brooks, M. S., Budge, S. M. and Dave, D. (2013). Fish processing wastes as a potential source of proteins, amino acids and oils: A critical review. Journal of Microbial and Biochemical Technology, 5(4), 107-129.
• Hearn, T. L., Sgoutas, S. A., Hearn, J. A. and Sgoutas, D. S. (1987). Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits, Journal of Food Sciences, 52: 1209-1211.
• HMSO. (1994). Nutritional aspects of cardiovascular disease. Report on health and social subjects, no. 46. London: HMSO.
• Ichihara, K., Shibahara, A., Yamamoto, K. and Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535-539.
• Jangaard, P. M., Brockerhoff, H., Burger, R. D. and Hoyle, R. J, (1967). Seasonal Changes in General Condition and Lipid Content of Cod From Inshare Waters, Journal of Fisheries Research Board of Canada, 24, 607–612.
• Kaya, Y., Duyar, H. A. and Erdem, M. E. (2004). Importance of Fish Fatty Acids for Human Health, Ege Universtiy Journal of Fisheries and Aquatic Sciences, 21(3/4), 365-370. (in Turkish)
• Kmínková, M., Winterová, R. and Kučera, J. (2001) Fatty acids in lipids of carp (Cyprinus carpio) tissues, Czech Journal of Food Science, 19, 177-181.
• Leaf, A., & Weber, P. C. (1988). Cardiovascular effects of n3 fatty acids. New England Journal of Medicine, 318(9), 549–557.
• Moyad, M.A. (2005). An introduction to dietary/supplemental omega-3 fatty acids for general health and prevention: Part II., Urologic Oncology, 23(1), 36-48.
• Piggott, G. M. and Tucker, B. W. (1990). Effects of Technology on Nutrition, Marcel Dekker, New York.
• Saito, H., Ishihara, K. and Murase, T. (1997). The fatty acid composition in tuna (Bonito, Euthynnus pelamis) caught at three different localities from tropics to temperate, Journal of the Science of Food and Agriculture, 73(1), 53-59.
• Simopoulas, A. P. (1991). Omega-3 fatty acids in health and disease and in growth and development, American Journal of Clinical Nutrition, 54: 438-63.
• Ulbricht, T. L. and Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. Lancet, 338, 985-992.
• Weihrauch, J. L., Posati, L. P., Anderson, B. A. and Exler, J. (1975). Lipid conversion factors for calculating fatty acid contents of foods, Journal of American Chemical Society, 54, 36-40.