Tags

Type your tag names separated by a space and hit enter

Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea.
Int J Food Sci Nutr. 2009 Sep; 60(6):464-75.IJ

Abstract

Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10-46.88% saturated fatty acids, 11.83-38.17% monounsaturated fatty acids and 20.49-49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72-8.09%), pentadecanoic acid (15:0, 0.05-2.35%), palmitic acid (C16:0, 15.97-31.04%), palmitoleic acid (C16:1, 1.48-19.61%), heptadecanoic acid (C17:0, 0.31-1.84%), cis-10-heptadecenoic acid (C17:1, 0.17-2.01%), stearic acid (C18:0, 2.79-11.20%), oleic acid (C18:1n9, 2.44-28.97%), linoleic acid (C18:2n-6, 0.06-3.48%), arachidonic acid (C20:4n-6, 0.12-10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94-10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31-31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid.

Authors+Show Affiliations

Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey. yozogul@cu.edu.trNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18972241

Citation

Ozogul, Yesım, et al. "Fat Content and Fatty Acid Compositions of 34 Marine Water Fish Species From the Mediterranean Sea." International Journal of Food Sciences and Nutrition, vol. 60, no. 6, 2009, pp. 464-75.
Ozogul Y, Ozogul F, Ciçek E, et al. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. Int J Food Sci Nutr. 2009;60(6):464-75.
Ozogul, Y., Ozogul, F., Ciçek, E., Polat, A., & Kuley, E. (2009). Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition, 60(6), 464-75. https://doi.org/10.1080/09637480701838175
Ozogul Y, et al. Fat Content and Fatty Acid Compositions of 34 Marine Water Fish Species From the Mediterranean Sea. Int J Food Sci Nutr. 2009;60(6):464-75. PubMed PMID: 18972241.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. AU - Ozogul,Yesım, AU - Ozogul,Fatih, AU - Ciçek,Erdoğan, AU - Polat,Abdurrahman, AU - Kuley,Esmeray, PY - 2008/10/31/entrez PY - 2008/10/31/pubmed PY - 2013/9/4/medline SP - 464 EP - 75 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 60 IS - 6 N2 - Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10-46.88% saturated fatty acids, 11.83-38.17% monounsaturated fatty acids and 20.49-49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72-8.09%), pentadecanoic acid (15:0, 0.05-2.35%), palmitic acid (C16:0, 15.97-31.04%), palmitoleic acid (C16:1, 1.48-19.61%), heptadecanoic acid (C17:0, 0.31-1.84%), cis-10-heptadecenoic acid (C17:1, 0.17-2.01%), stearic acid (C18:0, 2.79-11.20%), oleic acid (C18:1n9, 2.44-28.97%), linoleic acid (C18:2n-6, 0.06-3.48%), arachidonic acid (C20:4n-6, 0.12-10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94-10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31-31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/18972241/Fat_content_and_fatty_acid_compositions_of_34_marine_water_fish_species_from_the_Mediterranean_Sea_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480701838175 DB - PRIME DP - Unbound Medicine ER -