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    Comparison of the proximate compositions and fatty acid profiles of gilthead sea bream (Sparus aurata) and sole (Solea solea)
    (Asian Journal Of Chemistry, 2008) Ersoy, Beyza; Celik, Mehmet; Yanar, Yasemen; Kuecuelguelmez, Ayguel; Sanguen, Levent
    Seasonal changes in the proximate composition and fatty acids of gilthead sea bream (S. aurata) and sole (S. solea) were investigated. The fish species (S. aurata and S. solea) analyzed were fairly high in protein (20.41-22.63%). The highest lipid levels of gilthead sea bream were found in September and December. However the lipid levels of sole displayed fluctuations according to months with the highest values in September. The percentages of EPA and DHA of gilthead sea bream were between 3.86-4.59 and 5.96-19.64%, respectively, according to the months. However, The EPA and DHA of the sole were also found 2.17-2.94 and 6.33-10.99%, respectively. The ratios of n-3/n-6 PUFA content indicating the availability of n-3 PUFA that are beneficial for human health were 8.06, 18.97, 6.45 for gilthead sea bream and 5.53, 6.46, 6.65 for sole in December, April, September, respectively. The results of this study show that the consumption of gilthead sea bream and sole could meet this demand in terms of n-3 PUFA contents and the effects on health..
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    Effects of season on proximate and fatty acid compositions of two mediterranean fish - the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)
    (Wiley-Blackwell, 2010) Kucukgulmez, Ayguel; Celik, Mehmet; Ersoy, Beyza; Yanar, Yasemen
    P>The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North-Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n-7 (palmiteoleic acid), 18:1 n-9c (oleic acid), C20:5 n-3 (eicosapentaenoic acid) and C22:6 n-3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.