Proximate (lipid, moisture, ash) levels and fatty acid profiles in edible parts of common cuttlefish (Sepia officinalis, L., 1758) from different geographical areas
[ N/A ]
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bulgarian Academy of Sciences
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Proximate (lipid, moisture, ash) levels and fatty acid compositions of common cuttlefish (Sepia officinalis) from different geographical areas along the Eastern Mediterranean coasts of Turkey (Fethiye, Antalya, Gazipasa, Anamur, and Iskenderun) were evaluated. The average total saturated fatty acids (SFA) ranged from 30.5% to 33.2%. The major SFA components were C16:0 (ranging from 18.2 to 20.74%) and C18:0 (ranging from 7.46 to 8.70%) for all sampling points. The average levels of mono unsaturated fatty acids (MUFA) of specimens from Iskenderun, Fethiye, Antalya, Gazipasa, and Anamur were calculated to be 12.17%, 12.05%, 10.75%, 10.32%, and 10.05%, respectively. Among major fatty acids of the MUFA, the highest and lowest levels of C18:1n9 were calculated to be 4.26% in Fethiye and Anamur, respectively. Polyunsaturated fatty acids (PUFA) level from all of the mantle part of common cuttlefish was calculated to be higher than 55%. The highest amounts of arachidonic acid (ARA, C20:4n6), eicosapentaenoic acid (EPA, C20:5n3), and docosahexaenoic acid (DHA, C22:6n3) were observed in Anamur, Fethiye, Gazipasa with the values of 6.76%, 16.57%, and 29.69%, respectively. It was concluded that the proximate (lipid, moisture, ash) levels and fatty acid components of the cuttlefish had been affected from different geographical areas and have high quality unsaturated fatty acids (e.g., PUFA, DHA, EPA) which are described as essential fatty acids required for a healthy life. © 2019 Bulgarian Academy of Sciences.
Açıklama
Anahtar Kelimeler
DHA, EPA, Fatty acid, Mediterranean, Sepia officinalis
Kaynak
Bulgarian Chemical Communications
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
51
Sayı
4
