Proximate (lipid, moisture, ash) levels and fatty acid profiles in edible parts of common cuttlefish (Sepia officinalis, L., 1758) from different geographical areas

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dc.authorscopusid25951425900
dc.authorscopusid8915177100
dc.authorscopusid26429570700
dc.contributor.authorOzyilmaz, A.
dc.contributor.authorDuysak, O.
dc.contributor.authorBozdogan Konuskan, D.
dc.date.accessioned2024-09-19T15:47:01Z
dc.date.available2024-09-19T15:47:01Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProximate (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.en_US
dc.identifier.doi10.34049/bcc.51.4.4910
dc.identifier.endpage487en_US
dc.identifier.issn0861-9808
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85078956580en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage483en_US
dc.identifier.urihttps://doi.org/10.34049/bcc.51.4.4910
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14921
dc.identifier.volume51en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBulgarian Academy of Sciencesen_US
dc.relation.ispartofBulgarian Chemical Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDHAen_US
dc.subjectEPAen_US
dc.subjectFatty aciden_US
dc.subjectMediterraneanen_US
dc.subjectSepia officinalisen_US
dc.titleProximate (lipid, moisture, ash) levels and fatty acid profiles in edible parts of common cuttlefish (Sepia officinalis, L., 1758) from different geographical areasen_US
dc.typeArticleen_US

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