Comparative Study on Fatty Acid Profiles of Anchovy from Black Sea and Mediterranean Sea (Engraulis encrasicholus L., 1758)

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dc.authoridOKSUZ, ABDULLAH/0000-0001-8778-9320
dc.contributor.authorOeksuez, Abdullah
dc.contributor.authorOezyilmaz, Ayse
dc.contributor.authorTuran, Cemal
dc.date.accessioned2024-09-18T20:20:02Z
dc.date.available2024-09-18T20:20:02Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFatty acid profile of anchovies (Engraulis encrasicholus) from Black Sea and Mediterranean Sea were determined by using GC-MS.. A total of 25 fatty acids were identified. The level of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were found as almost 38, 14.3 and 47.7 % in Mediterranean anchovy (MA). respectively. These levels were followed by 35.40 % (SFA), 29.5 % (MUFA) and 31.27 % (PUFA) in Black Sea anchovy (BSA). Geographical location has no effect on total saturated fatty acids of anchovy, whereas MUFA and PUFA changed significantly. BSA contained greater amount of MUFA and low level of PUFA. Conversely, MA had high level of PUFA and low level of MUFA compare to BSA. The ratio of DHA to EPA was calculated as 5.91 in MA and 1.64 in BSA. Palmitic acid, oleic acid and DHA (22:6 n3) were the most prominent fatty acid in both MA and BSA, DHA level may be considered as a key fatty acid to differentiate MA from the BSA.en_US
dc.identifier.endpage3086en_US
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue4en_US
dc.identifier.startpage3081en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10023
dc.identifier.volume21en_US
dc.identifier.wosWOS:000264759100078en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAsian Journal Of Chemistryen_US
dc.relation.ispartofAsian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty acidsen_US
dc.subjectBlack Sea anchovyen_US
dc.subjectMediterranean anchovyen_US
dc.titleComparative Study on Fatty Acid Profiles of Anchovy from Black Sea and Mediterranean Sea (Engraulis encrasicholus L., 1758)en_US
dc.typeArticleen_US

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