Comparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasichoius L., 1758)

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dc.authorscopusid23100785100
dc.authorscopusid25951425900
dc.authorscopusid7006237943
dc.contributor.authorÖksuz, Abdullah
dc.contributor.authorÖzyilmaz, Ayse
dc.contributor.authorTuran, Cemal
dc.date.accessioned2024-09-19T15:43:48Z
dc.date.available2024-09-19T15:43:48Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFatty acid profile of anchovies (Engraulis encrasichoius) 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 themost 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.issue4en_US
dc.identifier.scopus2-s2.0-63849122745en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage3081en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14571
dc.identifier.volume21en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChemical Publishing Co.en_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.subjectBlack Sea anchovyen_US
dc.subjectFatty acidsen_US
dc.subjectMediterranean anchovyen_US
dc.titleComparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasichoius L., 1758)en_US
dc.typeArticleen_US

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