Document Detail

Fatty Acid Composition of 12 Fish Species from the Black Sea.
MedLine Citation:
PMID:  22497457     Owner:  NLM     Status:  Publisher    
  The long-chain polyunsaturated fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are healthful to humans, particularly in promoting growth and cognitive development in infants and young children, and in reducing the risk of cardiovascular disease. Though the populations who inhabit the Trabzon province of Turkey include seafood from the Black Sea in their diet, knowledge of the fatty acid composition and content of these fish is scant. Fatty acid analysis was performed on freeze-dried muscle tissue of 12 species of fish purchased in markets in Trabzon. The fat content varied from 0.2% (garfish) to 12% (shad) of dry weight. The highest DHA and DHA plus EPA contents were found in horse mackerel 16.1 and 20.6 mg/g dry weight, respectively. Only in sea bass and sea bream did the essential fatty acid linoleic acid account for more than 10% of the fatty acid total. For all 12 species, arachidonic acid accounted for 0.09% to 7.64% of the fatty acid total. Oleic acid varied greatly from 0.14% (garfish) to 32.7% (shad). The omega-3/omega-6 fatty acid ratio ranged from 0.8 to 25. A 100 g serving of fresh horse mackerel would contribute 586 mg of DHA to the diet, which exceeds the recommended daily intake of 200 to 300 mg of DHA for pregnant and lactating women. These data indicate that some, but not all, of the 12 fish species from the Black Sea fish we studied could contribute significantly to satisfy the DHA and EPA needs of the inhabitants of the eastern Black Sea region of Turkey. Practical Application:  The information in the present paper will be of practical value from a health perspective for populations who consume these fish and for food producers, as well as scholars interested in fishery and aquaculture and biodiversity and marine ecology when we consider an increasing pollution of our marine ecosystem in our green planet.
L-T C Huang; U Bülbül; P-C Wen; R H Glew; F A Ayaz
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-12
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-13     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Authors Chuang and Wen are with Dept. of Biotechnology, Yuanpei Univ., Hsinchu, Taiwan. Authors Bülbül and Ayaz are with Biology Dept., Karadeniz Technical Univ., 61080 Trabzon, Turkey. Author Glew is with Dept. of Biochemistry and Molecular Biology, School of Medicine, Univ. of New Mexico, Albuquerque, NM 87131-0001, U.S.A. Direct inquiries to author Ayaz (E-mail:
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