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ω3‐Fatty Acids in Some Fish Species from Turkey
Author(s) -
Saglik S.,
Imre S.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb11318.x
Subject(s) - docosahexaenoic acid , polyunsaturated fatty acid , eicosapentaenoic acid , food science , palmitic acid , fatty acid , chemistry , oleic acid , biochemistry , linolenic acid , linoleic acid
The polyunsaturated ω3‐fatty acids, eicosapentaenoic acid and docosahexaenoic acid, have positive effects against to cardiovascular diseases. This work was carried out to investigate the fatty acid composition of the most popular fish from Turkey (mainly Istanbul area) and their nutritive values. Total lipid amounts and fatty acid compositions of 6 commonly consumed fish species were determined. Analyses of fatty acid methyl esters were performed by capillary gas chromatography. Palmitic acid (C16:0) and oleic acid (C18:1ω9) were the predominant saturated and monoenoic fatty acids. The predominant polyunsaturated fatty acids were eicosapentaenoic acid (C20:5ω3) and docosahexaenoic acid (C22:6Ω3). European anchovy and European pilchard are concluded to be good dietary sources of ω3‐polyunsaturated fatty acids, which are known to reduce the risk of cardiovascular diseases because of their high C20:5ω3 and C22:6ω3 content.