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L‐Carnitine Contents in Seafoods Commonly Eaten in Middle Eastern Countries
Author(s) -
Özogul Yesim,
Kuley Boga Esmeray,
Özogul Fatih,
Ayas Deniz
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2012.00668.x
Subject(s) - carnitine , food science , shrimp , shellfish , chemistry , biology , fishery , fish <actinopterygii> , biochemistry , aquatic animal
Beta‐hydroxy‐gamma‐trimethyl amino butyric acid ( L ‐carnitine) content of raw and cooked seafood was determined using high‐performance liquid chromatography method. Thirty‐one different fish species and nine different crustaceans were used to compare L ‐carnitine content of raw and cooked seafood. Significant differences in L ‐carnitine content were found in some species, regardless of the raw or cooked seafood ( P < 0.05). There were also significant differences between some of the raw and cooked species ( P < 0.05). The levels of L ‐carnitine in raw fish samples ranged from 17.98 mg/kg for big‐scale sand smelt to 73.07 mg/kg for E uropean conger ( C onger conger ). Squid ( L oligo vulgaris ) and green tiger prawn ( P enaeus semisulcatus ) were found as the best sources of L ‐carnitine among the tested seafood. Microwave cooking also significantly reduced the L ‐carnitine content of some seafoods ( P < 0.05). The study showed that seafoods are an important origin of L ‐carnitine for covering the daily requirements of humans.