Abstract
The present study investigated the lipid content and FA profiles of total lipids, phospholipids (PL) and triacylglycerols (TAG) of Mastacembelus mastacembelus from the Atatürk Dam Lake (Turkey). The results showed that the total lipid content of the dorsal muscle varied seasonally from 0.50% to 3.59%. Wide ranges of saturated fatty acids (SFAs) (36.21 to 50.52%) and polyunsaturated fatty acids (PUFAs) (25.22 to 42.02%) were found in the PL fraction. However, higher monounsaturated fatty acids (MUFAs) (37.63 to 45.07%) and SFA (34.71 to 38.82%) were found in TAG (triacylglycerol). The ratios of ω-3 to ω-6 PUFA ranged from 0.65 to 1.32 and 1.07 to 3.48 in PL (phospholipid) and TAG fraction, respectively. The results also showed that the major components were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1ω-9), palmitoleic acid (C16:1ω-7), docosahexaenoic acid (DHA, C22:6ω-3), arachidonic acid (AA, C20:4ω-6) and docosapentaenoic acid (C22:5ω-3) in total lipid, C16:0, C18:1ω-9, AA and DHA in PL, C16:0, C16:1ω-7, C18:1ω-9, linoleic acid (LA, C18:2ω-6), and DHA in TAG extracted from the muscle of M. mastacembelus in all seasons.
Highlights
Fish is well known for its nutritional value with essential fatty acids and its consumption is everincreasing
The ω-3 FAs eicosapentaenoic acid (EPA, C20:5 ω-3) and DHA show several properties which are beneficial to human health. ω-3 FAs in fish oil have extremely beneficial and therapeutic properties for the prevention of coronary artery disease, rheumatoid arthritis, breast and colon cancer, diabetes, Alzheimer’s disease, asthma, and disorders of the immune system (Sidhu, 2003)
It has been proven that the consumption of fish plays a role in reducing the risk of these diseases. These findings have constituted a new market for fish oil as a food and dietary supplement to decrease the risk of attack by various illnesses
Summary
Fish is well known for its nutritional value with essential fatty acids and its consumption is everincreasing. The ω-3 FAs eicosapentaenoic acid (EPA, C20:5 ω-3) and DHA show several properties which are beneficial to human health. Ω-3 FAs in fish oil have extremely beneficial and therapeutic properties for the prevention of coronary artery disease, rheumatoid arthritis, breast and colon cancer, diabetes, Alzheimer’s disease, asthma, and disorders of the immune system (Sidhu, 2003). It has been proven that the consumption of fish plays a role in reducing the risk of these diseases. These findings have constituted a new market for fish oil as a food and dietary supplement to decrease the risk of attack by various illnesses. Spawning cycle and nutrition habits are the main factors responsible for the differences (Shirai et al, 2002)
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