Research Article
BibTex RIS Cite

Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey)

Year 2023, Volume: 11 Issue: 1, 426 - 440, 31.01.2023

Deniz Yağlıoğlu Deniz Ayas Şerife Gülsün Kırankaya

https://doi.org/10.29130/dubited.1089644

Abstract

In this study, total lipid and fatty acid profiles of Barbus tauricus samples which were obtained from Melen River Basin during winter, spring, and summer seasons, were evaluated. Total lipid levels were determined 2.27%, 2.37%, and 4.34% in winter, spring, and summer, respectively. The study also determined that the carbon count of 30 fatty acids, composing total fat compositions of B. tauricus caught in Melen Basin, ranges among 12-24. The major fatty acids of B. tauricus are palmitic acid and stearic acid from SFA; palmitoleic acid, trans oleic acid, oleic acid and erucic acid from MUFA and linoleic acid, alfa linolenic acid, eicosapentaenoic acid and docosahexaenoic acid from PUFA. The study is the first one on lipid and fat profiles of B. tauricus, one of the species living in Duzce Melen Basin and having high economic importance, and aimed to investigate total lipid and fatty acid profiles according to the season.

Keywords

Barbus tauricus Melen River basin Fatty Acids MUFA PUFA SFA

Supporting Institution

Düzce University Research Fund. Düzce Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü, DÜBAP

Project Number

BAP- 2018.05.01.890

Thanks

This work is supported by Düzce University Research Fund. (Project Number: BAP- 2018.05.01.890)

References

  • [1]C. Gorga, A new selected comments on lipids, Quality Assurance of Seafood Appendix 1, 1998, pp. 245.
  • [2]J.A. Nettleton, Seafood nutrition in the 1990's issues for the consumer, Seafood Science and Technology, chepter 4, ed. By Graham Bligh Canadian., Inst. of Fish Tech. 2000, pp. 32-39.
  • [3]Y. Kaya, H. A. Duyar, and M.E. Erdem, "The importance of fish fatty acids on human health," Ege Üniversitesi Su Ürünleri Dergisi c.21, s 3-4, ss. 365-370, 2004.
  • [4]Z. Canbulat and T. Özcan, ‘’Süt ürünlerinin eikosapentaenoik asit (EPA) ve dokosahekzaenoik asit (DHA) ile zenginleştirilmesi,’’ Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21-23 Mayıs 2008 ss. 713–716.
  • [5]Y. Özkan and S. S. Koca, ‘’Hiperlipidemi tedavisinde omega-3 yağ asidinin (balık yağı) etkinliği,’’ Fırat Tıp Dergisi c.11, s.1, ss. 40-44, 2006.
  • [6]J. E. Kinsella, Seafoods and fish oils in human health and disease, Marcel Dekker Inc., New York. 1987, pp. 317.
  • [7]H. A. Karabulut and I. Yandi, ‘’Su Ürünlerindeki Omega-3 Yağ Asitlerinin Önemi ve Sağlık Üzerine Etkisi,’’ E.U. Journal of Fisheries & Aquatic Sciences c. 23, s.1/3, ss.339-342, 2006.
  • [8]N. M. Lewis, S. Seburg and N. L. Flanagan, "Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans," Poultry Science c.79, ss. 971-974, 2000.
  • [9]B. J. Holub, "Clinical nutrition: 4. Omega-3 fatty acids in cardiovascular care," Canadian Medical Association Journal, vol. 166 no.5, pp. 608-615, 2002.
  • [10]H. Eseceli, A. Değirmencioğlu ve R. Kahraman, “Omega yağ asitlerinin insan sağlığı yönünden önemi,” Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 2006, ss. 403-406.
  • [11]W. Kolanowski and G. Laufenberg, "Enrichment of food products with polyunsaturated fatty acids by fish oil addition," European Food Research and Technology, vol. 222, pp. 472-477, 2006.
  • [12]J. R. Sargent , D.R. Tocher and J.G. Bell, "The lipids," in Fish nutrition 3rd ed., San Diego, USA: Academic Press , 2002, pp. 181 – 257.
  • [13]D. J. Garcia, "Omega-3 long-chain PUFA nutraceuticals," Food Technology, vol. 52, pp. 44-49, 1998.
  • [14] F. Shahidi, J. K. V. Arachchi and Y. J. Jeon, "Food applications of chitin and chitosans," Trends in Food Scienceand Technology, vol.10, pp. 37-51, 1999.
  • [15] C. Alasalvar, F. Shahidi and P. Quantick, "Food and health applications of marine nutraceuticals: a review," in Seafoods - Quality, Technology and Nutraceutical Applications, Berlin, Germany: Springer. 2002, pp. 175-204.
  • [16] F. D. Gunstone, Fatty Acid and Lipid Chemistry, London, UK: Blackie Academic and Professional, 1996.
  • [17] Z. E. Sikorski and A. Kolakowska, Chemical and Functional Properties of Food Lipids, Florida, USA: CRS Press, 2003, pp. 1-60.
  • [18] E. Bağcı ve E. Can, “Tatlı Su Balıklarında Yağ Asitleri, Kolesterol ve Yağda Eriyen Vitaminler,” Bilim ve Gençlik Dergisi, c. 3, s. 1, ss. 2148-0273, 2015.
  • [19] R. Geldiay ve S. Balık, Türkiye Tatlısu Balıkları, İzmir, Türkiye: Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, 2007, yayın no: 46, s: 644.
  • [20]E. G. Bligh and W. J. Dyer, "A rapid method of total lipid extraction and purification," Biochemistry and Cell Biology, vol. 37, no. 8, pp. 911-917, 1959.
  • [21] K. Ichihara, A. Shibahara, K. Yamamoto and T. Nakayama, "An improved method for rapid analysis of the fatty acids of glycerolipids," Lipids, vol. 31, pp. 535-539, 1996.
  • [22] J. L. Weihrauch, L.P. Posati, B.A. Anderson and J. Exler, "Lipid conversion factors for calculating fatty acid contents of foods," Journal of American Chemical Society, vol. 54, pp. 36-40, 1975.
  • [23]T. L. Ulbricht and D.A.T. Southgate, "Coronary heart disease: Seven dietary factors," Lancet, vol. 338, pp. 985-992, 1991.
  • [24]T. Inan, D. Ayas and Ş.G. Kırankaya, "Seasonal Changes in Lipid and Fatty Acid Profiles of Sakarya Chub (Squalius pursakensis) from the Melen River Basin," Eurasian Journal of Forest Science vol. 7, no.3, pp.243-251, 2019.
  • [25]A. Belikuşaklı, “Levrek Balığı, Dicentrarchus labrax L. 1758 (Osteichthyes:Moronidae)’nın Total Yağ Asidi Bileşiminin Mevsimsel Değişimi,” Yüksek Lisans Tezi, Biyoloji Bölümü, Selçuk Üniversitesi, Konya, Türkiye, 2006.
  • [26]G. Lambertsen, "Fatty acid composition of fish fats. Comparison based on eigth fatty acids," Fisk. Dir. Skr., Ser. Ernæring, vol. 1, no. 4, pp. 105-116, 1978.
  • [27] S. Kacar and M. Bashan, "Comparison of lipid contents and fatty acid profiles of freshwater fish from the Atatürk Dam Lake," Turkish Journal of Biochemistry, vol. 41, no. 3, pp. 150-156, 2016.
  • [28]E. Ateş, “Yukarı Sakarya Havzası’nda Yaşayan Balık Türlerindeki Yağ Asitleri Değişiminin Mevsimsel Olarak Belirlenmesi,” Yüksek Lisans Tezi, Biyoloji Bölümü, Afyon Kocatepe Üniversitesi, Afyon, Türkiye, 2013.
  • [29]Y. J. Wang, L. A. Miller, M. Perren and P. B. Addis, "Omega 3 Fatty Acids in Lake Superior Fish," Journal of Food Science, vol. 55, no. 1, pp. 72-73, 1990.
  • [30]A. D. Andrade, A. F. Rubira, M. Matsushita and N. E. Souza, "Omega-3 fatty acids in freshwater fish from South of Brazil," Journal of American Oil Chemists Society, vol. 72, no.10, pp. 1207-1210. 1995.
  • [31]S. Kandemir, “Farklı Mevsimlerde Seyhan Baraj Gölünde Avlanan Kadife Balığı (Tinca tinca L., 1758)’nın Yağ Asitleri Kompozisyonundaki Değişimler,” Yüksek Lisans Tezi, Su Ürünleri Anabilim Dalı, Çukurova Üniversitesi, Adana, Türkiye, 2008.
  • [32]G. M. Turchini, V. M. Moretti, T. Mentasti, E. Orban and F. Valfre, "Effects of dietary lipid source on fillet chemical composition flavour volatile compounds and sensory characteristics in the freshwater fish Tench (Tinca tinca)," Food Chemistry, vol. 102, pp. 1144 -1155, 2007.
  • [33]V. Konar, A. Canpolat and Ö. Yilmaz, "Variation of total lipid and fatty acid amount and compositions in muscles of Capoeta trutta and Barbus rajanorum mystaceus during reproduction period," Turkish Journal of Biology, vol. 23, pp. 319-330, 1999.
  • [34]Y. Kaya and H. Turan, "Fatty Acids Composition of Anchovy (Engraulis Encrasicolus L. 1758) Oil Produced In Sinop-Turkey," Journal of FisheriesSciences.com, vol. 2, no. 5, pp. 693-697, 2008.
  • [35]Y. Ozogul, F. Ozogul and S. Alagoz, "Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study," Food Chemistry vol. 103, pp. 217–223, 2007.
  • [36]M. S. B. Mahmoud, Y. Kawai, K. Yamazaki, K. Miyashita and T. Suzuki, "Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets," Food Chemistry, vol. 101, pp. 1492–1498, 2007.
  • [37] O. Hisar ve A.S. Hisar, "Farklı Su Sıcaklıklarında Tutulan Aynalı Sazanlarda(Cyprinus carpio) Eritrosit Hücrelerinin Ozmotik Kırılganlıkları ile Yag Asidi Kompozisyonları," Turkish Journal of Veterinary and Animal Sciences, vol. 27, pp. 1277–1281, 2003.
  • [38]A. M. Gokçe, O. Tasbozan, M. Celik, S. S. Tabakoglu, "Seasonal variations in proximate and fatty acid compositions of female common sole (Solea solea)," Food Chemistry, vol.88, pp. 419–423, 2004.
  • [39]M. T. Arts, R. G. Ackman and B. J. Holub, "Essential fatty acids in aquatic ecosystems: a crucial link between diet and human health and evolution," Canadian Journal of Fisheries and Aquatic Science, vol. 58, pp. 122-137, 2001. [40]E. İ. Satar, E. Uysal, E. Ünlü, M. Başhan and A. Satar, "The effects of seasonal variation on the fatty acid composition of total lipid, phospholipid, and triacylglycerol in the dorsal muscle of Capoeta trutta found in the Tigris River (Turkey)," Turkish Journal of Biology, vol. 36, no.1, pp. 113-123, 2012.
  • [41] J. E. Kinsella, B. Lokesh and R. A. Stone, "Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms," The American Journal of Clinical Nutrition, vol. 52, pp. 1-28, 1990.
  • [42]G. O. Guler, A. Aktumsek O. B. Citil, A. Arslan and E. Torlak, "Seasonal variations on total fatty acid composition of fillets of zander (Sander lucioperca) in Beysehir Lake (Turkey)," Food Chemistry vol. 103, pp. 1241- 1246, 2007.
  • [43]L. Kalyoncu, S. Kissal and A. Aktumsek, “"Seasonal changes in the total fatty acid composition of Vimba, Vimba vimba tenella (Nordmann, 1840) in Egirdir Lake, Turkey," Food Chemistry, vol. 116, pp. 728-730, 2009.
  • [44]M. Kminkova, R. Winterova and J. Kucera, "Fatty acids in lipids of carp (Cyprinus carpio) tissues," Czech Journal of Food Science, vol.19, pp. 177-181, 2001.
  • [45]W. E. Connor, "Hypolipidemic effects of dietary n-3 fatty acids in normal and hyperlipidemic humans: effectiveness and mechanisms," in Health Effects of Polyunsaturated Fatty Acids in Seafoods Orlando, USA: Academic Press, 1986, pp. 173–210.
  • [46]W. Steffens, "Effects of Variation in Essential Fatty Acids in Fish Feeds on Nutritive Value of Freshwater Fish for Humans," Aquaculture, vol. 151, pp. 97-119, 1997.
  • [47]P. Puwastien, K. Judprasong, E. Kettwan, K. Vsanachitt, Y. Nakngamanong and L. Bhattacharjee, "Proximate composition of raw and cooked Thai freshwater and marine fish," Journal of Food Composition and Analysis, vol. 12, pp. 9-16, 1999.

Düzce Melen Havzası (Türkiye) Barbus tauricus (Kessler, 1877) Populasyonu’nun Yağ ve Yağ asidi Profilinin Mevsimsel Değişimi

Year 2023, Volume: 11 Issue: 1, 426 - 440, 31.01.2023

Deniz Yağlıoğlu Deniz Ayas Şerife Gülsün Kırankaya

https://doi.org/10.29130/dubited.1089644

Abstract

Bu çalışmada Melen Çayı Havzası'ndan kış, ilkbahar ve yaz mevsimlerinde alınan Barbus tauricus örneklerinin toplam lipid ve yağ asidi profilleri değerlendirilmiştir. Toplam lipid düzeyleri kış, ilkbahar ve yaz aylarında sırasıyla %2.27, %2.37 ve %4.34 olarak belirlenmiştir. Çalışmada ayrıca Melen Havzası’ndan avlanan B. tauricus’un toplam yağ kompozisyonunda bulunan 30 yağ asidinin karbon sayılarının 12-24 arasında değiştiği tespit edilmiştir. B. tauricus'un başlıca yağ asitleri, SFA için palmitik asit ve stearik asit; MUFA için palmitoleik asit, trans oleik asit, oleik asit ve erusik asit ve PUFA için linoleik asit, alfa linolenik asit, eikosapentaenoik asit ve dokosaheksaenoik asittir. Bu çalışma, Düzce Melen Havzası'nda yaşayan ve ekonomik önemi yüksek türlerden B. tauricus'un lipid ve yağ profilleri üzerine yapılan ilk çalışma olup, toplam lipid ve yağ asidi profillerini mevsimlere göre araştırmayı amaçlamaktadır.

Keywords

Barbus tauricus Melen Çayı Havzası Yağ asitleri MUFA PUFA SFA

Project Number

BAP- 2018.05.01.890

References

  • [1]C. Gorga, A new selected comments on lipids, Quality Assurance of Seafood Appendix 1, 1998, pp. 245.
  • [2]J.A. Nettleton, Seafood nutrition in the 1990's issues for the consumer, Seafood Science and Technology, chepter 4, ed. By Graham Bligh Canadian., Inst. of Fish Tech. 2000, pp. 32-39.
  • [3]Y. Kaya, H. A. Duyar, and M.E. Erdem, "The importance of fish fatty acids on human health," Ege Üniversitesi Su Ürünleri Dergisi c.21, s 3-4, ss. 365-370, 2004.
  • [4]Z. Canbulat and T. Özcan, ‘’Süt ürünlerinin eikosapentaenoik asit (EPA) ve dokosahekzaenoik asit (DHA) ile zenginleştirilmesi,’’ Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21-23 Mayıs 2008 ss. 713–716.
  • [5]Y. Özkan and S. S. Koca, ‘’Hiperlipidemi tedavisinde omega-3 yağ asidinin (balık yağı) etkinliği,’’ Fırat Tıp Dergisi c.11, s.1, ss. 40-44, 2006.
  • [6]J. E. Kinsella, Seafoods and fish oils in human health and disease, Marcel Dekker Inc., New York. 1987, pp. 317.
  • [7]H. A. Karabulut and I. Yandi, ‘’Su Ürünlerindeki Omega-3 Yağ Asitlerinin Önemi ve Sağlık Üzerine Etkisi,’’ E.U. Journal of Fisheries & Aquatic Sciences c. 23, s.1/3, ss.339-342, 2006.
  • [8]N. M. Lewis, S. Seburg and N. L. Flanagan, "Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans," Poultry Science c.79, ss. 971-974, 2000.
  • [9]B. J. Holub, "Clinical nutrition: 4. Omega-3 fatty acids in cardiovascular care," Canadian Medical Association Journal, vol. 166 no.5, pp. 608-615, 2002.
  • [10]H. Eseceli, A. Değirmencioğlu ve R. Kahraman, “Omega yağ asitlerinin insan sağlığı yönünden önemi,” Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 2006, ss. 403-406.
  • [11]W. Kolanowski and G. Laufenberg, "Enrichment of food products with polyunsaturated fatty acids by fish oil addition," European Food Research and Technology, vol. 222, pp. 472-477, 2006.
  • [12]J. R. Sargent , D.R. Tocher and J.G. Bell, "The lipids," in Fish nutrition 3rd ed., San Diego, USA: Academic Press , 2002, pp. 181 – 257.
  • [13]D. J. Garcia, "Omega-3 long-chain PUFA nutraceuticals," Food Technology, vol. 52, pp. 44-49, 1998.
  • [14] F. Shahidi, J. K. V. Arachchi and Y. J. Jeon, "Food applications of chitin and chitosans," Trends in Food Scienceand Technology, vol.10, pp. 37-51, 1999.
  • [15] C. Alasalvar, F. Shahidi and P. Quantick, "Food and health applications of marine nutraceuticals: a review," in Seafoods - Quality, Technology and Nutraceutical Applications, Berlin, Germany: Springer. 2002, pp. 175-204.
  • [16] F. D. Gunstone, Fatty Acid and Lipid Chemistry, London, UK: Blackie Academic and Professional, 1996.
  • [17] Z. E. Sikorski and A. Kolakowska, Chemical and Functional Properties of Food Lipids, Florida, USA: CRS Press, 2003, pp. 1-60.
  • [18] E. Bağcı ve E. Can, “Tatlı Su Balıklarında Yağ Asitleri, Kolesterol ve Yağda Eriyen Vitaminler,” Bilim ve Gençlik Dergisi, c. 3, s. 1, ss. 2148-0273, 2015.
  • [19] R. Geldiay ve S. Balık, Türkiye Tatlısu Balıkları, İzmir, Türkiye: Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, 2007, yayın no: 46, s: 644.
  • [20]E. G. Bligh and W. J. Dyer, "A rapid method of total lipid extraction and purification," Biochemistry and Cell Biology, vol. 37, no. 8, pp. 911-917, 1959.
  • [21] K. Ichihara, A. Shibahara, K. Yamamoto and T. Nakayama, "An improved method for rapid analysis of the fatty acids of glycerolipids," Lipids, vol. 31, pp. 535-539, 1996.
  • [22] J. L. Weihrauch, L.P. Posati, B.A. Anderson and J. Exler, "Lipid conversion factors for calculating fatty acid contents of foods," Journal of American Chemical Society, vol. 54, pp. 36-40, 1975.
  • [23]T. L. Ulbricht and D.A.T. Southgate, "Coronary heart disease: Seven dietary factors," Lancet, vol. 338, pp. 985-992, 1991.
  • [24]T. Inan, D. Ayas and Ş.G. Kırankaya, "Seasonal Changes in Lipid and Fatty Acid Profiles of Sakarya Chub (Squalius pursakensis) from the Melen River Basin," Eurasian Journal of Forest Science vol. 7, no.3, pp.243-251, 2019.
  • [25]A. Belikuşaklı, “Levrek Balığı, Dicentrarchus labrax L. 1758 (Osteichthyes:Moronidae)’nın Total Yağ Asidi Bileşiminin Mevsimsel Değişimi,” Yüksek Lisans Tezi, Biyoloji Bölümü, Selçuk Üniversitesi, Konya, Türkiye, 2006.
  • [26]G. Lambertsen, "Fatty acid composition of fish fats. Comparison based on eigth fatty acids," Fisk. Dir. Skr., Ser. Ernæring, vol. 1, no. 4, pp. 105-116, 1978.
  • [27] S. Kacar and M. Bashan, "Comparison of lipid contents and fatty acid profiles of freshwater fish from the Atatürk Dam Lake," Turkish Journal of Biochemistry, vol. 41, no. 3, pp. 150-156, 2016.
  • [28]E. Ateş, “Yukarı Sakarya Havzası’nda Yaşayan Balık Türlerindeki Yağ Asitleri Değişiminin Mevsimsel Olarak Belirlenmesi,” Yüksek Lisans Tezi, Biyoloji Bölümü, Afyon Kocatepe Üniversitesi, Afyon, Türkiye, 2013.
  • [29]Y. J. Wang, L. A. Miller, M. Perren and P. B. Addis, "Omega 3 Fatty Acids in Lake Superior Fish," Journal of Food Science, vol. 55, no. 1, pp. 72-73, 1990.
  • [30]A. D. Andrade, A. F. Rubira, M. Matsushita and N. E. Souza, "Omega-3 fatty acids in freshwater fish from South of Brazil," Journal of American Oil Chemists Society, vol. 72, no.10, pp. 1207-1210. 1995.
  • [31]S. Kandemir, “Farklı Mevsimlerde Seyhan Baraj Gölünde Avlanan Kadife Balığı (Tinca tinca L., 1758)’nın Yağ Asitleri Kompozisyonundaki Değişimler,” Yüksek Lisans Tezi, Su Ürünleri Anabilim Dalı, Çukurova Üniversitesi, Adana, Türkiye, 2008.
  • [32]G. M. Turchini, V. M. Moretti, T. Mentasti, E. Orban and F. Valfre, "Effects of dietary lipid source on fillet chemical composition flavour volatile compounds and sensory characteristics in the freshwater fish Tench (Tinca tinca)," Food Chemistry, vol. 102, pp. 1144 -1155, 2007.
  • [33]V. Konar, A. Canpolat and Ö. Yilmaz, "Variation of total lipid and fatty acid amount and compositions in muscles of Capoeta trutta and Barbus rajanorum mystaceus during reproduction period," Turkish Journal of Biology, vol. 23, pp. 319-330, 1999.
  • [34]Y. Kaya and H. Turan, "Fatty Acids Composition of Anchovy (Engraulis Encrasicolus L. 1758) Oil Produced In Sinop-Turkey," Journal of FisheriesSciences.com, vol. 2, no. 5, pp. 693-697, 2008.
  • [35]Y. Ozogul, F. Ozogul and S. Alagoz, "Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study," Food Chemistry vol. 103, pp. 217–223, 2007.
  • [36]M. S. B. Mahmoud, Y. Kawai, K. Yamazaki, K. Miyashita and T. Suzuki, "Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets," Food Chemistry, vol. 101, pp. 1492–1498, 2007.
  • [37] O. Hisar ve A.S. Hisar, "Farklı Su Sıcaklıklarında Tutulan Aynalı Sazanlarda(Cyprinus carpio) Eritrosit Hücrelerinin Ozmotik Kırılganlıkları ile Yag Asidi Kompozisyonları," Turkish Journal of Veterinary and Animal Sciences, vol. 27, pp. 1277–1281, 2003.
  • [38]A. M. Gokçe, O. Tasbozan, M. Celik, S. S. Tabakoglu, "Seasonal variations in proximate and fatty acid compositions of female common sole (Solea solea)," Food Chemistry, vol.88, pp. 419–423, 2004.
  • [39]M. T. Arts, R. G. Ackman and B. J. Holub, "Essential fatty acids in aquatic ecosystems: a crucial link between diet and human health and evolution," Canadian Journal of Fisheries and Aquatic Science, vol. 58, pp. 122-137, 2001. [40]E. İ. Satar, E. Uysal, E. Ünlü, M. Başhan and A. Satar, "The effects of seasonal variation on the fatty acid composition of total lipid, phospholipid, and triacylglycerol in the dorsal muscle of Capoeta trutta found in the Tigris River (Turkey)," Turkish Journal of Biology, vol. 36, no.1, pp. 113-123, 2012.
  • [41] J. E. Kinsella, B. Lokesh and R. A. Stone, "Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms," The American Journal of Clinical Nutrition, vol. 52, pp. 1-28, 1990.
  • [42]G. O. Guler, A. Aktumsek O. B. Citil, A. Arslan and E. Torlak, "Seasonal variations on total fatty acid composition of fillets of zander (Sander lucioperca) in Beysehir Lake (Turkey)," Food Chemistry vol. 103, pp. 1241- 1246, 2007.
  • [43]L. Kalyoncu, S. Kissal and A. Aktumsek, “"Seasonal changes in the total fatty acid composition of Vimba, Vimba vimba tenella (Nordmann, 1840) in Egirdir Lake, Turkey," Food Chemistry, vol. 116, pp. 728-730, 2009.
  • [44]M. Kminkova, R. Winterova and J. Kucera, "Fatty acids in lipids of carp (Cyprinus carpio) tissues," Czech Journal of Food Science, vol.19, pp. 177-181, 2001.
  • [45]W. E. Connor, "Hypolipidemic effects of dietary n-3 fatty acids in normal and hyperlipidemic humans: effectiveness and mechanisms," in Health Effects of Polyunsaturated Fatty Acids in Seafoods Orlando, USA: Academic Press, 1986, pp. 173–210.
  • [46]W. Steffens, "Effects of Variation in Essential Fatty Acids in Fish Feeds on Nutritive Value of Freshwater Fish for Humans," Aquaculture, vol. 151, pp. 97-119, 1997.
  • [47]P. Puwastien, K. Judprasong, E. Kettwan, K. Vsanachitt, Y. Nakngamanong and L. Bhattacharjee, "Proximate composition of raw and cooked Thai freshwater and marine fish," Journal of Food Composition and Analysis, vol. 12, pp. 9-16, 1999.
There are 46 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Deniz Yağlıoğlu 0000-0002-3468-4696

Deniz Ayas 0000-0001-6762-6284

Şerife Gülsün Kırankaya 0000-0002-5171-9256

Project Number BAP- 2018.05.01.890
Publication Date January 31, 2023
Published in Issue Year 2023 Volume: 11 Issue: 1

Cite

APA Yağlıoğlu, D., Ayas, D., & Kırankaya, Ş. G. (2023). Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey). Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, 11(1), 426-440. https://doi.org/10.29130/dubited.1089644
AMA Yağlıoğlu D, Ayas D, Kırankaya ŞG. Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey). DUBİTED. January 2023;11(1):426-440. doi:10.29130/dubited.1089644
Chicago Yağlıoğlu, Deniz, Deniz Ayas, and Şerife Gülsün Kırankaya. “Seasonal Variations in Fat and Fatty Acid Profiles of Barbus Tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey)”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi 11, no. 1 (January 2023): 426-40. https://doi.org/10.29130/dubited.1089644.
EndNote Yağlıoğlu D, Ayas D, Kırankaya ŞG (January 1, 2023) Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey). Düzce Üniversitesi Bilim ve Teknoloji Dergisi 11 1 426–440.
IEEE D. Yağlıoğlu, D. Ayas, and Ş. G. Kırankaya, “Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey)”, DUBİTED, vol. 11, no. 1, pp. 426–440, 2023, doi: 10.29130/dubited.1089644.
ISNAD Yağlıoğlu, Deniz et al. “Seasonal Variations in Fat and Fatty Acid Profiles of Barbus Tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey)”. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 11/1 (January 2023), 426-440. https://doi.org/10.29130/dubited.1089644.
JAMA Yağlıoğlu D, Ayas D, Kırankaya ŞG. Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey). DUBİTED. 2023;11:426–440.
MLA Yağlıoğlu, Deniz et al. “Seasonal Variations in Fat and Fatty Acid Profiles of Barbus Tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey)”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, vol. 11, no. 1, 2023, pp. 426-40, doi:10.29130/dubited.1089644.
Vancouver Yağlıoğlu D, Ayas D, Kırankaya ŞG. Seasonal Variations in Fat and Fatty Acid Profiles of Barbus tauricus (Kessler, 1877) From Duzce-Melen Basin (Turkey). DUBİTED. 2023;11(1):426-40.
 Download Cover Image