Chemometric Characterization and Classification of Selected Freshwater and Marine Fishes from Turkey Based on their Fatty Acid Profiles |
| |
Authors: | Harun Diraman Hamdi Dibeklioglu |
| |
Affiliation: | 1. Department of Olive Oil Technology, Research Institute for Olive Culture, Izmir, Bornova, 35100 Turkey;2. Faculty of Engineering, Department of Computer Engineering, Bo?aziçi University, Istanbul, Bebek, 34342 Turkey |
| |
Abstract: | The fatty acid (FA) profiles of edible muscle of selected commercially important freshwater and marine fish species from Turkey
were investigated. The fatty acid compositions of freshwater fish species were 23.00–29.60% saturated (SFA), 25.70–36.50%
monounsaturated (MUFAs), and 26.59–31.92% polyunsaturated acids (PUFAs), whereas the fatty acid compositions of marine fish
consisted of 21.08–36.90% (SFA), 18.03–51.45% MUFAs, and 20.92–53.17% PUFAs. There was a wide variation and significant (P < 0.05) differences among the fatty acid profiles of the freshwater and marine fish samples, including differences in the
SFA, MUFA, PUFA, EPA, DHA, DHA/EPA, total n-3 PFAs, total n-6 PUFAs and n-3/n-6 values. In addition, the cheap marine fish
species such as anchovy and European pilchard, bogue are better dietary sources of n-3 PUFAs than more expensive species such
as bluefish, Atlantic mackerel, sea bream and sea bass. Through the application of two multivariate statistical methods, Principal
Component and Hierarchical Analysis, fish species from Turkey waters were classified according to the geographical locations
categorized in terms of fatty acid profiles. Clustering by fish species also gave rise to defined groups. |
| |
Keywords: | Fatty acid Freshwater fish Marine fish EPA DHA Chemometri Turkey |
本文献已被 SpringerLink 等数据库收录! |
|