Skip to main content
SpringerLink
Log in

Chemometric Characterization and Classification of Selected Freshwater and Marine Fishes from Turkey Based on their Fatty Acid Profiles

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Anonymous (2006) http://www.tarimsal.com/tarim_istatistikleri.htm

  2. Leaf A, Weber PC (1988) Cardiovascular effects of n-3 fatty acids. New Engl J Med 318:549–555

    Article  CAS  Google Scholar 

  3. Steffens W (1997) Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture 151:97–119

    Article  CAS  Google Scholar 

  4. Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M (2002) Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chem 79:145–150

    Article  CAS  Google Scholar 

  5. Mazgalev TN (2005) Drugs, ablition, denervation and now fish oil: the global war on AF. J Electrophysol 16:1195–1199

    Article  Google Scholar 

  6. Fenton WS, Hibbeln J, Knable M (2000) Essential fatty acids, lipid membrane abnormalities, and the diagnosis and treatment of schizophrenia. Biol Psychiatry 47:8–21

    Article  CAS  Google Scholar 

  7. Anonymous (2007) Turkish fisheries. The ministry of agriculture and rural affairs. Mediterannean Fisheries Research Production and Education Institute, Antalya

    Google Scholar 

  8. Imre S, Saglik S (1998) Fatty acid composition and cholesterol content of some Turkish fish species. Turkish J of Chem 22:321–324

    CAS  Google Scholar 

  9. Ichihara K, Shibahara A, Yamamoto K, Nakayama T (1996) An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31:535–539

    Article  CAS  Google Scholar 

  10. IUPAC (1979) Standard methods for analysis of oils, fats and derivatives, 6th Edition (Fifth Edition Method II.D.19). Pergamon Press, Oxford, pp 96–102

    Google Scholar 

  11. Ulbricht TLV, Southgate DAT (1991) Coronary heart disease: seven dietary factors. Lancet 338:985–992

    Article  CAS  Google Scholar 

  12. SPSS (2001) Base 12.0 applications guide SPSS Inc. Chigago, USA

    Google Scholar 

  13. MathWorks (2007) Matlab 7.5.0 (R2007b). The MathWorks, Inc, Boston

    Google Scholar 

  14. Suzuki H, Okazaki K, Hayakawa S, Wada S, Tamuar S (1986) Influence dietary fatty acids on polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same species. J Agric Food Chem 34:58–60

    Article  CAS  Google Scholar 

  15. Rahman SA, Huah TS, Hassan O, Daud NM (1995) Fatty acid composition of some Malaysian freshwater fish. Food Chem 54:45–49

    Article  CAS  Google Scholar 

  16. Barrado E, Jime′nez F, Prietob F, Nuevoc C (2003) The use of fatty-acid profiles of the lipids of the rainbow trout (Oncorhynchus mykiss) to differentiate tissue and dietary feed. Food Chem 81:13–20

    Article  CAS  Google Scholar 

  17. Luzia LA, Sampaio GR, Castellucci CMN, Torres EAFS (2003) The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chem 83:93–97

    Article  CAS  Google Scholar 

  18. Rasoarahona JRE, Barnathan G, Bianchini JP, Gaydou EM (2005) Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. Macrochir and Tilapia rendalli) from Madagascar. Food Chem 91:683–694

    Article  CAS  Google Scholar 

  19. Tanakol R, Yazici Z, Sener E, Sencer E (1999) Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids 34:291–297

    Article  CAS  Google Scholar 

  20. Romero N, Robert P, Masson L, Pineda R (2000) Composición en ácidos grasos y proximal de siete especies de pescado de Isla de Pascua. Archivos Latin Americanos de Nutrition 50:304–308

    CAS  Google Scholar 

  21. Osman H, Suriah AR, Law EC (2001) Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chem 73:55–60

    Article  CAS  Google Scholar 

  22. Bayir A, Haliloğlu HI, Sirkecioglu AN, Aras NM (2006) Fatty acid composition in some selected marine fish species living in Turkish waters. J Sci Food and Agric 86:163–168

    Article  CAS  Google Scholar 

  23. Zuraini A, Somchit MN, Solihah MH, Goh YM, Arifah AK, Zakaria MS, Somchit N, Rajion MA, Zakaria ZA, Mat Jais AM (2006) Fatty acid and amino acid composition of three local Malaysian Channa spp. Fish. Food Chem 97:674–678

    Article  CAS  Google Scholar 

  24. Visentainer JV, Noffs MD, Carvalho PO, Almeida VV, Oliveira CC, Souza NE (2007) Lipid content and fatty acid composition of 15 marine fish species from the Southeast Coast of Brazil. J Am Oil Chem Soc 84:543–547

    Article  CAS  Google Scholar 

  25. Zlatanos S, Sagredos AN (1992) The fatty acids composition of some important mediterranean fish species. Fat Sci Tech 95:66–69

    Google Scholar 

  26. HMSO, Department of Health (1994) Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). Her Majesty’s Stationer Office, London

    Google Scholar 

  27. Dionisi F, Golay PA, Fay LB (2002) Influence of milk fat presence on the determination of trans fatty acids in fats used for infant formula. Anal Chim Acta 465:395–407

    Article  CAS  Google Scholar 

  28. Valfré F, Caprino F, Turchini GM (2003) The health benefit of seafood. Vet Research Com 27:507–512

    Article  Google Scholar 

  29. Botta JR, Kennedy K, Squires BE (1986) Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua). J Food Sci 52:922–924

    Google Scholar 

  30. Ackman RG (1989) Nutritional composition of fats in seafoods. Prog Food Nutr Sci 13:161–241

    CAS  Google Scholar 

  31. Armstrong SG, Leach DN, Wyllie SG (1991) Nutritional evaluation of lipids in fish from temperate Australian waters. J Food Sci 56:1111–1112

    Article  CAS  Google Scholar 

  32. Saito H, Yamashiro R, Alasalvar C, Konno T (1999) Influence of diet on fatty acids of three subtropical fish, subfamily caesioninae (Caesio diagramma and C. tile) and family siganidae (Siganus canaliculatus). Lipids 34:1073–1082

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Olive Oil Technology, Research Institute for Olive Culture, 35100, Bornova, Izmir, Turkey

    Harun Diraman

  2. Faculty of Engineering, Department of Computer Engineering, Boğaziçi University, 34342, Bebek, Istanbul, Turkey

    Hamdi Dibeklioglu

Authors
  1. Harun Diraman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hamdi Dibeklioglu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Harun Diraman.

About this article

Cite this article

Diraman, H., Dibeklioglu, H. Chemometric Characterization and Classification of Selected Freshwater and Marine Fishes from Turkey Based on their Fatty Acid Profiles. J Am Oil Chem Soc 86, 235–246 (2009). https://doi.org/10.1007/s11746-008-1338-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-008-1338-3

Keywords

Search

Navigation