omega 3-fatty acids in some fish species from Turkey

Saglik S., IMRE S.

JOURNAL OF FOOD SCIENCE, vol.66, no.2, pp.210-212, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 2
  • Publication Date: 2001
  • Doi Number: 10.1111/j.1365-2621.2001.tb11318.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.210-212
  • Keywords: fat content, fatty acid composition, fish, omega 3-fatty acids, N-3 FATTY-ACIDS, LIPID CLASSES, ATHEROSCLEROSIS
  • Istanbul University Affiliated: Yes


The polyunsaturated omega3-fatty acids, eicosapentaenoic acid and docosahexaenoic acid, have positive effects against to cardiovascular diseases. This work was carried out to investigate the fatty acid composition of the most popular fish from Turkey (mainly Istanbul area) and their nutritive values. Total lipid amounts and fatty acid compositions of 6 commonly consumed fish species were determined. Analyses of fatty acid methyl esters were performed by capillary gas chromatography, Palmitic acid (C16:0) and oleic acid (C18:1 omega9) were the predominant saturated and monoenoic fatty acids. The predominant polyunsaturated fatty acids were eicosapentaenoic acid (C20:5 omega3) and docosahexaenoic acid (C22:6 omega3). European anchovy and European pilchard are concluded to be good dietary sources of omega3-polyunsaturated fatty acids, which are known to reduce the risk of cardiovascular diseases because of their high C20:5 omega3 and C22:6 omega3 content.