Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)

Güler, Gökalp Özmen; Kiztanir, B.; Aktümsek, Abdurrahman; Çitil, Özcan Barış; Özparlak, Haluk

doi:10.1016/j.foodchem.2007.10.080

Cited by 106 publications

(121 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A decrease in the arachidonic acid (20:4n-6) content in all of the samples was also observed; this occurred because it is a precursor for a series of compounds such as prostaglandin and thromboxan, which are highly important for the proper attachment of a blood clot to the endothelial tissue during wound healing (GULER et al, 2008;RAHMAN et al, 1995) and for eicosanoids that are employed in the regulation of ion and water fluxes in the gills and kidneys of fish (BENDIKSEN;ARNESEN;JOBLING, 2003).…”

Section: Resultsmentioning

confidence: 92%

“…The literature reports that all fish incorporate EPA and DHA, but the amount is not equal among species and, even within a certain species, other variables such as type of diet and location contribute to this variation. It is also important to note that each individual fish species has a particular degree of modification of its dietary input, and this change occurs through two pathways: catabolism and conversion, with the inclusion of desaturation and elongation (GULER et al, 2008;INHAMUNS;FRANCO;BATISTA, 2009;TAN et al, 2010;TURCHINI et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…EPA and DHA have a very important role in the prevention of coronary heart disease in humans (GULER et al, 2008;HUYNH;KITTS, 2009;INHAMUNS;FRANCO;BATISTA, 2009;JI;LI;LIU, 2011;MEMON et al, 2011;RAHMAN et al, 1995). DHA is also required for adequate brain and eye development in infants.…”

Section: Resultsmentioning

confidence: 99%

“…In seeking to achieve these health benefits, many researchers have developed diets specially designed for the production of fish meat with a high content of polyunsaturated fatty acids (PUFA), which can lead to beneficial omega-3/omega-6 ratios, known to prevent a series of human diseases such as coronary heart disease, cardiovascular disease, rheumatoid arthritis, depression, postpartum depression, cancers, and diabetes, and have anti-inflammatory action (GULER et al, 2008;JUSTI et al, 2003;MARTINO et al, 2002;NAVARRO et al, 2012;SCHIEPERS et al, 2010;VISENTAINER et al, 2005;ŻMIJEWSKI et al, 2006;ZURAINI et al, 2006). The difference between these diets is the use of lipid sources high in omega-3 fatty acids, such as flaxseed oil (MARTINO et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

et al. 2013

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

et al. 2013

View full text Add to dashboard Cite

“…The chemical composition of fish varies greatly from one species to another and from one individual to another depending on the diet, age, sex, environment and season (Celik et al 2005;Steffens & Wirth 2007;Guler et al 2008;Buchtová et al 2010). Fatty acid composition also varies largely depending on the fish species, on their being wild fish or farm-raised, on the age of fish and on the origin of diets and its composition Yeganeh et al 2012;Ljubojević et al 2013).…”

mentioning

confidence: 99%

Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N. (2013): Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech J. Food Sci., 31: 445-450.The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds.

show abstract

Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil

Monte

Pohndorf

Crexi

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Fish oil is characterized as a rich source of polyunsaturated fatty acids. Bleaching is one of the most important steps in oil refinement. This study evaluated the effect of the bleaching step of carp oil refinement on the total carotenoid content, the TBA value, and the color. The crude oil was obtained by acid silage of carp viscera, and it was refined by the following steps: degumming, neutralization, washing, drying and bleaching. Various percentages of adsorbent to the oil mass (1.4-5.6%, w/w) and of activated carbon to the total adsorbent mass (4-11%, w/w) were used to remove the color and oxidation products. The optimum condition was found with 2% of adsorbent (to the oil mass) and 10% of activated carbon in relation to the total adsorbent mass, showing the lowest losses of carotenoid content (44.4%), and highest decreases of dark oil color (87.5%) and of TBA value (79.7%). In the bleached carp oil, the sum of unsaturated fatty acids was approximately of 67% and the v-3/v-6 ratio of 1.22. A kinetic study of the bleaching step to the carotenoid content and TBA values was performed by the models of Brimberg and Langmuir-Hinshelwood, which suitably fit the experimental data.Practical applications: A great number of studies are found in the literature on the pigment adsorption, oxidation products and free fatty acids in the bleaching step of vegetable oils by different adsorbents, however, there is little research that studies this step for fish oil. In this work, the best conditions for the bleaching of carp oil showed greater preservation of carotenoids, reductions in the value of TBA and in the darkening of the oil, resulting in a bleached oil with better quality and oxidative aspect. The neutralized and bleached oils extracted from carp viscera by the acid silage showed v-3/v-6 ratios from 1:1.21 to 1:1.22 and these values are in agreement with the literature for oil freshwater fish.

show abstract

Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)

Cited by 106 publications

References 28 publications

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

Fat quality of marketable fresh water fish species in the Republic of Serbia

Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil

Contact Info

Product

Resources

About