Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye

Abstract

Seasonal differences in the lipid contents and fatty acid composition of European Eels (Anguilla anguilla, Linnaeus 1758) caught from the Orontes River (Hatay, Turkey) were determined. High lipid levels, as well as ω-3 and ω-6 fatty acids, are important factors in product quality. High-content lipid values of European eels from the Orontes River differed between seasons (p<0.05). The fatty acid compositions of eels ranged from 5.91-8.03 g/100 g in saturated fatty acids (SFA), 10.59-14.08 g/100 g in monounsaturated fatty acids (MUFAs), and 2.19-3.52 g/100 g in polyunsaturated fatty acids (PUFAs). Those present in the highest proportions were palmitic acid (C16:

Evaluation of Chemical Elements, Lipid Profiles, Nutritional Indices and Health Risk Assessment of European Eel (Anguilla anguilla L.)

“…According to Can Tuncelli et al [80], the major fatty acids in muscles European eels (Orontes River, Turkey) at all seasons were C18:0, C16:0, C16:1, C18:1 (n-9), C22:6 n-3 (DHA), and C18:2 (n-6). The findings presented by these authors showed that European eels from the Orontes River have high nutritional benefits with their high-quality lipid and fatty acid content [80]. The major SFA, MUFA, and PUFA in eels from the fish market (Tunisia) were C16:0, C18:0, C16:1, C18:1, C20:4 n-6, EPA, and DHA.…”

“…The most abundant MUFA was oleic acid (C18:1) and the second most abundant fatty acid was palmitoleic acid (C16:1), whereas among PUFA, the predominant fatty acid was arachidonic (C20:4 n-6), followed by EPA and DHA [79]. According to Can Tuncelli et al [80], the major fatty acids in muscles European eels (Orontes River, Turkey) at all seasons were C18:0, C16:0, C16:1, C18:1 (n-9), C22:6 n-3 (DHA), and C18:2 (n-6). The findings presented by these authors showed that European eels from the Orontes River have high nutritional benefits with their high-quality lipid and fatty acid content [80].…”

“…Therefore, consumption of fish from Lake Trasimeno should be encouraged, all the more so because they allow consumers to meet the recommended levels of EPA and DHA. Can Tuncelli et al [80] observed that the composition of some fatty acids of European eels harvested from the Orontes River (Hatay, Turkey) varied significantly (p < 0.05) between seasons, and the n-3/n-6 ratio ranged from 1.14 to 1.72. The authors demonstrated a consistent, high-quality lipid content in terms of nutritional value, which is important for product quality in this fish, which offers tasty and attractive products with a high content of high-quality fats.…”