1. Seasonal changes of fatty acids of cuttlefish L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea
- Author
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Canan Türeli, Gülsün Özyurt, Önder Duysak, and Erhan Akamca
- Subjects
chemistry.chemical_classification ,Cuttlefish ,General Medicine ,Biology ,Eicosapentaenoic acid ,Analytical Chemistry ,Palmitic acid ,chemistry.chemical_compound ,chemistry ,Docosahexaenoic acid ,Saturated fatty acid ,Botany ,Stearic acid ,Food science ,Sepia ,Food Science ,Polyunsaturated fatty acid - Abstract
The total lipids and seasonal variations in the fatty acids of the mantle of cuttlefish ( Sepia officinalis ) captured in the north eastern Mediterranean were investigated and the mantle was found to be a good source of polyunsaturated fatty acids (ω3 PUFAs, in particular). In all seasons, the major fatty acids in the cuttlefish mantle were observed to be palmitic acid (16:0), stearic acid (18:0), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). A comparison of the saturated fatty acid (29.5–36.8%), monounsaturated fatty acids (7.81–9.84%) and polyunsaturated fatty acids (43.7–49.6%) of the cuttlefish mantle revealed that polyunsaturated fatty acids (PUFA) constituted the highest proportion. The levels of DHA in the cuttlefish mantle in autumn, winter, spring and summer were 27.6%, 28.5%, 29.5% and 23.9%, while those of EPA were 16.8%, 15.4%, 14.7% and 13.9%, respectively.
- Published
- 2006
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