Research Article
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Year 2023, Volume: 12 Issue: 4, 522 - 529, 31.12.2023
https://doi.org/10.33714/masteb.1356285

Abstract

Project Number

No funding was utilized for this study

References

  • Abrami, G., Natiello, F., Bronzi, P., McKenzie, D., Bolis, L., & Agradi, E. (1992). A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla anguilla). Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 101(1/2), 79–81. https://doi.org/10.1016/0305-0491(92)90161-J
  • Bayrakli, B. (2021a). Concentration and potential health risks of trace metals in warty crab (Eriphia verrucosa Forskal, 1775) from southern coasts of the Black Sea, Turkey. Environmental Science and Pollution Research, 28(12), 14739–14749. https://doi.org/10.1007/s11356-020-11563-9
  • Bayrakli, B. (2021b). Monthly variations in proximate composition, fatty acid quality and amino acid score of warty crab, Eriphia verrucosa (Forsskal, 1775) from the southern coast of Black Sea, Turkey. Pakistan Journal of Zoology, 53(5), 1729–1741. https://doi.org/10.17582/journal.pjz/20210318090304
  • Bayrakli, B., & Duyar, H. A. (2019a). Nutritional composition of fishmeal obtained from different raw materials in the Black Sea. Journal of Anatolian Environmental and Animal Sciences, 4(3), 545–550. https://doi.org/10.35229/jaes.636806
  • Bayrakli, B., & Duyar, H. A. (2019b). The effect of raw material freshness on fish oil quality produced in fish meal and oil plant. Journal of Anatolian Environmental and Animal Sciences, 4(3), 473–479. https://doi.org/10.35229/jaes.636002
  • Bayrakli, B., & Duyar, H. A. (2021a). Effect of freshness on fish meal quality; anchovy meal. Journal of Anatolian Environmental and Animal Sciences, 6(1), 57-95. https://doi.org/10.35229/jaes.824885
  • Bayrakli, B., & Duyar, H. A. (2021b). The effect on fishmeal element quality of different processing methods: Evaporator system. Marine Science and Technology Bulletin, 10(3), 251–257. https://doi.org/10.33714/masteb.922865
  • Bayrakli, B., Özdemir, S., & Duyar, H. A. (2019). A study on fishing and fish meal-oil processing technology of anchovy (Engraulis encrasicolus) and European sprat (Sprattus sprattus) in the Black Sea. Menba Journal of Fisheries Faculty, 5(2), 9–16.
  • Biandolino, F., Prato, E., Grattagliano, A., & Parlapiano, I. (2023). Can glyphosate and temperature affect the nutritional lipid quality in the mussel Mytilus galloprovincialis? Foods, 12(8), 1595. https://doi.org/10.3390/foods12081595
  • Caglak, E., & Karsli, B. (2017). Investigations on mineral content in warty crab Eriphia verrucosa (Forskal, 1775) from the Rize coast of Black Sea, Turkey. Indian Journal of Fisheries, 64(4), 80–86. https://doi.org/10.21077/ijf.2017.64.4.55342-11
  • Cutrignelli, M. I., Calabrò, S., Bovera, F., Tudisco, R., D’Urso, S., Marchiello, M., Piccolo, V., & Infascelli, F. (2008). Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality. Italian Journal of Animal Science, 7(3), 271–285. https://doi.org/10.4081/ijas.2008.271
  • Durmuş, M. (2019). Fish oil for human health: omega-3 fatty acid profiles of marine seafood species. Food Science and Technology, 39(Suppl 2), 454–461. https://doi.org/10.1590/fst.21318
  • Duyar, H. A., & Bayrakli, B. (2023). Fatty acid profiles of fish oil derived by different techniques from by-products of cultured Black Sea salmon, Oncorhynchus mykiss. Tarım Bilimleri Dergisi, 29(3), 833-841. https://doi.org/10.15832/ankutbd.1187017
  • Erickson, M. C. (1993). Lipid extraction from channel catfish muscle: Comparison of solvent systems. Journal of Food Science, 58(1), 84–89. https://doi.org/10.1111/j.1365-2621.1993.tb03217.x
  • FAO. (2020). Seafish Insight: Fishmeal production and trends. In Seafish (Number August). Food and Agriculture Organization. https://www.seafish.org/responsible-sourcing/aquaculture-farming-seafood/sourcing-fishmeal-and-fish-oil/
  • Gencbay, G., & Turhan, S. (2016). Proximate composition and nutritional profile of the Black Sea anchovy (Engraulis encrasicholus) whole fish, fillets, and by-products. Journal of Aquatic Food Product Technology, 25(6), 864–874. https://doi.org/10.1080/10498850.2014.945199
  • Gheorghe, A. S., Negru, Șerban M., Preda, M., Mihăilă, R. I., Komporaly, I. A., Dumitrescu, E. A., Lungulescu, C. V., Kajanto, L. A., Georgescu, B., Radu, E. A., & Stănculeanu, D. L. (2022). Biochemical and metabolical pathways associated with microbiota-derived butyrate in colorectal cancer and omega-3 fatty acids implications: A narrative review. Nutrients, 14(6), 1152. https://doi.org/10.3390/nu14061152
  • HMSO. (1994). Nutritional Aspects of Cardiovascular Disease: Report on Health and Social Subjects. Committee of Medical Aspects of Food Policy.
  • IUPAC. (1994). Protocol for the design, conduct and interpretation of collaborative studies. In W. Horwitz (Ed.), Interdivisional Working Party on Harmonisation of Quality Assurance Schemes for Analytical Laboratories. International Union of Pure and Applied Chemistry.
  • Karsli, B. (2021). Determination of metal content in anchovy (Engraulis encrasicolus) from Turkey, Georgia and Abkhazia coasts of the Black Sea: Evaluation of potential risks associated with human consumption. Marine Pollution Bulletin, 165, 112108. https://doi.org/10.1016/j.marpolbul.2021.112108
  • Lubis, Z., & Buckle, K. A. (1990). Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science & Technology, 25(3), 295–303. https://doi.org/10.1111/j.1365-2621.1990.tb01085.x
  • Oksuz, A., & Ozyilmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L. 1758) during catching season. Turkish Journal of Fisheries and Aquatic Sciences, 10(3), 381-385. https://doi.org/10.4194/trjfas.2010.0311
  • Öksuz, A., Özyilmaz, A., & Turan, C. (2009). Comparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasichoius L., 1758). Asian Journal of Chemistry, 21(4), 3081–3086.
  • Ouraji, H., Shabanpour, B., Kenari, A. A., Shabani, A., Nezami, S., Sudagar, M., & Faghani, S. (2009). Total lipid, fatty acid composition and lipid oxidation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources. Journal of the Science of Food and Agriculture, 89(6), 993–997. https://doi.org/10.1002/jsfa.3545
  • Ozogul, Y., Aydin, M., Durmus, M., Karadurmus, U., Öz, M., Yuvka, I., Uçar, Y., Ayas, D., Kuley, E., & Kösger, A. (2013). The effects of season and gender on the proximate and fatty acid profile of male and female warty crab (Eriphia verrucosa) from Black Sea. Proceedings of the CIESM Congress, France, pp.634.
  • Santigosa, E., Olsen, R. E., Madaro, A., Søfteland, L., & Carr, I. (2023). The impact of varying EPA:DHA ratio on Atlantic salmon health and welfare. Aquaculture, 576, 739868. https://doi.org/10.1016/j.aquaculture.2023.739868
  • Singer, P., & Calder, P. C. (2023). The role of omega-3 polyunsaturated fatty acids in the intensive care unit. Current Opinion in Clinical Nutrition and Metabolic Care, 26(2), 129–137. https://doi.org/10.1097/MCO.0000000000000896
  • Truzzi, C., Girolametti, F., Annibaldi, A., Zarantoniello, M., Olivotto, I., Riolo, P., Tulli, F., & Illuminati, S. (2023). Insect-based aquafeeds modulate the fatty acid profile of zebrafish: a comparison on the different life stages. Animal Feed Science and Technology, 305, 115761. https://doi.org/10.1016/j.anifeedsci.2023.115761
  • Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773), 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
  • Yildiz, H., Bayrakli, B., Altuntas, M., & Celik, I. (2023). Metal concentrations, selenium-mercury balance, and potential health risk assessment for consumer of whiting (Merlangius merlangus euxinus L., 1758) from different regions of the southern Black Sea. Environmental Science and Pollution Research, 30(24), 65059–65073. https://doi.org/10.1007/s11356-023-26511-6
  • Yuneva, T. V., Nikolsky, V. N., Zabelinsky, S. A., Shchepkina, A. M., Bulli, L. I., & Shulman, G. E. (2019). Interannual variability of lipids and fatty acids in Azov anchovy Engraulis encrasicolus maeoticus (Engraulidae) under current salinization of the Sea of Azov. Journal of Ichthyology, 59(1), 104–112. https://doi.org/10.1134/S003294521901017X

A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories

Year 2023, Volume: 12 Issue: 4, 522 - 529, 31.12.2023
https://doi.org/10.33714/masteb.1356285

Abstract

This study aims to investigate the impact of anchovy (Engraulis encrasicolus) oil produced in different factories on the fatty acid composition and quality indicators. The study utilizes anchovy oils obtained from three different factories. Fatty acid analysis was conducted using gas chromatography, and the results were expressed as percentages. Additionally, fatty acid quality indices such as atherogenic index (AI), thrombogenic index (TI), Polyene index (PI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) were calculated. The findings of the study indicate that different processing technologies may influence the fatty acid composition of anchovy oil. Anchovy oils were observed to be rich in polyunsaturated fatty acids (PUFA) and notably contain omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). This study provides valuable insights into anchovy oil production and quality, offering an in-depth understanding of sustainable nutrition. In conclusion, this study sheds light on a significant issue in the anchovy oil industry and may guide researchers and industry experts interested in improving the quality of fish oil products and supporting human health with potential opportunities.

Ethical Statement

Ethical approval was not required for this study

Supporting Institution

Sinop University

Project Number

No funding was utilized for this study

Thanks

Sinop University, Scientific and Technological Researches Center

References

  • Abrami, G., Natiello, F., Bronzi, P., McKenzie, D., Bolis, L., & Agradi, E. (1992). A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla anguilla). Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 101(1/2), 79–81. https://doi.org/10.1016/0305-0491(92)90161-J
  • Bayrakli, B. (2021a). Concentration and potential health risks of trace metals in warty crab (Eriphia verrucosa Forskal, 1775) from southern coasts of the Black Sea, Turkey. Environmental Science and Pollution Research, 28(12), 14739–14749. https://doi.org/10.1007/s11356-020-11563-9
  • Bayrakli, B. (2021b). Monthly variations in proximate composition, fatty acid quality and amino acid score of warty crab, Eriphia verrucosa (Forsskal, 1775) from the southern coast of Black Sea, Turkey. Pakistan Journal of Zoology, 53(5), 1729–1741. https://doi.org/10.17582/journal.pjz/20210318090304
  • Bayrakli, B., & Duyar, H. A. (2019a). Nutritional composition of fishmeal obtained from different raw materials in the Black Sea. Journal of Anatolian Environmental and Animal Sciences, 4(3), 545–550. https://doi.org/10.35229/jaes.636806
  • Bayrakli, B., & Duyar, H. A. (2019b). The effect of raw material freshness on fish oil quality produced in fish meal and oil plant. Journal of Anatolian Environmental and Animal Sciences, 4(3), 473–479. https://doi.org/10.35229/jaes.636002
  • Bayrakli, B., & Duyar, H. A. (2021a). Effect of freshness on fish meal quality; anchovy meal. Journal of Anatolian Environmental and Animal Sciences, 6(1), 57-95. https://doi.org/10.35229/jaes.824885
  • Bayrakli, B., & Duyar, H. A. (2021b). The effect on fishmeal element quality of different processing methods: Evaporator system. Marine Science and Technology Bulletin, 10(3), 251–257. https://doi.org/10.33714/masteb.922865
  • Bayrakli, B., Özdemir, S., & Duyar, H. A. (2019). A study on fishing and fish meal-oil processing technology of anchovy (Engraulis encrasicolus) and European sprat (Sprattus sprattus) in the Black Sea. Menba Journal of Fisheries Faculty, 5(2), 9–16.
  • Biandolino, F., Prato, E., Grattagliano, A., & Parlapiano, I. (2023). Can glyphosate and temperature affect the nutritional lipid quality in the mussel Mytilus galloprovincialis? Foods, 12(8), 1595. https://doi.org/10.3390/foods12081595
  • Caglak, E., & Karsli, B. (2017). Investigations on mineral content in warty crab Eriphia verrucosa (Forskal, 1775) from the Rize coast of Black Sea, Turkey. Indian Journal of Fisheries, 64(4), 80–86. https://doi.org/10.21077/ijf.2017.64.4.55342-11
  • Cutrignelli, M. I., Calabrò, S., Bovera, F., Tudisco, R., D’Urso, S., Marchiello, M., Piccolo, V., & Infascelli, F. (2008). Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality. Italian Journal of Animal Science, 7(3), 271–285. https://doi.org/10.4081/ijas.2008.271
  • Durmuş, M. (2019). Fish oil for human health: omega-3 fatty acid profiles of marine seafood species. Food Science and Technology, 39(Suppl 2), 454–461. https://doi.org/10.1590/fst.21318
  • Duyar, H. A., & Bayrakli, B. (2023). Fatty acid profiles of fish oil derived by different techniques from by-products of cultured Black Sea salmon, Oncorhynchus mykiss. Tarım Bilimleri Dergisi, 29(3), 833-841. https://doi.org/10.15832/ankutbd.1187017
  • Erickson, M. C. (1993). Lipid extraction from channel catfish muscle: Comparison of solvent systems. Journal of Food Science, 58(1), 84–89. https://doi.org/10.1111/j.1365-2621.1993.tb03217.x
  • FAO. (2020). Seafish Insight: Fishmeal production and trends. In Seafish (Number August). Food and Agriculture Organization. https://www.seafish.org/responsible-sourcing/aquaculture-farming-seafood/sourcing-fishmeal-and-fish-oil/
  • Gencbay, G., & Turhan, S. (2016). Proximate composition and nutritional profile of the Black Sea anchovy (Engraulis encrasicholus) whole fish, fillets, and by-products. Journal of Aquatic Food Product Technology, 25(6), 864–874. https://doi.org/10.1080/10498850.2014.945199
  • Gheorghe, A. S., Negru, Șerban M., Preda, M., Mihăilă, R. I., Komporaly, I. A., Dumitrescu, E. A., Lungulescu, C. V., Kajanto, L. A., Georgescu, B., Radu, E. A., & Stănculeanu, D. L. (2022). Biochemical and metabolical pathways associated with microbiota-derived butyrate in colorectal cancer and omega-3 fatty acids implications: A narrative review. Nutrients, 14(6), 1152. https://doi.org/10.3390/nu14061152
  • HMSO. (1994). Nutritional Aspects of Cardiovascular Disease: Report on Health and Social Subjects. Committee of Medical Aspects of Food Policy.
  • IUPAC. (1994). Protocol for the design, conduct and interpretation of collaborative studies. In W. Horwitz (Ed.), Interdivisional Working Party on Harmonisation of Quality Assurance Schemes for Analytical Laboratories. International Union of Pure and Applied Chemistry.
  • Karsli, B. (2021). Determination of metal content in anchovy (Engraulis encrasicolus) from Turkey, Georgia and Abkhazia coasts of the Black Sea: Evaluation of potential risks associated with human consumption. Marine Pollution Bulletin, 165, 112108. https://doi.org/10.1016/j.marpolbul.2021.112108
  • Lubis, Z., & Buckle, K. A. (1990). Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science & Technology, 25(3), 295–303. https://doi.org/10.1111/j.1365-2621.1990.tb01085.x
  • Oksuz, A., & Ozyilmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L. 1758) during catching season. Turkish Journal of Fisheries and Aquatic Sciences, 10(3), 381-385. https://doi.org/10.4194/trjfas.2010.0311
  • Öksuz, A., Özyilmaz, A., & Turan, C. (2009). Comparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasichoius L., 1758). Asian Journal of Chemistry, 21(4), 3081–3086.
  • Ouraji, H., Shabanpour, B., Kenari, A. A., Shabani, A., Nezami, S., Sudagar, M., & Faghani, S. (2009). Total lipid, fatty acid composition and lipid oxidation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources. Journal of the Science of Food and Agriculture, 89(6), 993–997. https://doi.org/10.1002/jsfa.3545
  • Ozogul, Y., Aydin, M., Durmus, M., Karadurmus, U., Öz, M., Yuvka, I., Uçar, Y., Ayas, D., Kuley, E., & Kösger, A. (2013). The effects of season and gender on the proximate and fatty acid profile of male and female warty crab (Eriphia verrucosa) from Black Sea. Proceedings of the CIESM Congress, France, pp.634.
  • Santigosa, E., Olsen, R. E., Madaro, A., Søfteland, L., & Carr, I. (2023). The impact of varying EPA:DHA ratio on Atlantic salmon health and welfare. Aquaculture, 576, 739868. https://doi.org/10.1016/j.aquaculture.2023.739868
  • Singer, P., & Calder, P. C. (2023). The role of omega-3 polyunsaturated fatty acids in the intensive care unit. Current Opinion in Clinical Nutrition and Metabolic Care, 26(2), 129–137. https://doi.org/10.1097/MCO.0000000000000896
  • Truzzi, C., Girolametti, F., Annibaldi, A., Zarantoniello, M., Olivotto, I., Riolo, P., Tulli, F., & Illuminati, S. (2023). Insect-based aquafeeds modulate the fatty acid profile of zebrafish: a comparison on the different life stages. Animal Feed Science and Technology, 305, 115761. https://doi.org/10.1016/j.anifeedsci.2023.115761
  • Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773), 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
  • Yildiz, H., Bayrakli, B., Altuntas, M., & Celik, I. (2023). Metal concentrations, selenium-mercury balance, and potential health risk assessment for consumer of whiting (Merlangius merlangus euxinus L., 1758) from different regions of the southern Black Sea. Environmental Science and Pollution Research, 30(24), 65059–65073. https://doi.org/10.1007/s11356-023-26511-6
  • Yuneva, T. V., Nikolsky, V. N., Zabelinsky, S. A., Shchepkina, A. M., Bulli, L. I., & Shulman, G. E. (2019). Interannual variability of lipids and fatty acids in Azov anchovy Engraulis encrasicolus maeoticus (Engraulidae) under current salinization of the Sea of Azov. Journal of Ichthyology, 59(1), 104–112. https://doi.org/10.1134/S003294521901017X
There are 31 citations in total.

Details

Primary Language English
Subjects Aquaculture and Fisheries (Other)
Journal Section Research Article
Authors

Barış Bayraklı 0000-0002-1812-3266

Project Number No funding was utilized for this study
Early Pub Date December 25, 2023
Publication Date December 31, 2023
Submission Date September 6, 2023
Acceptance Date November 23, 2023
Published in Issue Year 2023 Volume: 12 Issue: 4

Cite

APA Bayraklı, B. (2023). A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories. Marine Science and Technology Bulletin, 12(4), 522-529. https://doi.org/10.33714/masteb.1356285
AMA Bayraklı B. A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories. Mar. Sci. Tech. Bull. December 2023;12(4):522-529. doi:10.33714/masteb.1356285
Chicago Bayraklı, Barış. “A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis Encrasicolus) Oils From Different Factories”. Marine Science and Technology Bulletin 12, no. 4 (December 2023): 522-29. https://doi.org/10.33714/masteb.1356285.
EndNote Bayraklı B (December 1, 2023) A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories. Marine Science and Technology Bulletin 12 4 522–529.
IEEE B. Bayraklı, “A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories”, Mar. Sci. Tech. Bull., vol. 12, no. 4, pp. 522–529, 2023, doi: 10.33714/masteb.1356285.
ISNAD Bayraklı, Barış. “A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis Encrasicolus) Oils From Different Factories”. Marine Science and Technology Bulletin 12/4 (December 2023), 522-529. https://doi.org/10.33714/masteb.1356285.
JAMA Bayraklı B. A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories. Mar. Sci. Tech. Bull. 2023;12:522–529.
MLA Bayraklı, Barış. “A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis Encrasicolus) Oils From Different Factories”. Marine Science and Technology Bulletin, vol. 12, no. 4, 2023, pp. 522-9, doi:10.33714/masteb.1356285.
Vancouver Bayraklı B. A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories. Mar. Sci. Tech. Bull. 2023;12(4):522-9.

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