Determination of amino acid and fatty acid profiles of bogue (Boops boops) fished in the Gulf of Antalya

Hasan Cevher; Şengül Bilgin; Güntekin Doğan

doi:10.12714/egejfas.41.2.02

Research Article

BibTex

RIS

Cite

Determination of amino acid and fatty acid profiles of bogue (Boops boops) fished in the Gulf of Antalya

Year 2024, Volume: 41 Issue: 2, 90 - 96, 14.06.2024

Hasan Cevher , Şengül Bilgin , Güntekin Doğan

https://doi.org/10.12714/egejfas.41.2.02

Abstract

Our study aimed to establish the monthly changes of bogue fatty acids and amino acids (Boops boops Linnaeus, 1758) economically important species during the fishing season. According to the results of the fatty acid analysis of bogue; the highest values were detected for C20:4 ω-6 (arachidonic acid) in December (6.50%), EPA (eicosapentaenoic acid) C20:5 ω-3 in September (5.45%), DHA (docosahexaenoic acid) C22:6 ω-3 in March (16.36%), ΣMUFA (total monounsaturated fatty acid) in April (36.57%), ΣPUFA (total polyunsaturated fatty acid) in November (31.81%) and EPA+DHA in March (19.61%). The highest EPA, DHA and total ω-3 values were observed in March. Amino acid values usually showed important monthly variation (P<0.05). EAA (Essential amino acids) such as lysine (4038.5 mg/100g), valine (1126.5 mg/100g) and leucine (1737.5 mg/100g) contents of bogue were detected in February as the highest values. Glutamic acid and aspartic acid from the NEAA (Non-essential amino acid) values were found highest amount in April. Fatty acids and amino acid values, obtained from the bogue samples changed monthly and were generally significant (P<0.05).

Keywords

Boops boops, fatty acids, amino acids, bogue, season

References

Aberoumand, A., & Baesi, F. (2023). Evaluation of fatty acid-related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets. Food Science & Nutrition, 11, 963 971. https://doi.org/10.1002/fsn3.3131
Adeyeye, E.I. (2009). Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry, 113, 43 46. https://doi.org/10.1016/j.foodchem.2008.07.007
Baki, B., Gönener. S., & Kaya. D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15, 175-179. https://doi.org/10.4194/1303-2712-v15_1_19
Bilecenoğlu, M., Kaya, M., Cihangir, B., & Çiçek, E. (2014). An updated checklist of the marine fishes of Turkey. Turkish Journal of Zoology, 38, 901-929. https://doi.org/10.3906/zoo-1405-60
Bogdanovic, T., Simat, V., Frika-Raiç, A., & Markoviç, K. (2012). Development and application of quality index method scheme in a shelf-life study of wild and fish farm affected bogue (Boops boops, L.). Journal of Food Science, 77, 99-106. https://doi.org/10.1111/j.1750-3841.2011.02545.x
Briggs, M.A., Petersen, K.S., & Kris-Etherton, P.M. (2017). Saturated fatty acids and cardiovascular disease: replacements for saturated fat to reduce cardiovascular risk. Healthcare, 5(2), 29. https://doi.org/10.3390/healthcare5020029
Cengiz, Ö., Paruğ, Ş.Ş., & Kızılkaya, B. (2019) Weight-length relationship and reproduction of bogue (Boops boops Linnaeus, 1758) in Saros Bay (Northern Aegean Sea, Turkey). KSÜ Tarım ve Doğa Dergisi, 22, 577-582. (in Turkish with English abstract) https://doi.org/10.18016/ksutarimdoga.vi.516700
Ciampa, A., Picone, G., Laghi, L., Nikzad, H., & Capozzi, F. (2012). Changes in the amino acid composition of bogue (Boops boops) fish during storage at different temperatures by H-NMR spectroscopy. Nutrients, 4, 542-553. https://doi.org/10.3390/nu4060542
Demirkesen, G. (2015). Investigations on body forms of bogue (Boops boops L, 1758) individuals captured different environments (culture and nature) (in Turkish with English abstract). Masters dissertation, Ege University, Türkiye.
de Souza, A.F.L., Petenuci, M.E., Camparim, R., Visentainer, J.V., & da Silva, A.J.I. (2020). Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin. Food research international, 132, 109051. https://doi.org/10.1016/j.foodres.2020.109051
Dimova, N. (2003). RP-HPLC Analysis of amino acids with UV-detection. Bulgarian Academy of Science, 56, 75-78.
Diraman, H., & Dibeklioglu, H. (2009). Chemometric characterization and classification of selected freshwater and marine fishes from Turkey based on their fatty acid profiles. Journal American Oil Chemical Society, 86, 235-246. https://doi.org/10.1007/s11746-008-1338-3
Doğan, G., & Ertan, Ö.O. (2017). Determination of amino acid and fatty acid composition of goldband goatfish (Upeneus moluccensis (Bleeker, 1855)) fishing from the Gulf of Antalya (Turkey). International Aquatic Research, 9, 313-327. https://doi.org/10.1007/s40071-017-0179-9
Erkan, N., & Özden, Ö. (2007). The changes of fatty acid and amino acid composition in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry, 76, 1636 1641. https://doi.org/10.1016/j.radphyschem.2007.01.005
Erkan, N., Özden, Ö., & Selçuk, A. (2010). Effect of frying, grilling and steaming on amino acid composition of marine fishes. Journal of Medicinal Food, 13, 1524-1531. https://doi.org/10.1089/jmf.2009.0203
Erkan, N. (2013). Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences.com, 7, 194-208. https://doi.org/10.3153/jfscom.2013020
FAO (Food and Agriculture Organization). (2013). Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Concultation. Fao Food and Nutrition Paper 92. Rome. ISBN 978-92-5-107417-6.
Gheshlaghi, R., Scharer, J.M., Moo-Young, M., & Douglas, P.L. (2008). Application of statistical design for the optimization of amino acid separation by reverse-phase. Analytical Biochemistry, 383, 93-102. https://doi.org/10.1016/j.ab.2008.07.032
Gogus, U., & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. Food Science and Technology, 45, 417-436. https://doi.org/10.1111/j.1365-2621.2009.02151.x
HMSO (1994). Nutritional aspects of cardiovascular disease: report on health and social subjects; Committee of Medical Aspects of food policy, 46. Department of Health HMSO, London.
IUPAC (1981). Standart Methods for the Analysis of Oils, Fat and Derivatives (Method II.D.19), 6th Edition, Pergamon Press, Oxford. (pp. 96-102)
Kalogeropoulos, N., Andrikopoulos, N.K., & Hassapidou, M. (2004). Dietary evaluation of Mediterranean fish and molluscs pan-fried in Virgin olive oil. Journal of the Science of Food and Agriculture, 84, 1750-1758. https://doi.org/10.1002/jsfa.1878
Kendler, S., Tsoukalas, D., Jakobsen, A.N., Zhang, J., Asimakopoulos, A.G., & Lerfall, J. (2023). Seasonal variation in chemical composition and contaminants in Europan plaice (Pleuronectes platessa) originated from the west-coast of Norway. Food Chemistry, 401, 134155. https://doi.org/10.1016/j.foodchem.2022.134155
Kim, J.D., & Lall, S.P. (2000). Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus), Yellowtail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthys olivaceus). Aquaculture, 187, 367-373. PII: S0044- 8486 00 00322-7. https://doi.org/10.1016/S0044-8486(00)00322-7
Miçooğulları, İ. (2017). Comparing biochemical properties of bogue from Mediterranean and Aegean sea and investigation of quality criteria of bogue stored in ice. Masters dissertation, İskenderun Technic University, Türkiye. (in Turkish with English abstract).
Morales-Medina, R., Garcia-Moreno, P.J., Perez-Galvez, R., Munio, M., Guadix, A., & Guadix, E.M. (2015). Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue. Food and Function, 1-23. https://doi.org/10.1039/C5FO00448A
Moreira, A.B., Visentainer, J.V., de Souza, N.E., & Matsushita, M.(2001). Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. Journal of Food Composition and Analysis, 14, 565–574. https://doi.org/10.1006/jfca.2001.1025
Oluwaniyi, O.O., Dosumu, O.O., & Awolola, G.V. (2010). Effect of processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123, 1000-1006. https://doi.org/10.1016/j.foodchem.2010.05.051
Osman, H., Suriah, A.R., & Law, E.C. (2001). Fatty acid composition and cholesterol content of selected marine fish in Malasian waters. Food Chemistry, 73, 55-60. PII: S0308- 8146 00 00277-6
Ozogul, Y., Polat, A., Uçak, İ., & Ozogul, F. (2011). Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea. Europan Journal of Lipid Science and Technology, 113, 1491-1498. https://doi.org/10.1002/ejlt.201000554
Öğretmen, Ö.Y. (2022). The effect of migration on fatty acid, and proxinate composition of the Black Sea anchovy (Engraulis engrasicolus, Linne 1758) from Türkiye, Georgia, and Abkhazia. Journal of Food Composition and Analysis, 105, 104197. https://doi.org/10.1016/j.jfca.2021.104197
Özçiçek, E., & Can, E. (2018). Aminoacids in freshwater fish. Ege Journal of Fisheries and Aquatic Sciences, 35(4), 497-503. (in Turkish with English abstract) https://doi.org/10.12714/egejfas.2018.35.4.16
Özden, Ö., & Erkan, N. 2008. Comparison of biochemical composition of three Aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition, 59, 545-557. https://doi.org/10.1080/09637480701400729
Özden, Ö., & Erkan, N. (2011). A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species. British Food Journal, 113, 457-469. https://doi.org/10.1108/00070701111123943
Özogul, Y., & Özogul, F. (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100, 1634 1638. https://doi.org/10.1016/j.foodchem.2005.11.047
Özyurt, G., & Polat, A. (2006). Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): A seasonal differentiation. European Food Research and Technology, 222, 316 320. https://doi.org/10.1007/s00217-005-0040-z
Passi, S., Cataudella, S., Marco, P., Simone, F., & Rastrelli, L. (2002). Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. Journal of Agricultural Food Chemistry, 50, 7314 7322. https://doi.org/10.1021/jf020451y
Peng, S., Chen, C., Shi, Z., & Wang, L. (2013). Amino acid and fatty acid composition of the muscle tissue of yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus). Journal of Food and Nutrition Research, 1(4), 42-45. https://doi.org/10.12691/jfnr-1-4-2
Prato, E., & Biandolina, F. (2012). Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea. Food Chemistry, 131, 1233 1239. https://doi.org/10.1016/j.foodchem.2011.09.110
Rosa, R., & Nunes, M.L. (2003). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). Journal of the Science of Food and Agriculture, 84, 89-94. https://doi.org/10.1002/jsfa.1619
Ruiz-Capillas, C., & Moral, A. (2001). Changes in free amino acid during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index. European Food Research Technology, 212, 302-307. https://doi.org/10.1016/S0963-9969(00)00189-7
Ruiz-Capillas, C., & Moral, A. (2004). Free amino acids in muscle of Norway lobster (Nephrops norvegicus (L.)) in controlled and modified atmospheres during chilled storage. Food Chemistry, 86, 85-91. https://doi.org/10.1016/j.foodchem.2003.08.019
Šimat, V., Bogdanović, T., & Krželj, M. (2012). Application of principal component analysis to characterize the effect of catching ground on post-mortem quality changes in ice stored sea bream (Sparus aurata, L.) and bogue (Boops boops, L.). Croatian Journal of Food Technology, Biotechnology and Nutrition, 7, 14-17.
Šimat, V., Bogdanović, T., Poljak, V., & Petričević, S. (2015). Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities. Journal of Food Composition and Analysis, 40, 120-125. https://doi.org/10.1016/j.jfca.2014.12.026
Soykan, O., İlkyaz, A.T., Metin, G., & Kınacıgil, H.T. (2015). Growth and reproduction of Boops boops, Dentex macrophthalmus, Diplodus vulgaris and Pagellus acarne (Actinopterygii: Perciformes: Sparidae) from East-Central Aegean Sea, Turkey. Acta Ichthyologica Et Piscatoria, 45, 39-55. https://doi.org/10.3750/AIP2015.45.1.05
Uçar, Y. (2020). Elemental compositions and fatty acid profiles of bogue fish (Boops boops) from Mediterranean Coast: A comprehensive evaluation of the potential effects on human health. Biological Trace Element Research, 196, 272-284. https://doi.org/10.1007/s12011-020-02069-z
Zebel, S. (2021). Investigation of nutritional composition of aquacultured gilt head sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) which are selling in different sizes (in Turkish with English abstract). Masters dissertation, Giresun University , Türkiye.
Zhang, X., Ning, X., He, X., Sun, X., Yu, X., Cheng, Y., Yu, R.Q., & Wu, Y. (2020). Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China. PLoS One, 15, e0228276. https://doi.org/10.1371/journal.pone.0228276
Zhao, F., Zhuang, P., Song, C., Shi, Z.H., & Zhang, L.Z. (2010). Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus. Food Chemistry, 118, 224-227. https://doi.org/10.1016/j.foodchem.2009.04.110
Zotos, A., & Vouzanidou, M. (2011). Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece. Food Science and Technology International, 18, 139-149. https://doi.org/10.1177/1082013211414785
Zuraini, A., Somchit, M.N., Solihah, M.H., Goh, Y.M., Arifah, A.K., Zakaria, M.S., Somchit, N., Rajion, M.A., Zakaria, Z.A., & Mat Jais, A.M. (2006). Fatty acid and amino acid composition of three local Malaysian Channa spp. Fish. Food Chemistry, 97, 674 678. https://doi.org/10.1016/j.foodchem.2005.04.031

Antalya Körfezi’nden avlanan kupes (Boops boops)’in amino asit ve yağ asidi özelliklerinin belirlenmesi