Determination of fatty acids and vitamins A, D and E intake through fish consumption

Summary PUFA consumption, especially the balance among fatty acids and vitamins present in seafood, is important for a healthy life. Marine‐derived organisms are good sources of recommended high EPA+DHA, vitamins A, D and E, UI, and balanced n‐3/n‐6 ratio whether wild or cultured. The aim of this st...

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Bibliographic Details
Published in:International journal of food science & technology 2022-01, Vol.57 (1), p.653-661
Main Authors: Yerlikaya, Pinar, Alp, Ali Can, Tokay, Fahrettin Gokhun, Aygun, Tugce, Kaya, Adem, Topuz, Osman Kadir, Yatmaz, Hanife Aydan
Format: Article
Language:English
Subjects:
Anchovies
Bream
Consumption
Fatty acids
Fish
Fish oils
Linoleic acid
Lipids
Mackerel
omega‐3
Palmitic acid
Polyunsaturated fatty acids
Salmon
Sea bass
Seafood
Tocopherol
Trout
unsaturation index
Vitamin D
Vitamins
vitamins A, D and E
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Summary:Summary PUFA consumption, especially the balance among fatty acids and vitamins present in seafood, is important for a healthy life. Marine‐derived organisms are good sources of recommended high EPA+DHA, vitamins A, D and E, UI, and balanced n‐3/n‐6 ratio whether wild or cultured. The aim of this study was to reveal the fatty acid profile related to recommended health aspects and the presence of such vitamins of commonly consumed fish species (anchovy, mackerel, sea bream, sea bass, salmon and trout) in the north‐eastern Mediterranean. It was found that despite its high lipid content (15.31 ± 1.16%), salmon remained poor in terms of PUFA; meanwhile, anchovy and mackerel had remarkable EPA and DHA. The highest PUFA content (47.25 ± 1.69%) was determined in sea bream owing to respectable linoleic acid content. PUFA/SFA value was found nearly three times higher than the recommended value of 0.4. The highest n‐3/n‐6 ratio was found in anchovy (13.19 ± 0.28). The advised lower AI and TI values were obtained in salmon. Meanwhile, higher UI values were recorded in anchovy and mackerel samples. Alpha‐tocopherol was 25.50 μg g−1 in salmon, followed by sea bream, mackerel and trout. Cholecalciferol was not determined in any of the samples. Retinyl palmitate was ranged between 5.65 and 6.60 μg g−1. The health effect of balanced fatty acids intake through fish consumption.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15435