Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea

• Published in: Food chemistry 2006-04, Vol.95 (3), p.382-385
• Main Authors: Özyurt, Gulsun, Duysak, Önder, Akamca, Erhan, Tureli, Canan
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cephalopoda; Cuttlefish; docosahexaenoic acid; eicosapentaenoic acid; Fatty acid composition; Fish and seafood industries; food composition; Food industries; Fundamental and applied biological sciences. Psychology; lipid content; Marine; omega-3 fatty acids; palmitic acid; seafoods; Seasonal changes; seasonal variation; Sepia officinalis; stearic acid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.12.044

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.