Seasonal variation in the fatty acid composition of three Mediterranean fish - sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 725-728

  Zlatanos, Spiros ^a   Laskaridis, Kostas ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Anchovy; Fatty acid composition; n 3 Fatty acids; Picarel; Sardine; Seasonal variation

Indexed keywords

FATTY ACID; OLEIC ACID; OMEGA 3 FATTY ACID;

ANCHOVY; ARTICLE; CONCENTRATION (PARAMETERS); FAT CONTENT; FISH; LIPID COMPOSITION; MEDITERRANEAN SEA; NONHUMAN; SARDINA PILCHARDUS; SEASONAL VARIATION; SPICARA SMARIS; SPRING; SUMMER; WINTER;

ENGRAULIDAE; ENGRAULIS ENCRASICOLUS; SARDINA PILCHARDUS; SPICARA SMARIS;

EID: 33847126136     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.013     Document Type: Article

References (14)

1. Bandarra N.M., Batista I., Nunes M.L., and Empis J.M. Seasonal variation in the chemical composition of horse-mackerel (Tachurus-tachurus). European Food Research and Technology 212 (2001) 535-539
2. Bareltzis, P. K. (1997). Workbook of fishery technology. Publishing office of the Aristotle University of Thessaloniki, Thessaloniki.
3. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry 37 (1959) 911-917
4. de Leonardis A., and Macciola V. A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus). Nahrung/Food 48 (2004) 209-212
5. Gockse M.A., Tasbozan O., Celik M., and Tabakoglu S.S. Seasonal variation in proximate and fatty acid compositions of female common sole (Solea solea). Food Chemistry 88 (2004) 419-423
6. Greek Ministry of Agriculture (2004). The Mediterranean Nutrition. Athens. Available from: .
7. Guner S., Dincer B., Alemdag N., Colak A., and Tufekci M. Proximate and selected mineral content of commercially important fish species from the Black sea. Journal of the Science of Food and Agriculture 78 (1998) 337-342
8. Horrocks L.A., and Yeo Y.K. Health benefits of docosahexaenoic acid. Pharmaceutical Research 40 (1999) 211-225
9. Karakoltsidis P.A., Zotos A., and Constantinides S.M. Composition of the commercially important Mediterranean finfish, crustaceans and mollusks. Journal of Food Composition and Analysis 8 (1995) 258-273
10. Leaf A., Kang J.X., Xiao Y.-F., Billman G.E., and Voskuyl R.A. The antiarrythmic and anticonvulsant effects of dietary n - 3 fatty acids. Journal of Membrane Biology 172 (1999) 1-11
11. Luzia L.A., Sampaio G.R., Castellucci C.M.N., and Toreres E.A.F.S. The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chemistry 83 (2003) 93-97
12. Saglik S., and Imre S. ω3-Fatty acids in some fish species from Turkey. Journal of Food Science 66 (2001) 210-212
13. Shirai N., Terayama M., and Takeda H. Effect of season on the fatty acid composition and free amino acid content of the sardine Sardinops melanostictus. Comparative Biochemistry and Physiology Part B 131 (2002) 387-397
14. Zlatanos S., and Sagredos A.N. The fatty acid composition of some important Mediterranean fish species. Fat Science Technology 95 (1993) 66-69