Determination of fatty acids and vitamins A, D and E intake through fish consumption
Pınar Yerlikaya, Ali Can, Fahrettin Gokhun Tokay, Tuğçe Aygün, Adem Kaya, Osman Kadir Topuz, Hanife Aydan Yatmaz
Abstract
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 .