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Veterinary Research Forum، جلد ۱۳، شماره ۱، صفحات ۹۱-۹۹
عنوان فارسی
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عنوان انگلیسی Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species
چکیده انگلیسی مقاله The objectives of the present study were to investigate the effect of season and fish species on the antioxidant capacity, fatty acids profile, and vitamin E content of fish fillets from Aras River. The antioxidant potential of hydrophilic and lipophilic extracts of fish fillets was evaluated. The fillet extracts of zander and bream in summer and common carp in winter had the highest antioxidant activity. Palmitic and oleic acids were the major saturated (SFA) and monounsaturated (MUFA) fatty acids, respectively. The fatty acids C22:6n3 and C20:5n3 were the most abundant polyunsaturated (PUFA) fatty acids in all the fishes. In summer, the highest levels of SFA (44.09), total PUFA (25.97), n3 PUFA (20.71) and n3/n6 ratio (4) were found in zander. In winter, the highest amounts of total PUFA and n3 PUFA were determined in silver carp, followed by zander. The highest n3/n6 ratio was also found in silver carp. The ratio of PUFA/SFA was higher in winter than in summer for all the fishes. Vitamin E content of fishes was largely varied. In conclusion, seasonal variation changed the antioxidant potential and fatty acid composition of fish fillets. Aras River fishes, especially zander, possess excellent antioxidant activity and high nutritional quality.
کلیدواژه‌های انگلیسی مقاله Antioxidant,‎ Aras River,‎ Fatty acid,‎ Fish,‎ Zander
نویسندگان مقاله Aghakhan Kheiri |
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

Javad Aliakbarlu |
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

Rahele Tahmasebi |
Research Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran‎

نشانی اینترنتی https://vrf.iranjournals.ir/article_248055_672600dfc331dddc06072e416640c35c.pdf
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