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    Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition
    (CSIC Consejo Superior de Investigaciones Cientificas, 2024) Akgül, N.; Başhan, M.; Kaçar, S.
    In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1ω9, 18:2ω6 and Ʃω-6 PUFA were found to be low. The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the ω-3/ω-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets. ©2024 CSIC.
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    Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma
    (Consejo Superior Investigaciones Cientificas, 2021) Kaçar, S.; Kaya, H.; Başhan, M.
    The seasonal effects on the fatty acid composition of triacylglycerol (TAG) and phospholipid (PL) in the muscle and liver of male Salmo trutta macrostigma were determined using the gas chromatographic (GC) method. The fatty acid (FA) compositions of total lipid, PL and TAG fractions were determined in muscle and liver tissues of S. trutta macrostigma. The phospholipids contained a higher proportion of 16:0 compared to the TAG in the muscle tissue of S. trutta macrostigma. Docosahexaenoic acid (22:6 omega-3) and eicosapentaenoic acid (20:5 omega-3) contents were high in both muscle and liver tissues. The total lipid contents in the muscle and liver were 1.07-2.45 and 3.00-4.64%, respectively. S. trutta macrostigma is a rich source of omega-3 and omega-6, polyunsaturated fatty acids (PUFA) with numerous benefits to human health.