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5231065 
Journal Article 
FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION 
Polat, A; Kuzu, S; Oezyurt, G; Tokur, B 
2009 
Yes 
Journal of Muscle Foods
ISSN: 1046-0756 
20 
1 
70-78 
WOS:000262054000006 
Seasonal variations in the fatty acid compositions of red mullet (Mullus barbatus) captured from Iskenderun bay, northeastern Mediterranean, were investigated. In all sampling seasons, the major fatty acids of red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), eicosapentaenoic acid (EPA, 20:5 omega 3) and docosahexaenoic acid (DHA, 22:6 omega 3). The fatty acid contents of red mullet were influenced by seasonality. The levels of polyunsaturated fatty acid were 17.32% in autumn, 17.69% in winter and 20.13% in spring. The levels of DHA in the total fatty acids in autumn, winter and spring were 4.36, 8.25 and 10.89%, while those of EPA were 7.93, 4.59 and 4.56, respectively. The present study suggest that red mullet is a good source of omega 3 series fatty acids, and the weekly consumption of 300 g of red mullet in autumn, winter or summer could meet EPA + DHA requirements of people. 
; Mullus barbatus; autumn; docosahexaenoic acid; eicosapentaenoic acid; fatty acid composition; fish; fish processing; human health; nutritive value; oleic acid; palmitic acid; palmitoleic acid; proximate composition; seafoods; seasonal variation; spring; stearic acid; summer; winter; Mediterranean region/