A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories

Basit Öğe Kaydı
dc.contributor.authorBayraklı, Barış
dc.date.accessioned2026-04-25T14:11:27Z
dc.date.available2026-04-25T14:11:27Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractThis study aims to investigate the impact of anchovy (Engraulis encrasicolus) oil produced in different factories on the fatty acid composition and quality indicators. The study utilizes anchovy oils obtained from three different factories. Fatty acid analysis was conducted using gas chromatography, and the results were expressed as percentages. Additionally, fatty acid quality indices such as atherogenic index (AI), thrombogenic index (TI), Polyene index (PI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) were calculated. The findings of the study indicate that different processing technologies may influence the fatty acid composition of anchovy oil. Anchovy oils were observed to be rich in polyunsaturated fatty acids (PUFA) and notably contain omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). This study provides valuable insights into anchovy oil production and quality, offering an in-depth understanding of sustainable nutrition. In conclusion, this study sheds light on a significant issue in the anchovy oil industry and may guide researchers and industry experts interested in improving the quality of fish oil products and supporting human health with potential opportunities.
dc.identifier.doi10.33714/masteb.1356285
dc.identifier.endpage529
dc.identifier.issn2147-9666
dc.identifier.issue4
dc.identifier.startpage522
dc.identifier.trdizinid1336674
dc.identifier.urihttps://doi.org/10.33714/masteb.1356285
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1336674
dc.identifier.urihttps://hdl.handle.net/11486/7887
dc.identifier.volume12
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorBayraklı, Barış
dc.language.isoen
dc.relation.ispartofMarine Science and Technology Bulletin
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20260420
dc.subjectBiyoloji
dc.subjectBeslenme ve Diyetetik
dc.subjectGenetik ve Kalıtım
dc.titleA Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu