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Fatty acid composition of red mullet

(Mullus barbatus): A seasonal
differentiation

Article in Journal of Muscle Foods December 2008

DOI: 10.1111/j.1745-4573.2008.00134.x

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 FATTY ACID COMPOSITION OF RED MULLET (MULLUS
BARBATUS): A SEASONAL DIFFERENTIATION

ABDURRAHMAN POLAT, SOLMAZ KUZU, GLSN ZYURT1 and

BAHAR TOKUR

Department of Fishing and Fish Processing Technology

Faculty of Fisheries
University of Cukurova
01130, Balcali, Adana, Turkey

Accepted for Publication July 9, 2007

ABSTRACT

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, 20:5w3) and docosahexaenoic acid
(DHA, 22:6w3). 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 w3 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.

PRACTICAL APPLICATIONS

Red mullet is one of the most commercially important fish species in

many Mediterranean countries. Little information is available on the fatty acid
composition of red mullet. Therefore, seasonal proximate analysis and the
fatty acid composition of red mullet were determined and discussed in this
paper. There is much interest in the beneficial effects on human health that is
related to consumption of marine lipids. Determination of the effects of dif-
ferent fishing seasons on the fatty acid composition of red mullet will provide

1
Corresponding author. TEL: +90-322-3386084 EXT: 2961; FAX: +90-322-3386439; EMAIL:
beklevik@cu.edu.tr

Journal of Muscle Foods 20 (2009) 7078. All Rights Reserved.

70 2009, The Author(s)
Journal compilation 2009, Wiley Periodicals, Inc.
 FATTY ACID COMPOSITION OF RED MULLET 71

valuable information concerning the nutrient value of this seafood for both
consumers and the researchers working on nutrient tables. In addition, this
basic information will be obtained for the fish processing industry.

INTRODUCTION

The beneficial health effects of seafood are attributed to their lipid com-
ponents which, are rich in long-chain polyunsaturated fatty acids of the omega
3 family (Shahidi and Cadwallader 1997). This is because humans cannot easily
synthesize these fatty acids and must acquire them through the diet. The
beneficial effects of w3 polyunsaturated fatty acids (PUFAs) have been ascribed
to their ability to lower serum triacylglycerol and cholesterol levels and enhance
their excretion, to increase membrane fluidity, and by conversion to eicosanoids,
to reduce thrombosis (Kinsella 1986). Furthermore, the w3 fatty acids are
considered essential for normal growth and development throughout the life
cycle, and may play an important role in prevention and treatment of coronary
artery disease (Branden and Carroll 1986; Kinsella 1986). Due to the presence
of relatively large amounts of long chain w3 fatty acids, especially eicosapen-
taenoic (EPA, 20:5w3) and docosahexaenoic (DHA, 22:6w3) acids in seafood,
it is necessary to determine their fatty acid compositions.
Red mullet (Mullus barbatus) is one of the most commercially important
fish species in Turkey and many Mediterranean countries. Although some
papers have been published on the proximate and fatty acid composition of red
mullet (Gner et al. 1998; Kalogeropoulos et al. 2004), there is no information
about seasonal changes in fatty acid composition of red mullet. Seasonal
changes in water temperature and nutrient are important parameters for chemi-
cal composition and the quality of fish muscle. It is therefore compulsory to
determine the levels of these compounds in all fishing seasons in order to be
able to recommend a suitable preventive diet. Due to the popularity and lack of
information on seasonal fatty acid composition of red mullet, it was aimed to
investigate the proximate and fatty acid composition of red mullet in different
fishing seasons. Determination of the effects of different fishing seasons on
the fatty acid composition of red mullet will provide valuable information
concerning the nutrient value for both the consumers and the dieticians.

MATERIALS AND METHODS

Red mullet (Mullus barbatus) used in the present work was obtained
from the local fisher in Iskenderun Bay, northeastern Mediterranean in
autumn (October 2004), winter (January 2005) and spring (April 2005), except
72 A. POLAT ET AL.

reproduction season (MayAugust). One hundred individuals were sampled in

each season. The mean weight and length of red mullet were 51.77 7.94 g
and 15.87 0.72 cm in October, 50.50 4.57 g and 15.96 0.94 cm in
January, 53.97 9.28 g and 16.36 0.89 cm in April, respectively.
The crude protein was determined by Kjeldahls method (AOAC 981.10,
1998). Lipids were extracted by the method of Bligh and Dyer (1959). Moisture
content was determined in an oven (FN-500, Nve, Ankara, Turkey) at 103C,
and crude ash was determined in a furnace muffle (MF-120, Nve) at 550C until
the weight became constant (950.46 and 920.153, respectively; AOAC, 1998).
The fatty acids in the total lipid were saponified into the free form by sapo-
nification with 0.5 N methanolic NaOH, followed by esterification with 14%
BF3 (w/v) in methanol (IUPAC 1979). The measurements were made on
a Termoquest Trace gas chromatograph (Hewlett-Packard 5880, Palo Alto, CA)
equipped with SP-2330 fused silica capillary column, 30 0.25 mm ID
0.20-mm film thickness and a flame-ionization detector. The instrument condi-
tions were: initial temperature 120C, heating rate 8C/min, final temperature
225C, injector temperature 240C, carrier gas, helium; split ratio 1/150, column
flow 75 mL/min, make-up 30 mL/min (He) range 1, and sample injection
0.5 mL. The fatty acid methyl mixture no. 189-19 was used for standards (Sigma
Chemical Company, Supelco, Sigma-Aldrich Chemie Gmbh, Munich, Ger-
many). For conversion of the percentile values to units of weight, the formula
recommended by Paul and Southgate (1988) were employed. All data obtained
separately for each sampling season were subjected to one-way analysis of
variance, at 5% confidence level using Duncan (1955) multiple range test.

RESULTS AND DISCUSSION

The proximate compositions of red mullet captured in different fishing

seasons are shown in Table 1. The moisture content of red mullet in spring and
autumn was significantly lower than those of the content in winter (P < 0.05).

TABLE 1.
PROXIMATE COMPOSITION OF RED MULLET CAPTURED IN DIFFERENT SEASONS

Moisture Ash Protein Lipid

Autumn 74.13 0.21a 1.11 0.01a 18.97 0.08a 5.76 0.07c

Winter 75.21 0.32b 1.09 0.02a 17.90 0.08b 5.33 0.23b
Spring 73.84 0.25a 1.24 0.01b 20.43 0.67c 3.68 0.34a

Means followed by different letters within the same column are significantly different (P < 0.05).
The values are expressed as mean SD, n = 3.
 FATTY ACID COMPOSITION OF RED MULLET 73

Since nutrients are more abundant in spring and autumn than winter, an
increase in the proportions of dry matter in spring and autumn were observed,
as well as a decrease in the moisture content. Mendez and Gonzalez (1997)
reported that trace element concentrations in fish tissues change by season.
Similarly, significant seasonal differences in the content of crude ash were
found (P < 0.05) in this study.
It was found that the protein content of red mullet significantly increased
and moisture content decreased in spring (P < 0.05). Protein content in fish
muscle differed depending on the abundance of fish food, and there is an
inverse relationship between moisture and protein content (Hall and Ahmad,
1997; zyurt et al. 2005; zyurt and Polat 2006). Significant seasonal differ-
ences in the lipid contents were found (P < 0.05). Sargent (1995) reported that
seasonal variations in the levels of lipid in fish were related fundamentally to
the reproductive cycle. Spawning time of red mullet in the Mediterranean
occurred between May and August (zyurt 2003). It is therefore thought in the
present study that lipids in the muscle of red mullet were mobilised for gonadal
development in spring (3.68%) and then increased after the spawning (5.76%
in autumn, 5.33% in winter). Similar results were reported for horse mackerel
(Trachurus trachurus) by Bandarra et al. (2001), for sea bream (Sparus
aurata) by Grigorakis et al. (2002) and for sea bass (Dicentrarchus labrax) by
zyurt and Polat (2006).
Fatty acid composition of red mullet, which is captured in different
fishing seasons, is given in Table 2. It was determined that the major fatty acids
in red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1),
palmitoleic acid (16:1), EPA (20:5w3) and DHA (22:6w3). Kalogeropoulos
et al. (2004) and Gner et al. (1998) also determined these fatty acids as the
basic components of the fatty acids of red mullet.
The levels of palmitic acid in the total fatty acids of the red mullet in
autumn, winter and spring were found to be 22.97, 20.98 and 21.90%, respec-
tively. The lowest palmitic acid level was found in winter (P < 0.05). It seems
that palmitic acid is used for catabolism to compensate the metabolic energy
of fish in winter. The levels of monounsaturated fatty acids were found as
29.08% in autumn, 31.60% in winter and 29.80% in spring. MUFA level is
highly dependent on the level of oleic and palmitoleic acid, since the basic
constituents of this group are firstly oleic acid, and then palmitoleic acid. In
the present study, the levels of PUFA in the total fatty acids of red mullet
in autumn, winter and spring were determined as 17.32, 17.69 and 20.13%,
respectively. Numerous researchers have reported that the major polyunsa-
turated fatty acids of fish were EPA and DHA (Ackman 1989; Gamez-Meza
et al. 1999; Nobuya and Wada 2001; Orban et al. 2002; Luzia et al. 2003;
zyurt et al. 2005). The DHA levels in autumn, winter and spring were found
to be 4.36, 8.25 and 10.89%, respectively. The EPA levels were determined as
74 A. POLAT ET AL.

TABLE 2.
FATTY ACID COMPOSITION OF RED MULLET CAPTURED
IN DIFFERENT SEASONS (% OF TOTAL FATTY ACIDS)

Fatty acid Autumn Winter Spring

12:0 0.22 0.00 b

0.13 0.00 a
0.25 0.04b
13:0 0.05 0.00a 0.07 0.00b 0.08 0.02b
14:0 4.43 0.05c 3.11 0.11a 3.87 0.19b
15:0 1.26 0.01b 1.19 0.03c 0.03 0.00a
16:0 22.97 0.16b 20.98 0.30a 21.90 0.33b
17:0 1.62 0.06c 1.48 0.02b 0.95 0.03a
18:0 7.05 0.02c 4.21 0.03b 3.94 0.01a
20:0 0.06 0.00a 0.08 0.00b 0.31 0.00c
21:0 0.21 0.00a 0.40 0.00c 0.31 0.00b
22:0 0.06 0.00a 0.10 0.00b 0.24 0.00c
23:0 0.32 0.01b 0.05 0.00a 0.06 0.00a
24:0 1.83 0.03c 1.69 0.02b 0.19 0.01a
SSFA 40.08 33.49 32.13
14:1 0.05 0.00a 0.10 0.00b 0.19 0.00c
15:1 0.34 0.00b 0.45 0.00c 0.02 0.00a
16:1 7.60 0.05a 10.01 0.14b 10.22 0.15b
17:1 0.81 0.00a 0.97 0.00c 0.94 0.01b
18:1w9 17.29 0.08a 17.94 0.16b 17.87 0.06b
20:1w9 1.37 0.00c 1.10 0.00b 0.30 0.00a
22:1w9 0.30 0.00c 0.21 0.00b 0.08 0.00a
24:1w9 0.70 0.02c 0.82 0.01b 0.24 0.02a
SMUFA 29.08 31.60 29.89
18:2w6 0.75 0.00a 0.82 0.00b 1.10 0.00c
20:2 0.73 0.00b 0.56 0.01b 0.33 0.03a
22:2 2.03 0.00b 2.06 0.03b 1.60 0.00a
18:3w6g 0.26 0.00b 0.27 0.00b 0.08 0.00a
18:3w3a 0.40 0.00b 0.28 0.00a 1.00 0.00c
20:3w3 0.22 0.00c 0.19 0.00b 0.09 0.00a
20:4w6 0.27 0.02 0.38 0.00
20:5w3 7.93 0.04b 4.59 0.05a 4.56 0.02a
22:6w3 4.36 0.00a 8.25 0.15b 10.89 0.16c
SPUFA 17.32 17.69 20.13
EPA + DHA 12.29 12.84 15.45
% unknown 17.23 14.29 17.62

Means followed by different letters within the same line are

significantly different (P < 0.05). The values are expressed as
means SD, n = 3.
SSFA, total saturated fatty acids; SMUFA, total monounsaturated
fatty acids; SPUFA, total polyunsaturated fatty acids; EPA, eicosa-
pentaenoic acid; DHA, docosahexaenoic acid.
 FATTY ACID COMPOSITION OF RED MULLET 75

TABLE 3.
FATTY ACID COMPOSITIONS OF RED MULLET CAPTURED IN DIFFERENT SEASONS
(g/100 g WET WEIGHT)

Season Lipid SSFA SMUFA SPUFA EPA DHA EPA + DHA

Autumn 5.76 2.1 1.52 0.91 0.41 0.23 0.64

Winter 5.33 1.62 1.59 0.85 0.22 0.4 0.62
Spring 3.29 1.06 1.62 0.66 0.15 0.36 0.51

SSFA, total saturated fatty acids; SMUFA, total monounsaturated fatty acids; SPUFA, total polyun-
saturated fatty acids; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid.

7.93, 4.59 and 4.56% in autumn, winter and spring, respectively. As can be
observed in Table 2, DHA level of red mullet was significantly high (P < 0.05)
in spring before spawning time, but it was found to be in low levels in autumn
after the spawning period. This might be due to the fact that DHA fatty acid
might have been transferred from the muscles to eggs during spawning period.
Similar findings by Henderson and Almatar (1989) also reported that DHA
was preferably transferred from adipose tissue to fish egg during spawning
period in fish. In addition to the findings of this study, a lot of researchers
recorded for other fish species found that the amount and type of fatty acids
in tissues were affected by seasonal conditions, the maturity period, size and
age of the fish, and the geographical location (Nettleton 1985; Ackman 1989;
Leonor Nunes et al. 1992; Gamez-Meza et al. 1999; Saito et al. 1999; Aro
et al. 2000; Luzia et al. 2003; zyurt et al. 2005; zyurt and Polat 2006).
Siscovick et al. (1996) reported that there was a decrease in the number
of deaths caused by coronary heart diseases in people who regularly consumed
fish or fish oil containing EPA + DHA fatty acid in a monthly basis at small
amounts of 5.5 g. The British Nutrition Foundation (1992) has also recom-
mended that at least 1.5 g EPA + DHA has to be consumed weekly for a
healthy and balanced nutrition. The present data revealed that the consumption
of 300 g red mullet weekly in autumn, winter and spring could meet this
demand (Table 3). This high amount of EPA + DHA in red mullet seems to be
an important factor affecting the consumer acceptance and preference. In this
respect, additional seasonal studies on the fatty acid composition of the other
popular species in the Mediterranean need to be investigated.

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