PHOSPHOLIPID FATTY ACID CONTENT OF THE SEA OF AZOV ANCHOVY ENGRAULIS ENCRASICOLUS MAEOTICUS PUSANOV AND BLACK SEA ANCHOVY ENGRAULIS ENCRASICOLUS PONTICUS ALEXANDROV DURING FISHING PERIOD 2006 – 2011
Keywords:
Azov anchovy, Black Sea anchovy, phospholipids, fatty acid compositionAbstract
Using generally accepted methods, including thin-layer and gas-liquid chromatography, the content of total lipids (SL), reserve lipids (triacylglycerols, TAG), structural lipids (phospholipids, PL) and fatty acid (FA) composition of the PL in the body of anchovy which was caught in October – November, 2006 – 2011 in the Sea of Azov, and in Southern Black Sea (off the coast of Turkey) were determined. TL in Azov anchovy varied in different years from 15.10 to 18.63%, in Black Sea anchovy – from 12.98 to 15.24%. Unlike TL, PL content characterized by low annual and inter-annual variability, and averaged 1.3% in both subspecies. In contrast, PL fatty acid composition of the Sea of Azov, and Black Sea anchovy differed significantly. In the Azov anchovy content of monounsaturated FA in PL due to oleic (18:1) acid was 40 – 50% higher than that of the Black Sea anchovy, and polyunsaturated FA, on contrary was less. The content of the docosahexaenic (22:6n3) acid which dominated among polyunsaturated FA and the ratio of fatty acids n3 and n6 families were 70 % and 50 % less, accordingly, compare with the Black Sea anchovy. The specific features of each subspecies and differences between them during studied years, allowed considering PL fatty acid composition as a potential indicator for identification Azov and Black Sea anchovy in the wintering areas during fishing season.
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