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) ( Boops boops 2

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) 3 ( .

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) 2 : 1 (.

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. .

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2

/ 001 ( . 511 022 ) / 001 ( .

, 1 . .

61 :0

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( 30.82

) 3 ( )

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. 81:0

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5

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__________________________________________________________ : : twfkhassan@yahoo.com : 290 305 7007 :

3

)3( ( Decosahexaenoic acid 22 : 6 ) (DHA ) (EPA )02 : 5

) ( Ecosapentaenoic acid

HDL) High ) LDL) Low Density Lipoprotein ) )VLDL Very Low Density Lipoprotein ) Density Lipoprotein )

7991 (. ) ) 9891 Al-Barwani et..al

. ) 3002 ) EL-Bishty

1- 22% 80.1% -

4

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5991 ) et.al 70.1 36.3%.

02- 002

. . ) ( Boops boops ) 3 ( .

: : 2002 . .

5

51 . . : ) 9591 ) Bligh and Dyer 05 ) 001 : 001 : . ) 3791 ) Richmond )02 (Spectronic 645 ) .( Dinmond ) 8591 ) . Hirsch and Ahrens 6 ) / ( 41 08 )3891. ) Chapkin et. al 1.0 934 Chromback ) 1 (. 05 ( 1:2. 3

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7

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.

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) (Calanoid copepods 06 )2(

.

33.68 . ) ( r 44.0. )0991 ) et.al Pozo

02.29

.

) ( Bluefin tuna 04 .

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9

)2( : . / 001 1151.5a 2041.7b 2200.9c 1922.9d 981 / 001 55.51 0.7a 90.11 0.9b 78.9 0.3b 56.31 0.3ab 93.21 / 001 / 001 44.2 0.1a

13.78 1.9a

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89.3

* 1 .

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) 2 (. 6002 )26.0 ) .r

( .

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/ 001 . . 26.0 = . r

18 - 381

01

)0991) Pozo et. al 5% ) 2(.

21.54 57.54 . 61:0 81:0

) 3 (.

. )).Brown et. al

41:0

9891 6002

91.72 55.53 .

8002 .

) 3 ( 22 : 6

05.71 1 ) 03.91 - 60.72.

02 : 5 91.32

. 0991 ) Beltran) 8791 ) Gunstone) 1002 ) Bandara et. al

) 7991 ) Bandara et. al ) 3991 ) Tornaritis et. al ) and Moral

0991 ) et. al Pozo

.

11

02 : 5

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61 : 0

81 : 3

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43.13

( 30.42

02 : 5

. ) 0991 ) et. al Pozo 3 . .22 : 6

02 : 5

3

65.93 11.14 73.13 90.83

)4( 97.12 69.72 ) 4 (.

.

22 : 6

3

3. 85.33 74.82 .

85.04 - 52.15

.

) 5 (

21

48.42 - 73.54

) 8691) Robich and Gruger ) 7991 ) Bandarra et. al

.

3 4 .

. ) 7891 ) Christie

. . 05.22 - 38.24 77.43% 6002 3

.

3 63.73% .

31

)3(: 24.6 90.2 89.72 87.0 31.7 04.44 61.8 03.31 64.12 77.4 41.4 49.6 77.0 05.71 21.43 85.82 47.8 53.2 08.42 47.0 80.8 17.44 70.8 03.51 73.32 23.3 11.2 39.5 54.0 11.02 29.13 51.82 95.6 04.2 05.62 10.1 52.9 57.54 63.6 07.02 60.72 07.2 84.1 35.4 64.0 20.81 91.72 30.42 97.6 30.2 05.62 68.0 49.8 21.54 08.6 05.21 03.91 12.3 94.1 66.6 00.1 91.32 55.53 43.13

00.54

41 : 0 51 : 0 61 :0 71 : 0 81 : 0 02 : 0

08.22

61 :1 81 : 1

02.23 30.82

81 :2 81 : 3 02 : 5 22 : 4 22 :6 3

)4(:

41

)5( :

41.3 94.1 43.6 27.73 37.1 31.1 97.42 59.5 67.0 68.6 34.94 21.04 25.2 21.11 22.7 46.31 75.41 97.12 17.2 13.1 35.4 62.6 09.5 51.1 47.6 74.52 24.0 09.63 05.02 90.83 41.3340.33

24.0 74.2 57.8 73.93 43.2 58.0 34.12 41.8 10.1 85.7 52.15 11.14 57.3 61.02 93.7 19.32 59.41 43.22 43.2 20.1 10.3 55.3 52.2 66.6 39.71 94.0 48.42 31.42 45.63 40.3305.22

94.1 75.1 11.6 03.03 21.2 88.0 25.22 43.6 40.1 78.8 85.04 66.04 18.4 58.01 62.6 66.51 07.12 69.72 93.2 94.1 73.2 24.6 29.1 26.0 13.5 18.23 35.0 27.34 42.12 73.13 74.8227.04

68.1 16.1 60.7 04.23 41.2 98.0 01.12 80.8 71.1 90.8 48.44 65.93 42.1 94.8 14.7 37.9 82.61 96.32 69.1 31.1 38.1 50.8 09.1 85.0 15.7 56.33 43.1 73.54 71.42 57.63 85.3338.24

41 : 0 51 : 0 41 : 0 51 : 0 61 : 0 61 :: 0 71 0 81 : 0 71 : 0 02 : 0 81 : 0 0 02 : 1 61 :

35.64 63.04

47.51 59.32

2 81 :

61 :: 1 81 1 1 81 :

17.73 77.43 96.53 60.23

81 :: 3 81 2 02 : 5 81 : 3 22 : 4 02 : 5 22 : 6 22 : 4 22 :6 3 3

51

3 ( 22 : 6

02 : 5

3

81 :

)

30.82 60.23 77.43 ) 0991 ) et. al Pozo 02 : 5

) ( DHA

22 : 6

.( (EPA )3991 ) et. al Tornaritis

Boops boops 322 : 6

( 91

02 : 5

81 : 3

30.82 6002 8002 3 03.31% 77.41% 58.31% .

16

1- . . , . . 7991. , . 32-93, 74-26. . . 2- . 6002. 5 : 11 . . .24 3- .. . . .. . . . 8002. .57 41 : 12 . . .Al Barwani, M. : Prabhakar, A. ; Dorr, J. and AL Mandhery, M. 1989 -4Studies on the biology of Sardinella Longiceps ( Valenciennes ) in the Sultanate of Oman, 1985 1986. Kuwait Bulletin of Marine Science. (10): .201-209 Bandarra, N. M.; Batista, I.; Nunes, M. L.and Empis, J. M.2001. Seaonal -5 variation in the chemical composition of horse mackerel ( Trachurus tachurus). European Food Research Technology. 212 .(5): 353 539 6-Bandarra, N. M.; Batista, I.; Nunes, M. L.; Empis, J. M. and Christie, W. W.1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). J. of Food Science. 62 (1): 40-42. 7-Beltran, A. and Moral, A. 1990. Gas Chromatographic estimation of oxidative deterioration in sardine during frozen storage. Lebensm. Wiss. U.Technol. 23 (6): 499 -504. 8-Bligh, E. G. and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Canadian J. Biochem. Phys. 37 (8): 911-917. 9-Brown, A. J. ; Roberts, D. C. K. and Truswell, A. S. 1989. Fatty acid composition of Australian marine finfish: A review . Food Technology in Australia. 41 (3): 655-666. 10-Chapkin, R. S.; Haberstroh, B.; Liu, T. and Holub, B. J. 1983.Characterization of the individual phospholipids and their fatty acids in serum and high density lipoprotein of the renal patient on long term maintenance hemodialysis. J. Lab. Clin. Med. 101(5): 726-735. 11-Christie, W. W.1987. The lipid composition of animal tissues. In" HPLC and lipids. Guide, P.A. and Christie, W. W. (eds.). Pergamon Press. Oxford, UK. p. 55

17 12-El-Bishty, R. T. 2003. Moisture and fat content, length - weigth relationship and gonado somatic index in Sardinella aurita val. 1847 and Boops boops Lin. 1758 in Tripoli coast. (Msc.Thesis) El -Fateh University, Faculty of Science. Tripoli, Libya..p. 26,42. 13-El-Sherif, R.; Nafati, A. and El-Ajnaf, S. 1995. Seasonal variation of fat and moisture content in small pelagic fish of Libya. Project libfish. L 18/88/009. Technical Assistance Fisneries Development TBN. No. 23, Feb. 1995 (En/At). Tripoli / Rome. pp. 1 23. 14-Gunstone, D.F.; Wijesundera, C.R. and Scrimgeour, M. C. 1978. The component acids of lipids from marine and freshwater species with special reference to furan containing acids. J. Sci. Fd. Agric. 29 (6): 539 550. 15-Hirsch, J. and Ahrens, E. M. 1958. The separation of complex lipid mixtures by the use of silicic acid. chromatography. J. Biol. Chem. 233: 311. 16-Pozo, R.; Villarreal, B. P. and Saitua, E. 1990. Total lipids and omega-3-fatty acid from seven species of pelagic fish.. In: pelagic fish. ( Burt, J. R.;Hardy, R. and Whittle, K. J. (eds.). fishing News (Books) Ltd, USA. Canada.pp. 142 147. 17-Richmond, N. 1973.Preparation and properties of cholesterol oxidase from Nocardia sp. and its application to the enzymatic assay of total cholesterol in serum. Clin. Chem. 19: 1350- 1356. 18-Robich, P. A. and Gruger, H. 1968. Variation in the fatty acid composition of pacific herring oil in Alaska during 1964 and 1963. Research Chemists. 63: 143- 150. 19-Sargent, J. R. and Henderson, R. J. 1986. lipids.. In" The biological chemistry of marine copepods. Eds. Corner, E. D. S. and Ohara, S. C. M. (eds.). Clarendon Press. Oxford. pp. 59 108. 20-Tornaritis, M.; Peraki, E.; Georgulli, M.; Kafatos, A.; Charalambakis, G.; Divanack, P. ; Kentouri, M. ; Yiannopoulos, S. ; Frenaritou, H. and Argrides, R. 1993. Fatty acid composition and total fat content of eight species of Mediterranean fish. International Journal of Food Science and Nutrition. 45 (2): 135-139.

18

Monthly changes in Fat composition of Libyan Bouge ( Boops boops ) during fishing season T. M. Hassan1, F. J. Shaktoor1, A. A. Ahmed1, M. A. AL-Melah2 Univ. of Al Fateh/ Faculty of Agriculture/ Food Science Dept. 1 Univ. of AL Fateh/ Faculty of Science/ Chemistry Dept. 2 Abstract

19 The aim of this study was t to investigate monthly changes in lipid composition of .Bouge ( Boops boops ) during fishing season Fresh Bouge samples were obtained in the early morning from fishing boat and /or whole sale market at Tripoli fishing port. The Bouge samples were collected once during the last week of of June, August. October and December of 2002.. The samples were transported to the laboratory in insulated container containing ice within 15 to 20 minutes. Upon arrival to the lab. Samples were beheaded and gutted and the edible part of the tissues were minced before used for lipid extraction by a mixture of chloroform : methanol (2:1). The extracted lipids were divided into two portions, cholesterol and fatty acids were determined in one portion, the other portion was separated by chromatographic column into neutral lipids and phospholipids, which their .fatty acids composition were determined by gas-liquid chromatography Total lipids, neutral lipids, phospholipids, and cholesterol contents ranged between 2.44 5.53 (g /100 g meat ), 86.33 92.20 ( g /100 g lipid ), 11.09 15.55 ( g /100 g lipid ) and 115 220 (mg /100 g meat ) respectively. Statistical analysis indicated significant differences at p < 1% between the contents of total lipids, neutral and phospholipids, and saturated and unsaturated fatty acids among the months of the study. The results also showed a significant correlation between total lipids and neutral .lipids and cholesterol Saturated fatty acids made the highest percentage of total fatty acids in all classes of lipids fpllowed by the polyunsaturated fatty acids and then the monounsaturated fatty acids. Palmitic acid C16:0 and myrestic acid C14:0 were the .dominant fatty acids in saturated fatty acids group of all lipid classes

20 The average percentages of w-3 polyunsaturated fatty acids in total lipids, neutral lipids and phospholipids ( C18:3, C20:5, C22:6 ) were 28.03%, 32.06% and 34.77% respectively of total fatty acids. The percentage of Decosahexanenoic acid in all Bouge sample was higher than the f Ecosapentaenoic acid C20:5 during the months of the .study

__________________________________________________ Keywords: Lipid; Cholesterol; Omega fatty acids; Bouge :Corresponding Address T. M. Hassan e-mail: twfkhassan@yahoo.com Phone: 092 503 7007

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