Chemical Composition and Bioactive Properties of Certain Commercially Important Fish Species

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Objective: Fish are a valuable source of bioactive compounds, yet consumption preferences are often based on taste rather than nutritional value. This study aims to determine the chemical composition and bioactive properties of certain commercially important fish species commonly consumed in Türkiye, thereby helping consumers make informed decisions when selecting fish based on nutritional value. Materials and Methods: The study utilized five different fish species (red mullet, anchovy, horse mackerel, whiting, and bonito) obtained from the same locations. Basic composition analysis (dry matter, protein, fat, ash) and pH measurement were performed on the fish samples. The amino acid profile was determined using the LC-MS/MS method, and the fatty acid composition was determined using GC/FID. To determine their bioactive properties, the total antioxidant capacity was tested using the DPPH radical scavenging test, the total phenolic content was determined using the Folin-Ciocalteu method, and the antibacterial activity was tested using the disk diffusion test.Results: Protein contents of the fish samples ranged between 15.73% (Whiting) and 20.05% (Bonito). The highest fat content was determined in red mullet with 7.81% while Whiting possessed the lowest (0.09%). The total essential amino acid contents ranged from 41.1 to 46.1 g/100 g protein, with lysine, leucine, and arginine being the most abundant ones. Among non-essential amino acids, glutamic acid, aspartic acid, alanine, and glycine were predominant. Considering fatty acids, oleic (C18:1 ɷ9) and palmitic (C16:0) acids were the most abundant, while the highest eicosapentaenoic acid (EPA, C20:5 ɷ3) content was determined in anchovy (10.23%). Anchovy and horse mackerel, rich in ɷ3 EPA, showed the highest antioxidant capacity while the highest total phenolic content was observed in anchovy and red mullet. Conclusion: The bioactive properties of fish, including antioxidant, phenolic, and antimicrobial activities, varied depending on species-specific bioactive composition. Fish rich in ω-3 EPA, such as anchovy and horse mackerel, exhibited greater bioactivity. These findings indicate that the concentration of bioactive compounds significantly influences the functional properties of fish and suggest that evaluating fish species based on their bioactive compound profiles may be important in terms of potential health contributions.