Garfish (Belone belone) in Çanakkale, Turkey as a functional seafood: Nutritional profile and antioxidant activity

In this study, the nutritional content of garfish (Belone belone) was investigated. The results showed that garfish meat contains a high protein content of 71.6% that indicating its value as a quality animal protein source. The crude fat content was determined as 15.2%. The tocopherol (vitamin E) content was measured at 27.9 mg/kg, highlighting the fish's role in protecting cells against oxidative stress through its antioxidant properties. Antioxidant capacity analyses demonstrated that garfish exhibits strong free radical scavenging activity. DPPH radical scavenging assay results confirmed a high level of antioxidant effectiveness. In mineral analyses, macro-elements such as calcium (6306.17 mg/kg), potassium (4587.2 mg/kg), and sodium (1615.21 mg/kg) were present in notable amounts. This suggests that garfish can contribute significantly to bone health, muscle function, and electrolyte balance. In terms of trace elements, zinc (33.81 mg/kg), iron (25.42 mg/kg), copper (5.93 mg/kg), and manganese (0.16 mg/kg) were measured. These minerals play critical roles in immune function, oxidative defense, and various metabolic processes. Vitamin analysis revealed 27.9 mg/kg of vitamin E and 1.73 mg/kg of vitamin A. These vitamins are known to enhance antioxidant capacity and support immune and cellular health. In conclusion, garfish is considered as an important resource in both nutrition and aquaculture sectors due to its high protein content and functional nutritional components. Its rich mineral and vitamin profile supports its potential as a functional food, offering health-promoting benefits. Sustainable fishing practices for garfish are essential for maintaining ecological balance and ensuring long-term economic benefits. These characteristics highlight the of as a functional food with health