DNA Barcoding and Analysis of Nutritional Properties as a Tool for Enhancing Traceability of Anchovies (Engraulis encrasicolus L.) Fished in the Italian Southern Adriatic Sea

Anchovies (Engraulis encrasicolus L.) are a component of the Mediterranean diet and among the most fi shed species. Despite Italian consumers showing a strong preference and willingness to pay more for locally caught anchovies, cases of mislabeling with non-local or different species have been documented. Molecular techniques like DNA barcoding offer reliable species identifi cation, even in processed products, where morphological traits are no longer detectable. This pilot study applied a DNA barcoding technique targeting the mitochondrial cytochrome b gene to authenticate anchovies caught in the Italian Southern Adriatic Sea. Objectives: The study evaluated seasonal variations in the chemical and nutritional composition of anchovies, particularly the fatty acid profi les, highlighting their health benefi ts. Methods: During 2021, two fi sh samplings of anchovies were conducted per season from two fi shing areas in Southern Adriatic Sea, one sample was used for mitochondrial DNA analyses, the other was used for morphometric measurements, physical, bromatological and chemical analyses. Results: Fish collected in summer showed higher total weight and edible yield relative to those fi shed in winter( p < 0.05). Anchovies fi shed in summer contained the highest concentration of proteins( p < 0.05) as compared to those caught during winter and autumn, while, in turn, they showed the highest amount of fat (p < 0.01). Fillets from anchovies fi shed during spring and summer containeda greater (p < 0.05) concentration of polyunsaturated fatty acids, and n-3 fatty acids than samples collected in autumn and winter. Conclusions: This study paves the way for further investigation to refi ne and validate the genetic identifi cation and nutritional featuresof anchovies caught in the Italian Southern Adriatic Sea and marketed to consumers.