Effect of Cooking on Contents of Fatty Acids, Especially Eicosapentaenoic Acid. and Docosahexaenoic Acid in Sardine

Effects af caoking on fatty acid compositians, especially Eicosapentaenoic acid (EPA) and Docosa- hexaenoic acid (DHA) contents in sardine were investigated by gas-liquid chromatagraphic analysis. Fatty acid compositions of sardine remained unchanged after grilling and boiling. EPA and DHA contents of raw sardine (November catch) were 24.9, 31.7mg/g (edible portion) respectively. Grilling reduced, EPA and DHA in, sardines by 17% and 15% respectively. These decreases were almost directly proportional to the decrease (20%) of total lipids in sardines. In the case of boiled sardines, EPA and DHA contents did not decreased significantly. Though EPA and DHA were reported to be unstable, it was found that they were unexpectedly stable. As the cost of EPA supplements was 12-36 times higher than that of sardine as a source of the same amounts of EPA and DHA, the intake of EPA and DHA from cooked sardine is recommended.