Seasonal changes in lipid composition of sardine (Sardina pilchardus)

Seasonal changes in lipid composition of sardine (Sardina pilchardus)

Sardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of omega 3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpola...

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Veröffentlicht in:Journal of food science 1997-01, Vol.62 (1), p.40-42
Hauptverfasser: Bandarra, N.M. (IPIMAR, Lisboa, Portugal.), Batista, I, Nunes, M.L, Empis, J.M, Christie, W.W
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
Fish
Fish and seafood industries
FOOD COMPOSITION
Food industries
Food science
FOSFOLIPIDOS
Fundamental and applied biological sciences. Psychology
GRAISSE POLYINSATUREE
GRASAS POLIINSATURADAS
lipid
Lipids
Marine
Oils & fats
PHOSPHATIDE
PHOSPHOLIPIDS
polyunsataurated
POLYUNSATURATED FATS
PROXIMATE COMPOSITION
SARDINA
Sardina pilchardus
SARDINE
SARDINES
seasonal change
SEASONAL VARIATION
VARIACION ESTACIONAL
VARIATION SAISONNIERE
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Zusammenfassung:Sardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of omega 3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in omega 3 polyneoic fatty acids mainly 20:5 omega 3 and 22:6 omega 3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6 omega 3 than PC
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb04364.x