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...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1997-01, Vol.62 (1), p.40-42 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 42 |
|---|---|
| container_issue | 1 |
| container_start_page | 40 |
| container_title | Journal of food science |
| container_volume | 62 |
| creator | Bandarra, N.M. (IPIMAR, Lisboa, Portugal.) Batista, I Nunes, M.L Empis, J.M Christie, W.W |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb04364.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_15939584</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>12665754</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5290-9f4068daa7345fef6803c2d7bf75ef664a257e8a4392f9919edf3f992cdf1b443</originalsourceid><addsrcrecordid>eNqVkE1v1DAQhi0EEkvhJyBFFUJwSLDjr5hDJbS0haqCQ1qKerFmHbt4ycbB3hXbf49DVj1wwxd7pGee8bwIHRNckXzerStCBS9rUZOKKCWr7QozKli1f4QWRHJc0oaRx2iBcV2XhDD5FD1LaY2nmooFOm0tpDBAX5gfMNzZVPih6P3ou8KEzRiS3_owFMEVCWLnB1u8af8-oBh9n3tit0tvn6MnDvpkXxzuI3R9dnq1_FRefj3_vPxwWRpeK1wqx7BoOgBJGXfWiQZTU3dy5STPlWBQc2kbYFTVTimibOdoftSmc2TFGD1Cr2fvGMOvnU1bvfHJ2L6HwYZd0oQrqngzgcf_gOuwi3nNzChGZaOkzND7GTIxpBSt02P0G4j3mmA9xavXeopXT_HqKV59iFfvc_OrwwRIBnoXYTA-PRjyIkQ0NGMnM_bb9_b-Pwboi7OPLcNZUM4Cn7Z2_yCA-FMLSSXXN1_O9dXy5qL9dvtd32b-5cw7CBruYv7TdTupcYMlpfQPdAqmgA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194378977</pqid></control><display><type>article</type><title>Seasonal changes in lipid composition of sardine (Sardina pilchardus)</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.) ; Batista, I ; Nunes, M.L ; Empis, J.M ; Christie, W.W</creator><creatorcontrib>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.) ; Batista, I ; Nunes, M.L ; Empis, J.M ; Christie, W.W</creatorcontrib><description>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</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1997.tb04364.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 1997-01, Vol.62 (1), p.40-42</ispartof><rights>1997 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1997</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5290-9f4068daa7345fef6803c2d7bf75ef664a257e8a4392f9919edf3f992cdf1b443</citedby><cites>FETCH-LOGICAL-c5290-9f4068daa7345fef6803c2d7bf75ef664a257e8a4392f9919edf3f992cdf1b443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1997.tb04364.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1997.tb04364.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2571683$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.)</creatorcontrib><creatorcontrib>Batista, I</creatorcontrib><creatorcontrib>Nunes, M.L</creatorcontrib><creatorcontrib>Empis, J.M</creatorcontrib><creatorcontrib>Christie, W.W</creatorcontrib><title>Seasonal changes in lipid composition of sardine (Sardina pilchardus)</title><title>Journal of food science</title><description>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</description><subject>Biological and medical sciences</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSITION GLOBALE</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>FOOD COMPOSITION</subject><subject>Food industries</subject><subject>Food science</subject><subject>FOSFOLIPIDOS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GRAISSE POLYINSATUREE</subject><subject>GRASAS POLIINSATURADAS</subject><subject>lipid</subject><subject>Lipids</subject><subject>Marine</subject><subject>Oils & fats</subject><subject>PHOSPHATIDE</subject><subject>PHOSPHOLIPIDS</subject><subject>polyunsataurated</subject><subject>POLYUNSATURATED FATS</subject><subject>PROXIMATE COMPOSITION</subject><subject>SARDINA</subject><subject>Sardina pilchardus</subject><subject>SARDINE</subject><subject>SARDINES</subject><subject>seasonal change</subject><subject>SEASONAL VARIATION</subject><subject>VARIACION ESTACIONAL</subject><subject>VARIATION SAISONNIERE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVkE1v1DAQhi0EEkvhJyBFFUJwSLDjr5hDJbS0haqCQ1qKerFmHbt4ycbB3hXbf49DVj1wwxd7pGee8bwIHRNckXzerStCBS9rUZOKKCWr7QozKli1f4QWRHJc0oaRx2iBcV2XhDD5FD1LaY2nmooFOm0tpDBAX5gfMNzZVPih6P3ou8KEzRiS3_owFMEVCWLnB1u8af8-oBh9n3tit0tvn6MnDvpkXxzuI3R9dnq1_FRefj3_vPxwWRpeK1wqx7BoOgBJGXfWiQZTU3dy5STPlWBQc2kbYFTVTimibOdoftSmc2TFGD1Cr2fvGMOvnU1bvfHJ2L6HwYZd0oQrqngzgcf_gOuwi3nNzChGZaOkzND7GTIxpBSt02P0G4j3mmA9xavXeopXT_HqKV59iFfvc_OrwwRIBnoXYTA-PRjyIkQ0NGMnM_bb9_b-Pwboi7OPLcNZUM4Cn7Z2_yCA-FMLSSXXN1_O9dXy5qL9dvtd32b-5cw7CBruYv7TdTupcYMlpfQPdAqmgA</recordid><startdate>199701</startdate><enddate>199701</enddate><creator>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.)</creator><creator>Batista, I</creator><creator>Nunes, M.L</creator><creator>Empis, J.M</creator><creator>Christie, W.W</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7TN</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>199701</creationdate><title>Seasonal changes in lipid composition of sardine (Sardina pilchardus)</title><author>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.) ; Batista, I ; Nunes, M.L ; Empis, J.M ; Christie, W.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5290-9f4068daa7345fef6803c2d7bf75ef664a257e8a4392f9919edf3f992cdf1b443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Biological and medical sciences</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSITION GLOBALE</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>FOOD COMPOSITION</topic><topic>Food industries</topic><topic>Food science</topic><topic>FOSFOLIPIDOS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GRAISSE POLYINSATUREE</topic><topic>GRASAS POLIINSATURADAS</topic><topic>lipid</topic><topic>Lipids</topic><topic>Marine</topic><topic>Oils & fats</topic><topic>PHOSPHATIDE</topic><topic>PHOSPHOLIPIDS</topic><topic>polyunsataurated</topic><topic>POLYUNSATURATED FATS</topic><topic>PROXIMATE COMPOSITION</topic><topic>SARDINA</topic><topic>Sardina pilchardus</topic><topic>SARDINE</topic><topic>SARDINES</topic><topic>seasonal change</topic><topic>SEASONAL VARIATION</topic><topic>VARIACION ESTACIONAL</topic><topic>VARIATION SAISONNIERE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.)</creatorcontrib><creatorcontrib>Batista, I</creatorcontrib><creatorcontrib>Nunes, M.L</creatorcontrib><creatorcontrib>Empis, J.M</creatorcontrib><creatorcontrib>Christie, W.W</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bandarra, N.M. (IPIMAR, Lisboa, Portugal.)</au><au>Batista, I</au><au>Nunes, M.L</au><au>Empis, J.M</au><au>Christie, W.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Seasonal changes in lipid composition of sardine (Sardina pilchardus)</atitle><jtitle>Journal of food science</jtitle><date>1997-01</date><risdate>1997</risdate><volume>62</volume><issue>1</issue><spage>40</spage><epage>42</epage><pages>40-42</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1997.tb04364.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1997-01, Vol.62 (1), p.40-42 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15939584 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Seasonal changes in lipid composition of sardine (Sardina pilchardus) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T07%3A04%3A53IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Seasonal%20changes%20in%20lipid%20composition%20of%20sardine%20(Sardina%20pilchardus)&rft.jtitle=Journal%20of%20food%20science&rft.au=Bandarra,%20N.M.%20(IPIMAR,%20Lisboa,%20Portugal.)&rft.date=1997-01&rft.volume=62&rft.issue=1&rft.spage=40&rft.epage=42&rft.pages=40-42&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1997.tb04364.x&rft_dat=%3Cproquest_cross%3E12665754%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194378977&rft_id=info:pmid/&rfr_iscdi=true |