Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Autor:	Spiros Zlatanos, Kostas Laskaridis
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Sardine Fatty acid General Medicine Biology Seasonality biology.organism_classification medicine.disease Analytical Chemistry Fishery Oleic acid chemistry.chemical_compound Engraulis chemistry Anchoa Anchovy medicine Spicara smaris Food science Food Science
Zdroj:	Food Chemistry. 103:725-728
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2006.09.013
Popis:	The total fat contents and the fatty acid compositions of three common Mediterranean fish, namely sardine ( Sardina pilchardus ), anchovy ( Engraulis encrasicholus ) and picarel ( Spicara smaris ) were determined at bimonthly intervals for a one-year period. The purpose of this work was to study the seasonal variation of the fatty acids in the three fish that are some of the best sources of n − 3 fatty acids. The fat and fatty acid content of the investigated fish species show a significant seasonal dependency. Two of the fish (anchovy and picarel) have the highest fat content during the late winter – spring period. On the other hand, sardine shows the highest fat concentrations during the spring-early summer period. The fish that showed the highest variation in fatty acid composition was the anchovy. The sardine was found to be the best source of n − 3 fatty acids during the one-year period (35.35 g/100 g fatty acids). Finally the picarel had the highest oleic acid content (on average, 13.89/100 g fatty acids).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::eba6ac1dd7f7b4d59212291e9ab210bf https://doi.org/10.1016/j.foodchem.2006.09.013 Zobrazit plný text záznamu Full Text from ScienceDirect