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The component acids of the lipids in four commercial fish meals
Author(s) -
Gunstone Frank D.,
Chakra Wijesundera R.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290105
Subject(s) - herring , chemistry , fish <actinopterygii> , furan , polyene , phytol , food science , chloroform , camelina sativa , gas chromatography , chromatography , methanol , organic chemistry , biochemistry , biology , fishery , ecology , crop
The lipids from four commercial fish meals (white fish, South African, Herring, and Bermuda) were extracted with methanol‐chloroform and their component acids examined by gas‐liquid chromatography (g.l.c). In addition to saturated, monoene, and polyene acids, three phytol‐based acids (1‐3) are present as minor components. There is, however, no evidence for the presence of furan‐containing fatty acids (4) .