Premium
The fatty acid composition of edible marine fish oils
Author(s) -
Khalid Qamar,
Mirza Ahmed Saeed,
Hameed Khan A.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02652420
Subject(s) - docosapentaenoic acid , docosahexaenoic acid , polyunsaturated fatty acid , eicosapentaenoic acid , food science , composition (language) , chemistry , arachidonic acid , palmitic acid , linoleic acid , fatty acid , linolenic acid , organic chemistry , linguistics , philosophy , enzyme
The body oils of 13 species of marine edible fishes found around the Karachi‐Makran coast were studied by gas‐liquid chromatography (GLC) for their fatty acid composition. The analyses showed the presence of fatty acids with chain lengths from 10 to 24 carbon atoms and with zero to six double bonds. The oils were found to be rich in polyunsaturated acids, particularly the penta‐ and hexaenoic. Certain major fatty acids were found to vary widely among the species: myristic acid 2.3 to 13.7%; palmitic 11.6 to 41.2%; stearich 7.2 to 23.2%; oleic 6.9 to 29.6%; eicosapentaenoic 1.4 to 19.0%; docosapentaenoic zero to 10.2%; and docosahexaenoic zero to 36.4%. The linoleic and linolenic acids were present in small amounts in some of the fish oils, and arachidonic acid was present in all of them.