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Seasonal variation in the fatty acid composition and quality of sardine oil from sardinops sagax caeruleus of the gulf of California
Author(s) -
GámezMeza N.,
HigueraCiapara I.,
Calderon de la Barca A. M.,
VázquezMoreno L.,
NoriegaRodríguez J.,
AnguloGuerrero O.
Publication year - 1999
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-999-0409-1
Subject(s) - sardine , eicosapentaenoic acid , docosahexaenoic acid , palmitic acid , biology , fatty acid , oleic acid , linoleic acid , seasonality , fish oil , fishery , polyunsaturated fatty acid , food science , fish <actinopterygii> , botany , biochemistry , ecology
One of the few sources of long‐chain n‐3 polyun‐saturated fatty acids is fish oil’ but considerable variation may exist according to species and season. In this study’ the fatty acid profiles of sardine oils from Sardinops sagax caeruleus of the Gulf of California’ Mexico’ were evaluated in three seasonal catch periods. Oil quality was also evaluated by peroxide and free acid values. The most abundant fatty acids found in the oils were palmitic acid (19.3%)’ oleic acid (14.3%)’ eicosapentaenoic acid (EPA’ 20.4%)’ and docosahexaenoic acid (DHA’ 12.2%). There was no significant difference in the composition and quality among the six reduction plants where the samples were obtained. However’ a significant difference in the proportion of EPA and DHA in one of the catch seasons analyzed was observed.