Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile

被引：53

作者：

Angel Rincon-Cervera, Miguel ^{[1
,2
]}

Gonzalez-Barriga, Valeria ^{[1
]}

Valenzuela, Rodrigo ^{[1
,3
]}

Lopez-Arana, Sandra ^{[3
]}

Romero, Jaime ^{[1
]}

Valenzuela, Alfonso ^{[1
,4
]}

机构：

[1] Univ Chile, Inst Nutr & Food Technol, Macul 7830490, Metropolitan Re, Chile

[2] Univ Almeria, Food Technol Div, Almeria 04120, Andalusia, Spain

[3] Univ Chile, Fac Med, Dept Nutr, Independencia 8380453, Metropolitan Re, Chile

[4] Univ Los Andes, Fac Med, Las Condes 7620001, Metropolitan Re, Chile

来源：

FOOD CHEMISTRY | 2019年 / 274卷

关键词：

Eicosapentaenoic acid; Docosahexaenoic acid; Chilean fishes; Phospholipids; Fatty acid distribution; DHA; BIOAVAILABILITY; ABSORPTION; BENEFITS; HEALTH; EPA;

D O I：

10.1016/j.foodchem.2018.08.113

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fatty acid profiles and distribution among lipid classes in the edible parts of seven commonly consumed marine fishes in Chile were investigated. Peruvian morwong, Chilean jack mackerel and Pacific sandperch were found to be the richest sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with 440.2, 343.7 and 313.9 mg EPA + DHA/100 g raw fillet respectively among the studied fishes. DHA was mainly found in the phospholipid fraction in all cases, following EPA the same trend except for Pacific sandperch, Chilean hake (most EPA in triacylglycerols) and Peruvian morwong (most EPA as free fatty acid). A very favorable n-3/n-6 PUFA ratio was found in all studied species, and PUFA/SFA ratios ranged between 0.94 and 1.72, which is desirable to keep a healthy cardiovascular status. This is the first study reporting fatty acid profiles and distribution of commonly consumed marine fishes in Chile.

引用

页码：123 / 129

页数：7

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