Fatty acid composition of the lipids from eight freshwater fish species from Greece

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.contributor.author	Αγγελούσης, Γιώργος	el
dc.date.accessioned	2015-05-27T17:46:14Z
dc.date.available	2015-05-27T17:46:14Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11264
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/088915759190049C	en
dc.subject	Total lipid content
dc.subject	Συνολική περιεκτικότητα σε λιπίδια
dc.subject	Ψάρια
dc.subject	Οξέα
dc.subject	Acids
dc.title	Fatty acid composition of the lipids from eight freshwater fish species from Greece	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/0889-1575(91)90049-C
heal.language	en
heal.access	campus
heal.publicationDate	1991
heal.bibliographicCitation	Aggelousis, G. and Lazos, E. (1991) Fatty acid composition of the lipids from eight freshwater fish species from Greece. "Journal of Food Composition and Analysis", 4 (1), p.68-76	en
heal.abstract	Total lipid content of eight Greek freshwater fish species examined [bream (Abramis brema), carp (Cyprinus carpio), chub (Leuciscus cephalus), crucian carp (Carassius carassius), ide (Leuciscus idus), nase (Chondrostoma nasus), pike-perch (Lucioperca lucioperca), and sheatfish (Silurus glanis)] ranged between 0.6 and 3.5%. The most abundant fatty acids were palmitic (16:0), palmitoleic (16:1), oleic (18:1), eicosapentaenoic (20:5) and docosahexaenoic (22:6). Palmitic acid was the dominant saturated fatty acid averaging ca. 56% of total saturated acids. Oleic acid (18:1) was the most abundant monoenoic fatty acid. The level of total ω-3 polyunsaturated fatty acids (PUFA) was higher than the total ω-6 fatty acid, ranging from 12.4 to 31.8%, while the ratios ranged between 1.2 and 2.9. The major ω-3 PUFAs were 20:50 (6.0–11.8%) and 22:6ω3 (4.0–15.3%) and the major ω-6 PUFA was 18:2ω6 (2.8–8.0%), followed by 20:4ω6 (0.8–3.8%). These data revealed that freshwater fish were good sources of eicosapentaenoic and docosahexaenoic acids.	en
heal.publisher	Elsevier	en
heal.journalName	Journal of Food Composition and Analysis	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false