Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Μηνιάδου - Μεϊμάρογλου, Σοφία	el
dc.contributor.author	Μεϊμάρογλου, Διδώ	el
dc.date.accessioned	2015-05-28T18:22:25Z
dc.date.available	2015-05-28T18:22:25Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11410
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/S030881460800201X	en
dc.subject	Μαλάκια
dc.subject	Οστρακόδερμα
dc.subject	Fatty acids
dc.subject	Λιπαρά οξέα
dc.subject	Neutral lipids
dc.subject	Ουδέτερα λιπίδια
dc.subject	Τριακυλογλυκερόλη
dc.title	Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean	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/j.foodchem.2008.02.035
heal.language	en
heal.access	campus
heal.publicationDate	2008-09-15
heal.bibliographicCitation	Sinanoglou, V., Meimaroglou, D. and Miniadis-Meimaroglou, S. (2008) Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean. "Food Chemistry", 110 (2), p.406–413	en
heal.abstract	The triacylglycerol (TAG) composition of edible Mediterranean molluscs (Eledone moschata, Sepia officinalis, Todarodes sagittatus) and crustacean (Penaeus kerathurus) was studied using a combination of preparative RP–HPLC and GC/MS. In S. officinalis and T. sagittatus mantle TAG, the main fatty acids were C16:0 and C18:0 while in E. moschata they were C18:1ω-9, C16:0, C20:5ω-3 and C22:6ω-3. In P. kerathurus muscle and cephalothorax TAG, the main fatty acids were C16:0, C18:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3 and C16:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3, respectively. Thirteen TAG species were detected, the distribution of which was found to range according to the partition number from 34 to 48 for molluscs and from 36 to 50 for the crustacean. Over sixty TAG molecular structures were identified in the major TAG species. The most important in quantitative terms were long chain TAGs containing C14:0, C16:0, C18:0 as SFA, C16:1, C18:1 as MUFA and C18:2, C20:4, C20:5, C22:6 as PUFA.	en
heal.publisher	Elsevier	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false