Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean |
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| Authors: | Vassilia J. Sinanoglou Dido Meimaroglou Sofia Miniadis-Meimaroglou |
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| Affiliation: | 1. Food Chemistry Laboratory, Department of Chemistry, University of Athens, Panepistimioupolis Zographou, 15701 Athens, Greece;2. Laboratory of Food Analysis, Department of Food Technology, Technological Educational Institution of Athens, Greece |
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| 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. |
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| Keywords: | AA, arachidonic acid (C20:4ω-6) DHA, docosahexaenoic acid (C22:6ω-3) EeA, eicosaenoic acid (C20:1ω-9) EPA, eicosapentaenoic acid (C20:5ω-3) HA, heptadecanoic acid (C17:0) HeA, heptadecenoic acid (C17:1ω-7) LA, linoleic acid (C18:2ω-6) MA, myristic acid (C14:0) MUFA, monounsaturated fatty acids OA, oleic acid (C18:1ω-9) PA, palmitic acid (C16:0) PaA, palmitoleic acid (C16:1ω-7) PUFA, polyunsaturated fatty acids SA, stearic acid (C18:0) SFA, saturated fatty acids FA, fatty acid(s) TAG, triacylglycerol(s) |
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