Fatty acid composition of selected roes from some marine species

• Published in: European journal of lipid science and technology Vol. 111; no. 9; pp. 920 - 925
• Main Authors: Rincón-Cervera, Miguel Ángel, Suárez-Medina, María Dolores, Guil-Guerrero, José Luis
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.09.2009; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Fat industries; Fatty acid profile; Fish roe; Food industries; Fundamental and applied biological sciences. Psychology; PUFA; Fatty acid profile; PUFA; Eicosapentaenoic acid (EPA); Fish roe; Polyunsaturated fatty acid; Lipids; Docosahexaenoic acid; n-3 fatty acid; Fatty acids; Oils and fats industry; Docosahexaenoic acid (DHA); Chemical composition; Eicosapentaenoic acid
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200800256

Fifteen roes from different marine fish species available in Spain were analyzed in order to determine their fatty acid (FA) composition, especially the eicosapentaenoic acid (20:5n‐3, EPA) and docosahexaenoic acid (22:6n‐3, DHA) contents. Roes from Atlantic bonito (Sarda sarda), European squid (Loligo vulgaris), cuttlefish (Sepia spp.), lumpfish (Cyclopterus lumpus), European hake (Merluccius merluccius), Atlantic salmon (Salmo salar) and gonads of male Atlantic mackerel (Scomber scombrus) reached EPA + DHA amounts higher than 30% of the total FA, and among them, roes from lumpfish, European hake and salmon provide different FA type ratios that could make them adequate as dietary sources of EPA and DHA.