prikaz prve stranice dokumenta Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea
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Scientific paper - Preliminary note / Short communication
Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea
Food Technology and Biotechnology, 41 (2003), 2; 149-156. urn:nbn:hr:184:119641
Varljen, Jadranka; Šulić, Sanda; Brmalj, Jasminka; Batičić, Lara; Obersnel, Vojko; Kapović, Miljenko

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Varljen, J., Šulić, S., Brmalj, J., Batičić, L., Obersnel, V. & Kapović, M. (2003). Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea. Food Technology and Biotechnology, 41. (2), 149-156. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:119641

Varljen, Jadranka, et al. "Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea." Food Technology and Biotechnology, vol. 41, no. 2, 2003, pp. 149-156. https://urn.nsk.hr/urn:nbn:hr:184:119641

Varljen, Jadranka, Sanda Šulić, Jasminka Brmalj, Lara Batičić, Vojko Obersnel and Miljenko Kapović. "Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea." Food Technology and Biotechnology 41, no. 2 (2003): 149-156. https://urn.nsk.hr/urn:nbn:hr:184:119641

Varljen, J., et al. (2003) 'Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea', Food Technology and Biotechnology, 41(2), pp. 149-156. Available at: https://urn.nsk.hr/urn:nbn:hr:184:119641 (Accessed 12 November 2024)

Varljen J, Šulić S, Brmalj J, Batičić L, Obersnel V, Kapović M. Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea. Food Technology and Biotechnology [Internet]. 2003 June 16 [cited 2024 November 12];41(2):149-156. Available at: https://urn.nsk.hr/urn:nbn:hr:184:119641

J. Varljen, S. Šulić, J. Brmalj, L. Batičić, V. Obersnel and M. Kapović, "Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea", Food Technology and Biotechnology, vol. 41, no. 2, pp. 149-156, June 2003. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:119641. [Accessed: 12 November 2024]

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Metadata
Title (english)Lipid Classes and Fatty Acid Composition of Diplodus vulgaris and Conger conger Originating from the Adriatic Sea
AuthorJadranka Varljen
AuthorSanda Šulić
AuthorJasminka Brmalj
AuthorLara Batičić
AuthorVojko Obersnel
AuthorMiljenko Kapović
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Biology and Medical Genetics)
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (english)
Lipid classes and fatty acid composition of polar (phosphatidylethanolamine, phosphatidylcholine, phosphatidylinositol, phosphatidylserine) and neutral (triglycerides) lipid fractions of common two-banded seabream (Diplodus vulgaris, L.) and sea eel (Conger conger, L.) originating from the Adriatic Sea (the [ibenik basin) were determined. Total lipid content in C. conger (3.7 ± 0.2 %) was almost three times higher than in D. vulgaris (1.3 ± 0.2 %). Polar lipids in D. vulgaris were almost twice as high (28.1 ± 4.2 %) as in C. conger (15.5 ± 0.2 %). Neutral lipids were present in higher proportions (71.9 ± 4.2 %) in D. vulgaris and (84.5 ± 0.2 %) in C. conger. The fatty acid composition of triglycerides was much more complex than those of polar lipid fractions. There were 25 identified fatty acids in Diplodus vulgaris and 23 identified fatty acids in Conger conger muscle tissue samples. Palmitic (16:0, 20.3–63.9 %), stearic (18:0, 5.5–58.7 %) and oleic (18:1 n-9c, 3.8–23.1 %) acid were the most abundant fatty acids in both analysed fish species, but their amounts differed significantly. Appreciable quantities of docosahexaenoic acid (DHA 22:6 n-3, 0.5–15.4 %), eicosapentaenoic acid (EPA 20:5 n-3, 1.2–5.3 %), arachidonic acid (20:4 n-6, 0.7–7.8 %) and tetracosaeonic acid (24:1 n-9, 0.7–4.8 %) were also found. EPA + DHA values were much higher in the Conger conger lipid fractions in comparison with Diplodus vulgaris lipid fractions, except for phosphatidylethanolamine. Our study points out that both fish species contain appreciable levels of n-3 polyunsaturated fatty acids and would therefore be suitable for highly unsaturated low-fat diets.
Keywords (english)
Languageenglish
Publication typeScientific paper - Preliminary note / Short communication
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 41, no. 2, pp. 149-156
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:184:119641
Publication2003-06-16
Document URLhttp://hrcak.srce.hr/111238
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-08-02 10:51:35