Marine lipids
A recent work on the fatty acid composition of ray muscle indicated
that DHA was the major component, followed by EPA and arachidonic acid (Fernandez-Reiriz et al., 1994). Interestingly, Δ7 fatty acids,
which are unusual in fish lipids, were predominant in NL, namely
Δ7,13-20:2, Δ7,15-20:2 and Δ7,15-22:2.
Bibliographic references
Bligh E.G., Dyer W.J., 1 959. A rapid method of total lipid extraction
and purification. Can.J. Biochem. Physiol., 37, 911-917.
Fernandez-Reiriz M.J., Pastiriza L., Sampedro G., Herrera J.J., 1994.
Effects of processing ancl ice storage on lipid classes and fatty acids
of ray muscle (Raja clavata). Food Chem., 51, 95-98.
Still W.C., Kahn M., Mitra A., 1978. Rapid chromatographic technique
for preparative separations with moderate resolution. J. Org. Chem.,
14, 2922-2925.
52
A recent work on the fatty acid composition of ray muscle indicated
that DHA was the major component, followed by EPA and arachidonic acid (Fernandez-Reiriz et al., 1994). Interestingly, Δ7 fatty acids,
which are unusual in fish lipids, were predominant in NL, namely
Δ7,13-20:2, Δ7,15-20:2 and Δ7,15-22:2.
Bibliographic references
Bligh E.G., Dyer W.J., 1 959. A rapid method of total lipid extraction
and purification. Can.J. Biochem. Physiol., 37, 911-917.
Fernandez-Reiriz M.J., Pastiriza L., Sampedro G., Herrera J.J., 1994.
Effects of processing ancl ice storage on lipid classes and fatty acids
of ray muscle (Raja clavata). Food Chem., 51, 95-98.
Still W.C., Kahn M., Mitra A., 1978. Rapid chromatographic technique
for preparative separations with moderate resolution. J. Org. Chem.,
14, 2922-2925.
52