Characterisation of furan fatty acids in Adriatic fish
作者： Deborah Pacetti , Francesca Alberti , Emanuele Boselli , Natale G. Frega
DOI: 10.1016/J.FOODCHEM.2010.02.059
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摘要: Abstract Furan fatty acids (F-acids) were characterised in the fillet of European hake ( Merluccius merluccius ) , horse mackerel Trachurus trachurus ), common sole Solea solea anchovy Engralius encrasicolus Atlantic Scomber scombrus pilchard Sardina pilchardus was harvested Adriatic Sea during spring and summer. The main F-acids saturated series: 12,15-epoxy-13-methyleicosa-12,14-dienoic acid [MonoMe(11,5)] 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic [DiMe(11,5)] all other fish species; 12,15-epoxy-13,14-dimethyloctadeca-12,14-dienoic acid, 10,13-epoxy-11-methyloctadeca-10,12-dienoic 14,17-epoxy-15,16-dimethyldocosa-14,16-dienoic present species trace amounts. Other identified olefinic congeners 12,15-epoxy-13,14-dimethyleicosa-12,15,16-trienoic 12,15-epoxy-13,14-dimethyleicosa-10,12,14-trienoic acid. had highest content (30 mg/100 g fillet), whereas showed lowest (less than 0.1 mg/100 g fillet). Eicosapentaenoic (EPA) positively correlated with MonoMe(11,5) DiMe(11,5), showing that biosynthesis docosapentaenoic (DPA) docosahexaenoic (DHA) is presumably competitive F-acids.
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