Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)

Authors

  • N.M. BANDARRA,

    1. Authors Bandarra, Batista, and Nunes are with the Departamento de Valorização dos Recursos Marinhos, IPIMAR, Av. Brasília 1400, Lisboa, Portugal. Author Empis is with the Departamento de Engenharia Química, IST-Av. Rovisco Pais 1000, Lisboa, Portugal. Author Christie is with the Chemistry Dept., SCRI Invergowrie, Dundee DD2 5DA, Scotland.
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  • I. BATISTA,

    1. Authors Bandarra, Batista, and Nunes are with the Departamento de Valorização dos Recursos Marinhos, IPIMAR, Av. Brasília 1400, Lisboa, Portugal. Author Empis is with the Departamento de Engenharia Química, IST-Av. Rovisco Pais 1000, Lisboa, Portugal. Author Christie is with the Chemistry Dept., SCRI Invergowrie, Dundee DD2 5DA, Scotland.
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  • M.L. NUNES,

    1. Authors Bandarra, Batista, and Nunes are with the Departamento de Valorização dos Recursos Marinhos, IPIMAR, Av. Brasília 1400, Lisboa, Portugal. Author Empis is with the Departamento de Engenharia Química, IST-Av. Rovisco Pais 1000, Lisboa, Portugal. Author Christie is with the Chemistry Dept., SCRI Invergowrie, Dundee DD2 5DA, Scotland.
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  • J.M. EMPIS,

    1. Authors Bandarra, Batista, and Nunes are with the Departamento de Valorização dos Recursos Marinhos, IPIMAR, Av. Brasília 1400, Lisboa, Portugal. Author Empis is with the Departamento de Engenharia Química, IST-Av. Rovisco Pais 1000, Lisboa, Portugal. Author Christie is with the Chemistry Dept., SCRI Invergowrie, Dundee DD2 5DA, Scotland.
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  • W.W. CHRISTIE

    1. Authors Bandarra, Batista, and Nunes are with the Departamento de Valorização dos Recursos Marinhos, IPIMAR, Av. Brasília 1400, Lisboa, Portugal. Author Empis is with the Departamento de Engenharia Química, IST-Av. Rovisco Pais 1000, Lisboa, Portugal. Author Christie is with the Chemistry Dept., SCRI Invergowrie, Dundee DD2 5DA, Scotland.
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  • This work was supported by grant BD 2656/93 of the JNICT-(National Board of Scientific and Technological Research), the Scottish Office of Agriculture, Environment and Fisheries Department and IPIMAR-(Portuguese Institute of Marine Research). We thanks Dr. Gary Dobson for valuable help.

ABSTRACT

Sardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of ω3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in ω3 polyenoic fatty acids mainly 20:5ω3 and 22:6ω3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6ω3 than PC.

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