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• ESR, DSC, and Ranccimat moments were used for the evolution of the induction times. • Relation between free radicals and oxidation products of deodorized oil was obtained. • The combined effect of deodorized time and temperature promoted free radicals growth. • Priority was first to minimize the deodorization temperature, then down the time. • Identifying and quantifying radicals can provide messages for oil moderate refining. Oxidative stability is a key quality characteristic of edible oils, and the oil's antioxidant capacity decreases during the deodorization stage. This study explores the changes in radical formation, molecular structure, oxidative characteristics, fatty acids, and main bioactive compounds in soybean oil during deodorization. The lag phase decreased, whereas the total amount of spins of free radicals increased as the deodorization time increased from 90 to 150 min. The total amount of spins and percentage of alkyl radicals varied dramatically under different times and temperatures (220 ∼ 260 ℃). Results showed that identifying and quantifying the formed radicals can provide useful information for monitoring and controlling oil oxidation in vegetable oil refining systems. Therefore, to control early oxidation events, maximize refined oil product yield, and reduce energy consumption in the refining plant, the priority should be to minimize temperature during the oil refining process and then shorten the deodorization time. [ABSTRACT FROM AUTHOR]

Tetraselmis chuii is a microalgae marketed as ingredient meeting the acceptance criteria for novel foods established by the European Union and can be an important source of healthy fatty acids (FA). The aim of this research was to characterize the FA profile of T. chuii fractions obtained by supercritical carbon dioxide (SCCO 2) extraction operating with two sequential co-solvents and to evaluate the effect of biomass pretreatment (freeze/thaw cycles followed by ultrasounds). T. chuii biomass was confirmed to be an important source of omega-3 FA, mainly due to the abundance of α-linolenic acid, and pre-treatment significantly improved the lipid yield. Other omega-3 FA, such as 16:3, 16:4, 18:4, 18:5, 20:3 and 20:5, were also detected in different proportions. When SCCO 2 extraction of pretreated and un-pretreated T. chuii was compared with conventional solvent extraction, the nutritional quality indices of the extracts were improved by the use of SCCO 2. • Tetraselmis chuii was confirmed as an important source of omega-3 fatty acids (FA). • Supercritical CO 2 (SCCO 2) extraction improved the FA profile of T. chuii. • Freeze/thaw cycles combined with ultrasounds increased SCCO 2 extraction yield to 5.2%. • SCCO 2 lipid yield was 0.98% and 4.21% with EtAc and EtOH co-solvents, respectively. • SCCO 2 lipid extracts obtained from pretreated T. chuii contained 44% of omega-3 FA. [ABSTRACT FROM AUTHOR]

• Extended food use of oats calls for knowledge on compositions and storage behavior. • Lipids, volatiles and tocopherols varied between 20 pure oat cultivar batches. • Nine-month storage of flour revealed differences in oxidative stability. • Minor correlations between lipids, tocols and volatile oxidation compounds detected. Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9–8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • The development of peanut oil volatile flavor requires oil to participate in thermal reaction. • Heating peanut oil to degrade the unsaturated fatty acids in the oil creates reducing aldehydes. • Linoleic acid is one of the precursors in the formation of the volatile flavor of peanut oil. • Develop a volatile flavor model capable of distinguishing different reactions. Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor. [ABSTRACT FROM AUTHOR]

• Amylosucrase and pullulanase treatments of amylopectin produced linear α-glucans. • Linear α-glucans were prone to form V-type complexes with unsaturated fatty acid. • Digestibility of the complexes was controlled by their crystalline structure. • The formation of V-type structure improved the stability of unsaturated fatty acid. In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V-type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V-type complexes. The pullulanase treatment hydrolyzed the branching points of amylosucrase-modified WCS and the linear starch chains could forme V-type complexes with oleic acid, linoleic acid, and linolenic acid, with V-type crystallinity decreasing from 38.2 % to 20.1 %. V-type complexes had a lower thermal stability than the B-type starch crystallites, and their peak melting temperature ranged from 67.2 to 79.0 °C. The content of resistant starch in the complexes was in the range of 21.8 %-40.9 % and the formation of V-type complexes decreased the susceptibility of uFAs to oxygen. [ABSTRACT FROM AUTHOR]

• Two Ulva species were exposed to four salinity levels. • Lipidome was characterised via GC–MS and HILIC-LC-MS. • Profound differences between the two Ulva species were found. • Fatty acids and polar lipids strongly accumulated at low salinity. • Higher nutritional profile of Ulva australis biomass at low salinity. The sea lettuce Ulva spp is becoming an increasingly important macroalgae for aquaculture. Sea lettuce can be grown on- and off-shore, displays high growth rates, and its biomass possesses attractive nutritional benefits. Among those are their fatty acids (FA) and lipid profiles, rich in omega 3 Polyunsaturated Fatty Acids (PUFAs) as well as bioactive lipids. In order to tailor those properties for food applications, we explored the use of a short-term (seven days) low salinity treatment to modulate the lipid profile of two species of Ulva. We found large quantitative differences between species, and while a low-salinity treatment negatively affected growth, Ulva australis' lipid profile was positively impacted. Total FA particularly ɷ-3 PUFAs, increased three-fold, as well as most polar lipid species including known bioactive compounds. This study highlights profound differences between species and describes a simple method to increase the nutritional properties of Ulva biomass for food applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • Room-temperature extraction methods achieved a similar chia oil yield to Soxhlet. • Extraction method did not greatly affect genuine and quality indexes of chia oils. • FT-IR and DSC were fast methods to characterize the quality of chia oil. • Lipid extraction by Biondós method was the most proper for seed aging studies. Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools. [ABSTRACT FROM AUTHOR]

[Display omitted] • AKO-HIPEs increased gel strength and water stability, reduced CL of surimi gels. • AKO-HIPEs improved gel microstructure and color properties of surimi gels. • AKO-HIPEs reduced intervention by lipid on myosin crosslinking during gelation. • AKO-HIPEs alleviated oxidative loss of ω-3PUFA and astaxanthin in surimi gels. In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4–0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product. [ABSTRACT FROM AUTHOR]

[Display omitted] • Five diacylglycerol (DAG)-rich lipids had similar lipolysis degrees during digestion. • Unsaturated fatty acids showed higher release percentages in DAG-rich lipids. • Glycerolipid profiles of DAG-rich lipids and lipolysis extents were closely related. • DAGs with higher unsaturation degrees exhibited higher digestibility. • SaSa-DAGs might show good potential to control obesity by prolonging digestion. This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20–94.36 %) and digestion rates (0.0403–0.0466 s−1). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Atlantic sardines ( Sardina pilchardus ) captured in the Portuguese mainland coast and maintained in captivity for one year feeding on artificial diet showed significant differences in muscle total lipids (TL) content in relation to wild fish (25% after one year compared to 14% in wild). Captive sardines had higher percentage of non-polar lipids (NPL) in their muscle, presented higher levels of 18:1n-9 and lower of 20:5n-3 and 22:6n-3 in NPL than those observed in wild fish. TL in the liver were not significantly different between captive and wild fish, but the NPL fraction of captive sardines presented higher levels of 22:6n-3 and 20:5n-3 than those registered in the wild. Polar lipids (PL) were less influenced by captivity since the fatty acids profile was more stable. The excess of energy in the diet of captive sardines was reflected in lipid accumulation in subcutaneous layer and visceral fat and not in the liver. [ABSTRACT FROM AUTHOR]

Lipid oxidation—a major cause of food product deterioration—necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant properties of GE and four pure components derived from it (6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol) were examined and their properties were compared to those of butylated hydroxytoluene. GE and the constituent components exhibited antioxidant properties that might be attributed to their hydroxyl groups and suitable solubilizing side chains. 6-Shogaol and 10-gingerol exhibited higher activity at 60 °C than 6-gingerol and 8-gingerol. Low antioxidant activity was detected at high temperatures (120/180 °C). Overall, GE displayed the strongest dose-dependent antioxidant properties, especially at high temperatures, thereby demonstrating that GE can be employed as a natural antioxidant in lipid-containing processed foods. [ABSTRACT FROM AUTHOR]

The effects of frying oils’ fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans -C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. [ABSTRACT FROM AUTHOR]

The effects of seven different extraction solvents (ethanol, isopropanol, acetone, ethyl acetate, isohexane, n-hexane, and subcritical butane) on the lipid yield and quality of the oil extracted from krill meal were investigated in this study. Phospholipids (PL), fatty acids (FA) composition and minor components including sterols, astaxanthin, vitamin A and tocopherols in the extracted krill oil were analyzed. The results indicated that ethanol and isopropanol led to comparatively higher lipid yields (16.33 and 14.52%, respectively) and PL contents (39.2 and 38.7%, respectively) but lower contents of the minor components than the other solvents. The krill oil extracted with acetone had the lowest PL content (20.63%) but contained more astaxanthin (206.74 mg/kg), vitamin A (27.84 mg/100 g), and sterols (39.00 mg/g). Moreover, high levels of n-3 FA were present in the extracts with high PL contents. Further analysis revealed that 23.65–28.10% of eicosapentaenoic acid (EPA) and 16.71–21.03% of docosahexaenoic acid (DHA) were present in the PL, while only 2.83–3.48% of EPA and 1.40–1.74% of DHA were detected in the triacylglycerols (TAG). In addition, subcritical butane proved to be an alternative to n-hexane and isohexane; krill oil extracted with these three solvents had similar qualities. [ABSTRACT FROM AUTHOR]

• The dynamic GI model was valuable to simulate and predict lipolysis rates; • Gastric lipase activity limited the extent of lipolysis during gastric digestion; • The dynamic protocol delivery of simulated gastric fluid regulated intragastric pH; • Free fatty acid profiles and concentrations related directly to lipase activities. Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate gastric, duodenal, jejunal, and ileal GI tract portions. Results from the dynamic protocol were compared against static in vitro assays and GC analyses were conducted to assess the FA profile of FFA released during digestion. Caprylic and capric acids released during the gastric digestion of MCT oil varied from 61–63% and 36–38% of total esterified FA, respectively. Lauric acid was the most representative FFA released (31–54%) during the gastric digestion of coconut oil samples. It was observed that the gastric digestion phase plays a crucial role in the MCFA lipolysis and the lipase activity restricted the amount of free MCFA liberated during the GI digestion, resulting in incomplete lipids hydrolysis. [ABSTRACT FROM AUTHOR]

In this work a lipid extract from shrimp waste was obtained and characterized. The most abundant fatty acids found were C16:0, C18:2n6c, C18:1n9c, C22:6n3, and C20:5n3. The extract contained all- trans -astaxanthin, two cis -astaxanthin isomers, 5 astaxanthin monoesters, and 10 astaxanthin diesters (7 ± 1 mg astaxanthin/g). C22:6n3 and C20:5n3 were the most frequent fatty acids in the esterified forms. Appreciable amounts of α-tocopherol and cholesterol were also found (126 ± 11 mg/g and 65 ± 1 mg/g, respectively). Little lipid oxidation was observed after 120 days of storage at room temperature, revealed by a slight reduction of ω -3 fatty acids, but neither accumulation of TBARS nor formation of oxidized cholesterol forms was found. This is attributed to the antioxidant effect of astaxanthin and α-tocopherol, as their concentrations decreased as storage continued. The lipid extract obtained has interesting applications as food ingredient, owing to the coloring capacity and the presence of healthy components. [ABSTRACT FROM AUTHOR]

Fatty acid (FA) composition was analyzed in muscle and gonad tissues of marketed common carp ( Cyprinus carpio ). The extracted lipids were separated into four fractions: polar lipids (PL), diacylglycerols, free fatty acids and triacylglycerols (TAG) using thin layer chromatography. FA content within the lipid fractions was determined by gas chromatography with flame ionization detector (GC/FID). The muscle lipids consisted primarily of TAG (96.9% of total FA), while PL were the major component of both male (67.6%) and female gonad (58.6%) lipids. Polyunsaturated fatty acids predominated in PL of all tissues (52.2–55.8% of total FA); monounsaturated fatty acids were the most abundant FA group in TAG of muscle (51.8%) and female gonads (47.8%) whereas high proportion of furan fatty acids (F-acids) (38.2%) was detected in TAG of male gonads. Eight F-acids were identified by gas chromatography–mass spectrometry (GC/MS) in male gonad samples, including less common 12,15-epoxy-13,14-dimethylnonadeca-12,14-dienoic acid with even-numbered alkyl moiety. [ABSTRACT FROM AUTHOR]

The effect of variation in origin and season on the lipids and sensory quality of European whitefish ( Coregonus lavaretus ) was studied. The proportion of docosahexaenoic acid (22:6 n − 3) of the total phospholipid fatty acids in fillets was considerably higher in spring compared with autumn. Farmed fish contained 3–4 times more lipids than wild fish. Combined, the fillets of farmed fish contained 2–3 times more eicosapentaenoic acid (20:5 n − 3) and docosahexaenoic acid than the fillets of wild fish. Contents of vitamin D were high both in farmed and wild fish. Aroma of raw farmed whitefish was less algae-like than wild one. Raw farmed whitefish was harder, less springy, and lighter in flesh color than wild whitefish. Cooked, farmed fish had slightly stronger flavor than wild fish. There was no significant difference in pleasantness between whitefish of different origin in any of the evaluated characteristics. Both farmed and wild European whitefish caught in autumn and spring proved to have a high content of n − 3 fatty acids and vitamin D, and hence they serve as a good source of nutritionally important lipids. [ABSTRACT FROM AUTHOR]

• Fatty acid distribution is not uniform in fish oil/milkfat solid lipid particles. • Saturated fatty acids cover the outermost layer of lipid particles. • Better stability with higher milkfat due to transformation to β' during storage. • Raman spectroscopy can monitor fatty acids distribution in lipid particles. • Polymorphism in lipid particles is inevitable even with low storage temperatures. Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days. X-ray diffraction analysis showed changes in molten and crystalline states occurred even at –22 °C. Room temperature (21 °C) storage led to more than 45% molten state but SLPs retained their initial shape. Confocal Raman Spectroscopy of the SLPs showed the distribution of fatty acids was not uniform, with 10 μm outermost layer of predominantly saturated fatty acids likely responsible for the intact SLP shape and stability of the core. [ABSTRACT FROM AUTHOR]

This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC–MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC–MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (<15%). Therefore we concluded that the lipidome should be considered an important component of grape juice with the potential to impact on fermentation processes as well as on the sensorial properties of fermented products. This work serves as a hypothesis generating tool, the results of which justify follow-up studies to explore the influence of the grape juice lipidome and lipid metabolism in yeast on the aroma profile of wine. [ABSTRACT FROM AUTHOR]

Proton Nuclear Magnetic Resonance ( 1 H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using 1 H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard. [ABSTRACT FROM AUTHOR]

The effects of deficit irrigation on almond fatty acid and tocopherol levels were studied in a field trial. Mature almond trees were subjected to three levels of deficit irrigation (85%, 70% and 55% of potential crop evapotranspiration (ET o ), as well as control (100% ET o ) and over-irrigation (120% ET o ) treatments. Two deficit irrigation strategies were employed: regulated deficit irrigation (RDI) and sustained deficit irrigation (SDI). Moderate deficit irrigation (85% RDI and 85% SDI) had no detrimental impact on almond kernel lipid content, but severe and extreme deficiencies (70% and 55%) influenced lipid content. Unsaturated fatty acid (USFA) and saturated fatty acid (SFA) contents fluctuated under these treatments, the oleic/linoleic ratio increased under moderate water deficiency, but decreased under severe and extreme water deficiency. Almond tocopherols concentration was relatively stable under deficit irrigation. The variation between years indicated climate has an effect on almond fruit development. In conclusion it is feasible to irrigate almond trees using less water than the normal requirement, without significant loss of kernel quality. [ABSTRACT FROM AUTHOR]

Fucus spiralis, Porphyra sp. and Osmundea pinnatifida are macroalgae consumed as food in some of the Azorean Islands, but little information is available on their nutritional value. This paper presents information on the nutritional aspects in terms of proteins (9.71-24.82%), lipids (5.23-8.88%), soluble carbohydrates (17.59-25.37%), ash (22.31-38.55%), minerals (0.96-1.82 for Na/K ratios) and fat soluble vitamins A (1.20-1.41%) and E (4.86-51.14%) contents on dry weight basis. Fatty acid (SFA, MUFA, PUFA and n6/n3 and h/H ratios) and amino acid profiles, and antioxidant properties were also reported. All the three species contained measurable quantities of 9 of 10 essential amino acids (41.62-63.50% of the total amino acids). The regular consumption of these algae allied with the low level of seawater pollution around Azores Islands will improve human health conditions and will have a protective effect on the most common degenerative diseases. [ABSTRACT FROM AUTHOR]

Highlights: [•] The lipids evolution during the koji fermentation was tested for the first time. [•] FFAs (especially C18:2) were accumulated significantly during koji fermentation. [•] The degradation ratio of PLs is higher than that of TAGs. [•] Phospholipase supplementation remarkably increased typical tastes of soy sauce. [ABSTRACT FROM AUTHOR]

Highlights: [•] We fed farmed Atlantic salmon diets which replaced 100% fish oil with camelina oil. [•] Camelina is a novel oilseed with high levels of ω3 fatty acids. [•] There was no difference in growth of salmon fed fish oil or camelina after 16weeks. [•] There was no difference in the sensory quality of fillets. [•] This was the first study to replace 100% fish oil with camelina in diets for salmon. [Copyright &y& Elsevier]

Highlights: [•] Water uptake by the endosperm is an important property of barley for malting. [•] Fatty acids and total lipids have an important role on determining water uptake. [•] Unsaturated fatty acids such oleic acid have an effect on water uptake. [Copyright &y& Elsevier]

Highlights: [•] The TFs showed excellent effect against NAFLD in rats. [•] The TFs inhibited hepatic lipid accumulation. [•] The TFs prevented mitochondrial membrane potential dysfunctions and ultrastructural alterations. [•] The TFs regulated fatty acid synthesis and promoted fatty acid β-oxidation. [•] The TFs did not affect cholesterol synthesis. [Copyright &y& Elsevier]

• The lipid molecules most affected by dietary DHA/EPA ratio were GPs. • The sn-2 position of PE was the predominant binding site for 18:2n-6. • Dietary DHA and EPA competed with ARA and 18:2n-6 for esterification sites. • Optimal dietary DHA/EPA ratio increased LC-PUFA at sn-2 in PC molecules. • Optimal dietary DHA/EPA ratio improved the nutritive value of mud crab. Untargeted lipidomic analysis was conducted to explore how different dietary docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio and, specifically, how an optimal ratio (2.3) compared to a suboptimum ratio (0.6) impacted lipid molecular species and the positional distribution of fatty acids in hepatopancreas of mud crab. The results indicated that major category of lipid affected by dietary DHA/EPA ratio was glycerophospholipids (GPs). The optimum dietary DHA/EPA ratio increased the contents of DHA bound to the sn-2 and sn-3 positions of phosphatidylcholine (PC) and triacylglycerol, EPA bound to the sn-2 position of phosphatidylcholine and 18:2n-6 bound to the sn-2 position of phosphatidylethanolamine (PE). Increased dietary DHA/EPA ratio also led to competition between arachidonic acid (ARA) and 18:2n-6 bound to esterified sites. Appropriate dietary DHA/EPA ratio can not only improve the growth performance and nutritional quality of mud crab, but also provide higher quality products for human consumers. [ABSTRACT FROM AUTHOR]

• Lipidomics analysis of hickory nuts during embryogenesis by UPLC-MS/MS. • A total of 544 kinds of lipids were identified. • Some lipids had rich molecular numbers and dynamic changes with embryo development. • Increasing proportion of DGs contributed high accumulation of GLs and GPs. • Oleic acid, linoleic acid, and linolenic acid were major UFAs, mainly at sn -2. Hickory (Carya cathayensis) nuts contain higher amount of lipids, and possess high nutritional value and substantial health benefits. However, their lipid composition and dynamic changes during embryogenesis have not been thoroughly investigated. Therefore, lipidomics profile and lipid dynamic changes during embryonic development were analyzed using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Totally, 544 kinds of lipids were identified in mature hickory nuts with higher proportions of glycerolipids (59.94%) and glycerophospholipids (38.66%). Notably, diacylglycerols showed gradual uptrends, which corresponded with total glycerolipid and glycerophospholipid at middle and late stage of embryogenesis, suggesting the pivotal role of diacylglycerols in the accumulation of glycerolipids and glycerophospholipids. Moreover, triacylglycerols, diacylglycerols, phosphatidylethanolamines and phosphatidylcholines had high relative content with abundance of unsaturated fatty acids, specifically oleic acid, linoleic acid and linolenic acid, localized mainly at sn -2 lipid position. Together, our study provides innovative perspectives for studying the nutritional benefits of hickory nut lipids. [ABSTRACT FROM AUTHOR]

• Controlled conditions of microwave heating (MWH) preserve the nutrients of the HM. • Fatty acids, lipid peroxides, and α-lactalbumin content did not change after MWH. • During MWH in conditions ensuring microbiological safety furosine is not formed. • MWH cause slight increase in the protein carbonyls content in human milk was observed. • MWH generates less malondialdehyde in human milk than CH. The aim of this study was to determine the influence of the microwave heating method (MWH) on selected determinants of the nutritional value of human milk (HM) and compare to the effect exerted by the standard convection heating (CH) method, including holder pasteurization (HoP). It was showed that using MWH under conditions assumed to ensure microbiological safety, changes in the level of the nutrients were not observed. In these conditions concentration of fatty acids (FAs), lipid peroxides (LP) and α-lactalbumin (α-La) were on a similar level as in raw milk, and furosine was not formed. MWH treatment of HM led to slight increase in the malonaldehyde (MDA) and protein carbonyls (PC) content. However, MDA content in HM as a result of MWH was lower than after application CH. [ABSTRACT FROM AUTHOR]

Abstract: The effects of different calcium salts on in vitro lipid digestion were examined by determining the free fatty acids released from various oil-in-water emulsions. The kinetics of the total and individual free fatty acids released by lipolysis were monitored by the pH-stat method and gas chromatography, respectively. The rate and the extent of free fatty acid release increased with an increase in the added calcium concentration, but the increase was dependent on the emulsifying agent. The effect of calcium was diminished when the emulsion contained phosphate. Soluble calcium salts, such as calcium gluconate, calcium acetate and CaCl2, had greater effects on the rate and extent of free fatty acid release than did insoluble salts, such as CaO and CaSO4, suggesting that the ionic state of calcium plays a critical role in lipid digestion in emulsions. The addition of calcium did not alter the profiles of the individual free fatty acids released. This study provides useful information for food formulation with respect to lipid digestion. [Copyright &y& Elsevier]

Abstract: Fatty acid (FA) profile is a critical factor in the nutritional properties of fats, but, stereochemistry may also play a fundamental role in the rate and extent to which FAs are absorbed and become available. To better understand this phenomenon, we evaluated the bioavailability of FAs in linseed-oil and palm-stearin blends compared to their interesterified mix, using a sn-1,3 stereospecific lipase, to determine if there was any difference in terms of FA availability when using this technology. Test meals were fed through an intragastric feeding tube on Sprague-Dawley male rats after 18h fasting. Postprandial blood samples were collected after meal or physiological serum (control) administration and the FA profile of plasma lipids was determined. Results showed that modification of the melting profile through interesterification, without altering the bioavailability determined by sn-2 stereochemistry, could delay lipid absorption at the beginning, but had no effect on total lipid absorption. [Copyright &y& Elsevier]

Abstract: Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids. [Copyright &y& Elsevier]

Abstract: High resolution 1H NMR spectroscopy was proposed for the determination of the fatty acid chain profile of lipids in pork meat products during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. Quantitative NMR analysis provided the fatty acid chain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fatty acid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fatty acid chains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meat products. [Copyright &y& Elsevier]

Abstract: Endogenous tocopherols in extracted lipids from Jack beans (Canavalia gladiata DC.) were determined by high-performance liquid chromatography (HPLC), and were investigated in relation to the fatty acids (FA) distribution of triacylgycerols (TAG) and phospholipids (PL). The dominant tocopherols were (δ)-tocopherol (78.9–96.5mg%) and (γ)-tocopherol (42.1–56.1mg%) with much smaller amounts of (α)-tocopherol (1.1–1.3mg%). The lipids of Jack beans comprised mainly TAG (34.6–38.6wt.%) and PL (54.8–57.4wt.%), and other components were also detected in minor proportions (0.3–3.8wt.%). The PL components included phosphatidyl choline (46.2–48.7wt.%), phosphatidyl inositol (23.4–29.6wt.%) and phosphatidyl ethanolamine (18.5–21.2wt.%). Comparison of these different beans showed, with a few exceptions, no significant differences (P> 0.05) in FA distribution. The FA distribution of TAG among the five beans was evident in the Jack beans: unsaturated FA (93.3–95.3wt.%) were predominantly concentrated at the sn-2 position and saturated FA (33.6–34.4wt.%) primarily occupying the sn-1 position or sn-3 position. The results obtained from this work would provide useful information to both producers and consumers for manufacturing functional foods or beverages in Japan and elsewhere. [Copyright &y& Elsevier]

Abstract: Medium chain (MC) and behenic fatty acids were incorporated into kokum, sal and mango fats using 1,3-specific lipase catalysed acidolysis. The incorporation of fatty acids increased with increase in concentration of fatty acids and duration of reaction. The order of incorporation of fatty acids was C22:0>C10:0>C8:0, to the extent of 53%, 42.5%, 35.8%, respectively, after 16h, using kokum as substrate. The same trend was observed with sal or mango fats as substrates though the percentages incorporated were different. The modified products with higher contents of MC were liquids with no solid fats, even at 0°C, and which showed low cloud point due to an increase in triacylglycerols containing lower chain fatty acids. The modified products after incorporating both MC and C22:0 showed long melting ranges and were suitable for use in bakery, confectionery, etc. as vanaspati substitutes. [Copyright &y& Elsevier]

Abstract: The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. The concentration and the quality of lipids in beer depend on their composition in the raw materials and on the brewing process and they may exert considerable influence on beer quality. This paper presents an investigation of the influence of barley variety and malting process on the lipid content of finished malt. Five barley samples, grown in Italy, representing 4 spring barley and 1 winter barley were used. The samples were micro-malted and analysed. The aim of this research was to verify the influence of different barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile during the malting process. Lipid content and FA profile were evaluated. Principal component analysis (PCA) was used to establish relationships between the different samples. An evaluation of the correlation between lipid content of barleys and the quality of the resulting malts was also conducted. The data showed that the total lipid content during the malting process decreased significantly as barley was converted into malt. Different barley varieties present different FA contents and different FA patterns. The correlation between the lipid content of barley and the quality of the resulting malt confirmed the negative influence of lipids. [Copyright &y& Elsevier]

Abstract: A growth trial with Senegalese Sole (Solea senegalensis Kaup, 1858) juveniles fed with diets containing increasing replacement levels of fishmeal by mixtures of plant protein sources was conducted over 12weeks. Total fat contents of muscle, liver, viscera, skin, fins and head tissues were determined, as well as fatty acid profiles of muscle and liver (GC-FID analysis). Liver was the preferential local for fat deposition (5.5–10.8% of fat) followed by fins (3.4–6.7% fat). Increasing levels of plant protein in the diets seems to be related to increased levels of total lipids in the liver. Sole muscle is lean (2.4–4.0% fat), with total lipids being similar among treatments. Liver fatty acid profile varied significantly among treatments. Plant protein diets induced increased levels of C16:1 and C18:2 n−6 and a decrease in ARA and EPA levels. Muscle fatty acid profile also evidenced increasing levels of C18:2 n−6, while ARA and DHA remained similar among treatments. Substitution of fishmeal by plant protein is hence possible without major differences on the lipid content and fatty acid profile of the main edible portion of the fish – the muscle. [Copyright &y& Elsevier]

Abstract: Background: Various standard techniques are commonly used for lipid extraction, but a comparative analysis amongst the different methods has not been assessed. Purpose: To compare three commonly used procedures for the extraction of fatty acids from flaxseed, with adjustments for lower solvent volumes. Methods: Lipids were extracted from ground flaxseed using the International Organization for Standardization (ISO) method, the Association of Official Analytical Chemists (AOAC) method, the Folch method, and a modified AOAC procedure using lower solvent volume. Fatty acid concentrations and percent composition were determined by gas chromatography (GC) and the identities of the fatty acids were confirmed by gas chromatography–mass spectrometry (GC–MS). The extent of lipid peroxidation was also assessed using the thiobarbituric acid reactive species (TBARS) assay. Results: GC analysis revealed that total fatty acid recoveries were not statistically different across the various methods (P >0.05). However, the ISO extraction procedure resulted in higher concentrations of saturated fatty acids and lower concentrations of unsaturated fatty acids, as compared with the Folch and conventional AOAC methods. Fatty acid concentrations were similar with the conventional high-volume and the modified low-solvent AOAC procedures. GCMS analysis confirmed the identity of the measured fatty acids. All assays produced TBARS, which were highest in the conventional AOAC method, followed by the Folch method (P <0.05) and the ISO method, respectively (P <0.05). Conclusion: Total fatty acid concentrations were equal after the different extraction methods. It appears that mono- and poly-unsaturated fatty acids in flaxseed are underestimated after extraction with the ISO method and that the solvent volumes used in the AOAC method can be decreased without compromising fatty acid concentrations. The lower yield in unsaturated fatty acids with the ISO method is not likely due to an increase in fatty acid peroxidation. [Copyright &y& Elsevier]

Abstract: Three quality branded meats (n =68), “Vitela Tradicional do Montado”-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipids. All the meats analysed had similar contents (P >0.05) of cholesterol, α-tocopherol and intramuscular fat. In contrast, the percentage of 18:0 was lower for PGI veal, and that of 18:1 c9 was higher in PDO veal, whilst the percentage of 18:2 n−6 was higher in PDO beef, relative to other two meats. The content of total CLA and the percentage of its t11,c13 isomer were higher, and the n−6/n−3 ratio was lower, in PDO veal, relative to the other two meats. The data suggested that PGI veal has higher variability for most fatty acids than the other two types of meat. Finally, a discriminant analysis was conducted and the three meat types were well discriminated using the meat fatty acid profile as variables. [Copyright &y& Elsevier]

Abstract: Vibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids by spectrophotometric methods. Results show that the intensity of the free fatty acid carboxylic ν(Ceasured by ATR-FTIR spectroscopy can be used for monitoring the development of lipid hydrolysis in hake lipids. Changes in the Raman ν(Ching region (1658cm−1 band), partially attributed to conjugated dienes development, were the only observed spectroscopic alterations related to lipid oxidation of hake lipids during frozen storage at −10°C. The high correlation of free fatty acids with instrumental texture and the disappearance of the ν as(PO2 −) band are consistent with membrane lipid hydrolysis being one of the factors directly related with toughening of lean fish flesh. [Copyright &y& Elsevier]

Abstract: Twelve species of purified marine diatoms were cultured in summer and in winter greenhouses and in an incubator. Subsequently, their biomasses were estimated, and their fatty acid components and contents were analysed using gas chromatography. Among the investigated diatoms, the biomasses ranged from (1.18±0.059)×106 to (2.51±0.0126)×107 cells/mL. The total lipid content (dry weight) ranged from 30.2±1.59% to 45.1±2.39%, and each diatom included from 12 to 19 different types of fatty acids from a total of 22 different kinds of fatty acids found. The diatoms cultured at varied temperatures (17–32°C) and light intensities (122–655μmolphotonsm−2 s−1) showed different trends of accumulation of PUFA and SFA. [Copyright &y& Elsevier]

Abstract: The variability of the proximate composition and fatty acid profiles in samples of sprat (Sprattus sprattus balticus) from the southern Baltic Sea were studied in relation to the catch season and location, individual fish size, and sex. Fatty acid profiles depended on such features as fish size and lipid content, which depend on the season of the year in which the fish were caught. No differences in fatty acid profiles were noted between the sexes in the individuals examined. Studies on fish lipids are necessary as fish lipids are important in the prevention of cardiac disease. One of the chief advantages of fish lipids that is relevant to the prevention of cardiac disease is their n−3 to n−6 fatty acid ratio. The most advantageous ratio of these fatty acids was noted in sprat that were the smallest in length. [Copyright &y& Elsevier]

Abstract: Samples of cultivated Ulva clathrata were collected from a medium scale system (MSS, 1.5×1.5m tank), or from a large scale system (LSS, 0.8ha earthen pond). MSS samples were dried directly while the LSS sample was washed in freshwater and pressed before drying. Crude protein content ranged 20–26%, essential amino acids accounting for 32–36% of crude protein. The main analysed monosaccharides were rhamnose (36–40%), uronic acids (27–29%), xylose (10–13%) and glucose (10–16%). Some notable variations between MSS and LSS samples were observed for total dietary fibre (26% vs 41%), saturated fatty acids (31% vs 51%), PUFAS (33% vs 13%), carotenoids (358 vs 169mgkg−1 dw) and for Ca (9 vs 19gkg−1), Fe (0.6 vs 4.2gkg−1), Cu (44 vs 14mgkg−1), Zn (93 vs 17mgkg−1) and As (2 vs 9mgkg−1). The chemical composition of U. clathrata indicates that it has a good potential for its use in human and animal food. [Copyright &y& Elsevier]

Abstract: Endogenous tocochromanols in extracted lipids from rice brans of the five cultivars were determined by high-performance liquid chromatography, and were investigated in relation to the fatty acid (FA) distribution of triacylglycerols (TAG) and phospholipids (PL). The dominant tocols were α-tocopherol and γ-tocotrienol, followed by α-tocotrienol and with much smaller amounts of γ-tocopherol and δ-tocotrienol. The lipids of these rice brans comprised mainly TAG (80.6–86.0wt.%), free FA (4.2–9.0wt.%), and phospholipids (5.5–6.7wt.%), whilst other components were also detected in minor proportions (0.2–2.1wt.%). The PL components included phosphatidyl choline (31.8–46.8wt.%), phosphatidyl ethanolamine (25.0–38.9wt.%) and phosphatidyl inositol (20.2–23.2wt.%). Comparison of these different cultivars showed, with a few exceptions, no significant differences (P >0.05) in FA distribution. FA distribution of TAG among the five cultivars was evident in the rice brans: unsaturated FA were predominantly concentrated at the sn-2 position and saturated FA primarily occupying the sn-1 or sn-3 position. These results suggest that the tocopherol content, lipid component, and FA distribution in rice brans are not dependent on the cultivation areas during the growing season. [Copyright &y& Elsevier]

Abstract: To elucidate the relation between heat-induced cis/trans isomerisation and thermal oxidative degradation of double bonds in unsaturated lipids, we investigated the effects of several edible antioxidants on these two molecular structural changes of double bonds in triolein (cis-9, 18:1) and trilinolein (cis-9, cis-12, 18:2), which were heated at 180°C. trans Isomerisation and oxidative degradation of each cis double bond in the triacylglycerols during heating were evaluated on the basis of the increase in the amount of trans isomers and decrease in the amount of cis isomers by gas chromatography analysis. The synchronous suppression in trans isomerisation and cis deterioration of double bonds in these triacylglycerols were found by addition of antioxidants, whose inhibitory effects were associated with their kinds and concentrations. When triolein was heated in the presence of antioxidant, suppression of heat-induced trans isomerisation was directly proportional to that of cis deterioration. The results of our analysis suggested that the appropriate addition of antioxidants to edible oils during processing and cooking would facilitate the control of not only thermal oxidative degradation but also heat-induced trans isomerisation of double bonds in unsaturated lipids. [Copyright &y& Elsevier]

Abstract: In the present study different methods for the separation of lipid classes and methylation were compared and evaluated for method optimisation in muscle tissue. Fish and reindeer muscle were tested as fish represents a high proportion of polyunsaturated FA (PUFA) and reindeer a moderate amount of PUFA. Lipids were separated either by solid phase extraction (SPE) into neutral (NL) and polar lipids (PL) or by thin layer chromatography into triacylglycerols (TAG) and phospholipids. All fractions were methylated with or without boron trifluoride (BF3). The two different separation methods showed differences between PL and phospholipids, while TAG and NL were largely similar. Methylation method did not lead to important differences when comparing within the different separation methods, though methylation with BF3 generally resulted in similar or higher values of methylated FA, indicating a more complete methylation. The content of PUFA in the muscle tissue did not affect these outcomes. Separation of lipids by SPE, followed by methylation with BF3 was judged to be the best overall method, though not suitable for analysis of samples with labile fatty acids. [Copyright &y& Elsevier]

Abstract: This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion. [Copyright &y& Elsevier]

Abstract: The floss and oil of the common milkweed (Asclepias syriaca L.) seeds are currently used to produce comforters/pillows and skin care products, respectively. As an outcome of these products, copious quantities co-products (pressed seed meal and pod biomass) are disposed of each year despite the presence of potential health benefitting lipids. The objective of this project was to determine the feasibility of developing the lipid fraction from of these co-products for the fast growing dietary human health market. Although certain types of lipids were affected by the extraction solvent used (hexane and diethyl ether) as were overall amounts, analysis of the each extract showed novel lipid profiles with several potential health benefitting agents present at levels comparable to or exceeding those present in other typically consumed dietary oils or food systems (vitamin E, carotenoids, sterols and unsaturated free fatty acids, particularly the both omega 7-fatty acids). [ABSTRACT FROM AUTHOR]

Abstract: A comparative study has been conducted of the major lipid classes composition, as well as the fatty acid and carotenoid content in the yolk of conventional eggs from five avian species (ostrich, turkey, quail, duck and goose); the nutritional indices were calculated. The neutral lipids were the major yolk fractions but their proportions varied among species. All yolks and especially ostrich’s yolk were found to be an excellent source of dietary lecithin. Quail yolk displayed the lowest fat and cholesterol content and the lowest values for the cholesterol index (CI) and cholesterol-saturated fat index (CSI). It is therefore more appropriate for a healthier diet. Turkey and goose yolks contained significantly (P< 0.05) higher ω-3 fatty acid proportion and ω-6/ω-3 ratio. The turkey yolk was characterised by the lowest AI and TI values, which are recommended for a healthy diet. Quail yolk lipids contained a favourable PUFA/SFA ratio. All the examined yolks contained highly bioavailable functional nutrients, such as lutein and zeaxanthin. [Copyright &y& Elsevier]

Abstract: Muscle lipids and fatty acids (FA) of three largely consumed seawater species of Serranidae (Epinephelus aeneus, Cephalopholis taeniops, and Serranus scriba) from the Mauritanian coast, were determined through 1year. The lipid contents were relatively poor, ranging from 0.8% to 2.3% showing a significant seasonal dependency. Amongst the 35 FA identified, 35–51% were saturated FA (SFA), 21–33% monounsaturated FA (MUFA), and 18–34% polyunsaturated FA (PUFA). Palmitic acid was found to be the main SFA, and was seasonal dependent, with a mean value of 30.5% for E. aeneus, 27.9% for C. taeniops, and 20.9% for S. scriba. Amongst MUFA, oleic acid, with 11–16%, was the main acid in all three species. The n6 PUFA level was low, in particular for C. taeniops (1.3–1.6%), and a little higher for S. scriba (3.6–4.2%). The three species were characterised by high amounts of n3 PUFA. Amongst them, docosa-4,7,10,13,16,19-hexaenoic acid (DHA, 22:6n3) was the highest with 5–9% for C. taeniops, 13–17% for S. scriba, and 10–16% for E. aeneus. Eicosa-5,8,11,14,17-pentaenoic acid (EPA, 20:5n3), was the second highest n3 PUFA, with 4–13%. [ABSTRACT FROM AUTHOR]