Naslov
Utjecaj godišnjeg doba na sastav masnih kiselina u lipidima mesa fratra (Diplodus vulgaris, L.)
(The Influence of Season on the Lipid Fatty Acid Composition in the Two-banded seabream Flesh(Diplodus vulgaris, L.))

Autori
Batičić, Lara

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad

Fakultet
Medicinski fakultet

Mjesto
Rijeka

Datum
16.07

Godina
2004

Stranica
47

Mentor
Varljen, Jadranka

Ključne riječi
sastav masnih kiselina; lipidi; fratar; Diplodus vulgaris; L.
(fatty acid composition; lipids; two-banded seabream; Diplodus vulgaris; L.)

Sažetak
The two-banded seabream, Diplodus vulgaris, L. is a commercially important fish species in the Adriatic Sea which occupies an important place in the fishing activity of Croatia as an important and appreciated food source. The aim of this study was to investigate its fatty acid composition in the muscle tissue lipids and the influence of season (winter/summer) on its fatty acid profile. The muscle tissue was analysed and the fatty acid composition of neutral (triglycerides) and polar (phosphatidylethanolamine, phosphatidylcholine, phosphatidylinositol/phosphatidylserine) lipid classes was determined, as well as the lipid and humidity content during winter and summer period. The total lipid content as well as moisture content was higher in winter period. There were 16 different fatty acids identified. The major constituents of total fatty acids in both seasons were saturates: palmitic (16:0) and stearic acid (18:0) ; monoenes: oleic (18:1 n-9) and palmitoleic acid (16:1 n-7) ; polyunsaturated: arachidonic (20:4 n-6), eicosapentaenoic (20:5 n-3) and docosahexaenoic acid (22:6 n-3), but their amounts and ratios differed significantly between two seasons but also between lipid fractions. The fatty acid composition showed a noticeable pattern of seasonality. The seasonal variations reflected fluctuations mainly in triglycerides. It was found that the diminution of the monounsaturated fatty acids content in the summer period is clearly followed by an increase in the polyunsaturated fatty acids content. It can be concluded that the fatty acid composition of D. vulgaris varies with the season but it is a good source of natural n-3 polyunsaturated fatty acids and would therefore be suitable for the inclusion in highly unsaturated low-fat diets.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Kemija

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