Abstract
One of the few sources of long-chain n-3 polyun-saturated fatty acids is fish oil’ but considerable variation may exist according to species and season. In this study’ the fatty acid profiles of sardine oils from Sardinops sagax caeruleus of the Gulf of California’ Mexico’ were evaluated in three seasonal catch periods. Oil quality was also evaluated by peroxide and free acid values. The most abundant fatty acids found in the oils were palmitic acid (19.3%)’ oleic acid (14.3%)’ eicosapentaenoic acid (EPA’ 20.4%)’ and docosahexaenoic acid (DHA’ 12.2%). There was no significant difference in the composition and quality among the six reduction plants where the samples were obtained. However’ a significant difference in the proportion of EPA and DHA in one of the catch seasons analyzed was observed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Abbreviations
- DHA:
-
docosahexaenoic acid
- EPA:
-
eicosapentaenoic acid
- FFA:
-
free fatty acid
- PUFA:
-
polyunsaturated fatty acids
- PV:
-
peroxide value
References
Bimbo’ A.P. (1989) Fish Oils: Past and Present Food Uses’ J. Am. Oil Chem. Soc. 66’ 1717–1726.
Marin’ R.E.’ and Flick’ G.J.A.’ (1990) History of the Seafood Industry’ in The Seafood Industry (Martin’ R.E.’ and Flick’ G.J.’ eds.) pp. 8–10’ Van Nostrand Reinhold’ New York.
Cisneros’ M.A.’ Nevarez’ O.’ and Hammann’ G. (1995) The Rise and Fall of the Pacific Sardine’ Sardinops sagax caereleus Girard’ in the Gulf of California’ Mexico’ Calif. Coop. Oceanic Fish. Invest. Rep. 36’ 136–142.
Goodnight’ S.H.’ Jr.’ Harris’ W.S.’ Connor’ W.E.’ and Illingworth’ D.R. (1982) Polyunsaturated Fatty Acids’ Hyperlipidemia’ and Thrombosis’ Arteriosclerosis 2’ 87–112.
Dagnelie’ C.P.’ Rietveld’ T.’ Swart’ G.R.’ Stijnen’ T.’ and Van Den Berg’ J.W.O. (1994) Effect of Dietary Fish Oil on Blood Levels of Free Fatty Acids’ Ketone Bodies and Triacylglycerol in Humans’ Lipids 29’ 41–45.
Holman’ R.T. (1998) The Slow Discovery of the Importance of ω3 Essential Fatty Acids in Human Health’ J. Nutr. 128’ 427S-433S.
Newton’ I.S. (1996) Food Enrichment with Long-Chain n−3 PUFA’ INFORM 7’ 169–176.
Ackman’ R.G. (1982) Fatty Acid Composition of Fish Oils’ in Nutritional Evaluation of Long Chain Fatty Acids in Fish Oil (Barlow’ S.M.’ and Stansby’ M.E.’ eds.) pp. 25–88’ Academic Press Inc.’ London.
Stansby’ M.E. (1981) Reliability of Fatty Acid Values Purporting to Represent Composition of Oil from Different Species of Fish’ J. Am. Oil Chem. Soc. 58’ 13–16.
Krzynowek’ J.’ Uljua’ D.S.’ Panunzio’ L.J.’ and Maney’ R.S. (1992) Factors Affecting Fat’ Cholesterol’ and Omega-3 Fatty Acids in Maine Sardines’ J. Food Sci. 57’ 63–65.
American Oil Chemists' Society (1989) Official Methods and Recommended Practices’ 4th edn.’ American Oil Chemists' Society’ Vols’ 1’ 2’ Champaign.
Pérez-Vich’ B.’ Velasco’ L.’ and Fernández-Martínez’ J.M. (1998) Determination of Seed Oil Content and Fatty Acid Composition in Sunflower Through the Analysis of Intact Seeds’ Husked Seeds’ Meal and Oil by Near-Infrared Reflectance Spectroscopy’ J. Am. Oil Chem. Soc. 75’ 547–555.
Young’ F.V.K. (1986) The Refining and Hydrogenation of Fish Oil’ Fish Oil Bulletin 17’ International Association of Fish Meal Manufactures’ St. Alban's’ Hertfordshire’ United Kingdom.
Egan’ H.’ Ronald’ S.K.’ and Ronald’ S. (1987) Aceites y Grasas’ in Análisis Químico de Alimentos de Pearson (Egan’ H.’ Ronald’ S.K.’ and Ronald’ S.’ eds.)’ pp. 519–559’ CECSA’ México.
Bimbo’ A.P. (1998) Guidelines for Characterizing Food-Grade Fish Oil’ INFORM 9’ 473–483.
Bandarra’ M.N.’ Batista’ I.’ Nuñes’ M.L.’ Empis’ J.M.’ and Christie’ W.W. (1997) Seasonal Changes in Lipids Composition of Sardine (Sardina pilchardus)’ J. Food Sci. 62’ 40–42.
Lluch-Belda’ D.’ Magallón’ J.F.’ and Schartzlose’ R.A. (1986) Large Fluctuations in the Sardine Fishery in the Gulf of California: Possible Causes’ Calif. Coop. Oceanic Fish. Invest. Rep. 27’ 136–140.
Bringas’ A.L. (1997) Evaluación de la Variación Biométrica’ Composición Proximal y de Acidos Grasos de Sardina Monterrey Sardinops caeruleus de la pesquería de Guaymas’ Sonora. Temporada 1988–1989’ Tesis de maestría’ Instituto Tecnológico y de Estudios Superiores de Monterrey’ Unidad Guaymas’ Sonora’ México’ p. 40.
Fritsche’ K.L.’ and Johnston’ P.V. (1988) Rapid Autoxidation of Fish Oil in Diets Without Added Antioxidants’ J. Nutr. 118’ 425–426.
Garcia’ D.J. (1998) Omea-3 Long-Chain PUFA Nutraceuticals’ Food Technol. 52’ 44–49.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Gámez-Meza, N., Higuera-Ciapara, I., Calderon de la Barca, A.M. et al. Seasonal variation in the fatty acid composition and quality of sardine oil from sardinops sagax caeruleus of the gulf of California. Lipids 34, 639–642 (1999). https://doi.org/10.1007/s11745-999-0409-1
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11745-999-0409-1