title: Omega-3 fatty acids in baked freshwater fish from south of Brazil.
abstract: Lipid and fatty acid levels in the edible flesh of 17 baked freshwater fish from Brazil's southern region were determined. Analyses of fatty acids methyl esters were performed by gas chromatography. Palmitic acid (C16:0) was the predominant saturated fatty acid, accouting for 50-70% of total saturated acids. Linoleic acid (C18:2 omega 6), linolenic acid (C18:3 omega 3), and docosahexaenoic acid (C22:6 omega 3) were the predominant polyunsatured fatty acids (PUFA). The data revealed that species such as barbado, corvina, pintado, and truta were good sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and that most freshwater fish examined were good sources of PUFA-omega 3.
authors.affiliation: Departamento de Química, Universidade Estadual de Maringá, Paraná, Brasil.
authors.forename: A D
authors.initials: AD
authors.lastname: Andrade
authors.forename: J V
authors.initials: JV
authors.lastname: Visentainer
authors.forename: M
authors.initials: M
authors.lastname: Matsushita
authors.forename: N E
authors.initials: NE
authors.lastname: de Souza
mesh_terms: D000818:Animals; D001938:Brazil; D002845:Chromatography / Q000379:methods; D015525:Fatty Acids, Omega-3 / Q000302:isolation & purification*; D005396:Fish Products / Q000032:analysis*; D005618:Fresh Water; D008041:Linoleic Acids / Q000302:isolation & purification; D008042:Linolenic Acids / Q000302:isolation & purification; D019308:Palmitic Acid / Q000302:isolation & purification
chemical_list: D015525:Fatty Acids, Omega-3; D008041:Linoleic Acids; D008042:Linolenic Acids; D019308:Palmitic Acid