[Fatty acids composition of the marine snails Phyllonotus pomum and Chicoreus brevifrons (Muricidae)].
Muricid species of P. pomum and C. brevifrons are of economic importance in the Caribbean. This study includes a comparative evaluation of fatty acid content in the total lipid composition of Phyllonotus pomum and Chicoreus brevifrons. Snail samples were collected during the rainy, dry and transition seasons, in Punta Arena, Sucre (Venezuela). Total lipids were extracted and the specific fatty acid contents were analyzed by gas chromatography. Lipid concentrations varied between 0.87 and 1.85%, with minimum and maximum values corresponding to C. brevifrons collected during rainy and dry seasons, respectively. In the case of total lipids, a high concentration of unsaturated fatty acids (57.21-70.05%) was observed followed by saturated fatty acids (20.33-31.94%), during all seasons. The polyunsaturated occurred in higher proportion among the unsaturated fatty acids, except for P. pomum which showed higher proportion of monounsaturated fatty acids (38.95%) during the transition season. The prevailing fatty acids were: C14:0, C16:0, C18:0, C20:1, C22:1 omega-11, C22:1 omega-9, C18:3 omega-3, C20:5 omega-3 and C22:6 omega-3, among which docosahexaenoic acid was the predominant polyunsaturated fatty acid, showing values between 4.62 and 33.11%. The presence of high concentrations of polyunsaturated fatty acids found in P. Pomum and C. brevifrons allow their recommendation for human consumption with appropriate resource utilization.
D'Armas
Haydelba
H
Universidad de Oriente, Núcleo de Sucre, Departamento de Química, Escuela de Ciencias, Cumaná, Estado Sucre 1601, Venezuela. htrinidad86@hotmail.com
Yáñez
Dayanis
D
Reyes
Dilia
D
Salazar
Gabriel
G
D000818:Animals; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis; D006801:Humans; D008055:Lipids / Q000032:analysis*; D017747:Seafood / Q000032:analysis; D012621:Seasons; D012908:Snails / Q000737:chemistry* / Q000145:classification
D005227:Fatty Acids; D008055:Lipids