prikaz prve stranice dokumenta Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations
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Scientific paper - Original scientific paper
Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations
Food Technology and Biotechnology, 47 (2009), 3; 260-268. urn:nbn:hr:193:757572
Batičić, Lara; Varljen, Neven; Žuvić-Butorac, Marta; Kapović, Miljenko; Varljen, Jadranka

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Batičić, L., Varljen, N., Žuvić Butorac, M., Kapović, M. & Varljen, J. (2009). Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations. Food Technology and Biotechnology, 47. (3), 260-268. Retrieved from https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, et al. "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations." Food Technology and Biotechnology, vol. 47, no. 3, 2009, pp. 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, Neven Varljen, Marta Žuvić Butorac, Miljenko Kapović and Jadranka Varljen. "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations." Food Technology and Biotechnology 47, no. 3 (2009): 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, L., et al. (2009) 'Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations', Food Technology and Biotechnology, 47(3), pp. 260-268. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572 (Accessed 25 November 2024)

Batičić L, Varljen N, Žuvić Butorac M, Kapović M, Varljen J. Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations. Food Technology and Biotechnology [Internet]. 2009 August [cited 2024 November 25];47(3):260-268. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572

L. Batičić, N. Varljen, M. Žuvić Butorac, M. Kapović and J. Varljen, "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations", Food Technology and Biotechnology, vol. 47, no. 3, pp. 260-268, August 2009. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572. [Accessed: 25 November 2024]

Metadata
Title (english)Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations
AuthorLara Batičić
AuthorNeven Varljen
AuthorMarta Žuvić-Butorac
AuthorMiljenko Kapović
AuthorJadranka Varljen
Author's institutionUniversity of Rijeka
(Faculty of Biotechnology and Drug Development)
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract (english)
The aim of this study is to evaluate the potential value of hepatic lipids of the white sea bream, Diplodus sargus, as a source of important biomedical components. Fatty acid compositions of hepatic neutral (triacylglycerols) and polar (phosphatidylinositol, phosphatidylserine, phosphatidylcholine, or phosphatidylethanolamine) lipid fractions were determined. In order to verify the influence of a season on the fatty acid compositions of liver lipid fractions, fish were captured and analyzed in winter, spring, summer and autumn. Eighteen different fatty acids were identified in the analyzed lipid fractions. The major constituents of total fatty acids were saturates: palmitic (16:0) and stearic acid (18:0), monounsaturated fatty acids: oleic (18:1 n-9) and palmitoleic acid (16:1 n-7), while arachidonic acid (20:4 n-6), eicosapentaenoic (20:5 n-3) and docosahexaenoic acid (22:6 n-3) were the major constituents among polyunsaturated fatty acids. Their amounts and ratios differed significantly among seasons in different lipid fractions. Total unsaturated fatty acids in all analyzed lipid fractions were the highest in the winter period. Saturated fatty acids were the highest in the spring period in all lipid fractions. Eicosapentaenoic and docosahexaenoic acid achieved the highest values in triacylglycerols in the winter period. Unsaturation indices and n-3/n-6 values were also influenced by the season. This study revealed a seasonality pattern of D. sargus hepatic fatty acid composition.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 47, no. 3, pp. 260-268
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:193:757572
Publication2009-08
Document URLhttp://www.pbf.unizg.hr/en/scientific_expert_work/food_technology_and_biotechnology_journal
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-30 17:23:54