Comparative Study on Fatty Acids and Ether Lipids of Fresh and Sun-dried Bombay Duck (Harpadon nehereus)

Joydeep De, Debasish Pal, Arunabh Bhattacharya, Jitamanyu Chakrabarty, Dipankar Banerjee, Amitabha Ghosh

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1 Scopus citations


The lipids, fatty acids and 1-O-alkylglycerols (glycerol ethers) composition of fresh and sun-dried Bombay duck (Harpadon nehereus) were estimated. In both types of fishes, palmitic (16:0), palmitoleic (16:1) and oleic acids (18:1) were the predominant fatty acids and the fishes contained significant quantities of the ω3 polyunsaturated fatty acids (PUFAs), viz., eicosapentaenoic (20:5ω3) and docosahexaenoic acids (22:6ω3). They also contained higher levels of 1-O-alkylglycerols, in which chimyl alcohol (16:0), batyl alcohol (18:0) and 20:0 alcohol were predominant. After sun-drying no significant alterations in the lipid profile in these fishes were observed. However, in sun-dried fish, proportions of 22:6 fatty acid decreased. Inspite of this decrease, sun-dried samples retained 68.9% of the initial amount of ω3 PUFA.

Original languageEnglish (US)
Pages (from-to)506-510
Number of pages5
JournalJournal of Food Science and Technology
Issue number6
StatePublished - Nov 1 1999
Externally publishedYes


  • Bombay duck
  • Ether lipids
  • Lipids
  • Polyunsaturated fatty acids
  • Sun-dried

ASJC Scopus subject areas

  • Food Science


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