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

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

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English (US)
Pages (from-to)	506-510
Number of pages	5
Journal	Journal of Food Science and Technology
Volume	36
Issue number	6
State	Published - Nov 1 1999
Externally published	Yes

Keywords

Bombay duck
Ether lipids
Lipids
Polyunsaturated fatty acids
Sun-dried

ASJC Scopus subject areas

Food Science

Cite this

@article{cf30eae688474a0db91f08ae94d27944,

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

abstract = "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.",

keywords = "Bombay duck, Ether lipids, Lipids, Polyunsaturated fatty acids, Sun-dried",

author = "Joydeep De and Debasish Pal and Arunabh Bhattacharya and Jitamanyu Chakrabarty and Dipankar Banerjee and Amitabha Ghosh",

year = "1999",

month = nov,

day = "1",

language = "English (US)",

volume = "36",

pages = "506--510",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

publisher = "Springer India",

number = "6",

}

TY - JOUR

T1 - Comparative Study on Fatty Acids and Ether Lipids of Fresh and Sun-dried Bombay Duck (Harpadon nehereus)

AU - De, Joydeep

AU - Pal, Debasish

AU - Bhattacharya, Arunabh

AU - Chakrabarty, Jitamanyu

AU - Banerjee, Dipankar

AU - Ghosh, Amitabha

PY - 1999/11/1

Y1 - 1999/11/1

N2 - 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.

AB - 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.

KW - Bombay duck

KW - Ether lipids

KW - Lipids

KW - Polyunsaturated fatty acids

KW - Sun-dried

UR - http://www.scopus.com/inward/record.url?scp=0347174165&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0347174165&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0347174165

SN - 0022-1155

VL - 36

SP - 506

EP - 510

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 6

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

Other files and links

Fingerprint

Cite this