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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. i 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. Preuzeto s 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, br. 3, 2009, str. 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, Neven Varljen, Marta Žuvić Butorac, Miljenko Kapović i 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, br. 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), str. 260-268. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:193:757572 (Datum pristupa: 17.11.2024.)

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]. 08.2009. [pristupljeno 17.11.2024.];47(3):260-268. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:193:757572

L. Batičić, N. Varljen, M. Žuvić Butorac, M. Kapović i 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, br. 3, str. 260-268, Kolovoz 2009. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:193:757572. [Citirano: 17.11.2024.]

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Podaci o radu
Naslov (engleski)Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations
AutorLara Batičić
AutorNeven Varljen
AutorMarta Žuvić-Butorac
AutorMiljenko Kapović
AutorJadranka Varljen
Autorova ustanovaSveučilište u Rijeci
(Fakultet biotehnologije i razvoja lijekova)
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Primijenjena kemija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 47, br. 3, str. 260-268
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:193:757572
Datum objave publikacije2009-08
URL dokumentahttp://www.pbf.unizg.hr/en/scientific_expert_work/food_technology_and_biotechnology_journal
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2018-09-30 17:23:54