Fatty acid composition of the edible sea cucumber Athyonidium chilensis
The edible sea cucumber Athyonidium chilensis is a fishery resource of high commercial value in Chile, but no information on its lipid and fatty acid composition has been previously reported. Phospholipids were the major lipid contents of the ethanolic extracts of tubules, internal organs and body w...
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paper:paper_14786419_v27_n7_p639_Careaga2023-06-08T16:18:22Z Fatty acid composition of the edible sea cucumber Athyonidium chilensis Careaga Quiroga, Valeria P. Maier, Marta Silvia Athyonidium chilensis CG-MS fatty acids phospholipids PUFAs sea cucumber alcohol arachidonic acid icosapentaenoic acid phospholipid polyunsaturated fatty acid saturated fatty acid article Athyonidium chilensis chemical structure column chromatography fatty acid analysis food composition lipid composition nutritional value sea cucumber The edible sea cucumber Athyonidium chilensis is a fishery resource of high commercial value in Chile, but no information on its lipid and fatty acid composition has been previously reported. Phospholipids were the major lipid contents of the ethanolic extracts of tubules, internal organs and body wall of A. chilensis. Saturated fatty acids predominated in tubule phospholipids (40.69%), while in internal organs and body wall phospholipids, the monounsaturated fatty acids were in higher amounts (41.99% and 37.94%, respectively). The main polyunsaturated fatty acids in phospholipids were C20: 2ω-6, arachidonic (C20: 4ω-6) and eicosapentaenoic (C20: 5ω-3) acids. These results demonstrate for the first time that A. chilensis is a valuable food for human consumption in terms of fatty acids. © 2013 Copyright Taylor and Francis Group, LLC. Fil:Careaga, V.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Maier, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14786419_v27_n7_p639_Careaga http://hdl.handle.net/20.500.12110/paper_14786419_v27_n7_p639_Careaga |
| institution |
Universidad de Buenos Aires |
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I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Athyonidium chilensis CG-MS fatty acids phospholipids PUFAs sea cucumber alcohol arachidonic acid icosapentaenoic acid phospholipid polyunsaturated fatty acid saturated fatty acid article Athyonidium chilensis chemical structure column chromatography fatty acid analysis food composition lipid composition nutritional value sea cucumber |
| spellingShingle |
Athyonidium chilensis CG-MS fatty acids phospholipids PUFAs sea cucumber alcohol arachidonic acid icosapentaenoic acid phospholipid polyunsaturated fatty acid saturated fatty acid article Athyonidium chilensis chemical structure column chromatography fatty acid analysis food composition lipid composition nutritional value sea cucumber Careaga Quiroga, Valeria P. Maier, Marta Silvia Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| topic_facet |
Athyonidium chilensis CG-MS fatty acids phospholipids PUFAs sea cucumber alcohol arachidonic acid icosapentaenoic acid phospholipid polyunsaturated fatty acid saturated fatty acid article Athyonidium chilensis chemical structure column chromatography fatty acid analysis food composition lipid composition nutritional value sea cucumber |
| description |
The edible sea cucumber Athyonidium chilensis is a fishery resource of high commercial value in Chile, but no information on its lipid and fatty acid composition has been previously reported. Phospholipids were the major lipid contents of the ethanolic extracts of tubules, internal organs and body wall of A. chilensis. Saturated fatty acids predominated in tubule phospholipids (40.69%), while in internal organs and body wall phospholipids, the monounsaturated fatty acids were in higher amounts (41.99% and 37.94%, respectively). The main polyunsaturated fatty acids in phospholipids were C20: 2ω-6, arachidonic (C20: 4ω-6) and eicosapentaenoic (C20: 5ω-3) acids. These results demonstrate for the first time that A. chilensis is a valuable food for human consumption in terms of fatty acids. © 2013 Copyright Taylor and Francis Group, LLC. |
| author |
Careaga Quiroga, Valeria P. Maier, Marta Silvia |
| author_facet |
Careaga Quiroga, Valeria P. Maier, Marta Silvia |
| author_sort |
Careaga Quiroga, Valeria P. |
| title |
Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| title_short |
Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| title_full |
Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| title_fullStr |
Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| title_full_unstemmed |
Fatty acid composition of the edible sea cucumber Athyonidium chilensis |
| title_sort |
fatty acid composition of the edible sea cucumber athyonidium chilensis |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14786419_v27_n7_p639_Careaga http://hdl.handle.net/20.500.12110/paper_14786419_v27_n7_p639_Careaga |
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AT careagaquirogavaleriap fattyacidcompositionoftheedibleseacucumberathyonidiumchilensis AT maiermartasilvia fattyacidcompositionoftheedibleseacucumberathyonidiumchilensis |
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