Table 8.

Fatty acid content of FFAs in Antarctic krill oil stored at 4 °C (μg g⁻¹).

Analytes	0d	7d	14d	21d	28d	35d
C14:0	n.d.	n.d.	n.d.	0.71 ± 0.42 b	0.92 ± 0.11 ab	0.98 ± 0.19 a
C16:0	2.70 ± 0.18 b	2.79 ± 0.12 b	2.98 ± 0.26 ab	3.12 ± 0.81 ab	3.28 ± 0.61 ab	3.48 ± 0.34 a
C16:1n-7	n.d.	n.d.	n.d.	n.d.	n.d.	0.78 ± 0.51 a
C18:0	1.00 ± 0.10 c	1.13 ± 0.23 bc	1.23 ± 0.09 ab	1.31 ± 0.27 ab	1,44 ± 0.19 ab	1.76 ± 0.19 a
C18:1n-9	0.79 ± 0.40 e	0.80 ± 0.72 e	0.93 ± 0.37 d	1.06 ± 0.33 c	1.14 ± 0.26 b	1.51 ± 0.01 a
C20:1n-9	1.65 ± 0.24 e	1.94 ± 0.21 d	2.14 ± 0.09 c	2.31 ± 0.20 bc	2.44 ± 0.11 ab	2.57 ± 0.36 a

Note: Experimental data in the table are expressed as “mean ± standard deviation” (n = 3). Different letters marked after the same line indicate that there are significant differences in fatty acids of different krill oil samples (p < 0.05).