Table 1.
Fatty acid profile of Antarctic strain 34-2. The values are shown as a percentage of total fatty acid content and a ratio of omega-3:omega-6 and DHA:EPA, for the temperature and carbon source conditions used in this study.
| Fatty acidsa (%) | Glucose |
Starch |
||
|---|---|---|---|---|
| 10° | 25° | 10° | 25° | |
| Saturateda | ||||
| Capric acid (C10:0) | 1.9 | 5.9 | 1 | 1 |
| Undecanoic acid (C11:0) | 0.6 | 2.8 | 0.6 | 1 |
| Lauric acid (C12:0) | 0.8 | 1.3 | 0.8 | 1.2 |
| Tridecanoic acid (C13:0) | 0.3 | 1 | 0 | 0 |
| Myristic acid (C14:0) | 2.5 | 2.7 | 2.4 | 2.5 |
| Pentadecanoic acid (15:0) | 0.8 | 3.1 | 0.6 | 2.9 |
| Palmitic acid (C16:0) | 17.9 | 16.1 | 18.6 | 19.7 |
| Stearic acid (C18:0) | 4.7 | 11.3 | 4.3 | 10.1 |
| Arachidic acid (C20:0) | 1.4 | 5.1 | 1.9 | 4.5 |
| Unsaturateda | ||||
| Elaidic acid (C18:1n9) | 1.3 | 3.4 | 1.2 | 3.2 |
| cis Oleic acid (C18:1n9c) | 1.6 | 2.8 | 2 | 3.2 |
| Linoleic acid (C18:2) | 1 | 0 | 1.1 | 1.5 |
| Eicosapentaenoic acid (C20:5) | 9.9 | 6.1 | 7.4 | 7.1 |
| Docosahexaenoic acid (C22:6) | 46.6 | 24 | 48.3 | 30.7 |
| Unknown retention time | 9 | 13.7 | 9.4 | 10.7 |
| Total (%) | 100 | 100 | 100 | 100 |
| Ratio | ||||
| DHA/EPA | 5 | 4 | 6.5 | 4.2 |
| n-3/n-6 | 55.9 | – | 50.6 | 25.2 |
a
Identified as fatty acids according standard retention time from standard mix.