Table 1.
Composition of fatty acids in (RCSO) and the optimized concentrate from RCSO (g/100 g total FA) *.
| FA or FA Groups | RCSO | RCSO Optimum |
|---|---|---|
| 12:0 | 0.07 | Nd |
| 14:0 | 3.19 | 0.12 |
| 15:0 | 0.20 | 0.09 |
| 16:0 | 13.74 | Nd |
| 16:1 9t | 0.15 | Nd |
| 16:1 7c | Nd | Nd |
| 16:1 9c | 4.66 | 0.51 |
| 16:1 11c | Nd | Nd |
| 16:1 13c | Nd | Nd |
| 17:0 | 0.13 | 0.10 |
| 17:1 10c | 0.56 | 1.28 |
| 18:0 | 3.69 | 0.28 |
| 18:1 9c | 29.61 | 0.59 |
| 18:1 11c | 3.69 | 0.04 |
| 18:2 9t, 12t | Nd | Nd |
| 18:2 9c, 12c | 16.69 | 7.48 |
| 18:2 9c, 15c | Nd | Nd |
| 18:3 6c, 9c, 12c | 0.22 | 1.09 |
| 20:0 | 0.26 | Nd |
| 18:3 9c, 12c, 15c | 3.25 | 2.60 |
| 20:1 5c | Nd | Nd |
| 20:1 8c | Nd | Nd |
| 20:1 11c | 1.60 | Nd |
| 18:4 6c, 9c, 12c, 15c | Nd | Nd |
| 20:2 11c, 14c | 0.79 | 0.05 |
| 20:3 8c, 11c, 14c | 0.30 | 1.16 |
| 20:3 11c, 14c, 17c | 0.12 | 0.03 |
| 20:4 8c, 11c, 14c, 17c | 0.40 | 1.37 |
| 22:1 13c | 0.21 | Nd |
| 20:5 5c, 8c, 11c, 14c, 17c | 7.53 | 31.20 |
| 24:1 15c | Nd | Nd |
| 22:5 7c, 10c, 13c, 16c, 19c | 2.69 | 2.70 |
| 22:6 4c, 7c, 10c, 13c, 16c, 19c | 6.25 | 49.31 |
| Total SFAs | 21.28 | 0.59 |
| Total MUFAs | 40.48 | 2.42 |
| Total PUFAs | 38.24 | 96.99 |
| Total n-3PUFAs | 20.45 | 87.21 |
| Total n-3LCPUFAs | 18.08 | 85.82 |
| EPA+DHA | 13.78 | 80.51 |
* Abbreviations employed: DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), FA (fatty acid), SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids), RCSO (refined commercial salmon oil), n-3LCPUFAs (n-3 long chain polyunsaturated fatty acids), Nd (not detected).