Table 3.

Fatty acid composition (%) of lipids recovered from Neverita didyma upon different treatments

Fatty acid	1	2	3	4	5	6	7
C14:0	1.21 ± 0.01a	0.96 ± 0.00ab	0.80 ± 0.00b	1.04 ± 0.04ab	0.33 ± 0.01c	0.81 ± 0.00b	1.06 ± 0.00ab
C15:0	0.62 ± 0.00ab	0.50 ± 0.00b	0.52 ± 0.00b	0.69 ± 0.06a	0.32 ± 0.00c	0.53 ± 0.00b	0.60 ± 0.00ab
C16:1 n-7	3.01 ± 0.02a	3.19 ± 0.01a	2.14 ± 0.00c	2.96 ± 0.03a	2.99 ± 0.03a	2.65 ± 0.02b	2.47 ± 0.00b
C16:0	8.14 ± 0.04d	10.40 ± 0.20a	10.13 ± 0.14ab	9.87 ± 0.30b	10.11 ± 0.04ab	10.19 ± 0.02ab	9.32 ± 0.01c
C17:0	1.21 ± 0.01	0.99 ± 0.07	1.08 ± 0.01	1.14 ± 0.00	1.05 ± 0.00	0.99 ± 0.16	1.01 ± 0.00
C18:4 n-3	1.02 ± 0.00ab	0.99 ± 0.02ab	0.90 ± 0.00b	1.17 ± 0.07a	0.90 ± 0.01b	0.86 ± 0.03b	1.06 ± 0.00ab
C18:2 n-6	2.38 ± 0.02c	2.04 ± 0.00d	2.34 ± 0.02c	2.88 ± 0.09a	1.12 ± 0.01e	2.19 ± 0.02c	2.62 ± 0.01b
C18:1 n-9	4.09 ± 0.05b	4.84 ± 0.01a	3.89 ± 0.06bc	4.94 ± 0.05a	3.61 ± 0.03c	3.69 ± 0.03c	4.68 ± 0.00a
C18:0	9.59 ± 0.06c	9.16 ± 0.13d	10.15 ± 0.13b	9.20 ± 0.22d	9.33 ± 0.00 cd	11.73 ± 0.01a	9.36 ± 0.01 cd
C20:4 n-6	6.17 ± 0.04c	4.69 ± 0.08e	6.94 ± 0.05a	6.47 ± 0.17b	5.66 ± 0.04d	6.76 ± 0.03a	6.02 ± 0.03c
C20:5 n-3	12.36 ± 0.03a	12.08 ± 0.04b	11.77 ± 0.18c	11.44 ± 0.10d	11.3 ± 0.01d	11.35 ± 0.00d	11.47 ± 0.03d
C20:2	2.41 ± 0.01a	2.28 ± 0.06a	1.55 ± 0.02c	1.37 ± 0.02c	1.93 ± 0.00b	1.93 ± 0.14b	2.23 ± 0.01a
C20:1 n-9	18.01 ± 0.08c	19.23 ± 0.01a	18.02 ± 0.24c	14.81 ± 0.74f	15.62 ± 0.19e	18.54 ± 0.01b	17.44 ± 0.61d
C22:6 n-3	11.55 ± 0.10a	11.04 ± 0.10b	10.64 ± 0.08b	10.72 ± 0.34b	9.55 ± 0.02c	7.92 ± 0.08d	7.64 ± 0.93d
C22:4 n-6	2.01 ± 0.01a	1.67 ± 0.02ab	1.91 ± 0.03ab	1.68 ± 0.01ab	1.54 ± 0.01b	1.73 ± 0.00ab	1.09 ± 0.03c
C22:5 n-6	5.21 ± 0.03a	4.56 ± 0.06b	5.19 ± 0.02a	5.17 ± 0.30a	3.24 ± 0.01c	4.37 ± 0.03b	3.32 ± 0.01c
C22:2 n-9	11.96 ± 0.12b	11.38 ± 0.04c	12.01 ± 0.13b	10.92 ± 0.12d	10.37 ± 0.05e	13.77 ± 0.02a	12.11 ± 0.09b
C22:1 n-9	nd	nd	nd	0.54 ± 0.01b	1.04 ± 0.00a	nd	0.50 ± 0.03b
SFA	20.77 ± 0.14b	22.01 ± 0.40b	22.68 ± 0.29b	21.93 ± 0.42b	21.13 ± 0.05b	24.25 ± 0.13a	21.35 ± 0.03b
MUFA	25.11 ± 0.08b	27.25 ± 0.01a	23.05 ± 0.81c	23.25 ± 0.65c	26.25 ± 0.13ab	24.88 ± 0.05b	25.09 ± 1.58b
PUFA	54.86 ± 0.07a	50.74 ± 0.39d	54.27 ± 0.52ab	51.82 ± 1.07 cd	52.62 ± 0.08bcd	50.87 ± 0.08d	53.56 ± 1.61abc
IA	0.14 ± 0.01	0.18 ± 0.02	0.17 ± 0.02	0.17 ± 0.01	0.18 ± 0.00	0.18 ± 0.02	0.18 ± 0.02
IT	0.20 ± 0.02b	0.22 ± 0.02b	0.22 ± 0.01b	0.22 ± 0.02b	0.23 ± 0.01b	0.28 ± 0.02a	0.24 ± 0.01b

Sample 1 represents fresh whelk, sample 2 represents 5 min-boiled whelk, sample 3 represents 10 min-boiled whelk, sample 4 represents 50 °C-dried whelk after 5 min-boiled, sample 5 represents 70 °C-dried whelk after 5 min-boiled, sample 6 represents 50 °C-dried whelk after 10 min-boiled and sample 7 represents 70 °C-dried whelk after 10 min-boiled. Values of different groups with different upper case letters (a–f) are significantly different at p < 0.05