Table 3.
Fatty acid composition in selected plant and fish sources used in intravenous lipid emulsions.
| FAC (% by weight) | Plant sources* | Fish species# | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Soybean | Olive | Coconut | Atlantic mackerela | Atlantic herringb | European anchoviesc | Rainbow smeltd | Atlantic salmone | Yellowfin tunaf | |
| Caprylic acid (8:0) | NR/ND | NR/ND | 8 | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND |
| Capric acid (10:0) | NR/ND | NR/ND | 7 | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND |
| Lauric acid (12:0) | NR/ND | NR/ND | 48 | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND | NR/ND |
| Myristic acid (14:0) | NR/ND | NR/ND | 16 | 5.6 | 7.0 | 7.4 | 3.9 | 2.4 | 1.6 |
| Palmitic acid (16:0) | 11 | 10 | 9 | 17.6 | 17.1 | 17.4 | 16.6 | 11.2 | 23.2 |
| Stearic acid (18:0) | 4 | 2 | 2 | NA | NA | NA | NA | NA | NA |
| Oleic acid (18:1) | 23 | 78 | 7 | 18.9 | 19.2 | 15.2 | 20.6 | 24.0 | 16.1 |
| Linoleic acid (18:2) | 53 | 7 | 2 | 1.8 | 1.6 | 2.4 | 2.3 | 3.1 | 1.2 |
| α-LA (18:3) | 8 | 1 | NR/ND | 1.3 | 1.3 | 0 | 2.5 | 5.2 | 1.8 |
| EPA (20:5) | NR/ND | NR/ND | NR/ND | 7.4 | 8.9 | 13.1 | 13.9 | 5.7 | 5.4 |
| DPA (22:5) | NR/ND | NR/ND | NR/ND | 1.7 | 0.6 | 0.7 | 0.9 | 5.1 | 1.9 |
| DHA (22:6) | NR/ND | NR/ND | NR/ND | 11.6 | 10.8 | 22.2 | 21.1 | 19.8 | 26.8 |
α-LA, alpha-linolenic acid; DHA, docosahexanoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; FAC, fatty acid concentration; NA; not available; ND; not detected; NR, not reported. FAC, fatty acids concentration based on percentage by weight, percentages do not add up to 100% because not all FAs are listed. Fish species from marine families of Carangidao, Clupeidae, Engraulidae, Osmeridae, Salmonidae, Scombridge (a–f).*Reference for plant sources: Iyer et al., 1998; Garnacho-Montero et al., 2002; Ma et al., 2012.#Reference for fish species: Driscoll et al., 2009.