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. 2020 Aug 26;9(9):1179. doi: 10.3390/foods9091179

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Figure A3 — The representative GC-MS total ion chromatogram (TIC) profiles of fatty acid methyl esters (FAME) from Argentine red shrimp (Meat). 1. C14:0 (Myristic), 2. C15:0 (Pentadecanoic), 3. C16:1n7c (cis-9; Palmitoleic), 4. C16:0 (Palmitic), 5. C17:1 (cis-10-Heptadecenoic), 6. C17:0 (Heptadecanoic), 7. C18:2n6c (Linoleic), 8. C18:1n9c (Oleic), 9. C18:1n7c (cis-11-octadecenoic), 10. C18:0 (Stearic), 11. C20:4n6 (cis-5,8,11,14-Arachidonic), 12. C20:5n3 (cis-5,8,11,14,17-Eicosapentaenoic), 13. C20:3n6 (cis-8,11,14-Eicosatrienoic), 14. C20:4n3 (cis 8,11,14,17-eicosatetraenoic; ETA), 15. C20:2 (cis-11,14-Eicosadienoic), 16. C20:1n9 (cis-11-Eicosenoic), 17. C20:3n3 (cis-11,14,17-Eicosatrienoic), 18. C22:5n6 (cis- 4,7,10,13,16-docosapentaenoic; n6-DPA), 19. C22:6n3 (cis-4,7,10,13,16,19-Docosahexaenoic), 20. C22:5n3 (cis-7,10,13,16,19-docosapentaenoate), 21. C24:1n9 (Nervonic).