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. 2020 Oct 4;9(10):1408. doi: 10.3390/foods9101408

Table 5.

Fatty acid composition (%) of fresh roe and bottarga of M. cephalus and L. ramada collected from Sardinia lagoon.

Fatty Acid Liza ramada Mugil cephalus
Fresh Bottarga Fresh Bottarga
anteiso C14 0.03 a* 0.04 a 0.03 a 0.03 a
C14:0 3.55 b 1.99 a 2.73 b 1.60 a
anteiso C15:0 0.18 b 0.08 a 0.14 b 0.09 a
C15:0 + isomer 2.04 c 1.37 a 1.64 b 1.50 b
anteiso C16 1.28 b 1.93 c 1.83 c 0.04 a
C16:0 12.60 b 12.84 b 9.60 a 9.16 a
C17:0 0.42 b 0.74 c 0.25 a 0.57 b
C18:0 1.76 b 1.70 b 1.01 a 1.46 b
anteiso C19 0.05 0.04 a 0.06 a 0.05
C20:0 0.09 a 0.14 b
C14:1 + isomer 0.11 a 0.03 a 0.38 b 0.08 a
C15:1 + isomer 0.72 b 0.33 a 0.77 b 0.51 a
C16:1 + isomer 30.45 b 27.18 a 30.09 b 24.85 a
C16:2 0.32 a 0.42 a 0.40 a
C16:1 n9 7 methyl 0.15 a 0.22 b 0.12 a 0.13 a
C17:1 1.68 a 2.81 b 1.57 a 3.00 b
C18:1c 16.32 b 12.74 a 16.06 b 13.01 a
C18:1 Δ11 5.30 a 10.33 b 5.29 a 11.42 b
C20:1 0.13 a 0.13 a 0.56 b
C20:1n7 0.13 a 0.32 b 0.22 b 0.10 a
C20:1n4 0.23 b 0.17 a 0.26 b
C17:2 1.36 b 0.80 a 1.18 b 2.68 c
C18:2 0.55 a 2.65 c 1.75 b
C18:2n6t 0.17 a 0.42 b 1.44 c 1.76 c
C18:2 n6c 1.17 c 0.75 b 0.20 a 1.34 c
C18:2 0.66 b 0.52 b 1.27 c 0.17 a
C18:3 0.22 a 0.32 a 0.70 b 0.26 a
γ C18:3n6 0.34 a 0.47 ab 0.20 a 0.53 b
αC18:3 1.16 c 0.81 bc 0.43 a 0.55 b
unknow 1.98 b 1.74 a 2.03 b
C18:4n3 1.20 b 0.60 a 3.94 c 4.28 c
CLA C18:2 1.21 b 0.69 a 1.11 b 1.61 b
CLA C18:2 0.80 a 2.59 c 1.71 b 2.57 c
C20:2 + isomer 0.17 a 0.23 b 1.56 b 0.15 a
C20:3 0.21 a 2.36 b 0.14 a 0.25 a
C20:4 0.44 a 1.06 b 0.45 a 1.35 b
C20:3n3 (11-14-17) 0.07 a 0.10 a 0.08 a 0.13 a
C20:4n3 0.74 a 2.77 b 0.90 a 0.95 a
C20:5 EPA 3.00 b 1.41 a 3.71 b 2.19 ab
C20:3n9 0.11 a 0.07 a
C21:4 0.36 b 0.17 a 0.42 b 0.12 a
C21:5n3 0.36 b 0.15 a 0.23 a 0.31 ab
C22:5 1.83 a 2.12 b 1.92 ab
C22:6 DHA 4.37 b 2.00 a 3.50 b

* In each raw grouping, means followed by a common letter are not significantly different by Fisher’s least significant difference (LSD) procedure, p ≤ 0.05.