Table 2.
Percentage of fatty acids in fresh fatty and medium fatty fishes usually consumed in Spain.
| Fresh Fatty Fishes | Fresh Medium Fatty Fishes | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Salmon (n = 11) |
Mackerel (n = 11) |
Sardine (n = 11) |
Gilt-Head (n = 11) |
Anchovy (n = 11) |
Blue Shark (n = 11) |
Swordfish (n = 10) |
Red Mullet (n = 11) |
Tuna (n = 8) |
|
| C12:0 | 0.02 ± 0.00 | 0.09 ± 0.01 | n.d. | 0.03 ± 0.01 | 0.12 ± 0.02 | n.d. | 0.02 ± 0.01 | 0.26 ± 0.04 | n.d. |
| C13:0 | 0.01 ± 0.00 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.01 ± 0.00 | n.d. | n.d. |
| C14:0 | 1.9 ± 0.1 | 4.3 ± 0.7 | 9.4 ± 0.8 | 2.8 ± 0.3 | 6.0 ± 1.0 | 1.1 ± 0.1 | 1.4 ± 0.2 | 3.0 ± 0.2 | 2.9 ± 0.9 |
| C14:1 | 0.01 ± 0.00 | n.d. | n.d. | 0.05 ± 0.01 | n.d. | n.d. | n.d. | n.d. | n.d. |
| C15:0 | 0.1 ± 0.0 | 0.9 ± 0.1 | n.d. | 0.5 ± 0.1 | 1.1 ± 0.1 | n.d. | 0.2 ± 0.0 | 1.0 ± 0.1 | n.d. |
| C16:0 | 9.0 ± 0.6 | 29.9 ± 1.2 | 39.0 ± 2.0 | 23.8 ± 1.8 | 37.7 ± 2.8 | 20.8 ± 0.6 | 17.6 ± 1.3 | 32.5 ± 0.9 | 32.6 ± 1.7 |
| C16:1n-7 | 1.8 ± 0.1 | 3.3 ± 0.4 | 7.1 ± 0.4 | 6.1 ± 0.4 | 4.7 ± 0.7 | 3.3 ± 0.3 | 1.8 ± 0.2 | 6.6 ± 0.7 | 4.5 ± 1.0 |
| C17:0 | 0.06 ± 0.01 | 0.9 ± 0.1 | n.d. | n.d. | 1.0 ± 0.1 | n.d. | 0.29 ± 0.05 | 1.2 ± 0.1 | 0.8 ± 0.1 |
| C17:1n-7 | 0.05 ± 0.01 | n.d. | n.d. | 0.35 ± 0.10 | n.d. | n.d. | 0.30 ± 0.05 | n.d. | n.d. |
| C16:2n-4 | 0.13 ± 0.02 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| C18:0 | 1.1 ± 0.1 | 8.0 ± 0.7 | 5.8 ± 0.3 | 4.3 ± 0.8 | 5.3 ± 0.1 | 13.2 ± 0.6 | 4.4 ± 0.7 | 7.1 ± 0.3 | 8.9 ± 0.6 |
| C18:1n-9 | 60.1 ± 1.5 | 12.7 ± 2.8 | 10.9 ± 1.1 | 24.8 ± 3.2 | 8.3 ± 0.9 | 15.4 ± 0.8 | 54.0 ± 3.8 | 14.1± 1.4 | 20.6 ± 2.1 |
| C18:1n-7 | 1.5 ± 0.1 | 3.1 ± 0.2 | 3.9 ± 0.2 | 2.7 ± 0.3 | n.d. | 5.7 ± 0.2 | 1.5 ± 0.1 | n.d. | 2.7 ± 0.2 |
| cisC18:2n-6 | 10.5 ± 0.6 | 1.3 ± 0.1 | 1.9 ± 1.2 | 10.0 ± 2.1 | 1.2 ± 0.2 | 1.1 ± 0.2 | n.d. | n.d. | 0.8 ± 0.1 |
| C20:0 | n.d. | 0.5 ± 0.1 | n.d. | n.d. | 0.5 ± 0.1 | n.d. | n.d. | 0.48 ± 0.04 | 0.33 ± 0.06 |
| C18:3n-6 | n.d. | n.d. | 1.7 ± 0.2 | 0.15 ± 0.04 | n.d. | n.d. | n.d. | n.d. | n.d. |
| C20:1n-9 | 3.2 ± 0.3 | 1.8 ± 0.8 | n.d. | 0.41 ± 0.12 | n.d. | 1.8 ± 0.2 | 3.8 ± 0.9 | n.d. | 1.3 ± 0.3 |
| C18:3n-3 | 2.7 ± 0.2 | 0.6 ± 0.1 | 0.33 ± 0.05 | 0.8 ± 0.1 | 0.8 ± 0.2 | n.d. | 0.13 ± 0.02 | n.d. | 0.26 ± 0.04 |
| C20:2n-6 | 0.9 ± 0.1 | 1.0 ± 0.1 | 0.8 ± 0.2 | 0.9 ± 0.1 | n.d. | n.d. | 0.20 ± 0.04 | 1.1 ± 0.1 | 0.7 ± 0.1 |
| C22:0 | n.d. | n.d. | n.d. | 0.09 ± 0.02 | 0.23 ± 0.02 | n.d. | 0.08 ± 0.02 | 0.29 ± 0.02 | n.d. |
| C20:3n-6 | n.d. | n.d. | n.d. | 0.15 ± 0.03 | n.d. | n.d. | 0.02 ± 0.00 | n.d. | 0.08 ± 0.01 |
| C22:1n-9 | 0.21 ± 0.02 | n.d. | n.d. | 0.18 ± 0.04 | n.d. | n.d. | 0.5 ± 0.1 | n.d. | 0.27 ± 0.05 |
| C20:3n-3 | 0.21 ± 0.05 | n.d. | n.d. | 0.05 ± 0.01 | n.d. | n.d. | 0.06 ± 0.01 | n.d. | 0.19 ± 0.05 |
| C20:4n-6 | 0.18 ± 0.05 | 1.4 ± 0.2 | 0.8 ± 0.3 | 2.7 ± 1.0 | 1.2 ± 0.2 | 4.5 ± 0.5 | 0.6 ± 0.2 | 3.2 ± 0.2 | 1.8 ± 0.4 |
| C22:2n-6 | 0.45 ± 0.04 | n.d. | n.d. | 0.41 ± 0.07 | n.d. | 0.35 ± 0.06 | n.d. | n.d. | 0.40 ± 0.07 |
| C20:5n-3 | 1.9 ± 0.2 | 5.9 ± 0.7 | 7.2 ± 1.3 | 6.5 ± 0.8 | 7.7 ± 0.9 | 5.1 ± 0.3 | 0.9 ± 0.1 | 10.2 ± 0.7 | 3.7 ± 0.7 |
| C24:1n-9 | 0.26 ± 0.05 | 1.2 ± 0.1 | n.d. | 0.38 ± 0.05 | 0.8 ± 0.1 | 1.1 ± 0.1 | 0.8 ± 0.3 | 0.49 ± 0.04 | 1.2 ± 0.2 |
| C22:5n-3 | 0.8 ± 0.1 | 1.1 ± 0.1 | 1.6 ± 0.3 | 2.8 ± 0.4 | 0.6 ± 0.1 | 5.4 ± 0.3 | 1.0 ± 0.2 | 2.4 ± 0.2 | 1.0 ± 0.1 |
| C22:6n-3 | 3.0 ± 0.4 | 22.0 ± 2.6 | 9.6 ± 1.8 | 9.1 ± 1.2 | 22.8 ± 3.8 | 21.3 ± 0.7 | 9.2 ± 2.0 | 16.0 ± 1.8 | 15.0 ± 2.9 |
| SFA | 12.1 ± 0.8 | 44.6 ± 1.9 | 54.2 ± 2.8 | 31.5 ± 2.4 | 51.8 ± 3.4 | 35.1 ± 0.8 | 25.0 ± 1.6 | 45.8 ± 1.1 | 45.5 ± 1.8 |
| MUFA | 67.1 ± 1.4 | 22.1 ± 3.0 | 22.1 ± 1.1 | 35.0 ± 2.8 | 13.8 ± 1.3 | 27.2 ± 1.1 | 62.8 ± 3.1 | 21.2 ± 1.9 | 30.5 ± 2.3 |
| n-6 LC-PUFA | 12.0 ± 0.5 | 3.7 ± 0.3 | 3.5 ± 1.3 | 13.9 ± 1.3 | 2.4 ± 0.9 | 5.9 ± 0.5 | 0.81 ± 0.21 | 4.3 ± 0.3 | 3.8 ± 0.5 |
| n-3 LC-PUFA | 8.7 ± 0.7 | 29.7 ± 3.2 | 18.8 ± 4.5 | 19.24 ± 2.2 | 31.9 ± 4.3 | 31.7 ± 0.6 | 11.37 ± 2.2 | 28.6 ± 2.1 | 20.2 ± 3.1 |
| n-3/n-6 PUFA | 0.72 ± 0.06 | 8.0 ± 0.6 | 4.3 ± 3.8 | 1.6 ± 0.4 | 13.7 ± 1.8 | 5.7 ± 0.5 | 17.4 ± 2.4 | 6.7 ± 0.5 | 5.4 ± 0.5 |
| EPA/DHA | 0.68 ± 0.05 | 0.28 ± 0.02 | 0.82 ± 0.10 | 0.80 ± 0.13 | 0.05 ± 0.01 | 0.24 ± 0.02 | 0.10 ± 0.03 | 0.69 ± 0.07 | 0.40 ± 0.19 |
Data are presented as mean percentages ± SEM. Fishes were classified depending on their lipid content: (1) fatty (6–25% fat), (2) medium fatty (2.5–6% fat) and (3) lean fish (<2.5% fat) [1]. DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; MUFA, monounsaturated fatty acid; n-3 LC-PUFA, n-3 long-chain polyunsaturated fatty acid; n-6 LC-PUFA, n-6 long-chain polyunsaturated fatty acid; n.d., non-detectable; SFA, saturated fatty acids.