Table 2.
Lipid composition * of by-products from squid captured at different seasons **.
| Lipid Class | Capture Season | |||
|---|---|---|---|---|
| Summer | Autumn | Winter | Spring | |
| Phospholipids | 398.2 b (18.1) |
359.2 a (10.3) |
463.5 c (6.4) |
412.6 b (11.7) |
| Sterols | 132.1 d (2.2) |
127.2 c (1.4) |
122.1 b (1.8) |
115.0 a (1.8) |
| Triacylglycerols | 9.5 a (0.7) |
10.2 a (0.3) |
12.9 b (0.4) |
13.1 b (0.5) |
| Free fatty acids | 274.3 c (3.8) |
282.0 c (13.5) |
156.6 a (1.2) |
242.4 b (8.6) |
| Alpha-tocopherol | 973.3 c (28.0) |
949.7 c (65.9) |
617.6 b (21.0) |
539.6 a (17.5) |
* Data expressed as g·kg−1 crude lipid extract, except for alpha-tocopherol (mg·kg−1 lipids). ** Average values of three independent determinations (n = 3); standard deviations are indicated in brackets. Average values followed by different low-case letters denote significant differences (p < 0.05) as a result of season.