Table 2.
Sources of DHA-PLs and their concentration and classes.
| Sources | Tissues/Organs | DHA-PLs Concentration | PLs Classes | References |
|---|---|---|---|---|
| Fish | ||||
| Sardina pilchardus | Edible part | 3.65–11.25% | PC, PE | [77] |
| Salmo salar L. | Edible part | 3.95 ± 0.56 to 8.12 ± 1.45% | PS, PC, LPC | [105] |
| Micromesistius poutassou 1 | Edible part | 24.63 ± 2.19% | - | [106] |
| Capros aper 1 | Edible part | 29.35 ± 2.24% | - | [106] |
| Clupea harengus 1 | Edible part | 35.38 ± 4.75% | - | [106] |
| Scomber colias 1 | Edible part | 4.4 ± 0.2 to 8.4 ± 0.9% | - | [76] |
| Krill | ||||
| Euphausia superba 1 | Muscle | 54.0% | - | [102] |
| Mollusks | ||||
| Spisula sachalinensis 1 | Mantle, Adductor, locomotor muscle, internals |
40.3 ± 2.02% 35.0 ±1.70% 37.5 ± 1.91% 45.6 ± 2.22% |
- | [120] |
| By-products | ||||
| Doriteuthis gahi | Viscera, skin, cartilage |
359.2 to 463.5 (g/kg) | PC, PE | [124] |
| Penaeus Vannamei | Head | 45.7% | PC, PE, PS | [124] |
| Scomber australasicus | roe, head, skin, male gonad |
37.6 ± 2.1% 21.7 ± 1.1% 13.4 ± 1.1% 26.9 ± 1.4% |
PC, PE, LPC | [124] |
| Codfish | Roe | 58.92 ± 1.36% | PC, PE, LPC | [124] |
| Squid | Gonad | 69.71 ± 0.55% | PC, PE, LPC | [124] |
| Shrimp | Head | 66.44 ± 0.81% | PC, PE, LPC | [124] |
1 In these species PL classes are not specified, andthe values in DHA-PLs concentration are referent to the total of PLs.