Fatty acid composition and proximate of seven fish species of Eastern Island;Composicion en acidos grasos y proximal de siete especies de pescado de isla de pascua

Archivos Latinoamericanos de Nutricion

Volumn 50, Issue 3, 2000, Pages 304-308

  Nalda Romero, P ^a   Paz Robert, C ^a   Lilia Masson, S ^a   Rafael Pineda, L ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Eastern island fish; Fatty acids; Proximate analysis

Indexed keywords

ACANTHURUS LEUCOPAREIUS; ASPLENIUM BULBIFERUM SUBSP. BULBIFERUM; MYRIPRISTIS TIKI;

FATTY ACID; OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CHILE; FISH; GAS CHROMATOGRAPHY;

ANIMALS; CHILE; CHROMATOGRAPHY, GAS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FISHES;

EID: 0034280261     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Vlieg P. Proximate composition of New Zealand Marine Finfish and Shellfish. Biotechnology Division Dpt. Scientific and Industrial Research. New Zealand. 1988.
2. Chile: Sus recursos Pesqueros. Corfo. Instituto de Fomento Pesquero. 1988.
3. Sigurgisladóttir S, Pálmadottir H. Fatty acid composition of thirty-five icelandic fish species. JAOCS 1993;70(11):254-261.
4. Marine oil products in australia. INFORM. March 1994;5(3):254-261.
5. Quigley RL, Burlingame BA, Milligan GC, Gibson JJ. Fats and fatty acids in New Zealand foods. New Zealand Institute for Crop and Food Research Ltd. 1995.
6. Dignam CA, Burlingame BA, Arthur JM, Quigley RJ, Milligan GC. The pacific Islands food composition tables. New Zealand Institute for Crop and food research Ltd., 1995.
7. o8. 1987
8. Valenzuela A, Garrido A. Importancia nutricional de los ácidos grasos poliinsaturados n-3 de cadena larga: El beneficio de su suplementación. Rev Chil Nutr 1998; 25 (3):21-29.
9. Dyerberg J, Bang HO, Stoffersen E, Moncada S, Vane JR. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet 1978; 2:117.
10. Phillipson BE, Rothrock DW, Connor WE, Harris WS, Illingworth DR. Reduction of plasma lipids, lipoproteins and apoproteins by dietary fish oils in patients with hypertriglyceridemia. N Engl. Med. 1985; 312:1210.
11. Kromhout D, Bosschieler EB and Coulander CL. The inverse relation between fish oil consumption and 20-year mortality from coronary heart disease. N Engl J Med. 1985; 312:1205.
12. Grundy S. Grasa Alimentaria, en:Conocimientos actuales sobre nutrición, séptima edicion; Ekhard E. Ziegler y L. J. Filer (ed). ILSI, Washington, pag. 49-63, 1997.
13. Levinson PD, Iosiphidis AH, Saritelli AL, Herbert PN and Steiner M. Effect of n-3 fatty acids in essencial hypertension. Am J Hypertension 1990;3:754-760.
14. Neuringer M, Andersen GL, Connor WE. The essenciality of n-3 fatty acids for the development and function of the retina and brain. Annu Rev Nutr. 1988; 8:517-541.
15. o 18 del Museo Arqueológico de La Serena, 1985:284-305.
16. Randall J, Cea A. Native name of Easter Island fishes, with comments on the origin of the Rapanui peopole. Occasional papers of Bernice Pahuahui Bischop Museum. XXV (12). 1984; april 30:1-16.
17. Official Methods of analysis of the AOAC. 16th Ed. Washington, DC. The Association. 1996
18. Bligh EG, and Dyer WJA. Rapid methods of total lipids extraction and purification. Can J Biochem Physiol. 1959; 37:911-917.
19. Metcalfe L, Schmitz A, Pelka J. Rapid Preparation of fatty acid esters from lipids GLC. Anal Chem. 1966; 38:514:515.
20. Greenfield H, Southgate DAT. Food composition Data: Production, management and use. Elsevier Science Publisher Ltd., England, 1992; appendix #5.
21. Schmidt-Hebbel H, Pennachiotti I. Masson L, Mella MA. Tabla de composición química de los alimentes chilenos. Santiago 8 va Ed. Universidad de Chile. 1992.
22. Cajalj A, Flandez J. Composición en ácidos grasos, contenido en colesterol y aporte de sodio y potasio de pescados y mariscos consumidos en Chile. 1987.
23. Bertullo V. Tecnología de los productos y subproductos de pescados, moluscos y crustáceos. Buenos Aires. Ed. Hemisferio Sur. 1975
24. Grunger et al. Fatty acid composition of oils from 21 species of marine fish, freshwater fish and shellfish. J Am Oils Chem Soc. 1964; 41:662-667.
25. Romero N, Robert P, Masson L, Luck C, Buschmann L. Composición en ácidos grasos y aporte de colesterol de conservas de jurel, sardina, salmón y atún al natural. Arch Latinoame Nutr. 1996;46(1):75-77.
26. Masson L, Mella MA. Materias grasas de consumo habitual y potencial en Chile. Santiago. Ed. Universitaria. 1985.
27. Kinsella J. Seafoods and fish oils in human health and disease. Marcel Dekker Inc., USA. 1987.