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Fatty acids and fatty alcohols of wax esters in the orange roughy: specific textures of minor polyunsaturated and branched-chain components



Fatty acids and fatty alcohols of wax esters in the orange roughy: specific textures of minor polyunsaturated and branched-chain components



Lipids 20(10): 675-679



Open tubular gas chromatography was carried out on fatty acids and alcohols obtained from wax esters of the orange roughy, Hoplostethus atlanticus, caught at sea off New Zealand. The major (above 5%) components were 16:1(n-7), 18:1(n-9) and (n-7), 20:1(n-9) and (n-7), and 22:1(n-11, n-13) as fatty acids, and 16:0, 18:0, 18:1(n-9), 20:1(n-9) and (n-7), and 22:1(n-11, n-13) as fatty alcohols. The total percentages of the minor components were 10% in the acids and 26% in the alcohols. The 22:1/20:1 ratio of the fatty alcohols obtained in this study was less than 1.0, although the ratio for the Atlantic orange roughy has been reported as being greater than 1.0. The contents of polyenes were as low as 2.48% in the acids and 0.95% in the alcohols, but their compositions showed some specific features. The percentages of the C16-C22 dienes in the total polyenes were remarkably high, 57.7% of these acids and 53.1% of these alcohols. The most important dienes were 18:2(n-6) in the acids and 20:2(n-6) in the alcohols.

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Accession: 021024774

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PMID: 4058264

DOI: 10.1007/bf02534386



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Fatty acids and fatty alcohols of wax esters in the orange roughy hoplostethus atlanticus specific textures of minor polyunsaturated and branched chain components. Lipids 20(10): 675-679, 1985

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