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Abstract:

The edible sea cucumber Athyonidium chilensis is a fishery resource of high commercial value in Chile, but no information on its lipid and fatty acid composition has been previously reported. Phospholipids were the major lipid contents of the ethanolic extracts of tubules, internal organs and body wall of A. chilensis. Saturated fatty acids predominated in tubule phospholipids (40.69%), while in internal organs and body wall phospholipids, the monounsaturated fatty acids were in higher amounts (41.99% and 37.94%, respectively). The main polyunsaturated fatty acids in phospholipids were C20: 2ω-6, arachidonic (C20: 4ω-6) and eicosapentaenoic (C20: 5ω-3) acids. These results demonstrate for the first time that A. chilensis is a valuable food for human consumption in terms of fatty acids. © 2013 Copyright Taylor and Francis Group, LLC.

Registro:

Documento: Artículo
Título:Fatty acid composition of the edible sea cucumber Athyonidium chilensis
Autor:Careaga, V.P.; Muniain, C.; Maier, M.S.
Filiación:Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, UMYMFOR (CONICET - UBA), Pabellón 2, 1428 Buenos Aires, Argentina
Laboratorio de Ecología Química y Biodiversidad Acuática, Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín, Peatonal Belgrano 3563 1o, 1650 San Martín, Buenos Aires, Argentina
Palabras clave:Athyonidium chilensis; CG-MS; fatty acids; phospholipids; PUFAs; sea cucumber; alcohol; arachidonic acid; icosapentaenoic acid; phospholipid; polyunsaturated fatty acid; saturated fatty acid; article; Athyonidium chilensis; chemical structure; column chromatography; fatty acid analysis; food composition; lipid composition; nutritional value; sea cucumber
Año:2013
Volumen:27
Número:7
Página de inicio:639
Página de fin:647
DOI: http://dx.doi.org/10.1080/14786419.2012.686909
Título revista:Natural Product Research
Título revista abreviado:Nat. Prod. Res.
ISSN:14786419
CODEN:NPRAA
CAS:alcohol, 64-17-5; arachidonic acid, 506-32-1, 6610-25-9, 7771-44-0; icosapentaenoic acid, 10417-94-4, 1553-41-9, 25378-27-2, 32839-30-8
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14786419_v27_n7_p639_Careaga

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Citas:

---------- APA ----------
Careaga, V.P., Muniain, C. & Maier, M.S. (2013) . Fatty acid composition of the edible sea cucumber Athyonidium chilensis. Natural Product Research, 27(7), 639-647.
http://dx.doi.org/10.1080/14786419.2012.686909
---------- CHICAGO ----------
Careaga, V.P., Muniain, C., Maier, M.S. "Fatty acid composition of the edible sea cucumber Athyonidium chilensis" . Natural Product Research 27, no. 7 (2013) : 639-647.
http://dx.doi.org/10.1080/14786419.2012.686909
---------- MLA ----------
Careaga, V.P., Muniain, C., Maier, M.S. "Fatty acid composition of the edible sea cucumber Athyonidium chilensis" . Natural Product Research, vol. 27, no. 7, 2013, pp. 639-647.
http://dx.doi.org/10.1080/14786419.2012.686909
---------- VANCOUVER ----------
Careaga, V.P., Muniain, C., Maier, M.S. Fatty acid composition of the edible sea cucumber Athyonidium chilensis. Nat. Prod. Res. 2013;27(7):639-647.
http://dx.doi.org/10.1080/14786419.2012.686909