FN Archimer Export Format
PT J
TI Lipid composition of the liver oil of the ray, Himantura bleekeri
BT 
AF LE NECHET, Sandrine
   DUBOIS, Nolwenn
   GOUYGOU, Jean-Paul
   BERGE, Jean-Pascal
AS 1:1;2:1;3:1;4:1;
FF 1:;2:PDG-DOP-DCN-EMP-PHYC;3:PDG-DOP-DCN-STAM;4:PDG-DOP-DCN-STAM;
C1 IFREMER, Dept Sci & Tech Alimentaires Marines, F-44311 Nantes 03, France.
C2 IFREMER, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
   PDG-DOP-DCN-EMP-PHYC
IN WOS Ifremer jusqu'en 2018
IF 3.052
TC 24
UR https://archimer.ifremer.fr/doc/2007/publication-3129.pdf
LA English
DT Article
DE ;Sterol;Squalene;DHA;EPA;PUFA;Lipids;Fatty acids;Ray liver oil
AB If rays are traditionally fished for their caudal fins, the rest of the body is wasted, except part of the skin that can be transformed into leather. Liver oil of the ray, Himantura bleekeri, was characterized in terms of lipid class composition and fatty acid profile. Liver oil content was high and represented 54% of the liver weight (w/w). Neutral lipids were predominant (92%), major components being triacylglycerols (63%). Other neutral lipids identified were hydrocarbons, sterol esters, mono- and di-acylglycerols, free fatty acids, sterols and glyceryl ethers. Polyunsaturated fatty acids of the n-3 series, namely eicosapentaenoic and docosahexaenoic acids, were high (4% and 16%, respectively). Cholesterol was the major component in the sterol fractions (free or esterified). Hydrocarbons were up to 30 carbons and squalene was present at the level of 22%. Thus, this liver oil proved to be an adequate source of n-3 fatty acids and other valuable lipidic compounds. (C) 2007 Elsevier Ltd. All rights reserved.
PY 2007
PD JUL
SO Food Chemistry
SN 0308-8146
PU Elsevier
VL 104
IS 2
UT 000246938900013
BP 559
EP 564
DI 10.1016/j.foodchem.2006.12.005
ID 3129
ER

EF