Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876448216104304640 |
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| author | A. Salas Maldonado |
| author_facet | A. Salas Maldonado |
| contents | Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000 A. Salas Maldonado M. E. Ayala Galdós M. Albrecht Ruiz Química Fish oil Fatty acids Docosahexenoic acid (DHA) Eicosapentenoic acid (EPA) EPA (eicosapentenoic acid) and DHA (docosahexenoic acid) content of raw fish oil produced in Peru mainlyfrom black anchovy (Engraulis ringens) during 19962000 was determined. Fatty acids composition of 435 samples wasanalyzed by gas chromatography. Extreme values of EPA for all the samples were 10.5 and 24.3%, while DHA variedfrom 4.9 to 15.9%. Variation coefficients in EPA (10.7 to 17.4%) were smaller than those for DHA (13.6 to 32.1%). Forthe period of study content of EPA was higher to the corresponding of DHA and when added showed an average of 29.1to 33.1%. The presence of the phenomenon «El Niño» did not seem to have affected these contents neither the relationshipnor the sum of EPA and DHA, except for the first trimester of 1998. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430504 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430504 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000 A. Salas Maldonado Química Fish oil Fatty acids Docosahexenoic acid (DHA) Eicosapentenoic acid (EPA) Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000 A. Salas Maldonado M. E. Ayala Galdós M. Albrecht Ruiz Química Fish oil Fatty acids Docosahexenoic acid (DHA) Eicosapentenoic acid (EPA) EPA (eicosapentenoic acid) and DHA (docosahexenoic acid) content of raw fish oil produced in Peru mainlyfrom black anchovy (Engraulis ringens) during 19962000 was determined. Fatty acids composition of 435 samples wasanalyzed by gas chromatography. Extreme values of EPA for all the samples were 10.5 and 24.3%, while DHA variedfrom 4.9 to 15.9%. Variation coefficients in EPA (10.7 to 17.4%) were smaller than those for DHA (13.6 to 32.1%). Forthe period of study content of EPA was higher to the corresponding of DHA and when added showed an average of 29.1to 33.1%. The presence of the phenomenon «El Niño» did not seem to have affected these contents neither the relationshipnor the sum of EPA and DHA, except for the first trimester of 1998. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430504 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| title | Contenido de EPA y DHA en aceite crudo de pescado producido en el Perú durante el periodo 1996 - 2000 |
| topic | Química Fish oil Fatty acids Docosahexenoic acid (DHA) Eicosapentenoic acid (EPA) |
| url | https://www.redalyc.org/articulo.oa?id=72430504 |