Bone lipids and fatty acids of Peru fish

Abstract

The neurocranium of the vieja, Pimelometopon darwini, and the cojinoba, Seriolella violacea, contained 29.5 and 26% lipid (as percent dry weight), mostly as triacylglycerol. The anchoveta, Engraulis ringens; sardina, Sardinops sagax sagax; doncella, Halichoeres dispilis; and mackerel, Scomber japonicus, contained less lipid in the neurocranium (3.3–18.4%). Polyunsaturated fatty acids, dominated by 20:5 and 22:6, were highest for S. violacea (10.6–56.1%) and P. darwini (12.2–28.9%). Lower levels of polyunsaturated fatty acids were found in E. ringens. The major monosaturated fatty acids in all Peruvian fish included 16:1n7, 18:1n9 + 11, and 18:n7, whereas the major saturated fatty acids were 14:0 and 16:0 with lesser amounts of 18:0.