Winter season krill ( Euphausia superba D.) as a source of n‐3 polyunsaturated fatty acids

• Published in: Food / Nahrung
• Main Authors: Kolakowska, A., Kolakowski, E., Szczygielski, M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1994
• Subjects: Euphausia superba
• Online Access: http://dx.doi.org/10.1002/food.19940380204; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffood.19940380204; https://onlinelibrary.wiley.com/doi/pdf/10.1002/food.19940380204

Abstract Krill ( Euphausia superba D.) caught in winter near South Georgia were examined as a raw, intermediate product, precipitate and by product. The following assayes were performed: lipid composition (TLC), fatty acid composition (GC), lipid susceptibility to oxidation, and carotenoids content. The krill harvested in July/August was found to contain about 3% of lipids. The amount of n‐3 polyunsaturated fatty acids (PUFA; eicosapentaenoic and docosahexaenoic acids) in total lipids of whole krill accounts for 19.0 ± 1.7% of fatty acids. There was no any lost of n‐3 PUFA during processes used to obtain the precipitate and the lipid formula. Euphausia superba is a valuable source of n‐3 PUFA, primarily because of their stability in krill.