OMEGA-3-FATTY-ACIDS IN BAKED MARINE FISH FROM SOUTH OF BRAZIL

Lipid and fatty acid levels in the edible flesh of 10 baked marine fis h from Brazil's South region were determined. Analyses of fatty acids methyl esters were performed by gas chromatography. Palmitic acid (C16 :0) was the predominant saturated fatty acid, accounting for 7-76% of total saturated acids. Oleic acid (C18:1 omega 9) was the most abundan t monounsaturated fatty acid. Linoleic acid (C18:2 omega 6), linolenic acid (C18:3 omega 3), eicosapentaenoic acid (C20:5 omega 3) and docos ahexaenoic acid (C22:6 omega 3) were the predominant polyunsaturated f atty acids (PUFA). The data revelead that all species were good source s of eicosapentaenoic acid (EPA, C20:5 omega 3) and docosahexaenoic (D HA, C22:6 omega 3).