SEASONAL-CHANGES IN LIPID-COMPOSITION OF SARDINE (SARDINA-PILCHARDUS)

Sardine (Sardina pilchardus) lipids have important nutritional charact eristics because of their high level of omega 3 fatty acids. Studies o f the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4 % (w/w). The nonpolar lipids were dominant, mainly composed of triacyl glycerols and highest in the fatty season. Phosphatidylcholine (PC), a nd phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in omega 3 polyenoic fatty acids mainly 20:5 omega 3 a nd 22:6 omega 3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6 omega 3 than PC.