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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEPA and DHA quantification in two species of freshwater fish from Central Amazoniapt_BR
dc.contributor.authorInhamuns, AJpt_BR
dc.contributor.authorFranco, MRBpt_BR
unicamp.author.emailinhamuns@oi.com.brpt_BR
unicamp.authorInhamuns, Antonio Jose Univ Fed Amazonas, FCA, Dept Ciencias Pesqueiras, BR-69077000 Manaus, Amazonas, Brazilpt_BR
unicamp.authorBueno Franco, Maria Regina Univ Estadual Campinas, FEA, Dept Ciencia Alimentos, BR-13083970 Campinas, SP, Brazilpt_BR
dc.subjectfreshwater fishpt_BR
dc.subjectfatty acid compositionpt_BR
dc.subjectseasonal variationpt_BR
dc.subjectAmazon riverpt_BR
dc.subject.wosFatty-acid-compositionpt_BR
dc.subject.wosLipid-compositionpt_BR
dc.subject.wosSilurus-asotuspt_BR
dc.subject.wosMethyl-esterspt_BR
dc.subject.wosOilpt_BR
dc.subject.wosBenefitspt_BR
dc.subject.wosHealthpt_BR
dc.subject.wosSeasonpt_BR
dc.description.abstractThe levels of the fatty acids EPA and DHA were determined for two species of fish (Hypophthalmus sp. and Cichla sp.), in the muscular tissue and in the orbital cavity, in two different seasonal periods in the Brazilian Amazonian area. Relatively high amounts (oil mg/g) for freshwater fish were found for DHA in the two species. Hypophthalmus sp. presented a higher concentration of EPA (20 +/- 3 mg/g) and DHA (18 +/- 3 mg/g) in the wet seasonal period in the muscular tissue, without a significant difference between the two acids. Higher concentrations of DHA were detected in the flood period in the muscular tissue (55 +/- 9 mg/g) of Cichla sp. but with reduced concentrations of EPA (5 +/- 1 mg/g). (C) 2007 Published by Elsevier Ltd.pt
dc.relation.ispartofFood Chemistrypt_BR
dc.relation.ispartofabbreviationFood Chem.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2008pt_BR
dc.date.monthofcirculation42064pt_BR
dc.identifier.citationFood Chemistry. Elsevier Sci Ltd, v. 107, n. 2, n. 587, n. 591, 2008.pt_BR
dc.language.isoenpt_BR
dc.description.volume107pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage587pt_BR
dc.description.lastpage591pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.wosidWOS:000251760400001pt_BR
dc.identifier.doi10.1016/j.foodchem.2007.07.032pt_BR
dc.date.available2014-11-17T23:09:25Z
dc.date.available2015-11-26T16:47:27Z-
dc.date.accessioned2014-11-17T23:09:25Z
dc.date.accessioned2015-11-26T16:47:27Z-
dc.description.provenanceMade available in DSpace on 2014-11-17T23:09:25Z (GMT). No. of bitstreams: 1 WOS000251760400001.pdf: 169872 bytes, checksum: efa11c62e98c8bf6624a01335a900436 (MD5) Previous issue date: 2008en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:47:27Z (GMT). No. of bitstreams: 2 WOS000251760400001.pdf: 169872 bytes, checksum: efa11c62e98c8bf6624a01335a900436 (MD5) WOS000251760400001.pdf.txt: 25310 bytes, checksum: 35a0b9443ff1299a9ca10865f1f20570 (MD5) Previous issue date: 2008en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64954pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/64954
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64954-
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