Fatty acid
(%)
Culture period
  Feb
Mar
 Apr May Jun Jul
12:0 0.18 ± 0.01c 0.27 ± 0.01a 0.21 ± 0.00b 0.03 ± 0.00f 0.05 ± 0.00e 0.07 ± 0.00d
14:0 9.50 ± 0.21a 9.66 ± 0.19a 7.11 ± 0.15c 4.73 ± 0.15e 7.68 ± 0.15b 6.02 ± 0.12d
16:0 13.53 ± 0.31d 16.25 ± 0.35b 17.22 ± 0.22a 17.34 ± 0.40a 14.51 ± 0.33c 11.07 ± 0.27e
16:1 n-7 3.08 ± 0.08c 3.78 ± 0.12a 3.44 ± 0.08b 3.06 ± 0.07c 3.49 ± 0.09b 3.20 ± 0.09c
18:0 0.86 ± 0.02c 1.00 ± 0.02b 1.16 ± 0.03a 0.69 ± 0.02d 0.87 ± 0.02c 0.89 ± 0.02c
18:1 n-9 19.20 ± 0.40a 16.83 ± 0.42c 15.67 ± 0.42d 13.30 ± 0.40e 16.27 ± 0.39cd 17.75 ± 0.42b
18:2 n-6 5.58 ± 0.15b 6.79 ± 0.19a 6.78 ± 0.15a 6.93 ± 0.14a 6.95 ± 0.16a 7.03 ± 0.16a
18:3 n-6 1.78 ± 0.04e 2.17 ± 0.05d 2.90 ± 0.07c 2.94 ± 0.07c 3.97 ± 0.09a 3.76 ± 0.09b
18:3 n-3 7.38 ± 0.15a 6.54 ± 0.16c 6.79 ± 0.21b 3.84 ± 0.09d 2.96 ± 0.07e 2.97 ± 0.06e
20:0 0.40 ± 0.01c 0.50 ± 0.01b 0.50 ± 0.01b 0.26 ± 0.01d 0.51 ± 0.01ab 0.53 ± 0.01a
20:2 n-6 1.30 ± 0.03c 1.76 ± 0.04a 1.59 ± 0.05b 1.66 ± 0.04b 1.80 ± 0.04a 1.78 ± 0.04a
20:3 n-6 1.42 ± 0.03e 1.95 ± 0.04a 1.84 ± 0.05b 1.67 ± 0.04c 1.53 ± 0.03d 1.62 ± 0.05c
20:4 n-6 13.35 ± 0.30d 14.92 ± 0.40c 15.37 ± 0.32c 19.19 ± 0.45b 19.40 ± 0.21b 20.34 ± 0.45a
C24:0 22.44 ± 0.44b 17.58 ± 0.40d 19.42 ± 0.54c 24.36 ± 0.64a 20.01 ± 0.21c 22.97 ± 0.54b
Saturates 46.91 ± 1.07ab 45.26 ± 1.29bc 45.62 ± 1.11abc 47.42 ± 0.62a 43.64 ± 0.93c 41.55 ± 1.26d
Monoenes 22.27 ± 0.59a 20.62 ± 0.46bc 19.11 ± 0.61d 16.35 ± 0.49e 19.77 ± 0.45cd 20.95 ± 0.48b
Polyenes 30.81 ± 0.67d 34.13 ± 0.80c 35.27 ± 0.76bc 36.23 ± 0.81ab 36.60 ± 1.02ab 37.50 ± 0.45a
P/S 0.66 ± 0.02d 0.75 ± 0.02c 0.77 ± 0.02c 0.76 ± 0.02c 0.84 ± 0.02b 0.90 ± 0.02a
aValues represent means ± standard error (n=3). Mean values in the same row followed by different letters differ significantly (p<0.05).
Table 6: Seasonal variation of fatty acid composition (percentage of weight) in the dried sea tangle (S. japonica) cultured at Kijang areaa.
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