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Lipids of adult brown shrimp, Crangon crangon: seasonal variations in fatty acids class composition

Published online by Cambridge University Press:  19 February 2014

Adriana Mika ,
Marek Gołębiowski ,
Edward Skorkowski  and
Piotr Stepnowski
Adriana Mika*
Affiliation:
Department of Environmental Analysis, Faculty of Chemistry, University of Gdańsk, 80-308 Gdańsk, Poland Department of Molecular Evolution, Faculty of Biology, University of Gdańsk, 80-308 Gdańsk, Poland
Marek Gołębiowski
Affiliation:
Department of Environmental Analysis, Faculty of Chemistry, University of Gdańsk, 80-308 Gdańsk, Poland
Edward Skorkowski
Affiliation:
Department of Molecular Evolution, Faculty of Biology, University of Gdańsk, 80-308 Gdańsk, Poland
Piotr Stepnowski
Affiliation:
Department of Environmental Analysis, Faculty of Chemistry, University of Gdańsk, 80-308 Gdańsk, Poland
*
Correspondence should be addressed to: A. Mika, Department of Environmental Analysis, Faculty of Chemistry, University of Gdańsk, 80-308 Gdańsk, Poland email: [email protected]
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Abstract

Sea food is very rich in lipids. The brown shrimp, Crangon crangon is a most popular and very valuable taxon in the White Sea, in the Mediterranean and in the Black Seas. The aim of this study was to determine the seasonal variations of lipids in C. crangon muscle tissue using gas chromatography–mass spectrometry. The lipids were separated into groups: neutral lipids (triacylglycerols, free fatty acids, sterols) and polar lipids (phospholipids), by high performance liquid chromatography with a laser light-scattering detector. Fatty acids were identified using the GC-MS technique. The mainly fatty acids were 16:0, 18:0 (saturated FAs), 16:1, 18:1 (monounsaturated FAs), 20:4 (ARA), 20:5 (EPA) and 22:6 (DHA). The largest amounts of fatty acids in the muscle were observed in spring; these were the result of collecting food after winter and before reproduction. The muscle lipid content was 32.2 ± 1.8 mg g−1. The summer was the poorest season and the lipid value was 7.7 ±0.4 mg g−1. The levels of muscle neutral lipids (NL) oscillated between 80% (autumn) and 90% (spring). The temperature and salinity has a significant influence on content and profile of fatty acids. This work will help to understand the biology, the seasonal variation in lipid mass, lipid classes content and fatty acids profile in the abdominal muscle of C. crangon.

Keywords

Crangon crangonfatty acidsGC-MSHPLC-LLSDlipidseasonal variationsshrimp
Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 94 , Issue 5 , August 2014 , pp. 993 - 1000
Copyright
Copyright © Marine Biological Association of the United Kingdom 2014 

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