Seasonal Variation in Fatty Acid and Amino Acid Composition of the Patagonian Marine Polychaete Abarenicola pusilla and Its By-Products

Table 2

Fatty acid content (mg·g⁻¹ sample) in the press cake. Each value represents the average value (n = 3) and the standard error.

FAME	Spring	Summer	Autumn	Winter
	Press cake (mg FAME g^−1)
15 : 0, pentadecaenoic acid	0.28 ± 0.07	0.14 ± 0.07	0.03 ± 0.01	0.09 ± 0.02
16 : 0, palmitic acid	2.04 ± 0.24^c	1.23 ± 0.34^bc	0.16 ± 0.05^a	0.67 ± 0.09^ab
16 : 1n − 7, palmitoleic acid	0.94 ± 0.15	0.76 ± 0.33	0.07 ± 0.02	0.25 ± 0.05
17 : 0, heptadecanoic acid	0.35 ± 0.07^b	0.19 ± 0.09^ab	0.04 ± 0.02^a	0.09 ± 0.01^a
17 : 1n − 7, heptadecenoic acid	0.20 ± 0.06	0.09 ± 0.05	0.02 ± 0.01	0.04 ± 0.01
18 : 0, stearic acid	0.67 ± 0.04^a	0.44 ± 0.03^c	0.05 ± 0.02^bc	0.24 ± 0.04^ab
18 : 1n − 9, oleic acid	0.96 ± 0.06^c	0.76 ± 0.00^c	0.05 ± 0.02^a	0.38 ± 0.14^b
20 : 1n − 9, eicosaenoic acid	0.76 ± 0.27	0.35 ± 0.23	0.07 ± 0.03	0.15 ± 0.03
18 : 3n − 3, α-linolenic acid	0.29 ± 0.17	0.07 ± 0.04	0.01 ± 0.00	0.04 ± 0.01
18 : 2n − 6, linoleic acid	0.26 ± 0.07	0.17 ± 0.10	0.02 ± 0.01	0.04 ± 0.01
20 : 4n − 6, arachidonic acid (ARA)	0.55 ± 0.15	0.34 ± 0.24	0.04 ± 0.01	0.03 ± 0.01
20 : 5n − 3, eicosapentaenoic acid (EPA)	0.39 ± 0.09	0.39 ± 0.28	0.04 ± 0.01	0.04 ± 0.01
22 : 6n − 3, docosahexaenoic acid (DHA)	0.11 ± 0.04	0.09 ± 0.07	0.01 ± 0.00	0.00 ± 0.00
Other SFA	1.51 ± 1.19	0.60 ± 0.10	0.45 ± 0.02	0.46 ± 0.04
Other MUFA	0.49 ± 0.18	0.33 ± 0.21	0.04 ± 0.01	0.16 ± 0.03
Other PUFA	0.16 ± 0.06	0.07 ± 0.06	0.05 ± 0.02	0.03 ± 0.02
FAME ratios
EPA/ARA	0.71 ± 0.16	1.12 ± 0.02	1.00 ± 0.00	1.25 ± 0.25
DHA/EPA	0.27 ± 0.04^b	0.20 ± 0.02^b	0.27 ± 0.07^b	0.00 ± 0.00^b
n − 3/n − 6	0.79 ± 0.09	0.92 ± 0.03	1.25 ± 0.15	0.94 ± 0.06