Sardine ( Sardina pilchardus ) lipids have important nutritional characteristics because of their high level of ω3 fatty acids. Studies of 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 triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in ω3 polyenoic fatty acids mainly 20:5ω3 and 22:6ω3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6ω3 than PC.
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Bandarra et al. (1997) studied this question.
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