Table 2 Lipid class composition (% of total lipid) of the four crab species. Means ± standard deviation, n = 10 for each species (for technical reasons, only 10 of the 12 samples were analyzed)
Lipid class (%TL) | Per. aff. | Gra. alb. | Ori. int. | Geo. alb. |
|---|---|---|---|---|
Wax or sterol esters | 1.3 ± 0.9 | 9.2 ± 4.2 | 1.5 ± 1.5 | 2.5 ± 2.6 |
Triacylglycerols | 44.8 ± 35.7 | 30.6 ± 28.8 | 19.4 ± 28.0 | 19.9 ± 32.1 |
Free fatty acids | 0.2 ± 0.2 | 1.2 ± 1.0 | 0.6 ± 0.6 | 0.1 ± 0.3 |
Sterols | 3.4 ± 3.4 | 4.5 ± 2.6 | 3.2 ± 2.5 | 6.0 ± 3.0 |
Polar lipids | 50.3 ± 32.5 | 54.5 ± 27.7 | 75.2 ± 27.0 | 71.6 ± 29.2 |