Acidos grasos en sardina en salsa de tomate de diferentes zonas pesqueras del Pacifico mexicano

fatty acids in sardine canned in tomato sauce from different fishing areas of the mexcan pacific. numerous investigations have pointed out the importance that the fatty acids have in the process health-illness, and that the marine resources are excellent sources of the series w 3 and w 6. in mexico, the sardine is a product of marine origin of wide consumption due to its high readiness and low cost. the objective of the present study was to determine the fatty acids profile (fa) in sardine canned in tomato sauce coming from different fishing areas (a) of the mexican pacific. there were randomly obtained 8 commercial mark (5 cans of each mark) of sardine canned in tomato sauce; they were classified in sardine of south baja california sur (a1), sonora (a2) and sinaloa (a3). the samples without draining were liquified and thereafter were obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. in all the areas they were identified and quantified as 3 faw 3 (linolenic, epa and dha) and 2 agw 6 (linoleic and arachidonic); this source is rich in fa monounsaturated and also presents a considerable quantity of trans fa (18:1n9t and 18:2n6t). the dha was the most abundant ag in all the areas (3064-4704 mg/100g); finally, the relationships w 3/w 6 were from 3.5 (a1) up to 8.9 (a3). in conclusion, sardine canned in tomate sauce of the mexican pacific is a rich food in w -3 and w -6 fa, independently of the procesing area