Search

Fatty acid compositions and lipid levels of five common table varieties of marine fish from temperate Australian waters were determined. Nutritionally important values were calculated and compared with those of species from similar waters in the northern hemisphere. P/S and n-3/n-6 ratios, and the levels of arachidonic (AA) and docosahexaenoic (DHA) acids in the lipids were comparable for the two, but the Australian species had lower eicosapentaenoic acid (EPA) levels. Oils from Australian fish were shown to have nutritional properties as beneficial as their northern hemisphere counterparts.

The volatile components from the fruit of the Pistacia lentiscus tree were analyzed by capillary gas chromatography (CGC) and CGC-mass spectrometry. The major components were the monoterpenes α-pinene, β-pinene, myrcene and limonene. Several sesquiterpenes, aliphatic esters, ketones, and phenolic compounds such as thymol and carvacrol were also identified.