Table 1 Fatty acid profile of salmon (SPL) and yogurt polar lipid (YPL) extract. Results are expressed as a percentage of each fatty acid of the total fatty acid content of each sample (n = 3)

Caprylic

144.115

143.108

ND

ND

6.62

0.13

Pelargonic

158.131

157.123

0.00

0.00

1.33

0.10

Capric

172.146

171.139

0.00

0.00

7.69

1.65

Undecylic

186.162

185.155

ND

ND

1.92

0.22

Lauric

200.178

199.170

ND

ND

3.63

0.31

Tridecylic

214.193

213.186

ND

ND

2.23

0.22

Myristic

228.209

227.202

3.22

0.17

2.97

0.05

Pentadecylic

242.225

241.217

0.15

0.01

6.41

0.45

Palmitic

256.240

255.233

17.01

0.62

13.95

0.80

Palmitoleic

254.225

253.217

3.92

0.09

4.16

0.12

Margaric

270.256

269.249

0.72

0.09

13.58

0.61

Stearic

284.272

283.264

2.16

0.17

1.83

0.05

Oleic

282.256

281.249

11.41

0.05

7.60

0.30

Linoleic

280.241

279.233

42.19

0.67

3.22

0.29

Linolenic (α + γ)

278.225

277.217

2.50

0.13

3.00

0.13

Stearidonic

276.209

275.202

0.26

0.01

0.23

0.01

Nonadecylic

298.287

297.280

0.00

0.00

0.10

0.01

Arachidic

312.303

311.296

ND

ND

4.33

1.26

Gadoleic

310.287

309.280

2.70

0.21

7.96

0.51

DihomoLinoleic

308.272

307.264

1.69

0.27

1.96

0.18

Dihomolinolenic

306.256

305.249

1.27

0.03

1.70

0.18

Arachidonic

304.240

303.233

1.95

0.08

1.42

0.14

EPA

302.247

301.217

2.51

0.32

0.19

0.02

Docosadienoic

336.303

335.296

0.03

0.00

ND

ND

Eranthic

334.287

333.280

0.01

0.00

0.34

0.03

Ardenic

332.272

331.264

0.26

0.01

0.57

0.06

DPA

330.256

329.249

2.19

0.16

0.91

0.09

DHA

328.240

327.233

3.82

0.33

0.14

0.01

SFA

23.27

0.81

66.60

1.17

MUFA (n-9)

18.00

0.09

19.73

0.34

PUFA

58.40

0.92

12.77

0.77

n-3 (PUFA)

11.30

0.60

4.48

0.12

n-6 (PUFA)

47.10

0.37

8.30

0.72

n-6/n-3

4.17

0.25

1.85

0.21