Arihiro Iwata, Tomoki Ogawa, Mitsuhiro Kishimoto, Kouji Yoshida, Harushige Yoshida
{"title":"白鲸油的脂肪酸组成","authors":"Arihiro Iwata, Tomoki Ogawa, Mitsuhiro Kishimoto, Kouji Yoshida, Harushige Yoshida","doi":"10.5181/cetology.0.31_1","DOIUrl":null,"url":null,"abstract":"The fatty acid composition of Bryde’s whale oil obtained through commercial whaling in 2019 was investi- gated and compared to the results of a reference study conducted in 1979. The measured proportion of long-chain fatty acids was higher than that obtained in the previous study. The proportion of the polyunsatu- rated fatty acids detected was approximately 1.5 times higher than that detected in the previous study. Bryde’s whale oil, as a new material, is expected to have applications in the development of healthy foods.","PeriodicalId":219125,"journal":{"name":"Japan Cetology","volume":"86 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fatty Acid Composition of Bryde’s Whale Oil\",\"authors\":\"Arihiro Iwata, Tomoki Ogawa, Mitsuhiro Kishimoto, Kouji Yoshida, Harushige Yoshida\",\"doi\":\"10.5181/cetology.0.31_1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The fatty acid composition of Bryde’s whale oil obtained through commercial whaling in 2019 was investi- gated and compared to the results of a reference study conducted in 1979. The measured proportion of long-chain fatty acids was higher than that obtained in the previous study. The proportion of the polyunsatu- rated fatty acids detected was approximately 1.5 times higher than that detected in the previous study. Bryde’s whale oil, as a new material, is expected to have applications in the development of healthy foods.\",\"PeriodicalId\":219125,\"journal\":{\"name\":\"Japan Cetology\",\"volume\":\"86 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Japan Cetology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5181/cetology.0.31_1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japan Cetology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5181/cetology.0.31_1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The fatty acid composition of Bryde’s whale oil obtained through commercial whaling in 2019 was investi- gated and compared to the results of a reference study conducted in 1979. The measured proportion of long-chain fatty acids was higher than that obtained in the previous study. The proportion of the polyunsatu- rated fatty acids detected was approximately 1.5 times higher than that detected in the previous study. Bryde’s whale oil, as a new material, is expected to have applications in the development of healthy foods.
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