Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids

ABSTRACT: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, usi...