Table 2 fatty acids composition (%) in Eobania vermiculata

C4:0 (Butyric acid)

0.21 ± 0.01

C6:0 (Caproic acid)

0.12 ± 0.21

C8:0 (Caprylic acid)

0.04 ± 0.02

C10:0 (Capric acid)

0.06 ± 0.01

C12:0 (Lauric acid)

0.15 ± 0.34

C14:0 (Myristic acid)

0.61 ± 0.61

C16:0 (Palmitic acid)

12.51 ± 1.11

C18:0 (Stearic acid)

14.79 ± 2.3

C20:0 (Arachidic acid)

0.63 ± 0.62

C22:0 (Behenic acid)

3.57 ± 1.32

C23:0 (Tricosanoic acid)

0.21 ± 0.01

C24:0 (Lignoceric acid)

0.81 ± 0.04

∑Saturated fatty acids (SFA)

33.71

C14:1 (Myristoleic acid)

0.22 ± 0.03

C15:1 (Pentadecylic acid)

0.08 ± 0.01

C16:1(n-7) (Palmitoleic acid, omega-7 MUFA)

0.86 ± 0.24

C17:1 (Margaric acid)

0.29 ± 0.02

C18:1(n-9) (Oleic acid, omega-9 MUFA)

16.73 ± 1.72

C20:1(n-9) (Eicosenoic acid, omega-9 MUFA)

0.95 ± 0.97

C22:1(n-9) (Erucic acid, omega-9 MUFA)

0.09 ± 0.01

C24:1(n-9) (Nervonic acid, omega-9 MUFA)

3.11 ± 0.61

∑Monounsaturated fatty acids (MUFA)

22.28

C18:2(n-6) (Linoleic acid, omega-6 PUFA) (EFA)

15.33 ± 4.21

C18:3(n-3α) (α-Linolenic acid, omega-3 PUFA) (EFA)

3.51 ± 2.71

C18:3(n-6) (γ-Linolenic acid, omega-6 PUFA) (EFA)

0.91 ± 0.04

C20:2(n-6) (cis 11,14 Eicosadienoic acid )

10.56 ± 1.13

C20:3(n-3) (cis 11,14,17 Eicosatrienoic acid, omega-3 PUFA)

0.65 ± 0.22

C20:4(n-6) (Arachidonic acid or cis-5,8,11,14 Eicosatetraenoic acid, omega-6 PUFA) (EFA)

9.67 ± 0.34

C20:5(n-3) (cis 5,8,11,14,17 Eicosapentaenoic acid, omega-3 PUFA) (EFA)

2.36 ± 2.42

C22:2(n-6) (cis-13,16 Docosadienoic acid, omega-6 PUFA)

0.31 ± 0.08

C22:6(n-3) (cis 4,7,10,13,16,19 Docosahexaenoic acid, omega-3 PUFA) (EFA)

0.49 ± 0.02

C24:4(n-6) (cis-9,12,15,18 Tetracosatetraenoic acid, omega-6 PUFA)

0.09 ± 0.01

C24:5(n-6) (cis-6,9,12,15,18 Tetracosapentaenoic acid, omega-6 PUFA)

0.13 ± 0.22

∑Polyunsaturated fatty acids (PUFA)

44.01

∑n-3

7.01

∑n-6

37

∑n-9

20.88

∑n-7

0.86

∑Essential fatty acids (EFA)

32.27