ABSTRACT
This chapter covers the main aspects of fatty acids analysis in fish, seafood, and aquaculture products. The first part of the chapter aims to provide general information about the structure and the classification of lipids and fatty acids commonly found in seafood and aquaculture products, introducing their functional role in human nutrition and their relevance in the field of food authenticity as biomarkers of origin. The second part of the chapter focuses on analytical issues, covering all the steps of the analysis of fatty acids, from lipid extraction to fatty acids separation and detection. Particularly, in the second part, the chapter introduces both traditional and novel analytical methods employed in fatty acids analysis of seafood and aquaculture products.
