Total fat and fatty acid composition of seven fresh-water and nine marine fish commercially important in Brazil were determined. Palmitic acid was the predominant saturated fatty acid in both freshwater and marine fish. In the fat from freshwater fish the total C-16 fatty acids were higher than in marine fish. Oleic acid was the most abundant monounsaturated fatty acid and it was found in higher levels in freshwater fish. The data revealed that most freshwater fish from Brazil examined were a poor source of eicosapentaenoic (20:5) and docosahexaenoic (22:6) acids. Of the marine fish analysed, only sardine and manjuba could be recommended as a good sources of n-3 fatty acids.

Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined. In molasses, linoleic acid was found in higher levels (around 42%) and was followed by palmitic, oleic and linolenic acids. The lipid extract varied from 1.02 to 3.13 gkg -1 . In yeasts, the level of lipid extract varied from 16.65 to 31.12 g.kg -1 (dry matter basis) depending on the molasses type and yeast species. Both yeasts were able to incorporate fatty acids from molasses' and therefore linoleic and palmitic acids were the major fatty acids found in them. Key Words: Saccharomyces, fatty acids, yeasts, lipids, molasses. COMPOSIÇÃO EM ÁCIDOS GRAXOS DE MELAÇO