ANALYSIS OF ALPHA-LINOLENIC ACID AND DOCOSAHEXAENOIC ACID IN MACKEREL FISH OIL (RASTRELLIGER KANAGURTA) USING GAS CHROMATOGRAPHY
Objective: This study aimed to obtain the levels of alpha-linolenic acid (ALA) and docosahexaenoic acid (DHA) in mackerel fish oil by pressing and
extraction with solvent methods.
Methods: The optimum conditions were determined, and validation methods were performed for a mixture of ALA and DHA to obtain a valid method
for the determination of the levels of ALA and DHA in mackerel fish oil. Derivatization was performed by the Lepage esterification method using
methanol:toluene 4:1 (v/v) and an acetyl chloride catalyst. Gas chromatography with the Shimadzu GC-17A with a DB-5 column and flame ionization
detector was used to analyze samples at a column temperature of 200Â°C with an increase of 2Â°C/min up to 230Â°C (maintained for 20 min). Injector
and detector temperatures of 250Â°C were used with a flow rate of 1.00 mL/min.
Results: The retention time of ALA and DHA was 11.440 min and 22.337 min with a Tf of 0.949 and 1.006, respectively. The validation results fulfilled
the acceptance criteria with r values of 0.99953 and 0.99934, respectively. Total levels of ALA and DHA in mackerel fish oil were 0.39521% by pressing
and 0.33014% by extraction with solvents.
Conclusion: This method could be used as an alternative method to analyze ALA and DHA level in fish oil.
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