Comparison of ω-3 fatty acids by GC-MS in frequently consumed fish and fish oil preparations on the Turkish market
Fabad Journal of Pharmaceutical Sciences, vol.28, no.4, pp.201-205, 2003 (Scopus)
- Publication Type: Article / Article
- Volume: 28 Issue: 4
- Publication Date: 2003
- Journal Name: Fabad Journal of Pharmaceutical Sciences
- Journal Indexes: Scopus
- Page Numbers: pp.201-205
- Keywords: ω-3 fatty acids, DHA (docosahexaenoic acid), Engraulis encrasicholus, EPA (eicosapentaenoic acid), GC-MS, Trachurus trachurus
- Ankara University Affiliated: Yes
Abstract
In this study, two fish species, anchovy (Engraulis encrasicholus) and horse mackerel (Trachurus trachurus), and three commercial fish oil products sold on the Turkish market were analyzed and compared by gas chmmatography-mass spectrometry (GC-MS) according to their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Medicinally important fatty acids like polyalisaturated fatty acids (PUFA) aund ω-3 were detected in abundant amounts, especially in the anchovy oil. Anchovy oil can be used in the form of gelatin capsules as dietary supplements in Turkey.