Table 2-2.
Fatty acid (linoleic acid, eicosenoic acid, eicosapentaenoic acid, and docosahexaenoic acid) analysis results of the 20 krill oil supplement.
| No. | Linoleic acid (C18:2, n-6) a | RSD b | Eicosenoic acid (C20:1, n-9) a | RSD b | Eicosapentaenoic acid (C20:5, n-3) a | RSD b | Docosahexaenoic acid (C22:6, n-3) a | RSD b |
|---|---|---|---|---|---|---|---|---|
| 1 | 0.5 | 4.00 | 0.8 | 2.50 | 14.4 | 0.97 | 6.8 | 1.18 |
| 2 | 31.4 | 1.18 | 0.9 | 3.89 | 16.2 | 2.41 | 10.2 | 2.25 |
| 3 | 1.2 | 3.33 | 0.4 | 2.50 | 23.6 | 2.88 | 11.1 | 2.97 |
| 4 | 2.7 | 0.74 | 0.6 | 5.00 | 17.9 | 0.45 | 8.0 | 4.25 |
| 5 | 2.8 | 0.36 | 0.6 | 1.67 | 15.2 | 0.39 | 7.5 | 0.40 |
| 6 | 29.6 | 0.57 | 1.3 | 2.31 | 15.5 | 0.26 | 9.5 | 0.32 |
| 7 | 2.0 | 1.00 | 0.7 | 1.43 | 26.0 | 1.12 | 8.8 | 1.25 |
| 8 | 29.9 | 1.10 | 1.3 | 0.77 | 15.5 | 0.52 | 9.4 | 2.77 |
| 9 | 2.3 | 3.91 | 0.6 | 3.33 | 18.1 | 4.48 | 8.7 | 0.57 |
| 10 | 2.8 | 1.07 | 0.6 | 3.33 | 14.2 | 2.11 | 7.2 | 1.94 |
| 11 | 2.4 | 0.83 | 1.0 | 2.00 | 12.5 | 2.08 | 8.7 | 1.84 |
| 12 | 2.4 | 0.83 | 0.6 | 1.67 | 17.9 | 1.23 | 8.0 | 1.88 |
| 13 | 2.5 | 0.80 | 0.9 | 1.11 | 9.7 | 4.85 | 4.5 | 2.67 |
| 14 | 2.5 | 0.80 | 0.4 | 5.13 | 22.5 | 1.56 | 10.3 | 1.07 |
| 15 | 30.0 | 1.80 | 1.3 | 3.85 | 15.4 | 1.56 | 9.8 | 0.41 |
| 16 | 4.2 | 0.95 | 0.9 | 2.22 | 21.0 | 1.90 | 8.2 | 2.44 |
| 17 | 2.3 | 0.87 | 0.7 | 1.43 | 15.3 | 0.52 | 7.9 | 0.38 |
| 18 | 2.3 | 3.91 | 0.4 | 2.50 | 23.3 | 4.55 | 10.5 | 4.10 |
| 19 | 2.3 | 3.04 | 0.9 | 1.11 | 15.5 | 1.81 | 6.6 | 1.36 |
| 20 | 2.5 | 4.40 | 0.5 | 4.20 | 15.1 | 5.30 | 8.1 | 4.81 |
aThe average of triplicate measurements of the acid value (g/100 g; % (w/w))
bRelative Standard Deviation (%RSD= Standard Deviation/ average × 100)