Table 1.
Characterization, fatty acid (FA) composition and quantification of deodorized refined salmon oil (DSO).
| Systematic Name | Abbreviated Name | DSO (g/100 Total FA) |
|---|---|---|
| Myristic acid | C14:0 | 2.17 ± 0.07 |
| Palmitic acid | C16:0 | 11.40 ± 0.23 |
| Palmitoleic acid | C16:1 n-7 | 3.29 ± 0.06 |
| Hexadecadienoic acid | C16:2 n-4 | 0.29 ± 0.01 |
| Hexadecatrienoic acid | C16:3 n-4 | 0.26 ± 0.01 |
| Hexadecatetraenoic acid | C16:4 n-1 | 0.42 ± 0.01 |
| Heptadecanoic | C17:0 | 0.03 ± 0.01 |
| 10c-heptadecenoic | C17:1 | 0.08 ± 0.05 |
| Stearic acid | C18:0 | 3.19 ± 0.05 |
| Oleic acid | C18:1 n-9 | 38.90 ± 0.02 |
| cis-vaccenic acid | C18:1 n-7 | 3.23 ± 0.03 |
| Linoleic acid | C18:2 n-6 | 14.68 ± 0.16 |
| Linolenic acid (alpha) | C18:3 n-3 | 4.11 ± 0.02 |
| Linolenic acid (Gamma) | C18:3 n-6 | 0.18 ± 0.01 |
| Stearidonic acid | C18:4 n-3 | 0.72 ± 0.01 |
| Arachidic acid | C20:0 | 0.29 ± 0.01 |
| Gadoleic acid | C20:1 n-11 | 0.19 ± 0.01 |
| Eicosenoic acid | C20:1 n-9 | 1.99 ± 0.02 |
| Paullinic acid | C20:1 n-7 | 0.11 ± 0.01 |
| Eicosadienoic acid | C20:2 | 0.09 ± 0.01 |
| Eicosatrienoic acid | C20:3 n-3 | 0.27 ± 0.01 |
| Dihomo-gamma-linolenic acid | C20:3 n-6 | 0.86 ± 0.02 |
| Eicosatetraenoic acid | C20:4 n-3 | 0.59 ± 0.02 |
| Arachidonic acid | C20:4 n-6 | 0.29 ± 0.01 |
| Eicosapentaenoic Acid (EPA) | C20:5 n-3 | 3.50 ± 0.06 |
| Heneicosapentaenoic acid | C21:5 n-3 | 0.23 ± 0.02 |
| Erucic acid | C22:1 n-9 | 0.34 ± 0.02 |
| Docosapentaenoic acid | C22:5 n-3 | 1.53 ± 0.03 |
| Docosapentaenoic acid | C22:5 n-6 | 0.15 ± 0.04 |
| Docosahexaenoic Acid (DHA) | C22:6 n-3 | 3.57 ± 0.12 |
| Nervonic acid | C24:1 n-9 | 0.20± 0.01 |
| Total Fatty acid Omega-3 | 14.5 ± 0.25 | |
| Total identified | 97.94 ± 0.02 | |
| Total unidentified | 2.06 ± 0.02 | |
| Peroxide value (PV), (meq active oxygen kg−1 oil) | 0.29 ± 0.01 | |
|
p-Anisidine Value (AV) Totox Value |
3.70 ± 0.33 3.99 ± 0.34 |
|