TABLE 2.
Fatty acid composition and oxidative quality of the fish oil supplement.
| Fish oil | |
| Fatty acid concentration, mg/g of oil | |
| C14:0 (Myristic acid) | 86.2 (0.9) |
| C16:0 (palmitic acid) | 176.8 (0.2) |
| C16:1 (palmitoleic acid) | 94.4 (0.7) |
| C18:0 (stearic acid) | 33.2 (0.8) |
| C18:1n-9 (oleic acid) | 55.8 (0.4) |
| C18:1n-7 (cis-11-octadecenoic acid) | 25.5 (0.1) |
| C18:2n-6 (linoleic acid) | 7.9 (0.2) |
| C18:3n-6 (α—linolenic acid) | 2.4 (0.2) |
| C18:3n-3 (γ—linolenic acid) | 11.8 (0.6) |
| C20:0 (arachidic acid) | 0 |
| C20:1n-9 (eicosenoic acid) | 9.6 (0.2) |
| C20:2n-6 (eicosadienoic acid) | 2.1 (0.2) |
| C20:3n-6 (dihomo-γ-linolenic acid) | 2.1 (0.1) |
| C20:4n-6 (arachidonic acid) | 16.6 (0.5) |
| C20:5n-3 (eicosapentaenoic acid) | 176.7 (1.9) |
| C22:5n-3 (docosapentaenoic acid) | 16.4 (0.9) |
| C24:0 (tetracosanoic acid) | 1.3 (0.2) |
| C22:6n-3 (docosahexaenoic acid) | 122.1 (2.3) |
| C24:1 (Nervonic acid) | 4.9 (0.3) |
| Oxidative indices | |
| Peroxide value, meq/kg | 5.24 (0.01) |
| Anisidine value | 4.2 (0.1) |
Fatty acid concentrations in the fish oil supplement (mg/g of oil), determined by gas chromatography. Data are Means (SE), from analysis of 6 replicates. Oxidative indices determined from analysis of 3 replicates.