Comparison of ω-3 Fatty Acids by GC-MS in Frequently Consumed Fish and Fish Oil Preparations on the Turkish Market
نویسندگان
چکیده
201 Comparison of ω-3 Fatty Acids by GC-MS in Frequently Consumed Fish and Fish Oil Preparations on the Turkish Market Summary : 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 chromatography-mass spectrometry (GC-MS) according to their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Medicinally important fatty acids like polyansaturated fatty acids (PUFA) and 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.
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