Determination and identification of omega 3 and 6 fatty acids position in nile tilapia oil

Abstract

The fat nutritional value is determined by the composition and distribution (position) of fatty acids in glycerol molecules. Position is determined by stereospecific numbering (sn) ie sn-1, 2 and 3 positions, where the position will affect the metabolic processes in the body. This study aims to determine the components and position of omega 3 and omega 6 fatty acids in triacylglycerol of nile tilapia oil (Oreochromis niloticus L.). Nile tilapia oil is obtained by extracting the soxhletation method. Analysis of fatty acid composition by gas chromatography (GC), for determining the position of fatty acid hydrolysis by using specific immobilized lipase enzymes from Mucor miehei at sn-1,3 position. The results showed that the composition of unsaturated fatty acids is more than saturated fatty acids. The percentage of omega fatty acids at sn-2 position is higher than in sn-1 + sn-3 position. Omega 3 in sn-2 of 2.81% consisted of linolenic acid of 0.91%, EPA of 0.69%, and DHA of 1.21%, at sn-1 + sn-3 of 1.55% consisted of linolenic acid by 0.10%, EPA by 1.29% and DHA by 0.16%. Omega 6 is linoleic acid in sn-2 is 13.52% and at sn-1 + sn-3 is 1.04%. Based on the composition of fatty acid nile tilapia oil contained omega 3 and 6, and in the sn-2 position more so it is good to be consumed to improve human health.