Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)

Gas chromatography with flame ionization detection (GC-FID) has often been used to quantify fatty acids in fish. This study validated the common method for determining omega-3 fatty acids (DHA and EPA) in the raw and cooked warm-water fish, selayang, using GC-FID for subsequent evaluation on EPA and...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-10, Vol.26 (21), p.6592
Main Authors: Muhammad Alinafiah, Suryati, Azlan, Azrina, Ismail, Amin, Mahmud Ab Rashid, Nor-Khaizura
Format: Article
Language:English
Subjects:
Animals
Calibration
Chromatography
Chromatography, Gas
Chronic illnesses
Diet
Fatty acids
Fatty Acids, Omega-3 - analysis
Fish
Fishes
Flame Ionization
Gas chromatography
Ionization
Laboratories
Methods
omega-3 fatty acid
Omega-3 fatty acids
Polarity
Retention
validation methods
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Summary:Gas chromatography with flame ionization detection (GC-FID) has often been used to quantify fatty acids in fish. This study validated the common method for determining omega-3 fatty acids (DHA and EPA) in the raw and cooked warm-water fish, selayang, using GC-FID for subsequent evaluation on EPA and DHA retention using the Weibull model. The EPA and DHA were separated using a high-polarity capillary GC HP-88 column (60 m length, 0.25 mm ID, 0.2 μm DF) with a total run time of 45.87 min. The method was validated in linearity, precision, accuracy, specificity and sensitivity based on ICH requirements. In addition, it was found that the method had a high recovery rate (>95%) and good precision (RSD ≤ 2%) with overall RSDs ranging below 0.001% for both omega-3 PUFA. In conclusion, this method identified and quantified fatty acids and omega-3 accurately and precisely and can be used effectively for routine FAME analysis in fish samples.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26216592