The effect of adding vitamin E on the characteristics of polyunsaturated fatty acids from julung-julung fish oil (Hemirhamphus sp.)

• Main Authors: Gunawan, Erin Ryantin, Handayani, Sri Seno, Suhendra, Dedy, Murniati, Hermanto, Dhony, Sari, Putu Dewi Purnama, Trisnaningtyas, Sarwesthi Ayu
• Format: Conference Proceeding
• Language: English
• Subjects: Arachidonic acid; Fatty acids; Fish oils; Iodine; Oxidation; Tocopherol; Vitamin E
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0176275

Polyunsaturated fatty acids are fatty acids that have a function for brain and eye development, maintain cell function, and maintain heart health. Julung-julung fish (Hemiramphus sp.)is one of the fish with low economic value whose oil can be used as an alternative source of polyunsaturated fatty acids. Fish oil which contains polyunsaturated fatty acids is easily oxidized which will reduce its quality. To prevent oxidation of the oil can be added antioxidants. This study aims to determine the effect of adding vitamin E to the quality of the oil and to determine the fatty acid content of julung-julung fish oil using GCMS. Variation of added vitamin E is 0; 25; 50; and 100 ppm. The fish oil quailty is seen from the results of characterization (acid number, peroxide number, saponification number, and iodine number) and FTIR results. The results of the GCMS analysis showed that the fatty acid composition of julung-julung fish oil was 1,87% Arachidonic acid, 2,98% α-linoleic acid, and 34,13% linoleic acid. The results showed that the addition of 100 ppm vitamin E gave the best results with an acid number of 12,8 mg NaOH/g, a peroxide value of 3,2 meq/kg, a saponification number of 151,47 mg KOH/g, and an iodine value of 105,335 mg Iod/g. The results of the FTIR analysis showed that after the addition of 100 ppm vitamin E the double bonds in the fish oil did not change.