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image of Determination of Nutritional Quality of Marine Fish Based on Fatty Acids in The sn-2 Position of Triglycerides

Abstract

Introduction

Evaluation of the nutritional value of fish is critical because fish contain essential fatty acids. The hydrolysis process of fish oil is necessary to determine the fatty acids located at the sn-2 position on triglycerides. Essential fatty acids occupying the sn-2 position are very important to be identified because they are maximally absorbed in the digestive system. Research on the hydrolysis process of fish oil can be optimally conducted using Design Expert software to achieve a perfect hydrolysis percentage. This study aims to obtain optimal pH, temperature, and incubation time for % hydrolysis using Design Expert software. Furthermore, the marine fish should be evaluated based on the position of fatty acids.

Methods

Fish samples from the market included , , , , and sp.. The optimization of % hydrolysis was perfectly carried out using response surface methodology and Design Expert software. After obtaining the optimal pH, hydrolysis time, and temperature, hydrolysis was performed on marine fish samples. Analysis of fatty acid composition was conducted using gas chromatography.

Result

The optimal results of the hydrolysis process were achieved at pH 8, a temperature of 50°C, and a duration of 8 hours and 30 minutes, with a hydrolysis percentage of 65.357 ± 1.047%.

Discussion

The strong negative correlation between PUFA and both the ω6/ω3 ratio and thrombogenic index (TI) suggests that higher PUFA intake, particularly omega-3 fatty acids, may reduce inflammatory and thrombotic risks. Additionally, the positive association between PUFA and the P/S ratio supports the cardiovascular benefits of diets rich in polyunsaturated fats over saturated fats.

Conclusion

Evaluation of nutritional values based on fatty acids at the sn-2 position indicates that the marine fish with the best dietary levels are , , , sp., and based on the IQN index.

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2025-09-18
2025-11-02

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Determination of Nutritional Quality of Marine Fish Based on Fatty Acids in The sn-2 Position of Triglycerides
Bentham Science Publishers ; https://doi.org/10.2174/0115734013389492250904092207
/content/journals/cnf/10.2174/0115734013389492250904092207
/content/journals/cnf/10.2174/0115734013389492250904092207
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  • Article Type:     Research Article
Keywords: nutrition ; response surface methodology ; design expert ; sn-2 ; fatty acid ; IQN ; marine fish

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