A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories

Abstract

This study aims to investigate the impact of anchovy (Engraulis encrasicolus) oil produced in different factories on the fatty acid composition and quality indicators. The study utilizes anchovy oils obtained from three different factories. Fatty acid analysis was conducted using gas chromatography, and the results were expressed as percentages. Additionally, fatty acid quality indices such as atherogenic index (AI), thrombogenic index (TI), Polyene index (PI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) were calculated. The findings of the study indicate that different processing technologies may influence the fatty acid composition of anchovy oil. Anchovy oils were observed to be rich in polyunsaturated fatty acids (PUFA) and notably contain omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). This study provides valuable insights into anchovy oil production and quality, offering an in-depth understanding of sustainable nutrition. In conclusion, this study sheds light on a significant issue in the anchovy oil industry and may guide researchers and industry experts interested in improving the quality of fish oil products and supporting human health with potential opportunities.