Fatty acids of boal fish oil by urea fractionation and gas–liquid chromatography

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Ghosh, Amitabha, Ghosh, Anita, Hoque, Mominal, Dutta, Jyotirmoy
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1976
• Subjects: Attu
• Online Access: http://dx.doi.org/10.1002/jsfa.2740270213; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740270213; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740270213

Abstract The fatty acid composition of body and liver fats of boal, Wallago attu (Schn.), a cat fish, belonging to the family Siluridae and commonly known as fresh‐water shark has been determined by urea fractionation and gas–liquid chromatography (g.l.c.). The percentages of major component acids were found to be, 16:0, 10.5; 16:1 ω9, 7.6; 18:0, 7.2; 18:1 ω9, 17.4; 18:2ω9, 8.4; 18:3ω3, 6.1; 20:4ω3, 3.7 and 22:6ω3, 4.4. In addition, a number of minor component acids have been detected and estimated. The liver oil fatty acids have also been determined without fractionation and the percentages of major component acids found were 16:0, 23.5; 18:0, 12.7; 18:1ω9, 7.0; 20:4ω3, 13.7; 22:6ω3, 11.2. The oil has been studied for the first time for its fatty acid composition.