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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Autores principales:	Suryati Muhammad Alinafiah, Azrina Azlan, Amin Ismail, Nor-Khaizura Mahmud Ab Rashid
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	validation methods omega-3 fatty acid gas chromatography Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/01a8645a4baa40f4b7022b7a50c53063
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spelling	oai:doaj.org-article:01a8645a4baa40f4b7022b7a50c530632021-11-11T18:34:09ZMethod Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)10.3390/molecules262165921420-3049https://doaj.org/article/01a8645a4baa40f4b7022b7a50c530632021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6592https://doaj.org/toc/1420-3049Gas 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.Suryati Muhammad AlinafiahAzrina AzlanAmin IsmailNor-Khaizura Mahmud Ab RashidMDPI AGarticlevalidation methodsomega-3 fatty acidgas chromatographyOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6592, p 6592 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	validation methods omega-3 fatty acid gas chromatography Organic chemistry QD241-441
spellingShingle	validation methods omega-3 fatty acid gas chromatography Organic chemistry QD241-441 Suryati Muhammad Alinafiah Azrina Azlan Amin Ismail Nor-Khaizura Mahmud Ab Rashid Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
description	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.
format	article
author	Suryati Muhammad Alinafiah Azrina Azlan Amin Ismail Nor-Khaizura Mahmud Ab Rashid
author_facet	Suryati Muhammad Alinafiah Azrina Azlan Amin Ismail Nor-Khaizura Mahmud Ab Rashid
author_sort	Suryati Muhammad Alinafiah
title	Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
title_short	Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
title_full	Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
title_fullStr	Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
title_full_unstemmed	Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
title_sort	method development and validation for omega-3 fatty acids (dha and epa) in fish using gas chromatography with flame ionization detection (gc-fid)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/01a8645a4baa40f4b7022b7a50c53063
work_keys_str_mv	AT suryatimuhammadalinafiah methoddevelopmentandvalidationforomega3fattyacidsdhaandepainfishusinggaschromatographywithflameionizationdetectiongcfid AT azrinaazlan methoddevelopmentandvalidationforomega3fattyacidsdhaandepainfishusinggaschromatographywithflameionizationdetectiongcfid AT aminismail methoddevelopmentandvalidationforomega3fattyacidsdhaandepainfishusinggaschromatographywithflameionizationdetectiongcfid AT norkhaizuramahmudabrashid methoddevelopmentandvalidationforomega3fattyacidsdhaandepainfishusinggaschromatographywithflameionizationdetectiongcfid
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Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)

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