COMPARATIVE STUDY OF FATTY ACID PROFILES IN PATIN (PANGASIUS MICRONEMUS) AND GABUS (CHANNA STRIATA) FISH OIL AND ITS AUTHENTICATION USING FTIR SPECTROSCOPY COMBINED WITH CHEMOMETRICS

Abstract

Objective: The aims of this research were to analyse the fatty acids contained in Patin (Pangasius micronemus) and Gabus (Channa striata) fish oils also its authentication using FTIR spectroscopy combined with chemometrics.
 Methods: Patin fish oil (PFO) was extracted from patin flesh using the maceration method with petroleum benzene as the solvent, while gabus fish oil (GFO) was purchased from the market in Yogyakarta. The analysis of fatty acid was done using gas chromatography–flame ionization detector (GC-FID). The authentication was performed using FTIR spectrophotometer and chemometrics methods. Principal component analysis (PCA) was used to determine the proximity of oils based on the characteristic similarity. The quantification of adulterated PFO was performed using multivariate calibrations, partial least square (PLS) and principal component regression (PCR). The classification between authentic oils and those adulterated used discriminant analysis (DA).
 Results: The level of saturated and polyunsaturated fatty acids in PFO is higher than in GFO. The PLS and PCR methods using the second derivative spectra at wavenumbers of 666–3050 cm-1 offered the highest values of coefficient of determination (R2) and lowest root means the square error of calibration (RMSEC) and root mean square error of prediction (RMSEP).
 Conclusion: The PCA method was successfully used to determine the proximity of oils. Among oils studied, PFO has a similarity fatty acid composition with GFO. The DA method was able to screen pure PFO from adulterated PFO without any misclassification reported. FTIR spectroscopy in combined with chemometrics can be used for authentication and quantification.