Fatty acid profile data of one fatty fish using GC-FID and GC-MS analysis: comparative study

Published: 13 May 2024| Version 1 | DOI: 10.17632/69yx4mgntw.1
Stephano TAMBO, Jules Christophe Manz Koule,


Seafood is highly prized for its nutritional and therapeutic properties. Of these, fish is the most prized for its meat and its many properties. The essential fatty acids and other long chain fatty acids provided by certain fish species are responsible for their antimicrobial, anticoagulant and antioxidant properties. The aim of the present work was therefore to provide a fatty acid profile of a smoked fish oil using two chromatographic methods. The smoked fish oil was methylated using the MeOH/KOH method before injection into a Stabil Wax®-DA GC-FID column and an SP 2560 GC-MS capillary column. Supelco's mixture of 37 fatty acid methyl esters (FAMEs) was used to identify and quantify the FAMEs by GC-FID, while the NIST17s 4b FAMEs library was used to identify the profile of different fatty acids by GC-MS. GC-FID identified 30 FAMEs, with palmitic acid (C16:0) being the most abundant, followed by palmitoleic acid (C16:1) and myristic acid (C14:0). Biologically active fatty acids such as docosahexaenoic acid (DHA, C22:6n3) and eicosapentaenoic acid (EPA, C20:5n3) were also identified at levels of 3.73% and 13.36%. Of the FAMEs identified, 48.71% were saturated and 51.79% were unsaturated. Polyunsaturated fatty acids were less abundant than monounsaturated fatty acids, with Ꞷ-3 dominating this class. GC-MS detection of FAMEs and other compounds identified 72 FAMEs, 11 methyl ester FAMEs and 5 other compounds. Among the FAMEs identified in this library were non-conventional fatty acids such as C17:3n3, C16:1n10, C17:1n7, C18:2n9 and C23:6n3. Of the identified FAMEs, 17 are saturated and 55 are unsaturated. Among the methyl esters, the substituted fatty acids tridecanoic acid, 12-methyl, methyl ester and tridecanoic acid, 4,8,12-trimethyl, methyl ester were identified. Comparison of the GC-MS and GC-FID profiles shows a similarity in the proportions of saturated and unsaturated fatty acids.



Universite de Douala Faculte des Sciences, Universite de Dschang Departement de Biochimie


Analytical Chemistry, Lipidomics, Characterization of Food, Bioactive Lipids


Agence Universitaire de la Francophonie