Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs

Aulia Azka, Nurjanah Nurjanah, Agoes Mardiono Jacoeb


Flying fish are found in waters of eastern Indonesia, which until now is still limited information
about nutritional content. The purpose of this research was determine the composition of
fatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).
The composition of fatty acid was measured by gas chromatography (GC), while amino acids,
total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography
(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fatty
acid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained
17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggs
contained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.
Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol

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