OMEGA-3 FATTY ACID COMPOSITION OF PERSIAN GULF FISHES

The aim of this study was to investigate the content of omega-3 fatty acids in Persian Gulf fishes. The fishes were collected from Persian Gulf and the content of fatty acids in the head, muscle, and liver of fishes were determined. Quantitative analysis of fatty acids was performed by gas chromatography (GC) and methylmyristate was used as the reference material. GC and mass spectrometer (GC-mass) was applied for qualitative analysis and cod liver oil with all of omega-3 fatty acids was used as standard. Ghezel ala, Zamin kan-e-dom navari and Sorkhu mahi had maximum levels of omega-3 in total body. Halva Sefid, Gish-e-deraz baleh and Shamshiri were poor sources of omega-3. The liver of fish had the most content of omega-3 fatty acids followed by muscle and head, respectively.