Omega-3 type polyunsaturated fatty acids (n-3 PUFAs) are increasingly recognized as important fatty acids having a number of benefits for human health. These acids are reported to have the ability lo decrease the risk of coronary heart disease, high blood pressure, arthritis, and a number oi pathophysiological diseases. Fish oils are reported to have liigher amount of these fatty acids than otli:i foods.
In this study, fatty acid pro fils of 20 common low-value marine fish species of Sri Lanka mv determined by gas chromatography. In most species, the omega-3 polyunsaturated fatty acid content varied from 20 to 30%. The higher percentage of these fatty acids were recorded in HalniBiu (Stolephorus punctifer, Buccaneer anchovy, 36.2%, 218.7mg/100g fish), Bolanda (SaunJ. undosquamis, Brushtooth lizardfish, 34.6%, 361.4mg/100g fish), Geelawa. (Sphyraenaforsten. Un- eye barracuda, 33.6%, 204.3mg/100g fish), Linna (Decapterus russelli, Indian scad, 32.1"° 376.0mgfl.00g fish) and Handalla (Stolephorus indicus, Indian anchovy, 30.9%, 276.3mgfl00g fi*L The most abundant omega-3 PUFAs were eicosapentaenoic acid (C 20.5 n-3, EPA) ’,i: docosalicxaenoic add (C 22:6 n-3, DHA) and these 2 acids contribute nearly 80% of the total oiiif?* 3-PUFAs. The lowest amount of omega-3-PUFAs were recorded in Orawa. sp (Siganus jun~ Streaked spinefoot, 12.5%, 788.2mg/100g fish) and Keeliya. (Teraponputa, Small scaled lera|»n 13.7%, 416.6mg/100g fish). These two species contain high amount of omega-3 PUFA, they **' have much higher amounts of saturated and rnonounsaturated fatty acids. Saturated fatty acids the largest proportion in total fatty acid profile, ranging from 39.1 to 51.4% and the monounsatui*- fatly acids were found to contribute a much lower proportion, ranging from 15.4 to 30.0%- Tltf 1 omega-3 PUFA content in 17 fish species, out of 20, were higher than 21%, and these values are' much higher than the omega-3 PUFAs in other animal and plant fats.