For checking the compliance with this Standard, the methods of analysis and sampling contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this Standard, shall be used.
Table 1: Fatty acid (FA) composition of named fish oil and fish liver oil categories as determined by gas liquid chromatography from authentic samples (expressed as percentage of total fatty acids) (see Section 3.1 of the Standard)
Fatty acids | Anchovy (Section 2.1.1) | Tuna (Section 2.1.2) | Krill (Section 2.1.3) | Menhaden (Section 2.1.4) | Salmon (Section 2.1.5) | Cod Liver (Section 2.3.1) |
| | | | | | Wild | Farmed | |
| C14:0 myristic acid | 2.7-11.5 | ND-5.0 | 5.0-13.0 | 8.0-11.0 | 2.0-5.0 | 1.5-5.5 | 2.0-6.0 |
| C15:0 pentadecanoic acid | ND-1.5 | ND-2.0 | NA | ND-1.0 | ND-1.0 | ND-0.5 | ND-0.5 |
| C16:0 palmitic acid | 13.0-22.0 | 14.0-24.0 | 17.0-24.6 | 18.0-20.0 | 10.0-16.0 | 6.5-12.0 | 7.0-14.0 |
| C16:1 (n-7) palmitoleic acid | 4.0-12.6 | ND-12.5 | 2.5-9.0 | 9.0-13.0 | 4.0-6.0 | 2.0-5.0 | 4.5-11.5 |
| C17:0 heptadecanoic acid | ND-2.0 | ND-3.0 | NA | ND-1.0 | ND-1.0 | ND-0.5 | NA |
| C18:0 stearic acid | 1.0-7.0 | ND-7.5 | NA | 2.5-4.0 | 2.0-5.0 | 2.0-5.0 | 1.0-4.0 |
| C18:1 (n-7) vaccenic acid | 1.7-3.7 | ND– 7.0 | 4.7-8.1 | 2.5-3.5 | 1.5-2.5 | NA | 2.0–7.0 |
| C18:1 (n-9) oleic acid | 3.6-17.0 | 10.0-25.0 | 6.0-14.5 | 5.5-8.5 | 8.0-16.0 | 30.0-47.0 | 12.0-21.0 |
| C18:2 (n-6) linoleic acid | ND-3.5 | ND-3.0 | ND-3.0 | 2.0-3.5 | 1.5-2.5 | 8.0-15.0 | 0.5-3.0 |
| C18:3 (n-3) linolenic acid | ND-7.0 | ND-2.0 | 0.1-4.7 | ND-2.0 | ND-2.0 | 3.0-6.0 | ND-2.0 |
| C18:3 (n-6) γ-linolenic acid | ND-5.0 | ND-4.0 | NA | ND-2.5 | ND-2.0 | ND-0.5 | NA |
| C18:4 (n-3) stearidonic acid | ND-5.0 | ND-2.0 | 1.0-8.1 | 1.5-3.0 | 1.0-4.0 | 0.5-1.5 | 0.5-4.5 |
| C20:0 arachidic acid | ND-1.8 | ND-2.5 | NA | 0.1-0.5 | ND-0.5 | 0.1-0.5 | NA |
| C20:1 (n-9) eicosenoic acid | ND-4.0 | ND-2.5 | NA | ND-0.5 | 2.0-10.0 | 1.5-7.0 | 5.0-17.0 |
| C20:1 (n-11) eicosenoic acid | ND-4.0 | ND-3.0 | NA | 0.5-2.0 | NA | NA | 1.0-5.5 |
| C20:4 (n-6) arachidonic acid | ND-2.5 | ND-3.0 | NA | ND-2.0 | 0.5-2.5 | ND-1.2 | ND-1.5 |
C20:4 (n-3) eicosatetraenoic acid | ND-2.0 | ND-1.0 | NA | NA | 1.0-3.0 | 0.5-1.0 | ND-2.0 |
C20:5 (n-3) eicosapentaenoic acid | 5.0-26.0
| 2.5-9.0 | 14.3-28.0 | 12.5-19.0 | 6.5-11.5 | 2.0-6.0 | 7.0-16.0 |
C21:5 (n-3) heneicosapentaenoic acid | ND-4.0 | ND-1.0 | NA | 0.5-1.0 | ND-4.0 | NA | ND-1.5 |
| C22:1 (n-9) erucic acid | ND-2.3 | ND-2.0 | ND-1.5 | 0.1-0.5 | ND-1.5 | 3.0-7.0 | ND-1.5 |
| C22:1 (n-11) cetoleic acid | ND-5.6 | ND-1.0 | NA | ND-0.1 | 1.0-1.5 | NA | 5.0-12.0 |
C22:5 (n-3) docosapentaenoic acid | ND-4.0 | ND-3.0 | ND-0.7 | 2.0-3.0 | 1.5-3.0 | 1.0-2.5 | 0.5-3.0 |
C22:6 (n-3) docosahexaenoic acid
| 4.0-26.5 | 21.0-42.5 | 7.1-15.7 | 5.0-11.5 | 6.0-14.0 | 3.0-10.0 | 6.0-18.0
|
ND = non-detect, defined as ≤0.05%
NA = not applicable or available