The Potential of
Pomadasys
argyreus
(Popondok Fish) Oil as an
Omega-3 Source from the Mangrove Ecosystems of Southeast
Sulawesi
Article
Nita Trinovitasari
*
, Nurull Hikmah
*
, Irnawati
, Nurul Aliah Fadhillah
Department of Pharmacy, Halu Oleo University, Kendari-93232, Indonesia
A
bstract
One of the marine products with high nutritional value is the popondok fish (
Pomadasys argyreus
). This
species is commonly found in the mangrove ecosystems of Sulawesi and is utilized as an accessible
source of animal protein for coastal communities. This study aims to analyze the fatty acid composition
and
physicochemical
characteristics
of
popondok
fish
oil
(
Pomadasys
argyreus
).
The
popondok
fish
samples were obtained from Lembo Village, North Konawe Regency, Southeast Sulawesi Province. The
fish oil was extracted using the Soxhlet extraction method at 70°C with
n
-hexane as the solvent and
purified
by
using
bentonite.
The
purified
fish
oil
was
then
characterized
for
its
physicochemical
properties, including acid value, peroxide value, iodine value, and saponification value, and its fatty acid
composition was analyzed using GC-FID. The measured acid (0.4±0.01) and peroxide (4.30±0.02) values
of the popondok fish oil indicated good quality, while the iodine value (66.40±1.04) met the national
standard.
The
saponification
value
(114.64±0.23)
suggested
that
the
fatty
acids
in
the
oil
were
predominantly
medium-
to
long-chain.
The
fatty
acid
profile
revealed
41.86%
saturated
fatty
acids,
26.54% monounsaturated fatty acids, and 31.60% polyunsaturated fatty acids, with palmitic acid, oleic
acid, and docosahexaenoic acid (DHA) as the dominant components. The oil also exhibited a favorable
PUFA/SFA ratio (0.75), a high n-3/n-6 ratio (5.06), and substantial omega-3 content (EPA + DHA = 23.10%).
In addition, low atherogenic (0.68) and thrombogenic (0.39) indices indicate potential cardioprotective
effects. Overall, popondok fish oil demonstrates a balanced composition between nutritional quality and
oxidative
stability,
highlighting
its
potential
as
a
promising
local
source
for
functional
food
and
pharmaceutical applications.
Keywords:
Fatty acids; fish oil, Omega-3, Popondok fish
*
Corresponding author
Email addresses:
nitatrinovitasari@uho.ac.id
(Nita Trinovitasari)
DOI:
https://doi.org/10.22437/chp.v10i1.49647
Received
March 03
rd
2025;
Accepted
February 06
th
2026;
Available online
May 31
st
2026
Copyright © 2026 by Authors, Published by Chempublish Journal. This is an open access article under the CC BY License
(
https://creativecommons.org/licenses/by/4.0
)
106
Graphical Abstract
Introduction
Indonesia,
a
maritime
country
with
an
abundant potential for marine commodities.
Indonesia's
marine
wealth
is
not
only
an
economic source, but also contributes as a
source of nutritious food for the community.
One
of
the
marine
commodities
that
has
high nutrients is popondok fish (
Pomadasys
argyreus
).
This
fish
is
widely
found
in
the
Sulawesi
mangrove
ecosystem,
which
is
used
as
a
source
of
animal
protein
that
is
easily accessible to coastal communities [1–
3].
Pomadasys
argyreus
is
one
of
marine
commodity that contains omega-3 essential
fatty
acids.
Omega-3
fatty
acids
consist
of
several
main
types,
namely
eicosapentaenoic
acid
(EPA),
docosahexaenoic
acid
(DHA),
and
alpha-
linolenic
acid
(ALA)
[4,5].
DHA
and
EPA
are
widely
found
in
marine
fish
and
have
important
benefits
in
cardiovascular
function [6], brain development [7], as well
as anti-inflammatory agents [8]. Meanwhile,
ALA
generally
comes
from
plant-based
commodities such as flaxseeds and walnuts.
Some studies show that omega-3 consumed
regularly can lower the risk of heart disease
[9], help brain development for children [10]
and improve lipid profiles [11].
Various
types
of
marine
commodities
such
as
salmon,
tuna,
sardines,
mackerel,
and
including
popondok
fish
are
known
to
contain omega-3 fatty acids in varying levels
and qualities [8,12]. Research shows that fish
with the genus
pomadasys
from Indonesia's
tropical
waters
contains
EPA
and
DHA,
although the levels not as high as fish from
cold waters such as salmon [4,13]. EPA and
DHA
are
omega-3
components
of
fish
oil.
The quality of fish oil can be seen through
physico-chemical
characterizations
such
as
acid value, peroxide value, iodine value and
saponification
value
[14–16].
However,
the
consumption of popondok fish can still make
a
significant
contribution
to
daily
omega-3
intake,
especially
for
people
living
in
the
coastal
areas
of
Southeast
Sulawesi.
The
researcher
hopes
that
the
results
of
this
107
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
study can be a benchmark for the quality of
popondok
fish
oil
in
the
coastal
area
of
Southeast Sulawesi. So that popondok fish is
not only a source of food for the community
but can be used as a source of raw materials
for quality fish oil supplements.
Materials and Methods
Materials
The main sample of this study is Popondok
Fish
Meat
(
Pomadasys
argyreus
)
obtained
from Lembo village, North Konawe Regency,
Southeast Sulawesi Province, Indonesia. The
manufacture,
refining
and
characterization
of
fish
oil
is
carried
out
at
the
Research
Laboratory of the Faculty of Pharmacy, Halu
Oleo
University,
Kendari,
Southeast
Sulawesi.
The
chemicals
used
in
this
study
are
n
-hexane
(Merck
®
),
ethanol
(Merck
®
),
methanol
(Merck
®
),
chloroform
(Merck
®
),
distilled water (PT. Jayamas Medica Industri,
Indonesia
®
), Wijs reagent, KOH 0.1 N, HCl, KI
15%, Na
2
S
2
O
3
, KIO
3
, Na
2
SO
4
0.1 N, oxalic acid
0.1
M,
Amylum
1%
indicator,
phenolphthalein
(PP)
indicator,
NaOH,
BF
3
,
NaCl. All chemicals used in the preparation
and analysis process are grade analysis.
The
equipment
in
this
study
is
an
oven
(Stuart
Scientific
®
), a series of Soxhlet tools (Pyrex
®
),
rotary
vacuum
evaporator
(rotavapor)
(Stuart
®
),
analytical
scales
(Fujitsu
®
),
centrifuges
(Boeco
Germany
®
),
blenders
(Phillips),
25
and
50
mL
burettes
(Pyrex
®
),
GC-FID
Agilent
7890B,
hot
plates
(Stuart
®
)
and
glass
tools
that
are
often
used
in
analytical laboratories.
Extraction and Purification
Popondok
fish
oil
was
extracted
using
the
Soxhlet
extraction
method
at
70°C
with
n-
hexane as the solvent. Briefly, 50 g of dried
fish sample was extracted with 750 mL of n-
hexane for 2 h. After extraction, the mixture
was
cooled
to
room
temperature,
and
the
solvent
was
removed
using
a
rotary
evaporator at 50°C. The obtained fish oil was
weighed and stored in a sealed container at
4°C until further analysis
[17,18].
The crude fish oil was subsequently purified
in two stages. First, anhydrous Na
₂
SO
₄
was
added to remove residual moisture. Second,
bentonite
(1%
w/w
of
oil)
was
added
to
reduce
impurities
and
free
fatty
acids.
The
mixture was then centrifuged at 25,000 rpm
for 10 min to separate the purified oil from
solid
residues.
The
purified
fish
oil
was
further characterized for its physicochemical
properties,
including
acid
value,
peroxide
value, iodine value, and saponification value
according
to
AOAC
(2016)
methods.
In
addition,
the
fatty
acid
composition
was
analyzed using GC-FID.
Acid value determination
A total of 5 g of fish oil sample was placed in
an Erlenmeyer flask, followed by the addition
of 50 mL of neutralized ethanol. The mixture
was shaken thoroughly to ensure complete
homogenization.
Subsequently,
2
mL
of
phenolphthalein
indicator
was
added,
and
the
solution
was
titrated
with
0.1
N
potassium
hydroxide
(KOH)
until
a
stable
pale pink color persisted for approximately
30 s.
Peroxide value determination
A total of 5 g of fish oil sample was placed in
an Erlenmeyer flask and mixed with an acetic
acid–chloroform solution (3:2, v/v), followed
by thorough homogenization. Subsequently,
0.5
mL
of
potassium
iodide
solution
was
added, and the mixture was allowed to stand
for
1
min
in
the
dark
before
being
homogenized
again.
Afterward,
30
mL
of
distilled water was added to the mixture. The
liberated
iodine
was
titrated
with
0.1
N
sodium
thiosulfate
(Na
₂
S
₂
O
₃
)
solution
until
the color changed to pale yellow. Then, 1 mL
of
0.5%
amylum
indicator
was
added,
and
the
titration
was
continued
until
the
blue
108
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
color completely disappeared, indicating the
endpoint of the reaction.
Iodine value determination
0.5 g of fish oil sample was placed in a tightly
closed
Erlenmeyer
flask,
followed
by
the
addition of 15 mL of trichloromethane and
25
mL
of
Wijs
reagent.
The
mixture
was
incubated
in
the
dark
for
30
min
with
occasional shaking. Subsequently, 20 mL of
potassium
iodide
solution
and
100
mL
of
distilled
water
were
added.
The
liberated
iodine
was
titrated
with
0.1
N
sodium
thiosulfate
(Na
₂
S
₂
O
₃
)
solution
until
the
yellow color became faint. Then, 1 mL of 1%
amylum
indicator
was
added,
and
the
titration was continued until the blue color
completely
disappeared,
indicating
the
endpoint of the reaction.
Saponification value determination
5
g
of
fish
oil
sample
was
placed
in
an
Erlenmeyer flask, followed by the addition of
50
mL
of
ethanolic
potassium
hydroxide
(KOH) solution. The flask was connected to a
reflux
condenser
and
heated
under
reflux
for
30
min.
After
cooling
to
room
temperature, the solution was titrated with
0.5
N
hydrochloric
acid
(HCl)
using
phenolphthalein
as
an
indicator
until
the
pink
color
disappeared,
indicating
the
endpoint of the titration.
Fatty acid analysis
The fatty acid composition of the fish oil was
analyzed using Gas Chromatography–Flame
Ionization
Detection
(GC-FID)
following
derivatization
into
fatty
acid
methyl
esters
(FAMEs). Briefly, 0.5 mL of fish oil sample was
placed in a sealed reaction tube and mixed
with
1.5
mL
of
sodium
methoxide
in
methanol. The mixture was heated at 60°C
for 5–10 min with intermittent shaking. After
cooling to room temperature, 2 mL of boron
trifluoride (BF
₃
) reagent was added, and the
mixture
was
reheated
under
the
same
conditions
to
complete
the
methylation
process.
Subsequently,
the
solution
was
cooled and extracted with 1 mL of heptane
and
1
mL
of
saturated
sodium
chloride
solution. The upper organic layer containing
FAMEs was collected and transferred into a
GC vial for analysis.
Fatty
acid
composition
was
determined
using a GC-FID system (Agilent Technologies
7890B, USA). The injector conditions were as
follows:
injection
volume
of
1
μL,
injector
temperature
of
260°C,
pressure
of
80
psi,
total
flow
rate
of
22
mL/min,
split
ratio
of
10:1, and septum purge flow of 18 mL/min.
The detector temperature was maintained at
260°C
using
helium
as
the
carrier
gas
and
nitrogen as the makeup gas, with a makeup
gas flow rate of 30 mL/min, hydrogen flow
rate of 40 mL/min, and air flow rate of 400
mL/min. Separation was performed using an
HP-88
capillary
column
(100
m
×
0.25
mm
i.d.,
0.20
μm
film
thickness).
The
oven
temperature program was initiated at 100°C
and held for 5 min, followed by an increase
at a rate of 4°C/min to 240°C and held for 15
min, resulting in a total run time of 55 min
Result and Discussion
Extraction and Purification
Popondok
fish
(
Pomadasys
argyreus
)
used
comes from the sea of Lembo village, North
Konawe
regency,
Southeast
Sulawesi.
The
fish oil extraction process is carried out by
the soxhletation method. A total of 50 g of
popondok
fish
powder
was
extracted
with
750 mL of
n
-hexane for 2 h, resulting in an
extraction
yield
of
9%,
which
is
within
the
typical range reported for fish oil extraction
from
tropical
marine
species.
Previous
studies
have
reported
yields
of
approximately
5–12%
for
fish
oils
derived
from
species
such
as
catfish
(
Clarias
gariepinus
) and tilapia (
Oreochromis niloticus
),
109
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
depending on extraction conditions and raw
material characteristics. This yield indicates
a
relatively
efficient
extraction
process,
considering that Soxhlet extraction with non-
polar solvents such as n-hexane is known to
provide
high
lipid
recovery.
The
extraction
temperature and duration can influence the
physicochemical
properties
and
fatty
acid
composition of the oil. Higher temperatures
and
prolonged
extraction
times
may
increase
extraction
yield
but
can
also
promote lipid oxidation and degradation of
polyunsaturated
fatty
acids.
Therefore,
controlled
extraction
conditions
are
necessary
to
maintain
the
quality
of
the
extracted oil. Crude fish oil extracted usually
still contains contaminants. The purification
of extracted fish oil is carried out by adding
Na
2
SO
4
to
remove
water
content
and
add
bentonite
adsorbents
that
can
absorb
contaminants
[15,19].
In
addition,
the
solvent
was
removed
by
evaporation
to
ensure that no residual
n
-hexane remained
in
the
final
oil
product.
This
is
aimed
at
improving
its
characteristics
and
quality
which
will
have
an
impact
on
its
shelf
life
[20]. Popondok fish oil (
Pomadasys argyreus
)
which is obtained has a special aroma of fish
oil which is not too fishy and pungent. The
aroma
of
popondok
fish
oil
obtained
indicates that fish oil has not undergone the
formation
of
volatile
compounds
such
as
aldehydes
or
ketones.
If
the
volatile
compounds
resulting
from
oxidation
have
formed,
the
resulting
fish
oil
will
have
a
rancid
aroma
[21].
Visually,
the
color
of
popondok
fish
oil
before
and
after
purification
is
presented
in
figure
1.
The
color
difference
between
the
two
is
quite
obvious. According to Putri, et al., (2020) the
color of the extracted fish oil is influenced by
several
things
such
as
the
extraction
method,
temperature
and
pressure
at
the
time
of
extraction,
as
well
as
natural
dyes
contain in fish such as carotene, xanthophyll,
and
anthocyanins
[23].
The
clear
result
of
fish oil indicates the sumlessful purification
of
fish
oil
or
it
can
be
said
that
fish
oil
is
sumlessfully separated from dirt, water, and
denatured proteins [15].
Figure
1.
Popondok
fish
extraction
(a).
the
results
of
extraction;
(b).
the
purified
of
popondik fish oil
(Pomadasys argyreus).
Physico-chemical characteristics
The
quality
of
the
popondok
fish
oil
produced was then analyzed for its physico-
chemical
characteristics.
Fish
oil
analysis
is
performed
by
measuring
the
acids,
peroxides, iodine, and saponification value.
The
results
of
the
analysis
of
the
characteristics
of
popondok
fish
oil
are
presented in table 1. Based on the results of
the analysis of popondok fish oil (
Pomadasys
argyreus
)
the
number
of
acids
obtained
is
0.40 mg KOH/g. These results have met IFOS
standards
(International
Fish
Oil
Standard)
and SNI (Indonesian National Standard). The
acids value in fish oil reflects the amount of
free fatty acids it has. The acids value comes
from
the
hydrolysis
process
of
triacylglycerol.
The
acids
value
is
inversely
proportional
to
the
quality
of
the
fish
oil
produced.
The
high
acid
count
of
fish
oil
reflects the deteriorating quality of the fish
oil produced, as it shows degradation due to
the
activity
of
the
natural
lipase
enzyme
[15,16]. The acid value of popondok fish oil
indicates
that
the
oil
remains
suitable
for
food applications and as a raw material for
supplements,
as
lipid
degradation
is
minimal.
110
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
The number of peroxides is an indicator that
is also used to measure the quality of fish oil.
This value describes the degree of oxidation
or damage that occurs in fish oil. Based on
the
results
of
the
measurement
of
the
peroxides value of popondok fish obtained is
still in accordance with the standard, which
is
4.30
mEq
O
2
/kg.
The
peroxide
value
can
increase as a result of fish oil exposure by
oxygen or light. Popondok fish oil tends to
have
high
oxidative
stability.
This
is
suspected
to
be
due
to
the
high
concentration of polyunsaturated fatty acids
in
popondok
fish
oil
balanced
by
natural
antioxidant compounds such as tocopherol
and
carotenoid
pigments
from
fish
tissue.
These
antioxidant
compounds
can
protect
fish
oil
from
oxidation
reactions.
These
results illustrate that the fish oil produced in
this study is still of high quality [24].
Table 1.
Physico-chemical characteristics of popondok fish oil (
Pomadasys
argyreus
)
Analysis
Result*
Standard
IFOS
SNI
Acid value
0.40 ± 0.01
≤ 3
≤ 3
Peroxide value
4.30 ± 0.02
<5
<5
Iodine value
66.40 ± 1.04
95-118
<140g
Saponification value
114.64 ± 0.23
-
-
*Values are expressed as mean ± SD (n = 3)
Fatty acid analysis
In addition, the resulting popondok fish oil
was analyzed for its fatty acid composition
by
Gas-Chromatography
Flame
Ionization
Detector (GC-FID). The results of the analysis
of
the
fatty
acid
composition
of
popondok
fish oil are presented in table 2. Based on the
results of the analysis of the composition of
fatty
acids,
popondok
fish
oil
contains
saturated
fatty
acid
(41.86%),
monounsaturated
fatty
acid
(26.54%)
and
polyunsaturated
fatty
acid
(31.60%).
The
PUFA/SFA
ratio
was
calculated
is
0.75,
this
value
indicates
a
moderate
proportion
of
polyunsaturated
fatty
acids
relative
to
saturated fatty acids. This value exceeds the
recommended
threshold
of
0.4, suggesting
favorable
nutritional
properties
and
potential
cardiovascular
benefits.
Furthermore, the n-3/n-6 ratio was found to
be
5.06,
indicating
a
predominance
of
omega-3 fatty acids over omega-6, which is
associated
with
anti-inflammatory
effects
and
a
reduced
risk
of
chronic
diseases
[27,28].
The total omega-3 content, calculated as the
sum
of
eicosapentaenoic
acid
(EPA)
and
docosahexaenoic
acid
(DHA),
was
23.10%
(EPA 3.05% and DHA 20.05%). This relatively
high
omega-3
content,
particularly
the
dominance of DHA, highlights the nutritional
value
of
popondok
fish
oil.
DHA
plays
a
critical
role
in
brain
development
[10]
and
neuronal function [7], while EPA is known for
its
anti-inflammatory
[8]
properties
and
its
role
in
cardiovascular
protection
[6].
Therefore,
the
substantial
EPA
and
DHA
content suggests that popondok fish oil may
serve as a valuable source of functional lipids
with significant health benefits
In
addition,
the
atherogenic
index
(AI)
and
thrombogenic index (TI) were calculated as
0.68 and 0.39, respectively. These relatively
low values indicate a reduced potential for
atherosclerosis and thrombosis, reflecting a
favorable balance between pro-atherogenic
111
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
saturated
fatty
acids
and
protective
unsaturated
fatty
acids.
Collectively,
these
lipid
quality
indices
demonstrate
that
popondok
fish
oil
possesses
a
cardioprotective profile and good nutritional
quality [27,29].
The
dominant
fatty
acids
identified
were
palmitic
acid
(27.95%),
cis-9-oleate
acid
(13.58%),
and
cis-4,7,10,13,16,19-
dokosahexaenoate-DHA (20.05%) which are
the main components of high-quality fish oil.
From a biological and functional perspective,
these
fatty
acids
play
important
roles
in
human
health.
Palmitic
acid,
as
a
major
saturated
fatty
acid,
serves
as
an
essential
energy source and contributes to membrane
structure.
However,
excessive
intake
has
been
associated
with
increased
cardiovascular
risk
[30].
In
contrast,
oleic
acid, a monounsaturated fatty acid, is known
for its beneficial effects on lipid metabolism,
including
reducing
low-density
lipoprotein
(LDL)
cholesterol
and
improving
overall
cardiovascular
health.
DHA
is
a
long-chain
omega-3
polyunsaturated
fatty
acid,
is
particularly important due to its critical role
in
brain
development,
cognitive
function,
and
anti-inflammatory
activity
[31].
These
results are similar to the research of Bakan
et
al,
(2020)
which
indicates
that
the
fatty
acid composition of fish oil
Pomadasys Battle
Treasuries
is
palmitic
acid,
acea
oleic
acid
and
docosahexanoic
acid
[4].
This
comparison
of
fatty
acid
composition
illustrates
that
popondok
fish
oil
has
characteristics comparable to other tropical
marine fish oils, such as tuna and catfish, but
with
a
slightly
lower
composition
of
saturated fatty acids [12,23,32].
Table 2.
Fatty acids composition of popondok fish oil (
Pomadasys
argyreus
)
Fatty acids
Yield (%)
Asam butirat (C4:0)
<0.1
Hexanoic acid (C6:0)
<0.1
Asam Octanoat (C8:0)
0,11
Asam dekanoat (C10:0)
<0.1
Asam undekanoat (C11:0)
<0.1
Asam laurat (S12:0)
<0.1
Asam tridekanoat (C13:0)
<0.1
Myristic acid (C14:10)
2.91
Asam pentadecanoate (C15:0)
1.15
Asam palmitat (C16:0)
27.95
Asam heptadekanoat (C17:0)
2.47
Asam stearate (C18:0)
4.71
Asam arakidat (C20:0)
0.23
Asam heneikosanoat (C21:0)
0.46
Doxoanoic acid (C22:0)
0.34
Trichosanoic acid (C23:0)
0.12
Asam lignosated (C24:0)
1.40
ΣSFA
41.86
Asam miristoleat methyl ester (S14:1)
0.12
Asam cis-10-pentadekeanoate (C15:0)
0.13
112
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
Fatty acids
Yield (%)
Asam palmitolar (C16:1)
0.87
Asam cis-10-heptadekenoate (C17:1)
0.69
Trans-9-elacite acid (C18:1)
9.1
Asam cis-9-oleate (C18:1)
13.58
Asam cis-11-eikosanoat (C20:1)
0.15
Erucic acid (C12:1n9)
0.3
Asam nervonat (C24:1)
1.6
ΣMUFA
26.54
Linolelicic acid (C18:2n9t)
2.42
Asam linoleat (C18:2n6c)
1.52
Asam gamma-linolenat (C18:3n6)
0.44
Asam linolenat (S18:3)
0.52
Cis-11,14-eicosadienoic acid (C20:2)
0.13
Asam cis-8,11,14-eikosatrienoat (C20:3n6)
0.28
Asam cis-11,14,17-eikosatrienoat (C20:2)
0.24
Asam cis-5,8,11,14-eikosatetraenoat (C20:3n6)
2.43
Cis-13,16-docosadienoic acid (C22:6)
0.52
Asam cis-5,8,11,14,17-eikosapentaenoate-EPA (C20:5n6)
3.05
Cis-4,7,10,13,16,19-docosaexaenoate-DHA acid (C22:6n3)
20.05
ΣPUFA
31.60
This
may
be
related
to
the
habitat
of
popondok
fish
in
mangrove
ecosystems,
where
variations
in
natural
feed
affect
the
lipid composition of the fish's body. The fatty
acid composition of fish oil can be influenced
by
several
ecological
factors,
including
the
diet
of
the
fish,
seasonal
variations,
and
environmental
conditions.
Popondok
fish
inhabits
mangrove
ecosystems,
where
the
availability of natural food sources such as
plankton,
small
crustaceans,
and
detritus
may
influence
the
accumulation
of
specific
fatty
acids,
including
EPA
and
DHA.
In
addition,
environmental
factors
such
as
water
quality
and
potential
exposure
to
pollutants may also affect lipid composition.
Mangrove
areas
can
act
as
sinks
for
environmental
contaminants,
and
substances
such
as
heavy
metals
(e.g.,
Hg
and
Pb),
polychlorinated
biphenyls
(PCBs),
and
dioxins
may
accumulate
in
aquatic
organisms
through
bioaccumulation
processes. Therefore, variations in fatty acid
profiles
and
overall
oil
composition
may
partly
reflect
ecological
conditions
in
the
mangrove habitat where the fish are found.
The
physicochemical
parameters
of
popondok fish oil are closely associated with
its
fatty
acid
composition
and
provide
important
insights
into
its
quality,
stability,
and
nutritional
value.
The
low
acid
value
(0.40
mg
KOH/g)
indicates
minimal
hydrolysis
of
triglycerides,
which
is
consistent with the relatively high proportion
of intact fatty acids, particularly unsaturated
fatty acids (58.14%). This suggests that lipid
degradation into free fatty acids was limited,
preserving
the
integrity
of
bioactive
components such as EPA and DHA. Recent
113
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
studies
have
reported
that
low
acid
values
are
indicative
of
good-quality
fish
oil
with
minimal
hydrolytic
degradation
and
better
preservation of functional lipids [33].
The peroxide value (4.30 mEq O
₂
/kg), which
reflects
the
presence
of
primary
oxidation
products,
remains
within
acceptable
limits,
indicating
good
oxidative
stability
despite
the
relatively
high
PUFA
content
(31.60%).
This
finding
is
important
because
polyunsaturated
fatty
acids
are
highly
susceptible
to
oxidative
degradation.
Lipid
oxidation typically begins with the formation
of
primary
compounds
such
as
hydroperoxides
and
peroxides,
which
are
unstable
and
rapidly
decompose
into
secondary volatile oxidation products. These
secondary compounds including aldehydes,
ketones, hydrocarbons, alcohols, and esters
are
responsible
for
the
deterioration
of
oil
quality,
particularly
through
the
development
of
undesirable
off
flavors
known as oxidative rancidity. Nevertheless,
the
relatively
low
peroxide
value
observed
suggests that oxidation has been effectively
controlled,
likely
due
to
appropriate
processing
conditions
and
the
presence
of
natural
antioxidants
that
help
inhibit
lipid
peroxidation [34,35].
The iodine value (66.40 g I
₂
/100 g oil) further
supports the fatty acid profile, as it reflects
the
degree
of
unsaturation
within
the
oil.
This
value
is
consistent
with
the
moderate
PUFA/SFA
ratio
(0.75)
and
indicates
a
balanced
level
of
unsaturation.
Recent
literature
suggests
that
moderate
iodine
values
are
associated
with
improved
oxidative
stability
while
still
maintaining
beneficial
unsaturated
fatty
acid
content
[36,37].
In addition, the saponification value (114.64
mg KOH/g) provides insight into the average
molecular
weight
and
chain
length
of
the
fatty
acids
present.
The
observed
value
suggests
the
predominance
of
medium
to
long chain fatty acids, which aligns with the
GC-FID
results
showing
high
levels
of
palmitic acid (C16:1), oleic acid (C18:1), and
long chain omega-3 fatty acids such as DHA
(C22:6). Recent studies confirm that marine
fish
oils
rich
in
long-chain
fatty
acids,
particularly EPA and DHA, exhibit significant
biological
activities,
including
cardioprotective,
anti-inflammatory,
and
neuroprotective effects [38,39].
The
fatty
acid
composition
and
physicochemical
characteristics
of
popondok
fish
oil
demonstrate
several
similarities,
as
well
as
notable
distinctions,
when compared with other fish oils reported
in
recent
literature.
In
general,
marine
fish
oils
such
as
tuna,
sardine,
and
catfish
are
characterized by high levels of unsaturated
fatty acids, particularly PUFA, with reported
PUFA contents typically ranging from 25% to
40%
depending
on
species
and
environmental conditions [12,14]. The PUFA
content
of
popondok
fish
oil
(31.60%)
falls
within
this
range,
indicating
comparable
nutritional
quality.
However,
the
n-3/n-6
ratio (5.06) observed in this study is relatively
higher
than
that
reported
for
many
commercially available fish oils, which often
exhibit
ratios
between
1
and
4
[27].
This
suggests
a
more
favorable
anti-
inflammatory
profile
and
greater
potential
for
cardiovascular
health
benefits.
Furthermore, the total omega-3 content (EPA
+
DHA
=
23.10%)
is
considered
substantial
for
a
tropical
marine
species,
although
slightly
lower
than
cold-water
fish
such
as
salmon, which are known to contain higher
omega-3 levels [12]. Notably, the dominance
of DHA (20.05%) over EPA (3.05%) represents
a
unique
characteristic,
as
many
fish
oils
typically
show
a
more
balanced
EPA/DHA
ratio. This high DHA proportion may provide
enhanced
benefits
for
brain
development
and
cognitive
function.
In
terms
of
lipid
quality indices, the relatively low atherogenic
114
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
index (0.68) and thrombogenic index (0.39)
indicate a favorable lipid profile, comparable
or even superior to several reported marine
fish
oils
[29].
Additionally,
the
physicochemical
parameters,
particularly
the low acid value and acceptable peroxide
value,
suggest
better
oxidative
stability
compared
to
some
fish
oils
that
are
more
prone
to
rapid
oxidation
due
to
higher
unsaturation
levels
[36,37].
This
balance
between
moderate
unsaturation
(iodine
value 66.40 g I
₂
/100 g) and oxidative stability
represents
an
important
advantage,
as
it
may
contribute
to
longer
shelf
life
without
significantly compromising nutritional value.
Overall, the results indicate that popondok
fish oil possesses good quality and oxidative
stability,
along
with
a
high
content
of
essential fatty acids. Compared to other fish
oils
reported
in
the
literature,
it
exhibits
a
distinctive
combination
of
moderate
PUFA
content,
a
high
n-3/n-6
ratio,
DHA
predominance,
and
favorable
lipid
quality
indices,
which
collectively
contribute
to
its
strong nutritional and functional value. This
balance between unsaturation and stability
provides
both
health
benefits
and
technological
advantages,
particularly
for
applications
requiring
improved
shelf
life
without
compromising
bioactivity.
Therefore,
popondok
fish
oil
shows
significant
potential
to
be
developed
as
a
locally
sourced
raw
material
for
functional
foods
and
pharmaceutical
products.
In
addition,
its
utilization
may
enhance
the
economic
value
of
local
fishery
resources
while
supporting
the
sustainability
and
independence
of
fish
oil
production
in
Indonesia.
Conclusions
Popondok
fish
(
Pomadasys
argyreus
)
oil
exhibits
good
physicochemical
quality,
balanced
fatty
acid
composition,
and
promising
nutritional
value.
The
extraction
yield (9%) indicates efficient recovery, while
low
acid
and
peroxide
values
reflect
good
stability.
The
oil
is
characterized
by
a
moderate
PUFA/SFA
ratio
(0.75),
a
high
n-
3/n-6
ratio
(5.06),
and
substantial
omega-3
content (EPA + DHA = 23.10%), with DHA as
the
dominant
fatty
acid.
Additionally,
low
atherogenic (0.68) and thrombogenic (0.39)
indices
suggest
potential
cardioprotective
benefits.
Overall,
the
oil
demonstrates
a
favorable
balance
between
nutritional
quality
and
oxidative
stability,
making
it
a
promising
local
source
for
functional
food
and pharmaceutical applications.
Acknowledgement
The author expresses their sincere gratitude
to
Halu
Oleo
University
for
the
internal
research
grant
provided
to
support
this
study.
Appreciation
is
also
extended
to
Lembo village and the Faculty of Pharmacy,
Halu
Oleo
University
for
supporting
this
research.
Author Contributions
Conceptualization,
Irnawati,
Nita
Trinovitasari,
and
Nurull
Hikmah;
Methodology,
Nurul
Aliah
Fadhillah
and
Irnawati;
Software,
Nita
Trinovitasari;
Validation, Irnawati, Nurull Hikmah and Nita
Trinovitasari;
Formal
Analysis,
Irnawati;
Investigation,
Nurul
Aliah
Fadhillah;
Resources,
Irnawati
and
Nurul
Aliah
Fadhillah; Data Curation, Irnawati; Writing –
Original
Draft
Preparation,
Nurul
Aliah
Fadhillah; Nurull Hikmah; Writing – Review &
Editing,
Nita
Trinovitasari,
and
Irnawati;
Visualization, Nita Trinovitasari; Supervision,
Irnawati;
Project
Administration,
Irnawati;
Funding Acquisition, Irnawati.
Conflict of Interest
The authors declare no conflict of interest.
115
N. Trinovitasari ., et al.
Chempublish Journal, 10(1) 2026, 106-118
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