Characterizing Fatty Acid Profiles and Evaluating Antibacterial Activity of
\nEdible Yellow Puffer Fish, Xenopterus naritus

Puffer fish oil extracted from Xenopterus naritus represents a beneficial source of bioactive compounds with
\nhealth-promoting properties. Despite the known benefits of puffer fish oil, there is a lack of detailed information
\non its fatty acid composition. This study aimed to fill this gap by investigating the fatty acid profiles of puffer fish
\noil extracted from the liver and muscle tissues. The oil was extracted using the solvent Bligh & Dyer method, and
\nthe samples were derivatized into fatty acid methyl esters (FAME) before being analyzed via Shimadzu QP2010
\nPlus gas chromatography-mass spectrometry (GC-MS). This analysis highlighted the prevalence of omega-3 fatty
\nacids, particularly Docosahexaenoic acid (DHA) (8.28 ± 0.08% in liver, 6.15 ± 0.33% in muscle oil) and
\nEicosapentaenoic acid (EPA) (3.29 ± 0.12% in liver and 2.16 ± 0.06% in muscle oil), along with the abundance of
\nomega-6 and omega-9 fatty acids, including arachidonic and oleic acid. Additionally, the antimicrobial properties
\nof these fish oils were assessed against Gram-negative and Gram-positive bacteria using the Minimum Inhibitory
\nConcentration (MIC) method, revealing promising inhibitory effects, with liver oil demonstrating greater efficacy.
\nThese findings suggest that puffer fish oil is rich in beneficial fatty acids and possesses antimicrobial properties that could find applications in food preservation, medicine, and agriculture, thereby offering a fresh perspective on the functional and nutritional value of Xenopterus naritus.