Introduction Oils and fats are an essential part of human nutrition. Consumption of foods rich in cholesterol, saturated fat and trans-fat have been related with increased risk of chronic diseases whereas intake of foods rich in omega-3 polyunsaturated fatty acids ω-3 PUFA such as eicosapentaenoic acid EPA and docosahexaenoic acid DHA have been correlated with their prevention 1, 2. Further, ω-3 PUFA plays a significant role in embryo development and brain function 2. Marine oils fish and algae and vegetable oils are the major sources of PUFA. Increased consumption of ω-3 PUFA has placed a significant demand on the marine ecosystem which cannot be met sustainably. Further, concerns regarding contamination of marine sources with mercury