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Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata)

Received: 20 December 2015     Accepted: 27 December 2015     Published: 8 January 2016
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Abstract

Fishes are rich sources of different types of nutrients. Some species are found in marine water; on the other hand some varieties are available in fresh water. Consumption of fish is very beneficial to the health and development of the human body and fish becomes an integral part of the food culture of populations in many countries. They provide essential nutrients to the human. The aim of this study was to estimate the nutritional status of the selected fish species, to extract and characterize the fish oil and lecithin. Fish oil contains higher amount of polyunsaturated fatty acids which have significant effect in maintaining a healthy cardiac life. Biochemical composition of shoul (Channa striata) was determined. It was found that fishes are rich sources of protein and other nutrients. All the other parameters such as, moisture, protein, lipid, total sugar and ash were found in significant amount in shoul. Shoul fish oil was extracted using n-hexane by soxhlet apparatus. The percentage of oil from shoul fish powder was 12.64 (g% w/w). Lecithin was also extracted from this fish fleshes before and after oil extraction. Lecithin was 2.07 (g% w/w) and 3.10 (g% w/w) before and after oil extraction. It was found that percentage of lecithin was increased after oil extraction. The physicochemical properties of fish oil and lecithin were investigated. The higher saponification value and iodine value indicates that oil and lecithin contains shorter fatty acid chain length with lower molecular weight and the presence of higher amounts of unsaturated fatty acids in the samples. Low acid value and peroxide value indicate higher quality index of fish oil and lecithin. The oxidative stability of shoul fish lecithin was also measured by thiocyanate (TC) method and thiobarbituric acid (TBA) method. Shoul fish lecithin showed higher oxidative stability due to the presence of natural antioxidant. Fatty acid composition of shoul fish oil and lecithin was measured by gas chromatography (GC). The important polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be 0.49% and 1.37% in fish oil. But lecithin contains only 7.8% DHA and other monounsaturated fatty acids. This fish oil and lecithin also contain higher amount of monounsaturated fatty acid and average amount of polyunsaturated fatty acids. Fish oil and lecithin also act as sources of essential fatty acid. Therefore, we can use this fish oil and lecithin in edible purpose, food industry and pharmaceutical industry.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)
DOI 10.11648/j.ijnfs.20160501.12
Page(s) 9-15
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Fish Oil, Lecithin, Fatty Acid Compositions, Oxidative Stability, Shoul

References
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[2] Kim, S. K., and Mendis S, Bioactive compounds from marine processing by products–A review Food Research International, 2006 39, 383–393.
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[10] Lee, S. M., Asaduzzaman, A. K. M., and Chun, B. S, Characterization of Lecithin Isolated from Anchovy (Engraulis japonica) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction, Journal of Food Science, 77 (7), 773-778, 2012.
[11] Brian, R. S., Michael, A., Sandoval, Andrew, M., Hau, He, H. Y., and Cui, Z, Strong Antibody Responses Induced by Protein Antigens Conjugated onto the Surface of Lecithin-Based Nanoparticles’ Journal of Control Release. 4; 141 (1): 93–100. doi: 10.1016/j.jconrel, 2010.
[12] Uddin, M. S., Kishimura, H., and Chun, B. S, Isolation and Characterization of Lecithin from Squid (Todarodes pacificus) Viscera Deoiled by Supercritical Carbon Dioxide Extraction. Journal of Food Science _ Vol. 76, Nr. 2, C350-354, 2011.
[13] Martin-Hernandez, C., Benet, S., Marvin-Guy, L. F, Characterization and quantification of proteins in lecithins. J Agric Food Chem 53: 8607–13, 2005.
[14] Amouni, M. M., Eder de, C. P., Priscila, G. M., Maricene, S., and Patricia, M, Influence of Soy Lecithin Administration on Hypercholesterolemia, Hindawi Publishing Corporation Cholesterol, Article ID 824813, 4 pages doi: 10.1155/2010/824813, Volume 2010.
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[23] Molla, M. R., Asaduzzaman, A. K. M., Mia, A. R., Zeb, M. A., and Uddin, M. S., Extraction and characterization of oil and lecithin from boal (Wallago attu) fish, Journal of Food and Nutrition Research (Accepted).
[24] Shamsudin, S., and Salimon, J, Physicochemical characteristics of aji-aji fish Seriola nigrofasciata lipids, Malaysia Journal of Analytical Sciences, Vol 10: 55-58, 2006.
[25] Ambasankar K., and Balakrishnan V, Indian Sardine oil (Sardinelal longiceps) as a Source of Omega-3 Fatty Acids, Animal Nuu-izion and Feed Technoios, 6: 283-287, 2006.
[26] Paul, D. K., Islam, R., Sattar, M. A, Physico-chemical studies of Lipids and Nutrient contents of Channa striatus and Channa marulius, Turkish Journal of Fisheries and Aquatic Sciences 13: 487-493, ISSN 1303-2712 DOI: 10.4194/1303-2712-v13_3_11, 2013.
[27] Bako, T., Umogbai, V. I., and Obetta, S. E, Extraction and Characterization of Mackery (Scomber scombrus) Oil for Industrial Use. Researcher, 6 (8): 80-85, (ISSN: 1553-9865), 2014.
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    Md. Rasel Molla, A. K. M. Asaduzzaman, Md. Abdur Rashid Mia, Meftah Uddin, Shahangir Biswas, et al. (2016). Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata). International Journal of Nutrition and Food Sciences, 5(1), 9-15. https://doi.org/10.11648/j.ijnfs.20160501.12

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    ACS Style

    Md. Rasel Molla; A. K. M. Asaduzzaman; Md. Abdur Rashid Mia; Meftah Uddin; Shahangir Biswas, et al. Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata). Int. J. Nutr. Food Sci. 2016, 5(1), 9-15. doi: 10.11648/j.ijnfs.20160501.12

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    AMA Style

    Md. Rasel Molla, A. K. M. Asaduzzaman, Md. Abdur Rashid Mia, Meftah Uddin, Shahangir Biswas, et al. Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata). Int J Nutr Food Sci. 2016;5(1):9-15. doi: 10.11648/j.ijnfs.20160501.12

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  • @article{10.11648/j.ijnfs.20160501.12,
      author = {Md. Rasel Molla and A. K. M. Asaduzzaman and Md. Abdur Rashid Mia and Meftah Uddin and Shahangir Biswas and Md. Salim Uddin},
      title = {Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1},
      pages = {9-15},
      doi = {10.11648/j.ijnfs.20160501.12},
      url = {https://doi.org/10.11648/j.ijnfs.20160501.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.12},
      abstract = {Fishes are rich sources of different types of nutrients. Some species are found in marine water; on the other hand some varieties are available in fresh water. Consumption of fish is very beneficial to the health and development of the human body and fish becomes an integral part of the food culture of populations in many countries. They provide essential nutrients to the human. The aim of this study was to estimate the nutritional status of the selected fish species, to extract and characterize the fish oil and lecithin. Fish oil contains higher amount of polyunsaturated fatty acids which have significant effect in maintaining a healthy cardiac life. Biochemical composition of shoul (Channa striata) was determined. It was found that fishes are rich sources of protein and other nutrients. All the other parameters such as, moisture, protein, lipid, total sugar and ash were found in significant amount in shoul. Shoul fish oil was extracted using n-hexane by soxhlet apparatus. The percentage of oil from shoul fish powder was 12.64 (g% w/w). Lecithin was also extracted from this fish fleshes before and after oil extraction. Lecithin was 2.07 (g% w/w) and 3.10 (g% w/w) before and after oil extraction. It was found that percentage of lecithin was increased after oil extraction. The physicochemical properties of fish oil and lecithin were investigated. The higher saponification value and iodine value indicates that oil and lecithin contains shorter fatty acid chain length with lower molecular weight and the presence of higher amounts of unsaturated fatty acids in the samples. Low acid value and peroxide value indicate higher quality index of fish oil and lecithin. The oxidative stability of shoul fish lecithin was also measured by thiocyanate (TC) method and thiobarbituric acid (TBA) method. Shoul fish lecithin showed higher oxidative stability due to the presence of natural antioxidant. Fatty acid composition of shoul fish oil and lecithin was measured by gas chromatography (GC). The important polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be 0.49% and 1.37% in fish oil. But lecithin contains only 7.8% DHA and other monounsaturated fatty acids. This fish oil and lecithin also contain higher amount of monounsaturated fatty acid and average amount of polyunsaturated fatty acids. Fish oil and lecithin also act as sources of essential fatty acid. Therefore, we can use this fish oil and lecithin in edible purpose, food industry and pharmaceutical industry.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata)
    AU  - Md. Rasel Molla
    AU  - A. K. M. Asaduzzaman
    AU  - Md. Abdur Rashid Mia
    AU  - Meftah Uddin
    AU  - Shahangir Biswas
    AU  - Md. Salim Uddin
    Y1  - 2016/01/08
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160501.12
    DO  - 10.11648/j.ijnfs.20160501.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 9
    EP  - 15
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160501.12
    AB  - Fishes are rich sources of different types of nutrients. Some species are found in marine water; on the other hand some varieties are available in fresh water. Consumption of fish is very beneficial to the health and development of the human body and fish becomes an integral part of the food culture of populations in many countries. They provide essential nutrients to the human. The aim of this study was to estimate the nutritional status of the selected fish species, to extract and characterize the fish oil and lecithin. Fish oil contains higher amount of polyunsaturated fatty acids which have significant effect in maintaining a healthy cardiac life. Biochemical composition of shoul (Channa striata) was determined. It was found that fishes are rich sources of protein and other nutrients. All the other parameters such as, moisture, protein, lipid, total sugar and ash were found in significant amount in shoul. Shoul fish oil was extracted using n-hexane by soxhlet apparatus. The percentage of oil from shoul fish powder was 12.64 (g% w/w). Lecithin was also extracted from this fish fleshes before and after oil extraction. Lecithin was 2.07 (g% w/w) and 3.10 (g% w/w) before and after oil extraction. It was found that percentage of lecithin was increased after oil extraction. The physicochemical properties of fish oil and lecithin were investigated. The higher saponification value and iodine value indicates that oil and lecithin contains shorter fatty acid chain length with lower molecular weight and the presence of higher amounts of unsaturated fatty acids in the samples. Low acid value and peroxide value indicate higher quality index of fish oil and lecithin. The oxidative stability of shoul fish lecithin was also measured by thiocyanate (TC) method and thiobarbituric acid (TBA) method. Shoul fish lecithin showed higher oxidative stability due to the presence of natural antioxidant. Fatty acid composition of shoul fish oil and lecithin was measured by gas chromatography (GC). The important polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be 0.49% and 1.37% in fish oil. But lecithin contains only 7.8% DHA and other monounsaturated fatty acids. This fish oil and lecithin also contain higher amount of monounsaturated fatty acid and average amount of polyunsaturated fatty acids. Fish oil and lecithin also act as sources of essential fatty acid. Therefore, we can use this fish oil and lecithin in edible purpose, food industry and pharmaceutical industry.
    VL  - 5
    IS  - 1
    ER  - 

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Author Information
  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

  • Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh

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