Extraction, biochemical analysis and characterization of oil and lecithin from two selected fish species

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Research Paper 01/12/2015
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Extraction, biochemical analysis and characterization of oil and lecithin from two selected fish species

Sayad Md. Didarul Alam, Md. Selim Uddin, Sohel Hasan
Int. J. Biosci.7( 6), 92-102, December 2015.
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Abstract

Nutrients from Fishes have beneficiary effects on health. To estimate and compare the nutritional status, biochemical compositions of two fish species, Ayre (Sperata aor) and Kani pabda (Ompok bimaculatus), were determined. Kani pabda fish contained higher amount of protein (15.295%) than Ayre fish (13.119%) whereas, lipid content of Ayre was higher (1.90%) than that of Kani pabda (1.31%). All other parameters like moisture, ash and total sugar content were investigated and found to be high in Ayre compared to Kani pabda. The percentage of oil from Ayre and Kani pabda fish powder were 18.22 and 12.59, respectively. The acid value, percentage of FFAs, iodine value and peroxide value of Ayre fish oil were found to be 16.59 (mg KOH/g), 8.342%, 129.337 (mg I/g oil) and 11.55 (meq O2/1000g), respectively, higher than those of Kani pabda fish oil. Similar parameters have also been studied for lecithins extracted from both species having higher oxidative stability due to the presence of natural antioxidants. Consumption of these fish species can prevent malnutrition diseases being a part of proper balanced diet and as a rich source of micronutrients. Furthermore, oil and lecithin isolated from the fish powder provide unsaturated fatty acid molecules that can become useful in food and pharmaceutical industries.

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