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

Md. Rasel Molla; A. K. M. Asaduzzaman; Md. Abdur Rashid Mia; Meftah Uddin; Shahangir Biswas; Md. Salim Uddin

doi:doi:10.11648/j.ijnfs.20160501.12

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

Md. Rasel Molla, A. K. M. Asaduzzaman, Md. Abdur Rashid Mia, Meftah Uddin, Shahangir Biswas, Md. Salim Uddin

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)

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), 2024. Published by Science Publishing Group

Keywords

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

References

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[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.
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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

Md. Rasel Molla

Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh
A. K. M. Asaduzzaman

Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh
Md. Abdur Rashid Mia

Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh
Meftah Uddin

Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh
Shahangir Biswas

Department of Biochemistry and Molecular Biology, Rajshahi University, Rajshahi, Bangladesh
Md. Salim Uddin

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

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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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