Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method
American Journal of Zoology
Volume 1, Issue 2, December 2018, Pages: 28-34
Received: Dec. 2, 2018; Accepted: Dec. 14, 2018; Published: Jan. 15, 2019
Views 229      Downloads 27
Authors
Md. Mahmudur Rahman, Department of Basic Science, Primeasia University, Dhaka, Bangladesh; Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh
Md. Rashidul Islam, Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh
Md. Ralin Islam, Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh
Suraiya Naznin, Department of Chemistry, National University, Gazipur, Bangladesh
Article Tools
Follow on us
Abstract
The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).
Keywords
Lipids, Pangus Fish, Solvent Extraction, Saponification Value, Ester Value, Iodine Value, Peroxide Value, Acid Value
To cite this article
Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin, Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method, American Journal of Zoology. Vol. 1, No. 2, 2018, pp. 28-34. doi: 10.11648/j.ajz.20180102.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Gttpta, MY., Mazid, M. A., Islam, M. S., Rahman, M. and Hussain, M. G. 1999. Integration of Aquaculture into the farming Systems of the Floodprone Ecosystems of Bangladesh: An Evaluation of Adoption and Impact. ICLARM Technical Report 56.32 pp.
[2]
https://books.google.com.bd/books?id=f_i7j4_cMLIC&pg=PA44&lpg=PA44&dq.
[3]
http://www.chem.ucalgary.ca/courses/351/Carey5th/Ch26/ch26-0.html.
[4]
https://www2.chemistry.msu.edu/faculty/reusch/virttxtjml/lipids.htm.
[5]
books.google.com.bd/books?id=yl9o_N3hGrgC&pg=PA211&lpg=PA211&dq.
[6]
indiaenvironmentportal.org.in/files/fatty_acids_profile.pdf.
[7]
Georg Borgstrom - 2012 - ‎Technology & Engineering.
[8]
fishoilmd.com/images.asp.
[9]
http://www.fishoilmd.com/fish-oil-omega-3-why-are-they-important.asp.
[10]
cancer.ca/~/media/cancer.ca/QC/about%20us/media/Facts%20sheets/13-05-29-Cancer-Stats-Facts-2013-VFIN-angl.pdf.
[11]
https://www.ncbi.nlm.nih.gov/pubmed/11153584.
[12]
Clinical and Developmental Immunology Volume 2012, Article ID 236564, 9 pages.
[13]
Bligh, E.G and Dyer, W. J "Total lipid Extraction and purification".
[14]
K. A Williams, "gills Fats and Fatty foods" Ltd. London 124 (1966).
[15]
K. A Williams, "gills Fats and Fatty foods" Ltd. London 136 (1966).
[16]
Klaus Schumann, Kurt Siekmann (2005). "Soaps". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a24_247.
[17]
Gunstone, Frank D.; Harwood, John L.; Padley, Fred B. The Lipid Handbook, Second Edition. CRC Press. p. 332. ISBN 9780412433207. Retrieved 24 June 2016.
[18]
researchgate.net/file.PostFileLoader.html?id=51fc817acf57d74a658df85d&assetKey=AS%3A272129365348353%401441892104507.
[19]
academia.edu/4657341/Determination_of_Saponification_Acid_and_Ester_Values_Percentage_of_Free_Fatty_Acids_and_Glycerol_in_some_Selected_edible_Oils_Calculation_of_concentration_of_Lye_Needed_to_Prepare_soap_from_These_Oils.
[20]
http://vlab.amrita.edu/?sub=3&brch=63&sim=1111&cnt=1.
[21]
Analytical%20Guidelines_2011_10_17_IFRA_Analytical_Method_-_Determination_of_the_Peroxide_Value.pdf.
[22]
“Acid value”. The Free Dictionary. Retrieved July 8, 2016.
[23]
"Appendix XIV: Determination of Acid Value" (PDF). cmd.gov.hk. Retrieved July 8, 2016.
[24]
https://hmc.usp.org/sites/default/files/documents/HMC/GCs-Pdfs/c401.pdf.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186