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
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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
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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).
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,
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.
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.
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