American Journal of Zoology

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Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method

Received: 02 December 2018    Accepted: 14 December 2018    Published: 15 January 2019
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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).

DOI 10.11648/j.ajz.20180102.11
Published in American Journal of Zoology (Volume 1, Issue 2, December 2018)
Page(s) 28-34
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

Lipids, Pangus Fish, Solvent Extraction, Saponification Value, Ester Value, Iodine Value, Peroxide Value, Acid Value

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.
Author Information
  • Department of Basic Science, Primeasia University, Dhaka, Bangladesh; Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh

  • Department of Chemistry, National University, Gazipur, Bangladesh

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  • APA Style

    Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin. (2019). Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. American Journal of Zoology, 1(2), 28-34. https://doi.org/10.11648/j.ajz.20180102.11

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    ACS Style

    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. Am. J. Zool. 2019, 1(2), 28-34. doi: 10.11648/j.ajz.20180102.11

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    AMA Style

    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. Am J Zool. 2019;1(2):28-34. doi: 10.11648/j.ajz.20180102.11

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  • @article{10.11648/j.ajz.20180102.11,
      author = {Md. Mahmudur Rahman and Md. Rashidul Islam and Md. Ralin Islam and Suraiya Naznin},
      title = {Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method},
      journal = {American Journal of Zoology},
      volume = {1},
      number = {2},
      pages = {28-34},
      doi = {10.11648/j.ajz.20180102.11},
      url = {https://doi.org/10.11648/j.ajz.20180102.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajz.20180102.11},
      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).},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method
    AU  - Md. Mahmudur Rahman
    AU  - Md. Rashidul Islam
    AU  - Md. Ralin Islam
    AU  - Suraiya Naznin
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    DO  - 10.11648/j.ajz.20180102.11
    T2  - American Journal of Zoology
    JF  - American Journal of Zoology
    JO  - American Journal of Zoology
    SP  - 28
    EP  - 34
    PB  - Science Publishing Group
    SN  - 2994-7413
    UR  - https://doi.org/10.11648/j.ajz.20180102.11
    AB  - 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).
    VL  - 1
    IS  - 2
    ER  - 

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