Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods
Asian Journal of Fisheries and Aquatic Research,
Page 1-8
DOI:
10.9734/ajfar/2022/v16i730392
Abstract
The effect of three extraction methods which include soxhlet, gas and charcoal powered smoking kiln on extraction of oil from Trachurus trachurus were investigated. Chemical analyses of the oil was carried out to determine its quantity and quality in terms of fatty acid composition by using standard laboratory methods. The results obtained indicated that the highest oil yield (14.0%) was recorded in oil extracted with soxhlet method, while the lowest (0.93%) in oil extracted with charcoal powered kiln extraction method. Based on the fatty acid profile of the oils, there are sixteen fatty acids in all the extraction methods with stearic acid (53.62%) as the highest saturated fatty acid (SFA); oleic acid (7.05%) as the foremost monounsaturated (MUFA) and linolenic acid (23.31%) as the major polyunsaturated fatty acid (PUFA). The Soxhlet methods consistently recorded the highest oil yield, and can be used to extract oil for industrial use. While, the gas powered kiln can be used to extract oil for consumption purpose.
Keywords:
- Extraction
- fish oil
- fatty acid
- shelf life
How to Cite
Aiyeloja, J. O., Deekae, S. N., Abu, O. M. G., & Akinrotimi, O. A. (2022). Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods. Asian Journal of Fisheries and Aquatic Research, 17(1), 1-8. https://doi.org/10.9734/ajfar/2022/v16i730392
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Deepika D, Vegneshwaran, VR, Julia P, Sukhinder KC, Sheila T, Heather M, Wade M. Investigation on Oil Extraction Methods and Its Influence on Omega-3 Content from Cultured Salmon. Journal of Food Processing and Technology, 2014:5(12): 401-413. Available:http://dx.doi.org/10.4172/2157-7110. 1000401
Osman H, Suriah AR, Law EC. Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chemistry. 2007;73:55–60.
FAO. Manuals of Food Quality Control, Chemical Analysis. Food and Agricultural Organization, Rome; 2016.
Ali ME, Babiker SA, Tibin AM. Body characteristics, yield indices and proximate chemical composition of commercial fish species of Lake Nubia. Graduation project thesis, Juba University. 2016;213.
Abdullahi S. Investigation of Nutritional Status of Chrysichyhys nigrodigitatus, Barus filamentous and Auchenoghats occidentals, Family Bangdae. Journal of Arid Zone Fish. 2001;1:39-50.
Akinrotimi OA, Abu OMG, Aranyo AA. Environmental Friendly Aquaculture Key toSustainable Fish Farming Development in Nigeria. Continental Journal of Fisheries and Aquatic Science. 2011;5(2):17-31.
Akinneye JO, Amoo, IA, Arannilewa ST. Effect of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Heterotis niloticus). Journal of Fisheries International. 2007; 2(1):99-103.
Rezza SA, Karmaker S, Hasan M. Effect of Traditional Fish Processing Methods on the Proximate and Microbiological Characteristics of Laubukadadiburjori. During Storage at Room Temperature. Journal of Fisheries and Aquatic Science. 2015:10(4):232‒243.
Longwe P, Fannuel K. Nutritional Composition of Smoked and Sun dried Pond raised Oreochromiskarongae (Trewavas, 1941) and Tilapia rendalli (Boulenger, 1896). American Journal of Food and Nutrition. 2016:4(6):157‒160.
Mazrouh MM. Effects of freezing storage on the biochemical composition in muscles of Sauridaundosquamis (Richardson, 1848) comparing with imported frozen. International Journal of Fisheries and Aquatic Science. 2015:3(2):295‒299.
Farid FB, Latifa GA, Nahid MN. Effect of Sun‒drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt‒turmeric storage at Room Temperature (27°C‒30°C). IOSR Journal of Agriculture and Veterinary Science (IOSR‒JAVS). 2014;7(9):1‒8.
Abiona O, Shola H. Quality evaluation of oil extracted from Catfish and Mackerel as compared with commercial Cod liver oil. Journal of Foodand Chemistry and Nutrition. 2015;3(01):13-18.
Schneider, B. Organizational Climate and Culture. Oxford: Jossey-Bass; 1990.
ICES. Report of the Joint ICES-STECF Workshop on management plan evalua-tions for roundfish stocks (WKROUNDMP/EWG 11-01); 2011.
Eyo AA. Fish processing technology in the tropics, University of Ilorin Press. 2003;403.
Abidakun OA, Koya OA, Ajayi OO. Effect of expression conditions on the yield of Dika Nut (Irvingia gabonesis) oil under uniaxial compression. In Proc. International Conference on Clean Technology and Engineering Management (ICCEM 2012), 12th-15th, Mechanical Engineering, Covenant University, Ota, Nigeria; 2012.
Folch J, Lees M, Stanley GS. A simple method for the isolation and purification of total lipides from animal tissues. Journal of biological chemistry. 1957:226(1):497-509.
AOAC. Official Methods of Analysis (18th edition). Association of Official Analytical, Chemists, International, Maryland, USA; 2005.
Andrew. Proximate Analysis of Smoked and unsmoked Fish (Catfish and Tilapia) in OmbiRiver. Lafia, Nassarawa State. Elixir International Journal of Food Science. 2011;53:27-35.
Rubio-Rodríguez N, Sara M, Beltrán S, Jaime I, Sanz MT, Rovira J. Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods. Journal of Food Engineering. 2012:109(2):238-248.
Ritter JS. Chemical measures of fish oil quality: oxidation products and sensory evaluation. Doctor of Philosophy Thesis Desertion, Dalhousie University, Halifax, Nova Scotia, Canada; 2012.
Eke- Ejiofor J, Ansa EJ. Effect of extraction methods on the quality characteristics of catfish (Clarias gariepinus) oil. American Journal of Food Science and Technology. 2018:6(5):199-203
Sunarya MHH, Taylor KD. Extraction and composition of dogfish liver oil, Proceedings of Yogjakarta, Indonesia. 1991:24-27.
Zahir E, Saeed R, Hameed, MA, Yousuf A. Study of Physicochemical Properties of Edible Oil and Evaluation of Frying Oil Quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry; 2014. Available:http://dx.doi.org/doi:10.1016/j. arabjc.2014.05.025
Saito H, Seike Y, Ioka H, Osako K, Tanaka M, Takashima A, Keriko, JM, Kose S, RodriguezSouza JC. High Docosahexaenoic Acid Levels in Both Neutral and Polar Lipids of a Highly Migratory Fish: Thunnus tonggol (Bleeker). Lipids. 2005:40(9):941-953.
Chantachum S, Benjakul S, Sriwirat N. Separation and quality of fish oil from precooked and non-precooked tuna heads. Food chemistry. 2000:69(3):289-294.
Ceyhan V, Emir M. Structural and Economic Analysis of Turkish Fishmeal and Fish Oil Industry. Turkish Journal of Fisheries and Aquatic Sciences. 2015;15: 841-850.
Das J, Chakraborty D, Das S, Bhattacharjee SC, Das PK. Physicochemical Parameters and Heavy Metal Content in Soybean Oil from Bangladesh. Pakistan Journal of Nutrition. 2016:15(6):565-571.
Khoddami, A., Ariffin, A. A., Bakar, J & Ghazali, H. M. Fatty Acid Profile of the Oil Extracted from Fish Waste (Head, Intestine and Liver) (Sardinella lemuru). World Applied Sciences Journal. 2009;7(1):127-131.
Sahena F, Zaidul ISM, Jinap S, Yazid AM, Khatib A, Norulaini NAN. Fatty Acid Compositions of Fish Oil Extracted from Different Parts of Indian Mackerel (Rastrelligere kanagurta) Using Various Techniques of Supercritical CO2 Extraction. Food Chemistry. 2010:120(3): 879-885.
Fereidoon S, Priyatharini A. Omega- 3 Polyunsaturated Fatty Acids and their health benefits. Annu Rev Food Sci Technol.2018:2;9.345-381. DOI:10.1146/annurev-food-111317-095850
Simopoulos AP. The Importance of the Omega6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases. Experimental Biology and Medicine. 2008:233(6):674-688. Available:http://dx.doi.org/10.3181/0711-MR-311
Chavan BR, Basu S, Kovale. Development of Edible Texturized Dried Fish Granules from Low‒Value Fish Croaker (Otolithusargenteus) and its Storage Characterisitcs. Chiang Mai University Journal of Natural Sciences. 2008:7: 173‒182.
Simopoulos AP. An Increase in the Omega6/Omega-3 Fatty Acid Ration Increases the Risk of Obesity. Nutrients, 2016:8(3):128. Available:http://dx.doi.org/10.3390/ nu8030128
Haque ASMT, Asaduzzaman AKM, Chun BS. Fatty Acid Composition and Stability of Extracted Mackerel Muscle Oil and Oil-polyethylene Glycol Particles Formed by Gas Saturated Solution Process. Fisheries and Aquatic Sciences. 2014:17(1), 67-73. Available:http://dx.doi.org/10.5657/FAS.2014.0067
Deepika D, Vegneshwaran, VR, Julia P, Sukhinder KC, Sheila T, Heather M, Wade M. Investigation on Oil Extraction Methods and Its Influence on Omega-3 Content from Cultured Salmon. Journal of Food Processing and Technology, 2014:5(12): 401-413. Available:http://dx.doi.org/10.4172/2157-7110. 1000401
Osman H, Suriah AR, Law EC. Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chemistry. 2007;73:55–60.
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