Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods
J. O. Aiyeloja *
Department of Fisheries and Aquatic Environment, Faculty of Agriculture, Rivers State University, Port Harcourt, Rivers State, Nigeria.
S. N. Deekae
Department of Fisheries and Aquatic Environment, Faculty of Agriculture, Rivers State University, Port Harcourt, Rivers State, Nigeria.
O. M. G. Abu
Department of Fisheries and Aquatic Environment, Faculty of Agriculture, Rivers State University, Port Harcourt, Rivers State, Nigeria.
O. A. Akinrotimi
African Regional Aquaculture Centre/ Nigerian Institute for Oceanography and Marine Research Aluu, P.M.B. 5122, Port Harcourt, Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
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