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Physico-chemical and Microbiological Investigation of the Lipid from Bangladeshi Fresh Water Fish Mystus Vittatus

A.H. Molla
Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi

Camellia Saha
Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi

M. S. Ahsan
Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi

S. M. Talukder
Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi

M.T. Alam
Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi

Abstract/ Executive Summary:

This study dealt with physical, chemical and microbiological characteristics of the lipid obtained from Mystus vittatus and some nutritional properties of the fish. The fish was found to contain moisture 76.98%, calcium 521.072 mg / 100gm, vitamin C 11.276 mg / 100 gm., lipid 1.89%, and protein 10.94% respectively. The specific gravity, refractive index and co-efficient of viscosity of this lipid were recorded as 0.935 at 30°c, 1.4662 at 30°c and 409.26 millipoise at 30°C respectively. The saponification value, iodine value, peroxide value, acid value, percentage of free fatty acid, percentage of unsaponifiable matter , Reicher-Meissel value, Polenske value and Acetyl value were found to be 218.12, 96.17, 1.79, 1.92, 0.968, 0.632, 0.932, 0.652 and 11.97 respectively. The GLC analysis revealed that the lipid is composed of palmitic acid (30.79%), oleic acid (29.50%), palmotelic acid (15.97%), stearic acid (11.89%), linoliec acid (5.43%), myristic acid (5.15%), lauric acid (1.07%), arachidic acid (.57%). The chloroform extract of this lipid showed some microbiological actively. The minimum inhibitory concentration of the extract was 0.5 μl/ ml against Staphylococcus aureus (107 cells/ ml) and 0.125μl/ ml against Shigella dysenteriae (107 cells/ ml).

Keywords: Physico-chemical, fish nutrition, M. vittatus

Location: Rajshahi.

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity:

Objectives:

M vittatus was studied to obtain detail information on their chemical composition. The study reports about the moisture, crude-fiber, drymatter, calcium, vitamin-C and protein content of the fish fillet and fatty acid composition of the lipid with its physical, chemical and microbiological characteristics

Methodology:

Standard sizes of living M. vittatus were collected from Shaheb Bazer, Rajshahi. Only the middle portion of the body was used for nutritional studies and extraction of lipid and the content of moisture, ash, dry matter, crude fibre, calcium, vitamin-C of the fish fillet were determined by standard methods. Lipid of this fish was extracted by Bligh and Dyer method (Bligh et al., 1959). A mixture of chloroform and methanol (2:I V/V) was used in this process. Standard methods were used for determining various physical and chemical characteristics of this lipid sample. The fatty acid compositions of this lipid were determined by TLC and GLC analysis of the methyl ester mixture obtained from the fish lipid. At first, the lipid was saponified with alcoholic potassium hydroxide, then cooled and diluted with water. After evaporation of alcohol, the acidified aqueous mixture was extracted with ether. Ether was then removed from the extract to give fatty acid mixture. The fatty acid mixture was esterified with methanolic solution of sulphuric acid (25M, 5 ml per gm. of acid). After esterificaton, the reaction mixture was dissolved in diethyl ether in a separating funnel and was washed with dilute sodium carbonate solution until the effervescence ceased. It was then washed with water, dried over anhydrous sodium sulphate and finally ether was removed to give methyl ester mixture. The methyl esters were charged on thin-layer plate (20 cm × 20cm × 0.05 mm) coated with silica gel G and the plates were developed by ascending technique with suitable solvent system. GLC experiment (Molla et al., 1994) was carried out with a “PYE UNICAM 4500 U model gas chromatograph” equipped with a flame ionization detector The protein content of this fish was estimated by Micro-kjeldahl’s method. At first the fish fillet was defatted, then the interfering materials were removed by 5% TCA solution. In this process, protein was estimated by titrimetric estimation of ammonia. The micro-biological characteristics of the lipid of M. vittatus was determined by “Disc diffusion method” (Bauer et al., 1966). The minimum inhibitory concentration (MIC) of the lipid was carried out by serial dilution technique using a broth medium

Source of Information: Univ. j. zool. Rajshahi Univ. Vol. 26, 2007. pp. 21-25 ISSN 1023-6104

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the foregoing evidences, it may be concluded that the fish Mystus vitattus along with its lipid is suitable for edible purpose. The fish and fish products are the important food sources and sources of protein in Bangladesh, which are essential in consideration to their market value. It is the basic fisheries item of Bangladesh. Lipid of the fish contains physiologically active polyunsaturated fatty acids. This is an important indication of the fish lipid to inhibit the activity of HMGCoA-reductase which is the regulatory enzyme in cholesterol biosynthesis. The cholesterol lowering effect of polyunsaturated fatty acids in fish oils have antiaggregating effect and thus reducing the risk of heart attack

Knowledge Management: Journal