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A Comparative Study on the Fatty Acid Composition of Sweet-water Fishes, Meats, Fats and Oils.

Salamatullah Quazi
lnstitute of Nutrition and Food Science, University of Dhaka, Bangladesh

Anwar Hossain
lnstitute of Nutrition and Food Science, University of Dhaka, Bangladesh

Md. Mohiduzzaman
lnstitute of Nutrition and Food Science, University of Dhaka, Bangladesh

Badrun Nahar
lnstitute of Nutrition and Food Science, University of Dhaka, Bangladesh

Md. Abdul Malek
lnstitute of Nutrition and Food Science, University of Dhaka, Bangladesh

Abstract/ Executive Summary:

Fatty acid compositions of body oils of sweet water fishes like hilsa, pangas, terigra, pabda, shing, shrimp, khalla payesha, mola, ywaire, koi, puti, ruhi, katla, shole, tilapta, and sarputi were determined by gas liquid chromatography. Other sources of fats and oils such as beef, mutton, chicken, vanaspati, ghee, butter oil, palm oil, soybean oil, sesame oil and mustard oil were also analyzed and compared with those of fishes. Short chain fatty acid like caprylic acid (8:0) was not observed in any fishes studied, capric (10:0) and lauric (12:0) acids were available in small amounts in some fishes, meats, fats and oils. Sesame and mustard oil did not contain myristic acid (14:0). Fishes, meals, vanaspati, ghee, butler oil and palm oil contained almost similar amounts palmitic acid (16:0), but less values of this acid were observed in vegetable oils. Higher amounts of stearic acid (18:0) were found in meats as compared with those of fishes and most of the fats and oils. The most abundant fatty acid in fishes was oleic acid (18:1). However, per cent composition of oleic acid was found higher in meats, fats and oils as compared with those of fishes. Soybean (56.3%) and sesame (41.6%) oil contained maximum amounts of linoleic acid (18:2). However, mustard oil, vanaspati, ghee, palm oil, puti and koi also had good amounts of this acid. Linolenic acid (18:3) was found in meats, vegetable oils, and in most of the fishes studied. Mustard oil and most of the fishes studied contained eicosenoic acid (20:1). Eracic acid (22:1) was found only in mustard oil and pangas. Arachidonic (20:4) and decasohexanoic acids (22:6) were only observed in some fishes. It is concluded that fishes contained more long chain unsaturated fatty acids.

Keywords: Fatty acid composition, Sweet-water Fishes, Meats, Fats and Oils

Location:

Start Date: 00-02-1988

End Date: 00-01-1989

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

This investigation dealed with the fatty acid composition of body oils of sweet water fish in Bangladesh.

Methodology:

Medium size sweet water fishes like hilsa, pangas, tengra, pabda, shmg, shrimp, magur, khalla payesha, mola, ywaire, koi, puti. katla, shole, talapia. sarputi and ruhi were purchased fresh frozen from local markets between February. 1988 to January, 1989. Beef and mutton fats from different parts of the body, medium size chicken, and fats and oils such as vanaspati, ghee, butter oil, palm oil, soybean oil, sesame oil, mustard oil were also purchased from local markets. Edible portions from individual fish and chicken, and also individual beef and mutton were grinded and 109 of samples were extracted with chloroform: methanol (2:1), and processed according to the method of Slover et. al. Finally an aliquot (10 ml) of the total extract in triplicate was taken in small test tubes and dried under nitrogen. Heptadecanoic acid was added to each sample as an internal standard. Fish and meat samples were saponified with 12.5 ml of 6% alcoholic potassium hydroxide per g of dried sample by refluxing for one hour. In case of fats and oils, the samples were refluxed for 45 minutes. After saponification, the volume of the sample was doubled by adding distilled water. Nonsaponi- fiable fractions were then extracted 3 times using 15 to IS ml of n-hexane. The residue containing the potassium salt of fatty acids was saponified with 6N Hcl. The free fatty acids were extracted with n-hexane, similarly as in the case of non-saponifiable matters. The fatty acids were then methylated with boron trtflortde methanol according to the method of Morrison and Smith and fatty acid pattern determined by gas liquid chromatography. A glass column, 1500 mm X 4 mm of 10% DEGS on 100-120 mesh Diatomite CAW, was used. Nitrogen was used as the carrier gas at flows of 32 ml/min. The colum temperature was different for different types of samples. Injector and detector temperature were same for all samples. The standards were carried out through the same procedure. The amount of each fatty acid was quantitate by trtangulation method and each fatty acid was expressed as a percentage of the total sum.

Source of Information: Bangladesh j. Nutr, VoJ.3, No.1 & 2, Dec. 1989-June 1990

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It is concluded that fishes contained more long chain unsaturated fatty acids.

Knowledge Management: Journal