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Investigation of Nutritional Status of the Butter Catfish Ompok Bimaculatus: an Important Freshwater Fish Species in the Diet of Common Bangladeshi People

Sayad Md. Didarul Alam
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Md. Hasanul Karim
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Aninda Chakrabortty
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Ruhul Amin
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Sohel Hasan
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh

Abstract/ Executive Summary:

Due to the availability throughout the all seasons and tastiness, butter catfish Ompok bimaculatus gained immense commercial importance as well as greater consumer preference in South-East Asian countries. It significantly contributes to the local fisheries production. In order to explore information on nutritional status of this commercially important fish species, the present study was carried out as such information is not available. Our study showed that this fish species is highly rich in polyunsaturated fatty acids. The percentage of total polyunsaturated fatty acids was found to be 40.92 followed by 26.54% of total monounsaturated fatty acids, indicating excellent nutritive value of this fish species. Amino acid analysis showed that the fish flesh contains essential amino acids like leucine, lysine, threonine, phenylalanine, valine and isoleucine in a significant amount. The ratio of essential to non-essential amino acid is 0.89 indicating its superior protein quality. The mineral profiling also showed that this species is rich in K, Ca, Na, Mg and Fe with other minerals. The present study showed that Ompok bimaculatus is a good source of lean meat and trace elements, especially Zn and Mn. Furthermore, exploration of vitamin contents showed that fat soluble vitamins like vitamin A, D, E and K are present in a considerable amount which is beneficial to health.

Keywords: PUFA (Polyunsaturated Fatty Acid), EAA (Essential Amino Acid), Nutrient Profile, Butter Catfish, AAS (Atomic Absorption Spectrophotometer)

Location: Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cat fish

Objectives:

To assess different nutritional parameters such as amino acid, fatty acid, mineral and vitamin profiles in the selected fish species was taken into account to evaluate the nutritional status of Ompok bimaculatus.

Methodology:

Sample Collection and Preparation: Kani pabda fish was collected from the Padma River in Rajshahi, Bangladesh. Then the fish was cleaned and bones were removed and the flesh stored in a refrigerator (at 4°C) for experimental purposes. Extraction of Oil from Fish: The stored fish sample was sun-dried for about 72 hours and grinded by mechanical grinder. Oil was extracted by Soxhlet extraction apparatus using n-hexane. The extract was evaporated under reduced pressure in a rotary evaporator to obtain the oil and stored at 4°C for further analysis. GC Mass Analysis of Fatty Acids: Fatty acid composition of extracted oil was investigated by Gas liquid chromatography. Gas chromatography was carried out with a Gas Chromatograph GC-2025 series having AOC-20i Auto Injector (Shimadzu Co, Japan). Gas chromatographic condition included temperature 280°C, pressure 175.4 KPa, total flow 165 ml/min, purge flow 3 ml/min, column temperature 270°C. Fish oil was first saponified to prepare free fatty acid salts. Then, fatty acid salts were derivatized to produce the FAME (fatty acid methyl esters) according to the American Oil Chemists Society (AOCS). The FAME was extracted with hexane for analysis by GC. Each FAME (Fatty Acid Methyl Ester) in extract was identified by comparing retention times with those of known standard FAME (Lipid Standard Sigma chemical Co, St Louis, MO, USA). The area of fatty acids was measured with GC solution 2011. The results were expressed as relative percentage of fatty acids. Investigation of Amino Acids from Flesh. Acid Hydrolysis: The fish proteins were hydrolysed using 6N HCl at 110°C under nitrogen atmosphere for 24 h. Amino acids were explored by HPLC equipped with amino acid analyser (Shimadzu LC 10AS). The column and detector used were C-18 polystyrene column and FL 6A fluorescence detector respectively with CR6A Chrom Pac recorder software. The analyzer was calibrated using amino acid standard solutions (Sigma-Aldrich, A2161-5ML) and the same solutions were used to determine the amount of amino acids in the samples. Alkali Hydrolysis: The sample was digested using 5% NaOH for 24 h followed by neutralization at pH 7.0 using 6N HCl for the tryptophan analysis. Spectrophotometric technique was used to measure tryptophan content at wavelength 530 nm as per Sastry and Tammuru. AAS Analysis of Minerals: The trace elements Na, K, Ca, Fe, Mg, Mn, Zn and Hg were assessed by “AAS-680” (Atomic Absorption / Flame Emission Spectrophotometer, Shimadzu, Japan). The instrumentation also included a single hollow cathode lamp for each element with an air-acetylene and nitrous-oxide-acetylene. Standard stock solutions of 100 ppm were prepared using analytical grade reagents of respective salts with deionized water and stored in clean polythene bottles. Then, standard solutions were made using the standard stock solution by suitable dilution using deionized water. Finally, fish sample was diluted to a known volume and analysed by Flame AAS. The sample was examined against standard solution of each element. A blank reagent was also continued and the absorption due to reagent was subtracted. Pyrex glass wares were used, cleaned by detergent, 1: 1 HNO3 and deionized water prior to use to avoid any contamination. Reagents were also prepared with deionized water. Exploration of Vitamins: Fish oil (about 150 mg) was refluxed with 25 ml methanol and 150% potassium hydroxide (KOH) in water bath for about 30 minutes. 50 ml petroleum ether was used to extract fat soluble vitamins. The petroleum ether layer was collected, concentrated and dissolved in 5 ml of acetonitrile. Fat soluble vitamins were examined by HPLC (Shimadzu LC 10AS) equipped with C18 RP column and UV detector. Acetonitrile (as solvent A) and methanol (as solvent B) were used as mobile phase and the flow rate was 1 ml/min. A simple linear gradient system from (solvent A/solvent B) 50/50 to 70/30 in 20 minutes was used. The injection volume was 20 μl. The fat soluble vitamins were recognized and quantified by comparing with the retention times and peak area of respective vitamins standards (Sigma-Aldrich). Statistical Analysis: All the experiments were carried out in triplicates and the result was presented as mean±S. E.

Source of Information: International Journal of Nutrition and Food Sciences, 2016; 5(1): 62-67; ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20160501.19

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Due to tastiness and fewer numbers of intramuscular bones, O. bimaculatus is an extremely favored fish species as food. Furthermore, O. bimaculatus with high protein, minerals and vitamins content can be an important source of nutrition. Also fatty acid investigation showed that O. bimaculatus could be used as a tremendous source of good quality fatty acids, especially PUFA.

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