Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Fatty Acid Compositions in Marine Fish Samples of Bangladesh

Robiul Islam
Department of Chemistry, University of Dhaka, Bangladesh

Md. Mazharul Islam
Department of Chemistry, University of Dhaka, Bangladesh

Mohammad Shoeb*
Department of Chemistry, University of Dhaka, Bangladesh

Nilufar Nahar
Department of Chemistry, University of Dhaka, Bangladesh

Abstract/ Executive Summary:

A total of twenty-six marine fish samples of sixteen different species were collected from three different local markets of Chittagong. Fish oil was extracted by Solid phase dispersion (SPD) method. Saponification and esterification were carried out by AOAC reference procedure with some simple modifications. The fatty acid methyl esters (FAME) were then analyzed by Gas chromatograph equipped with a flame ionization detector (GC-FID). Among the marine fish samples, saturated fatty acids (SFAs) i.e., lauric Acid (1.33-11.34%), myristic acid (0.64-3.84%), palmitic acid (1.41- 39.27%), stearic acid (0.47-18.89%) and arachidic acid (2.88-43.28%) were predominant. Among the unsaturated fatty acids mainly monounsaturated fatty acids(MUFAs) and polyunsaturated fatty acids (PUFAs)palmitoleic acid (3.12-18.28%), linoleic acid (cis, cis-9,12-Octadecadienoic acid)(1.30-38.13%), oleic acid ((9Z)-Octadec-9-enoic acid) (5.03-46.27%), elaidic acid ((E)-octadec-9-enoic acid) (0.61-9.90%) and erucic acid ((Z)-Docos-13-enoic acid) (2.95-28.94%) were predominant. The highest quantity of saturated (74.50%) and unsaturated (78.59%)fatty acid were found in Megalapsis cordya (Surma) and Parastromateus niger (Kalochanda) respectively. This study also reveals that the percentage composition of different fatty acids is highly variable depending on the fish species.

Keywords: Marine fish; SPD; AOAC; GC-FID; Fatty acids

Location: Three different local markets of Chittagong area near to the coastal site of Bay of Bengal.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

The objective of our work is to determine fatty acid compositions in marine fish samples for evaluation of nutritional values in these species

Methodology:

Sample collection Sixteen different species of marine fish samples (n=26) were purchased randomly from three different local markets of Chittagong area near the coastal site of the Bay of Bengal. Sampling, location etc. is described elsewhere. Chemical reagents Analytical or laboratory-grade solvents and chemicals were used for all experiments and were purchased from Merck, Germany. Analytical grade n-hexane, acetone, boron trifluoride-methanol mixture were purchased from Sigma-Aldrich, Merck, Germany. Sulphuric acid (95- 98%) purchased from Merck. Germany was also used. Standard fatty acids were purchased from Sigma-Aldrich which was used for the identification of fatty acids in fish samples according to their retention times. Saponification of fats for fatty acid analysis Approximately, 50-100 mg of fish oil extracted from the fish sample was taken in a pear-shaped flask and 2.0 mL of 0.5M methanolic NaOH was added to it. The mixture was ultrasonicated for 1 minute and then refluxed at 40°C for 30 minutes. The mixture was evaporated with a rota vapour to dryness and was dissolved in water. The pH of the solution was adjusted to 4.5 (just acidic) with 2 M HCl in which the blue litmus paper was turned to red. The mixture was shaken vigorously and then extracted with n-hexane. The organic layer was collected in another pear-shaped flask and was evaporated to dryness in a rota vapour. Conversion of fatty acids into methyl esters 1.0 mL of Boron trifluoride-methanol mixture was added in the pear-shaped flask containing fatty acids and was ultra-sonicated for 1 min. The mixture was heated water bath at 60°C for 30 min. The acetylated mixture was evaporated to dryness. To more trace amount reagent it was completed dried by adding hexane for two more times. After that 1.0 mL of n-hexane was added to the flask, the mixture was ultrasonicated for 1 min. Then it was filtered through the cotton filter by a Pasteur pipette and transferred into GC vial for analysis of by GC-FID. Identification and quantification of fatty acids A mixture of methyl esters of thirteen fatty acids standard was used as the reference. The identification of fatty acids was done by comparing the retention times of the samples with that of the corresponding fatty acid standards in the chromatograms. Quantification was carried out by accounting for the areas of individual fatty acids and the results were expressed in terms of the relative percentages composition. The amount of individual fatty acids present in the fish extracts were calculated by using the following formula:

Amount of individual fatty acids %( ) =Peak Area of each fatty acids/Total peak area.

Source of Information: J Nutr Food Sci 2018, 8:5

Article Link (Online Journal): DOI: 10.4172/2155-9600.1000723

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Fatty acid composition is an important factor for the consumption of fish and people's awareness is increasing day by day in this regard. This research reveals the fatty acid compositions in several most consumable marine fish samples in Bangladesh which broadens the knowledge and awareness among the consumers. Since the amount of unsaturated fatty acids is comparatively higher than saturated fatty acids in marine fish samples, fish consumption has a beneficiary effect on the human health of the consumers in Bangladesh.

Knowledge Management: Journal