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Studies on Chemical Characterization and Composition of Liver Lipids of Petambori Fish (rhinobatus Granulatus) of the Bay of Bengal

Md. Sohel Shaikh
Applied Chemistry Research Laboratory, Department of Chemistry, University of Chittagong, Chittagong, Bangladesh.

Mohammad Helal Uddin
Department of Applied & Environmental Chemistry, University of Chittagong, Chittagong, Bangladesh.

Md. Ashraful Hoque
Department of Applied & Environmental Chemistry, University of Chittagong, Chittagong, Bangladesh.

Abstract/ Executive Summary:

Chemical characteristics of lipid extracted from Petambori fish and composition of that fish were analyzed by standard method. Various chemical properties e.g. saponification value, saponification equivalent value, acid value, percentage of free fatty acid, iodine value, peroxide value, ester value, thiocyanogen value, titre value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value, cholesterol content, etc. of the lipid sample were determined and compared with those of different standard oils. Palmitic acid, Stearic acid, and Oleic acid were observed at the fatty acid composition of the sample by Thin Layer Chromatography (TLC). Percentages of protein and mineral (N, P, K, Ca) in the liver lipid of Petambori fish were studied by the modified kjeldahl method.

Keywords: Petambori fish, Thin Layer Chromatography, Composition

Location: Sadarghat, Chittagong Bangladesh.

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Aquatic animal

Objectives:

The present study is about the chemical characterization of the solvent extracted oil from the liver lipid of Petambori fish local coastal belts and comparing the results with the data available in the literature about chemical aspects of liver lipid of Petambori fish.

Methodology:

The Petambori fish was collected from the local fish market, Sadarghat, Chittagong Bangladesh and preserved in a deep freezer for a few days. The liver was separated and preserved until extraction and further chemical investigation. Oil extraction from the liver was carried out by solvent extraction method using acetone and ethyl acetate as solvent (Uddin and Majid 2000). The combined extract was recovered with a rotary evaporator at 45 °C to obtain lipid and dried under flushing with a slow stream of nitrogen gas for the removal of residual solvent. Extracted lipid was used for chemical characterization (Vogel 1975). Thin layer chromatographic (TLC) investigation of the fatty acids present in the fish oil was done in various solvent systems. The cholesterol and proximate composition of the sample were studied with standard methods (Uddin et al., 2004). Various chemical properties of the lipid sample were determined under the specific condition of the standard methods (Griffin 1972). saponification value, saponification equivalent value, acid value, free fatty acid, ester value, iodine value, thiocyanogen value, titre value, unsaponifiable matter, Reichert-Meissl value, Polenske value, Hensher value of the lipid were determined by standard methods (Morris et al., 1965, Al-Amin et al., 2014 and Willams 1966). By applying the standard methods, percentages of minerals (N, P, K, Ca) of lipid-containing liver were determined. The liver lipid of Petambori fish was subjected to TLC examination and its fatty acid composition was identified by comparing the Rf values of different spots of chromatograms with those of standard fatty acids reported earlier in different solvent systems (Rahman et al., 2009 and Randerath K).

Source of Information: International Journal of Fisheries and Aquatic Research- Volume 2; Issue 1; January 2017; Page No. 11-14

Article Link (Online Journal): www.fishjournals.com

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Chemical characterization and proximate composition studies of the lipid of Petambori fish were done in this investigation. The presence of a good amount of sterols, vitamins A & D, is considered with respect to U.S.M. Percentage of F.F.A. validated suitability of the oil for edible purpose. Semi drying nature of the fish lipid was pointed out by I.V. Chromatographic examinations substantiated the presence of Palmitic acid, Stearic acid, and Oleic acid in the liver lipid. Protein and other important minerals (Ca, P and K) were also found with significant values in the lipid of Petambori fish.

Knowledge Management: Journal