Open AccessPhysicochemical characterization and fatty acid profiles of fish oil from milkfish (Chanos chanos F.)
Author(s) -
N. Hidayah,
Abdul Rohman,
M. Mustafidah,
Irnawati Irnawati
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).222
Subject(s) - milkfish , iodine value , saponification value , fish oil , chemistry , peroxide value , saponification , food science , polyunsaturated fatty acid , flesh , fatty acid , acid value , biochemistry , fishery , biology , fish <actinopterygii> , aquaculture
Indonesian local fish including Milkfish (Chanos chanos) is a potential source of fish oil.It is well known that fish oil contains polyunsaturated fatty acids (PUFA) having healthbenefits. The objective of this study was to perform physicochemical characterisation andfatty acid profile of milkfish oil. This study used fish oil extracted from the head and fleshof milkfish using wet rendering. All samples were extracted at low temperature withpressing and are subjected to centrifugation. The result showed that milkfish flesh oil(MFO) and milkfish head oil (MHO) revealed significantly different parameters (p<0.05)in terms of physicochemical characteristics including acid value, peroxide value, iodinevalue, and saponification value. The acid value, peroxide, iodine and saponification valuesof MFO were 0.5 mg KOH/g, 6.8 meqO2/kg, 95.3 g I2/100 g and 183.9 mg KOH/g,respectively. The values for MHO were 0.7 mg KOH/g, 8.7 meqO2/kg, 101.8 g I2/100 g,and 200.7 mg KOH/g. The predominant fatty acids in MHO and MFO were palmitic, oleicand linoleic. MFO and MHO are found suitable to be consumed for beneficial healtheffects.