Isolation, Characterization, and GC-MS Analysis of Fatty Acid of Mugil parsia Fish Oil
Shahanaz Khatun *
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
This paper reports the isolation, characterization, and GC-MS analysis of Mugil parsia fish oil collected from the Rupsha River in Khulna. The oil was extracted from the dried fish by using the Soxhlet apparatus with n-hexane, with an oil yield of 17± 4.0 %. The moisture, ash, and protein content of the raw fish were found to be 75.45 %, 1.258 %, and 20.00 % respectively. The physicochemical compositions of the extracted oil like color, specific gravity, peroxide value, saponification value, free fatty acid (FFA), acid value, and iodine value were determined and were found to be yellowish brown in color, 0.913±0.31, 9.9±0.1 meq/kg, 295.4±3.0 mg KOH/g, 11.9±2.0%, 5.7±0.11mg KOH/g, and 150.3±0.12 mg/100g respectively. Fatty acid composition was identified by GC-MS analysis of the Mugil parsia fish oil, showed the Phthalic acid, mono-(2-ethylhexyl) ester, palmitic acid, oleic acid, stearic acid, icosanoic anhydride, glycidyl stearate were identified as the major constituents.
Keywords: Mugil parsia, soxhlet apparatus, peroxide value, iodine value, GC-MS analysis
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