Article Sidebar
Published:
Jan 31, 2025Keywords:
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Comparative analysis of physicochemical properties and fatty acid profiles of crude and purified oil from African catfish (Clarias gariepinus)
Abstract
The analysis of the physicochemical properties of oils obtained from aquatic sources helps to ascertain their qualities for use in the food and pharmaceutical industries. Fish oil, especially catfish oil, is gaining recognition due to its nutritional and therapeutic benefits. It is important to analyze the physicochemical properties of its crude and purified form for industrial application. Oil was extracted from African catfish (Clarias gariepinus), and purified. The analysis of physical and chemical properties and fatty acid composition of both crude and purified oil was carried out and compared. The moisture content and iodine value of purified oil were significantly increased (p<0.05) by 80% and 79.9% respectively while a significant decrease in the free fatty acid (7.1%), unsaponifiable matters (99.1%), and melting point (76%) occurred in the purified oil. Specific gravity, peroxide value, acid value, saponification value, and refractive index of the refined oil were not significantly different from those of the crude oil. However, a significant decrease in the percentage composition of fatty acids (except saturated fatty acids) was observed in the purified oil compared to the crude oil. The polyunsaturated fatty acids composition, including omega-3 and omega-6, was higher in the crude oil compared to the purified oil. Based on our findings, increased moisture content and iodine values in purified oil make it unsuitable for food and industrial applications. A suitable extraction method is needed to regulate the moisture content and iodine values and also retain the polyunsaturated fatty acid composition after purification.
