Extraction and Characterization of Lipid from Pangus Fish <i>(P. Pangasius)</i> Available in Bangladesh by Solvent Extraction Method

Md. Mahmudur Rahman; Md. Rashidul Islam; Md. Ralin Islam; Suraiya Naznin

doi:doi:10.11648/j.ajz.20180102.11

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Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method

Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin

Published in American Journal of Zoology (Volume 1, Issue 2)

Received: 2 December 2018 Accepted: 14 December 2018 Published: 15 January 2019

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Abstract

The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).

Published in	American Journal of Zoology (Volume 1, Issue 2)
DOI	10.11648/j.ajz.20180102.11
Page(s)	28-34
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Lipids, Pangus Fish, Solvent Extraction, Saponification Value, Ester Value, Iodine Value, Peroxide Value, Acid Value

References

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[3]	http://www.chem.ucalgary.ca/courses/351/Carey5th/Ch26/ch26-0.html.
[4]	https://www2.chemistry.msu.edu/faculty/reusch/virttxtjml/lipids.htm.
[5]	books.google.com.bd/books?id=yl9o_N3hGrgC&pg=PA211&lpg=PA211&dq.
[6]	indiaenvironmentportal.org.in/files/fatty_acids_profile.pdf.
[7]	Georg Borgstrom - 2012 - ‎Technology & Engineering.
[8]	fishoilmd.com/images.asp.
[9]	http://www.fishoilmd.com/fish-oil-omega-3-why-are-they-important.asp.
[10]	cancer.ca/~/media/cancer.ca/QC/about%20us/media/Facts%20sheets/13-05-29-Cancer-Stats-Facts-2013-VFIN-angl.pdf.
[11]	https://www.ncbi.nlm.nih.gov/pubmed/11153584.
[12]	Clinical and Developmental Immunology Volume 2012, Article ID 236564, 9 pages.
[13]	Bligh, E.G and Dyer, W. J "Total lipid Extraction and purification".
[14]	K. A Williams, "gills Fats and Fatty foods" Ltd. London 124 (1966).
[15]	K. A Williams, "gills Fats and Fatty foods" Ltd. London 136 (1966).
[16]	Klaus Schumann, Kurt Siekmann (2005). "Soaps". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a24_247.
[17]	Gunstone, Frank D.; Harwood, John L.; Padley, Fred B. The Lipid Handbook, Second Edition. CRC Press. p. 332. ISBN 9780412433207. Retrieved 24 June 2016.
[18]	researchgate.net/file.PostFileLoader.html?id=51fc817acf57d74a658df85d&assetKey=AS%3A272129365348353%401441892104507.
[19]	academia.edu/4657341/Determination_of_Saponification_Acid_and_Ester_Values_Percentage_of_Free_Fatty_Acids_and_Glycerol_in_some_Selected_edible_Oils_Calculation_of_concentration_of_Lye_Needed_to_Prepare_soap_from_These_Oils.
[20]	http://vlab.amrita.edu/?sub=3&brch=63&sim=1111&cnt=1.
[21]	Analytical%20Guidelines_2011_10_17_IFRA_Analytical_Method_-_Determination_of_the_Peroxide_Value.pdf.
[22]	“Acid value”. The Free Dictionary. Retrieved July 8, 2016.
[23]	"Appendix XIV: Determination of Acid Value" (PDF). cmd.gov.hk. Retrieved July 8, 2016.
[24]	https://hmc.usp.org/sites/default/files/documents/HMC/GCs-Pdfs/c401.pdf.

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APA Style

Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin. (2019). Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. American Journal of Zoology, 1(2), 28-34. https://doi.org/10.11648/j.ajz.20180102.11

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ACS Style

Md. Mahmudur Rahman; Md. Rashidul Islam; Md. Ralin Islam; Suraiya Naznin. Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. Am. J. Zool. 2019, 1(2), 28-34. doi: 10.11648/j.ajz.20180102.11

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AMA Style

Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin. Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. Am J Zool. 2019;1(2):28-34. doi: 10.11648/j.ajz.20180102.11

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@article{10.11648/j.ajz.20180102.11,
  author = {Md. Mahmudur Rahman and Md. Rashidul Islam and Md. Ralin Islam and Suraiya Naznin},
  title = {Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method},
  journal = {American Journal of Zoology},
  volume = {1},
  number = {2},
  pages = {28-34},
  doi = {10.11648/j.ajz.20180102.11},
  url = {https://doi.org/10.11648/j.ajz.20180102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajz.20180102.11},
  abstract = {The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).},
 year = {2019}
}

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TY - JOUR
T1 - Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method
AU - Md. Mahmudur Rahman
AU - Md. Rashidul Islam
AU - Md. Ralin Islam
AU - Suraiya Naznin
Y1 - 2019/01/15
PY - 2019
N1 - https://doi.org/10.11648/j.ajz.20180102.11
DO - 10.11648/j.ajz.20180102.11
T2 - American Journal of Zoology
JF - American Journal of Zoology
JO - American Journal of Zoology
SP - 28
EP - 34
PB - Science Publishing Group
SN - 2994-7413
UR - https://doi.org/10.11648/j.ajz.20180102.11
AB - The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).
VL - 1
IS - 2
ER -

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Author Information

Md. Mahmudur Rahman

Department of Basic Science, Primeasia University, Dhaka, Bangladesh
Md. Rashidul Islam

Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh
Md. Ralin Islam

Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh
Suraiya Naznin

Department of Chemistry, National University, Gazipur, Bangladesh

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APA Style

Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin. (2019). Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. American Journal of Zoology, 1(2), 28-34. https://doi.org/10.11648/j.ajz.20180102.11

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ACS Style

Md. Mahmudur Rahman; Md. Rashidul Islam; Md. Ralin Islam; Suraiya Naznin. Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. Am. J. Zool. 2019, 1(2), 28-34. doi: 10.11648/j.ajz.20180102.11

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AMA Style

Md. Mahmudur Rahman, Md. Rashidul Islam, Md. Ralin Islam, Suraiya Naznin. Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method. Am J Zool. 2019;1(2):28-34. doi: 10.11648/j.ajz.20180102.11

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@article{10.11648/j.ajz.20180102.11,
  author = {Md. Mahmudur Rahman and Md. Rashidul Islam and Md. Ralin Islam and Suraiya Naznin},
  title = {Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method},
  journal = {American Journal of Zoology},
  volume = {1},
  number = {2},
  pages = {28-34},
  doi = {10.11648/j.ajz.20180102.11},
  url = {https://doi.org/10.11648/j.ajz.20180102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajz.20180102.11},
  abstract = {The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).},
 year = {2019}
}

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