International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (249) Last page : (257)
Article doi: http://dx.doi.org/10.18782/2320-7051.4069
Fatty Acid Profile and Differential Scanning Colorimetric (DSC) Characterization of Fish Oil Extracted From the Fresh Water Catla catla Fish
Andhale R. R.1*, Syed H. M.2, Bhavsar G. J.3 and Dagadkhair A. C.4
1,2,3Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431402 MS, India
4MIT College of Food Technology, MIT Art, Design and Technology, Pune- 412 201 MS India
*Corresponding Author E-mail: rajkumar.andhale@yahoo.in
ABSTRACT
The present investigation was undertaken with an objective to study the fatty acid profile and differential scanning calorimetric characterization of the fresh water Catla catla fish oil. The different physical properties of catla fish oil such as specific gravity, refractive index whilst the chemical properties such as iodine value, peroxide value saponification value and acid value were determined. Fatty acid profile of catla fish oil was determined by gas liquid chromatography. Catla fish oils gives a total of 18 fatty acid with variation of fatty acid concentration. The fatty acid composition of catla fish oil contained 55.57% of Total Saturated Fatty Acids (TSFA) and 41.13% of Total Unsaturated Fatty Acids (TUFA). The unsaturated fatty acids contain 19.53% of Monounsaturated Fatty Acids (MUFA) and 21.60 % of Polyunsaturated Fatty Acids (PUFA). Further, the catla fish oil was found to be good source of Docosahexaenoic (DHA) (7.36%) followed by the Linoleic acid (LA) (4.64%). However, the thermogram for catla fish oil by DSC sowed that the catla fish oil has both amorphous and crystalline portions. Glass transition (Tg) temperature occurred at -21.19°C while a crystallization temperature (Tc) was observed at about 21.71°C.
Key words: Catla, fish oil, Characterization, Fatty acids.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Andhale, R.R., Syed, H.M., Bhavsar, G.J. and Dagadkhair, A.C., Fatty Acid Profile and Differential Scanning Colorimetric (DSC) Characterization of Fish Oil Extracted From the Fresh Water Catla catla Fish, Int. J. Pure App. Biosci.5(5): 249-257 (2017). doi: http://dx.doi.org/10.18782/2320-7051.4069
