Universiti Putra Malaysia. Fatty acid profile of the oil extracted from Sardinella lemuru waste (head and liver)

Transcription

1 Universiti Putra Malaysia Fatty acid profile of the oil extracted from Sardinella lemuru waste (head and liver) Ali Khoddami 1, Jamilah Bakar 1, Azis Ariffin 1, Hasanah Ghazali 1 1 Faculty of Food Science and Technology, Universiti Putra Malaysia

2 Introduction Sardinella lemuru ( Family: Fish Base name: Clupeidae (Herrings, shads, sardines, menhadens) Bali sardinella Biology Forms large schools in coastal waters, particularly in the Bali Strait upwelling. Found in sheltered bays and lagoons (Ref ). Feeds on phytoplankton and zooplankton, chiefly copepods. Distribution

3 Introduction (cont..) According to their lipid content, fish have been classified into four groups, i.e., lean (<2% fat, such as cod), low (2 4% fat, such as sole), medium (4 8%, such as Sardine, most wild salmon), and high (8 20%)fat, such as herring, mackerel, and many farmed salmon) ( 2006). Oil can be derived from fish, generally from muscle and liver ( 2006). The most common fatty acids in fish oil are grouped in three categories Saturated, monounsaturated and polyunsaturated fatty acids ( 2006). The unique variety of fish oil is amount of unsaturated fatty acids and their composition (PeÂrez.R. 1995).

4 Introduction(cont..) Omega-3 Fatty Acids are long Poly Unsaturated Fatty Acids (PUFAs) that have many double bonds whereas the first double bond is located between the third and forth carbon atom near the terminal methyl of molecule. Omega-3 Fatty Acids could be derived in many seeds, Nuts, Marine planktons, Micro algaes and fatty fish.

5 Introduction (cont..) Comparison of Omega-3 fatty acids content of some oils. Fish require Omega-3 Fatty Acids in their diets and are not able to synthesize them.

6 Effects of Omega-3 fatty acids from fish oil on human health Reduces pain and helps prevent cancer (Horrocks, L.A. etal.1999). The heart's best friend (Shahidi.F etal.2004). Good for the brain (Birch, EE. etal. 2000). Improving of Alzheimer, bipolar disorder and schizophrenia (Horrocks, L.A.,etal.1989). Reduced the risk of premature birth and asthma in children (Horrocks, L.A. etal.1999).

7 Methodology Sample collection from pasar borong, Malaysia (3 batches) Dividing of each batch to 2 parts Separation of head, and liver of fish from each part Homogenization of each sample separately Lipid extraction (HAM) Vacuum rotary evaporation Fish lipid transfer to dark glass screw cap bottle with nitrogen head space Freezer kept (-25 C) Analytical methods

8 Results and discussion The liver showed higher yield than head of sardine. The sardine lipid content in past research indicated wide range of lipid (1.16 to 26.00% (Selmi et al.,2009; Colin et al.,1993). The FFA in head oil is in good condition but this value is in higher amount in liver. The maximum limit for FFA content is reported to be 7% (Bimbo, 1998) Crude fish oil contained a broad variety of fatty acid and it can be covered a wide range of IV (55 to 188). All the sardine by-products IV are within the rang and head lipid samples showed higher IV than liver Different letters within different parts of sardine indicate significant differences(p 0.05) Data are means±sd of 36 analysis

9 Fatty acid Sardine head Sardine liver C 14:0 C 15:0 C 16:0 C 16:1 C 17:0 C 17:1 C 18:0 C 18:1 n 9c C 18:1 n 9t C 18:2 n 6c C 20.3 n 6 C 20:4 n 6 C 24:1 C 20:5 n 3 C 22:6 n 3 SFA MUFA PUFA Total n-6 FA Total n-3 FA n-6 / n ±0.14 b 1.48±0.17 a 29.47±0.18 a 7.79±0.52 b 1.60±0.13 a 2.15±0.06 b 10.02±0.63 a 14.65±0.11 a 0.26±0.01 aa 1.87±0.07 b 1.36±0.01 a 4.08±0.12 b 2.02±0.05 a 1.42±0.17 a 11.47±0.39 b ±0.09 a 1.18±0.10 a 36.77±0.19 b 4.89±0.12 a 1.50±0.16 a 1.53±0.07 a 10.98±0.25 a 17.16±0.51 b 0.30±0.06 a 0.82±0.06 a 1.40±0.13 a 2.61±0.31 a 3.39±0.25 b 2.26±0.22 b 10.25±0.30 a

10 Sardine waste lipids saturated fatty acid (SFA) % SFA Head Liver The major saturated fatty acid in sardine waste lipid was palmitic acid (C 16:0) in both extraction methods followed by stearic acid (C18:0) The SFA in liver showed higher value than head lipid sample

11 Sardine waste lipids monounsaturated fatty acid (MUFA) % MUFA Head Liver The predominant mono unsaturated fatty acid in sardine waste lipids was oleic acid (C18:1 n9) followed by palmitoleic acid (C16:1). Liver lipid sample showed higher MUFA than head lipid.

12 Sardine waste lipids polyunsaturated fatty acid (PUFA) Head Liver The dominant poly unsaturated fatty acid in sardine waste lipids was C22:6 (Docosa Hexaenoic Acid, Omega 3). Head lipid sample showed higher PUFA content than liver.

13 Ref: U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Database for Standard Reference,(2001).

14 Differential Scanning Calorimetery thermogram (endothermic heat) The melting point transition temperature of head lipid was started at ±0.33 C and finished at 6.00±0.14 C. The liver oil melting point transition temperature began at ±0.79 and finished at 6.51±0.07 C.

15 Differential Scanning Calorimetery thermogram (exothermic heat) The crystallization curve transition temperature of head lipid started at 10.09±0.10 C and finalized at ±0.10 C. The liver lipid cooling curve transition temperature began at 10.27±0.08 C and finished at ±0.11 C.

16 Conclusion This experiment showed that fish waste has high potential for oil recovery which can be used for human consumption or some other usage like painting material or leather tanning. The recovered sardine waste oil was characterized by a considerable amount of polyunsaturated fatty acids which are closely established in Sardine fillet. It is recommended to extract the waste lipid from sardine heads than other tissues. Additional value to sardine wastes processing would economically benefit the whole sardine processing industry.

17