The Malaysian Journal of Analytical Sciences Vol 10 No 1 (2006): 55 – 58

 

 

 

 

PHYSICOCHEMICAL CHARACTERISTICS OF AJI-AJI FISH

SERIOLA NIGROFASCIATA LIPIDS

 

Sharina Shamsudin & Jumat Salimon

 

Oleochemistry Programme, Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor D.E., Malaysia

 

 

Abstract

The total lipids and fatty acid compositions in aji-aji fish, Seriola nigrofasciata was analysed. Fish oils were soxhlet extracted in a mixture of methanol:chloroform (1:2). The result showed that aji-aji fish content about 18.3% lipid (wtlwt).  The lipid consists of high saturated fatty acids (SFA), 45.8±1.8% compared  to  monounsaturated  fatty  acids  (MUFA)  32.4±0.5%),  and  polyunsaturated  fatty  acids  (ω-6 PUFA; 1.0±0.2%) and ω-3 PUFA; 9.8±0.5%). Physicochemical properties of the lipid are characterized and showed comparatively with other tropical fish oils.   Aji-aji fish oil extracted shows the acids value of 6.0±0.1, percentages of free fatty acid, FFA at 3.0±0.5%, iodine value (110.0±3.6), peroxides value (2.5±0.7), saponification value (259.5±2.0) and refractive index at the of 1.4670±0.1.  Aji-aji fish oil shows relatively high in ω-3 PUFA content comparable with other local fish oils. The eicosapentaenoic acid, EPA and  docosahexaenoic  acid,  DHA  are  the  major  PUFA  content  which  are  1.1±0.1%  and  8.0±1.0% respectively. However its ω-3 PUFA is quite low compared to commercial menhaden fish oil.

 

Keywords: Polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

 

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