Extraction and characterizations of omega 3-fatty acid from cat fish collected from Arba Minch Chamo Lake

Abstract

AbstractFish oil is a nutrient-dense dietary product that contains long-chain omega-3 polyunsaturated fatty acid which is used to prevent and reduce type II diabetes, coronary heart disease, stroke, excessive blood pressure, and other cholesterol-related health issues. This study’s main goal is to use a solvent to extract omega-3 fatty acids from fish oil. The extraction of omega-3-fatty acid was carried out at a speed of 4000rpm, temperature 60 oC, pH 6.5, 70-minute extraction period and a ratio of Methanol: Chloroform (2:1 v/v %). The extracted samples were characterized by proximate value and the result was found to be moisture content of (0.933[Formula: see text]), Organic dry matter (53.11%), ash content (1.18[Formula: see text]) total protein (0.96),Insoluble matter(0.01), acid value (14.96[Formula: see text]), peroxide value (22.433[Formula: see text]),Refractive index(1.414), Saponification value (99.3[Formula: see text]31.2), Fat% 43.7[Formula: see text], iodine value (31.72[Formula: see text]), Density Value(0.975[Formula: see text], % free fatty acid (0.846), pH (6.233[Formula: see text]), value specific gravity (1.31[Formula: see text]). The instrumental characterization was performed by using GC-MS, for the analysis of the FFA profiles and functional constitutions; we used UV-Visible and FTIR spectroscopy. To maintain compliance with commercial specifications and food standards, it is crucial to quantify proximate composition. With a ratio of 1.325 to 2.567, the high quantities of unsaturated fatty acids and low levels of saturated fatty acids imply that the oils and fatty acids have low cholesterol levels overall. Ratio for economic evaluation is necessary to ensure that by-products have a bright future and may be turned into new goods with a significant value addition.

Keywords

• Extraction
• fish oil
• Omega 3-fatty acid and proximate studies