The outward effects of the detectable diversity in marine fish lipid compositions on human physiology and alimentation have highlighted focus. Considering this, to assess and compare various physical and chemical constants the body lipid of Spanish mackerel (Scomberomorus guttatus) from the Bay of Bengal was extracted using a solvent extraction method. Gas-Liquid Chromatography (GLC) marked the presence of (C14:0), (C16:0), (C18:0), (C16:1), (C18:1), (C18:1), (C18:2), (C18:3), (C20:4), (C20:2), (C20:5), (C22:5) and (C22:6) fatty acids. It figured that Saturated Fatty Acids (SFA %) > Unsaturated Fatty Acids (UFA%), Monounsaturated Fatty Acids (MUFA %) >Polyunsaturated Fatty Acids (PUFA %) i.e. [34.8373% > 7.9989%] and ω-3 Polyunsaturated Fatty Acids (ω-3 PUFA) >ω-6 Polyunsaturated Fatty Acids (ω-6 PUFA) i.e. [5.6562% > 2.3427%]. ω-3/ω-6 ratio was mathematically calculated (2.42). Several minerals (N, P, K and Ca) and metal contents (Fe, Pb, Ni, Co, Cd, Cu, Zn, Mn, Cr, As, Mg) were determined quantitatively. Furthermore, the inhibition effect of extracted lipid against few bacteria and fungi was examined using presiding techniques. As a result of the research, it is clarified by a number of noteworthy facts pertaining to nutritional and therapeutic elements.
| Published in | American Journal of Applied Chemistry (Volume 12, Issue 1) |
| DOI | 10.11648/ajac.20241201.13 |
| Page(s) | 22-28 |
| 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), 2024. Published by Science Publishing Group |
Marine Fish Lipid, Spanish Mackerel, PUFA, Inhibition Effect
| [1] | Begum M, Ahmed ATA, Das MS, Parveen S. (2010). Acomparative microbiological assessment of five types of selected fishes collected from two different markets. J Advan. Biol. Res., 4: 259-265. |
| [2] | Ackman RG. (1986). Perspectives on Eicosapentaenoic Acid (EPA). n-3 News, Massachusetts General Hospital, Boston, 1(4): 1-4. |
| [3] | Lands WEM. (1986). Fish and Human Health, Academic Press, London, 1-186. |
| [4] | Ackman RG. (1982). Fatty Acid Composition of Fish Oils, Nutritional Evaluation of Long Chain Fatty Acids in FishOil, Edited by SM. Barlow and ME. Stansby, Academic Press, London, 25-88. |
| [5] | Osman H, Suriah AR, Law CE. (2001). Fatty Acid Composition and Cholesterol Content of Selected Marine Fish in Malaysian Waters, Food Chemistry, 73: 55-60. |
| [6] | Pamela M. (2001). Fish oil Nutrition, The Pharmaceutical Journal, 265: 720-724. |
| [7] | Ibrahim HI, Bayir A, Sirkecioglu AN, Aras NM, Atamanalp M. (2004) Comparison of Fatty Acid Composition in Some Tissue of Rainbow Trout (Oncorhychus mykiss) Livingin Seawater and Freshwater. Food Chemistry, 86: 55-59. |
| [8] | Uddin MH, Majid MA. (2000). Physico-chemicalcharacterization and study of microbial activities of thebrain lipid and chemical analysis of the brain of KeraniChingri (Metapenaeus affinis) of the Bay of Bengal. Chittagong Univ. J Sc. 2000; 24: 83-89. |
| [9] | Vogel AI. (1975). A Text Book of Practical Organic Chemistry, Addission Wesley Longman Ltd, London, 163. |
| [10] | Uddin MH, Majid MA, Mistry AC, Manchur MA. (2004). Isolation, Characterization and Study of the MicrobialActivities of the Brain Lipid and Chemical Analysis ofthe Brain of Baghda Chingri (Penaeus monodon) of theBay of Bengal. Pak J Sc Ind. Res., 41: 121-125. |
| [11] | S. Ranganna, (1991). Handbook of Analysis and Quality Control for Fruit and vegetable Products, 2nd Edn., Tata McGraw-Hill Publishing Company Ltd., New Delhi, India, 3-226. |
| [12] | Griffin R. C. (1972). Technical Method of Analysis, 2nd Edn., McGraw-Hill Book Company, Inc., New York, 309, 319, 342. |
| [13] | B. J. Morris, (1965). The Chemical Analysis of Foods and food Products, D. Van Nostrand Company. Inc., New York, 375, 382. |
| [14] | R. K. Das. (1989). Industrial Chemistry, Part II, Kalyani Publishers, New Delhi, India, 250-259. |
| [15] | Williams K. A. (1966). Oils, Fats and Fatty Foods, 4th Edn., J.& A. Churchill Ltd., London, 124, 275, 329, 334, 356, 391. |
| [16] | J. Basett et al. (1989), Vogel’s Textbook of Quantitative Chemicals Analysis, 5th edition, Longman Group UK Ltd. |
| [17] | Al-Amin M, Uddin MH, Afrin A, Nath KB, Barua S. (2014). Extraction, Physico Chemical Characterization andAntimicrobial Screening of the Muscle Lipid of CuttleFish (Sepia esculenta) of the Bay of Bengal. Int Lett Chem Phy Astr., 17(1): 87-97. |
| [18] | J. Basett, R. C. Denney, G. H. Heffery, J. Mendham, (1978). Vogel’s Textbook of Quantitativeinorganic Analysis, 4th edition, Longman Group UK Ltd. |
| [19] | I. M. M. Rahman et al. (2009). Analytical Characterization and Antimimicrobial Screening of the Hilsha (Tenualosa ilisha) Fish Lipid from the Bay of Bengal, Hamdard Medicus. 52(3): 23-28. |
APA Style
Afrin, A., Azim, M. R., Hossain, M. M., Bhattacharjee, S. C., Uddin, M. H. (2024). Extraction, Analytical Analysis and Biological Activities Evaluation of the Body Lipid of Spanish Mackerel (Scomberomorus guttatus) of the Bay of Bengal. American Journal of Applied Chemistry, 12(1), 22-28. https://doi.org/10.11648/ajac.20241201.13
ACS Style
Afrin, A.; Azim, M. R.; Hossain, M. M.; Bhattacharjee, S. C.; Uddin, M. H. Extraction, Analytical Analysis and Biological Activities Evaluation of the Body Lipid of Spanish Mackerel (Scomberomorus guttatus) of the Bay of Bengal. Am. J. Appl. Chem. 2024, 12(1), 22-28. doi: 10.11648/ajac.20241201.13
AMA Style
Afrin A, Azim MR, Hossain MM, Bhattacharjee SC, Uddin MH. Extraction, Analytical Analysis and Biological Activities Evaluation of the Body Lipid of Spanish Mackerel (Scomberomorus guttatus) of the Bay of Bengal. Am J Appl Chem. 2024;12(1):22-28. doi: 10.11648/ajac.20241201.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/ajac.20241201.13,
author = {Ayesha Afrin and Mohammad Rashedul Azim and Mohammad Moazzam Hossain and Sreebash Chandra Bhattacharjee and Mohammad Helal Uddin},
title = {Extraction, Analytical Analysis and Biological Activities Evaluation of the Body Lipid of Spanish Mackerel (Scomberomorus guttatus) of the Bay of Bengal},
journal = {American Journal of Applied Chemistry},
volume = {12},
number = {1},
pages = {22-28},
doi = {10.11648/ajac.20241201.13},
url = {https://doi.org/10.11648/ajac.20241201.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.ajac.20241201.13},
abstract = {The outward effects of the detectable diversity in marine fish lipid compositions on human physiology and alimentation have highlighted focus. Considering this, to assess and compare various physical and chemical constants the body lipid of Spanish mackerel (Scomberomorus guttatus) from the Bay of Bengal was extracted using a solvent extraction method. Gas-Liquid Chromatography (GLC) marked the presence of (C14:0), (C16:0), (C18:0), (C16:1), (C18:1), (C18:1), (C18:2), (C18:3), (C20:4), (C20:2), (C20:5), (C22:5) and (C22:6) fatty acids. It figured that Saturated Fatty Acids (SFA %) > Unsaturated Fatty Acids (UFA%), Monounsaturated Fatty Acids (MUFA %) >Polyunsaturated Fatty Acids (PUFA %) i.e. [34.8373% > 7.9989%] and ω-3 Polyunsaturated Fatty Acids (ω-3 PUFA) >ω-6 Polyunsaturated Fatty Acids (ω-6 PUFA) i.e. [5.6562% > 2.3427%]. ω-3/ω-6 ratio was mathematically calculated (2.42). Several minerals (N, P, K and Ca) and metal contents (Fe, Pb, Ni, Co, Cd, Cu, Zn, Mn, Cr, As, Mg) were determined quantitatively. Furthermore, the inhibition effect of extracted lipid against few bacteria and fungi was examined using presiding techniques. As a result of the research, it is clarified by a number of noteworthy facts pertaining to nutritional and therapeutic elements.
},
year = {2024}
}
TY - JOUR T1 - Extraction, Analytical Analysis and Biological Activities Evaluation of the Body Lipid of Spanish Mackerel (Scomberomorus guttatus) of the Bay of Bengal AU - Ayesha Afrin AU - Mohammad Rashedul Azim AU - Mohammad Moazzam Hossain AU - Sreebash Chandra Bhattacharjee AU - Mohammad Helal Uddin Y1 - 2024/02/01 PY - 2024 N1 - https://doi.org/10.11648/ajac.20241201.13 DO - 10.11648/ajac.20241201.13 T2 - American Journal of Applied Chemistry JF - American Journal of Applied Chemistry JO - American Journal of Applied Chemistry SP - 22 EP - 28 PB - Science Publishing Group SN - 2330-8745 UR - https://doi.org/10.11648/ajac.20241201.13 AB - The outward effects of the detectable diversity in marine fish lipid compositions on human physiology and alimentation have highlighted focus. Considering this, to assess and compare various physical and chemical constants the body lipid of Spanish mackerel (Scomberomorus guttatus) from the Bay of Bengal was extracted using a solvent extraction method. Gas-Liquid Chromatography (GLC) marked the presence of (C14:0), (C16:0), (C18:0), (C16:1), (C18:1), (C18:1), (C18:2), (C18:3), (C20:4), (C20:2), (C20:5), (C22:5) and (C22:6) fatty acids. It figured that Saturated Fatty Acids (SFA %) > Unsaturated Fatty Acids (UFA%), Monounsaturated Fatty Acids (MUFA %) >Polyunsaturated Fatty Acids (PUFA %) i.e. [34.8373% > 7.9989%] and ω-3 Polyunsaturated Fatty Acids (ω-3 PUFA) >ω-6 Polyunsaturated Fatty Acids (ω-6 PUFA) i.e. [5.6562% > 2.3427%]. ω-3/ω-6 ratio was mathematically calculated (2.42). Several minerals (N, P, K and Ca) and metal contents (Fe, Pb, Ni, Co, Cd, Cu, Zn, Mn, Cr, As, Mg) were determined quantitatively. Furthermore, the inhibition effect of extracted lipid against few bacteria and fungi was examined using presiding techniques. As a result of the research, it is clarified by a number of noteworthy facts pertaining to nutritional and therapeutic elements. VL - 12 IS - 1 ER -
Natural Products Research Laboratory (NPRL), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
