The Malaysian Journal of Analytical Sciences Vol 10 No 1 (2006): 115 – 120

 

 

 

 

PHYSICOCHEMICAL CHARACTERISTICS OF TERUBOK,

TENUALOSA TOLI FISH OIL

 

Nurasyikin Abdul Rahman & Jumat Salimon

 

Oleochemistry Programme, School of Chemical Sciences and Food Technology

University Kebangsaan Malaysia, Bangi, 43600 Selangor Darul Ehsan

 

Abstract

The physical and chemical characteristics of terubok, Tenuolosa toli fish oil were analyzed. These parameters include iodine value (IV), peroxide value (PV), acid value (AV), saponification value (SV), percentage of free fatty acid (%FFA), refractive index (RI) and colour. The extracted lipid obtained from dried muscles was about 41.65%. The percentages of unsaturated fatty acids were higher than saturated fatty acids accounting for 52.79±0.23% and 47.22±0.23% respectively. Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contained approximately 27.69±1.53% and 25.10±1.76%. PUFA consisting of omega-3 and omega-6 fatty acids in terubok oil which are linoleic acid (C18:2n-6, LA), α-linolenic acids (18:3n-3, ALA), stearidonic acid (C18:4n-3, SA), arachidonic acid (20:4n-6, AA), eicosapentaenoic acids (20:5n-3, EPA) and docosapentaenoic acids (22:6n-3, DHA).

 

Keywords: Terubok, Tenualosa toli , Polyunsaturated Fatty acids (PUFA), Physicochemical charactistics.

 

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