Characteristics of catfish oil, red palm oil and shark liver oil as functional foods

Andarini Diharmi,Ulil Amri,Mery Sukmiwati

doi:10.13170/depik.10.2.19131

Abstract

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%. Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6

Highlights

Catfish (Pangasius hypophthalmus) is one of the main commodities of aquaculture in Riau Province
The results of this study indicate that catfish oil can be used as functional food such as the prevention of coronary heart disease and as a food ingredient
The main ingredients used in the study were byproducts from the catfish smoking industry in XIII Koto Kampar District, Kampar Regency, Red Palm Oil, crude palm oil (CPO) processing from PKS Sei Galuh at PT Perkebunan Nusantara V, which was refined at the Palm Oil Processing Engineering Laboratory at Kampar Polytechnic, and Commercial shark liver oil was purchased from a Herbal Shop in Surakarta, Central Java

Summary

Introduction

Catfish (Pangasius hypophthalmus) is one of the main commodities of aquaculture in Riau Province. Kampar Regency is the largest freshwater fishery production producer in Riau Province, one of which is catfish. The production of catfish in the Kampar Regency area in 2013-2017 reached 23,185,714 tons (DJKP, 2018). The treatment process is generated by-products consisting of head, skin, bone, stomach fat, offal, and trimming as much as 55% (Sathivel et al, 2003). This by-product is usually processed into fish meal for feed and raw material for fish oil which has the potential to be developed into food products that have a function as a functional food. Fish as a functional food ingredient has many advantages over other animal products, such as in terms of abundance, lower prices, easy digestibility, and contains unsaturated fatty acids, including Docosahexaenoic acid (DHA), Eicosapentaenoic acid (EPA), and Arachidonic acid (ARA), the mineral content is more complete (Winarti, 2010)

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Methods

Discussion

Conclusion