Abstract
BackgroundsOils of fish origin are a very rich source of Omega − 3 and Omega − 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria.MethodsOils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method.ResultsC. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O2/kg). Oil chemical analysis revealed long chain polyunsaturated fatty acids of the ω-3 family: linolenic acid (C18:3); eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) and ω-6 family; arachidonic acid (C20:4). In addition, C. nigrodigitatus oil obtained by pressing and maceration methods showed Minimum Inhibitory Concentrations (MIC) values ranging from 32 to 64 mg/ml. H. odoe oil obtained by pressing method revealed MIC values ranging between 8 and 64 mg/ml.ConclusionsC. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition.
Highlights
Food is a source of hazards which can be either biological or chemical
C. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively
Fish oil extraction yields C. nigrodigitatus oil was obtained with average yields of 6.52% and 5.8% respectively by the cooking-pressing and maceration methods
Summary
Fish samples Samples of C. nigrodigitatus and H. odoe were collected in Yabassi, Cameroon They were stored in ice and transported to the laboratory. The cooking-pressing method used for both fish species and maceration used for C. nigrodigitatus. Cooking-pressing method Twelve kilograms of each fish were washed and the undesirable parts including heads, intestines and gills were discarded. Determination of oil quality indexes The peroxide value was evaluated using standard spectrophotometric method [13]. Determination of thiobarbituric acid value was done following the method recommended by American Oil Chemists’ Society [14]. Fatty acid profile The fatty acid profile of oil samples were determined by gas chromatography coupled to a flame ionization detector (GC-FID). The identification of fatty acid was based on the comparison of retention time with that of standard reference fatty acid methyl esters performed under same conditions. The Waller Duncan test (p < 0.05) was used for comparison
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