Physicochemical Properties and Antioxidant Activity of Fish Oil from Indian Mackerel (Rastrelliger kanagurta)
Article Sidebar
Main Article Content
Abstract
Fish oil is widely known for its beneficial polyunsaturated fatty acids content, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The Indian mackerel (Rastrelliger kanagurta) is an abundant marine fish living in Indonesian waters and offers excellent potential as a fish oil source. However, there have been limited studies on the specific profile of fish oil derived from this species. This study aimed to investigate the physicochemical properties and antioxidant activities of Indian mackerel fish oil. Fish oil was extracted using the wet rendering method, and oil characterization was done using proximate analysis, physicochemical analysis, and FTIR spectroscopy. The antioxidant activity was tested using the DPPH method. The Indian mackerel fish oil extracted had a lipid content of 95.93±0.042%, protein (1.285±0.177%), carbohydrate (1.986±0.143%), moisture (0.775±0.006%), and ash (0.016±0.003%). Physicochemically, this oil had FFA 1.4±0.02%, saponification value 227.46±0.71 mg KOH/g, PV 8.46±0.047 meq/kg, pAV 10.27±0.41, TOTOX 27.19±0.31. The heavy metals Cd and Pb were less than 0.01 ppm, and the Hg content was less than 0.025 ppm. FTIR spectra showed the presence of unsaturated functional groups (=C-H), alkane (-C-H), carbonyl (-C=O), and alkene (-C =C). The antioxidant activity fell into the "very strong" category, with an IC50 value of 36.52±1.27 ppm. The overall results demonstrated the fish oil's favorable physicochemical characteristics and bioactivity, providing a foundation for further purification and potential applications.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Adeniyi, O. D., & Bawa, A. A. (2006). Mackerel (Scomber Scrombrus) oil extraction and evaluation as raw materials for industrial utilization. Leonardo Journal of Sciences, 5(8), 33-42.
Agatonovic-Kustrin, S., Mortona, D., & Yusof, P. A. (2014). Reversed phase HPTLC-DPPH free radical assay as a screening method for antioxidant activity in marine crude extracts. Journal of Oceanography and Marine Research, 2(4), Article 1000e112. https://doi.org/10.4172/2332-2632.1000e112
Ahmed, M., Liaquat, M., Shah, A. S., Abdel-Farid, I. B., & Jahangir, M. (2020). Proximate composition and fatty acid profiles of selected fish species from Pakistan. Journal of Animal and Plant Sciences, 30(4), 869-875. https://doi.org/10.36899/JAPS.2020.4.0102
Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., & Robards, K. (2002). Methods for testing antioxidant activity. Analyst, 127(1), 183-198. https://doi.org/10.1039/b009171p
AOAC. (2005). Official methods of analysis of the association of agricultural chemists. Association of Official Analytical Chemists.
Apituley, D. A. N., Sormin, R. B. D., & Nanlohy, E. E. E. M. (2020). Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares). [The characteristics and profile of fatty acid taken from the head and bone of tuna (Thunnus albacares)]. Jurnal Teknologi Pertanian, 9(1), 10-19. https://doi.org/10.30598/jagritekno.2020.9.1.10
Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S., & Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science and Technology, 25(1), 24-33. https://doi.org/10.1016/j.tifs.2011.12.002
Ayeloja, A.-A., Jimoh, W.-A., & Garuba, A.-O. (2024). Nutritional quality of fish oil extracted from selected freshwater fish species. Food Chemistry Advances, 4, Article 100720. https://doi.org/10.1016/j.focha.2024.100720
Azim, M. R., Hosain, M. M., Moushumy, M. A., Hoque, M. A., Uddin, M. H. (2018). Physico-chemical characterization and microbial studies of the muscle lipid of Indian mackerel (Rastrelliger kanagurta) of the Bay of Bengal. International Journal of Fisheries and Aquatic Studies, 6(6), 268-272.
Bako, T., Awulu, J. O., & Garba, A. J. (2017). Conceptual design of a fish oil extracting machine. American Journal of Modern Energy, 3(6), 136-145. https://doi.org/10.11648/j.ajme.20170306.14
Bimbo, A. P. 1998. Guidelines for characterizing food-grade fish oil. INFORM, 9(5), 473-483.
Brodziak-Dopierała, B., Fischer, A., Chrzanowska, M., & Ahnert, B. (2023). Mercury exposure from the consumption of dietary supplements containing vegetable, cod liver, and shark liver oils. International Journal of Environmental Research and Public Health, 20(3), Article 2129. https://doi.org/10.3390/ijerph20032129
Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186. https://doi.org/10.1111/j.1541-4337.2006.00009.x
Codex Alimentarius Commission. (2017). Standard for fish oils (CXS 329-2017). FAO.
Damerau, A., Ahonen, E., Kortesniemi, M., Puganen, A., Tarvainen, M., & Linderborg, K. M. (2020). Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods. Food Chemistry, 330, Article 127194. https://doi.org/10.1016/j.foodchem.2020.127194
Dari, D. W., Astawan, M., & Suseno, S. H. (2017). Characteristics of sardin fish oil (Sardinella sp.) resulted from stratified purification. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 456-467.
Delfanian, M., Razavi, S. M. A., Khodaparast, M. H. H., Kenari, R. E., & Golmohammadzadeh, S. (2018). Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates. Food Research International, 108, 136-143. https://doi.org/10.1016/j.foodres.2018.03.043
Djamaludin, H., Sulistiyati, T. D., Chamidah, A., Nurashikin, P., Roifah, M., Notonegoro, H., & Ferdian, P. R. (2023). Quality and fatty acid profiles of fish oil from tuna by-products extracted using a dry-rendering method. Biodiversitas Journal of Biological Diversity, 24(11), 6100-6106. https://doi.org/10.13057/biodiv/d241131
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429
Fuadi, I., Suseno, S. H., & Ibrahim, B. (2014). Characterization of fish oil from mackerel (scomber japonicus) canning by product. Asian Journal of Agriculture and Food Sciences, 2(3), 227-233.
Gbogouri, G. A., Linder, M., Fanni, J., & Parmentier, M. (2006). Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes. European Journal of Lipid Science and Technology, 108(9), 766-775. https://doi.org/10.1002/ejlt.200600081
Giruba, K. G., Dharsini, U. R. S. G., & Immanuel, G. (2022). Antioxidant properties of trash fish Odonus niger liver oil in comparison with cod liver oil. Uttar Pradesh Journal of Zoology, 43(9), 62-75. https://doi.org/10.56557/upjoz/2022/v43i93027
Haq, M., & Chun, B.-S. (2018). Microencapsulation of omega-3 polyunsaturated fatty acids and astaxanthin-rich salmon oil using particles from gas saturated solutions (PGSS) process. LWT, 92, 523-530. https://doi.org/10.1016/j.lwt.2018.03.009
Harahap, Z. A., Nasution, H. K., & Leidonald, R. (2020). Relationship of spatial and temporal characteristics of water conditions and Rastreliger kanagurta production in the Malacca Strait using satellite imagery. IOP Conference Series: Earth and Environmental Science, 454(1), Article 012126. https://doi.org/10.1088/1755-1315/454/1/012126
Haryati, K. (2024) Analisis kandungan logam berat pada minyak ikan sardine (Sardinella sp.) hasil penepungan dari Bali. Acropora, Jurnal Ilmu Kelautan dan Perikanan Papua, 7(1), 75-79. https://doi.org/10.31957/acr.v7i1.3822
Herawati, E., Akhsanitaqwim, Y., Agnesia, P., Listyawati, S., Pangastuti, A., & Ratriyanto, A. (2022). In vitro antioxidant and antiaging activities of collagen and its hydrolysate from mackerel scad skin (Decapterus macarellus). Marine Drugs, 20(8), Article 516. https://doi.org/10.3390/md20080516
Hidayah, N., Rohman, A., Mustafidah, M., & Irnawati. (2022). Physicochemical characterization and fatty acid profiles of fish oil from milkfish (Chanos chanos F.). Food Research, 6(2), 265-270. https://doi.org/10.26656/fr.2017.6(2).222
Huang, J., Lu, F., Wu, Y., Wang, D., Xu, W., Zou, Y., & Sun, W. (2022). Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver. Poultry Science, 101(6), Article 101689. https://doi.org/10.1016/j.psj.2021.101689
Huli, L. O., Nadia, L. M. H., Effendy, W. N. A., & Sarifin, A. (2022). Analisis kandungan logam berat timbal, kadmium dan merkuri pada minyak ikan yang dipasarkan di wilayah sulawesi tenggara. [Analysis of heavy metal content of lead, cadmium and mercury on fish oil marketed in the southeast Sulawesi region]. Jurnal Fish Protech, 5(2), 82-87. https://doi.org/10.33772/jfp.v5i2.28319
Huli, L. O., Suseno, S. H., & Santoso, J. (2014). Kualitas minyak ikan dari kulit ikan swangi. [Fish oil quality of by-product (fish skin) from swangi fish]. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(3), 233-242. https://doi.org/10.17844/jphpi.v17i3.8912
Iwo, A. (2019). The potential of fish oil production from catfish viscera. Jurnal Penelitian Dan Pengembangan Agrokompleks, 2(1), 86-91.
Kazuo, M. (2019). Potensi produksi minyak ikan dari jeroan ikan patin. [Prevention of fish oil oxidation]. Journal of Oleo Science, 68(1), 1-11. https://doi.org/10.5650/jos.ess18144
Koohikamali, S., & Alam, M. S. (2019). Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application. Journal of Food Science and Technology, 56(11), 5063-5073. https://doi.org/10.1007/s13197-019-03979-0
Lakmini, K. P. C., Gonapinuwala, S. T., Senarath, H. P. S., Fernando, C. A. N., Wijesekara, I., & de Croos, M. D. S. T. (2022). Effect of autoclaving as a pre-treatment in the wet reduction process for extracting fish oil from yellowfin tuna heads. Sri Lanka Journal of Aquatic Sciences, 27(1), 44-62. https://doi.org/10.4038/sljas.v27i1.7596
Lamas, D. L. (2022). Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil. Applied Food Research, 2(2), Article 100170. https://doi.org/10.1016/j.afres.2022.100170
Liu, Y., & Dave, D. (2022). Recent progress on immobilization technology in enzymatic conversion of marine by-products to concentrated omega-3 fatty acids. Green Chemistry, 24(3), 1049-1066. https://doi.org/10.1039/d1gc03127a
Loughrill, E., Thompson, S., Owusu-Ware, S., Snowden, M. J., Douroumis, D., & Zand, N. (2019). Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing. Food Chemistry, 286, 368-375.
Maharani, D., Anggo, A. D., Suharto, S., Arifin, M. H., & Amalia, U. (2023). Characteristics and omega-3 content of tilapia sausage subtitued with mackerel fish (Rastrelliger kanagurta) oil. Journal of Advances in Food Science and Technology, 10(3), 34-42. https://doi.org/10.56557/jafsat/2023/v10i38278
Megawati, D. S., Fauziyah, B., Maimunah, S., & Wafi, A. (2020). Profil FTIR minyak ikan dan lemak babi serta perbandingannya sebagai dasar penentuan autentifikasi halal. [FTIR profile of fish oil and pork fat and comparison as a basis for halal authentification]. ALCHEMY: Journal of Chemistry, 8(1), 9-17.
Ndidiamaka, N. C., & Ifeanyi, O. E. (2018). Proximate and physicochemical analysis of oil obtained from two fish species (fresh and frozen). International Journal of Advanced Research in Biological Sciences, 5(4), 167-177. https://doi.org/10.22192/ijarbs.2018.05.04.017
Nurjanah, Suseno, S. H., & Arifianto, T. B. (2014). Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus). [Extraction and characterization of fish oil from catfish (Pangasius hypopthalmus) skin]. DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir Dan Perikanan, 3(3), 250-262.
Oenel, A., Fekete, A., Krischke, M., Faul, S. C., Gresser, G., Havaux, M., Mueller, M. J., & Berger, S. (2017). Enzymatic and non-enzymatic mechanisms contribute to lipid oxidation during seed aging. Plant and Cell Physiology, 58(5), 925-933. https://doi.org/10.1093/pcp/pcx036
Padial-Domínguez, M., García-Moreno, P. J., González-Beneded, R., Guadix, A., & Guadix, E. M. (2023). Evaluation of the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2) stabilized with whey protein hydrolysate. Antioxidants, 12(3), Article 762. https://doi.org/10.3390/antiox12030762
Phung, A. S., Bannenberg, G., Vigor, C., Reversat, G., Oger, C., Roumain, M., Galano, J.-M., Durand, T., Muccioli, G. G., Ismail, A., & Wang, S. C. (2020). Chemical compositional changes in over-oxidized fish oils. Foods, 9(10), Article 1501. https://doi.org/10.3390/foods9101501
Pinela, J., Fuente, B. D. L., Rodrigues, M., Pires, T. C. S. P., Mandim, F., Almeida, A., Dias, M. I., Caleja, C., & Barros, L. (2022). Upcycling fish by-products into bioactive fish oil: the suitability of microwave-assisted extraction. Biomolecules, 13(1), Article 1. https://doi.org/10.3390/biom13010001
Pradhan, S. C., Patra, A. K., & Pal, A. (2014). Seasonal analysis of the biochemical composition of muscle and liver of Catla catla in a tropical climate of India. Comparative Clinical Pathology, 24(3), 593-603. https://doi.org/10.1007/s00580-014-1952-4
Purnamayati, L., Dito, B. S., Dewi, E. N., & Suharto, S. (2023). Optimization of tilapia (Oreochromis niloticus) viscera oil extraction using response surface methodology. Food Research, 7(Suppl. 3), 12-20. https://doi.org/10.26656/fr.2017.7(s3).2
Putri, A. R., Rohman, A., Riyanto, S. & Setyaningsih, W. (2020). Classification and prediction of patin fish oil’s antioxidant activities from different origins using FTIR spectroscopy and chemometrics. International Journal of Pharmaceutical Research, 13(01). https://doi.org/10.31838/ijpr/2021.13.01.150
Research, S. 2024. Fish oil market forecasts, 2024-2033 (SRFB1673DR). https://straitsresearch.com/report/fish-oil-market
Rumalutur, C., Pani, P., Prayoga, D., Lapian, A., Goni, B., Fatimawali, & Antasionasti, I. (2024). Studi in silico senyawa aktif minyak ikan tindarung sebagai penurun kolesterol melalui inhibitor HMG-KoA. [In silico study of the active solution of tindarung fish oil as a cholesterol reducer through HMG-KoA inhibitor]. Pharmacy Medical Journal, 7(1), 18-25.
Sahena, F., Zaidul, I. S. M., Jinap, S., Jahurul, M. H. A., Khatib, A., & Norulaini, N. A. N. (2010). Extraction of fish oil from the skin of Indian mackerel using supercritical fluids. Journal of Food Engineering, 99(1), 63-69. https://doi.org/10.1016/j.jfoodeng.2010.01.038
Schneider, M., Pereira, É. R., de Quadros, D. P. C., Welz, B., Carasek, E., de Andrade, J. B., Menoyo, J. D. C., & Feldmann, J. (2017). Investigation of chemical modifiers for the determination of cadmium and chromium in fish oil and lipoid matrices using HR-CS GF AAS and a simple ‘dilute-and-shoot’ approach. Microchemical Journal, 133, 175-181. https://doi.org/10.1016/j.microc.2017.03.038
Schuchardt, J. P., Beinhorn, P., Hu, X. F., Chan, H. M., Roke, K., Bernasconi, A., Hahn, A., Sala-Vila, A., Stark, K. D., & Harris, W. S. (2024). Omega-3 world map: 2024 update. Progress in Lipid Research, 95, Article 101286. https://doi.org/10.1016/j.plipres.2024.101286
Sembiring, L., Ilza, M., & Diharmi, A. (2018). Karateristik minyak murni dari lemak perut ikan patin (Pangasius hypophthalmus) dan dipurifikasi dengan bentonite. [Characteristics of pure oils from belly fat (Pangasius hypophthalmus) with bentonite purification]. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 549-555.
Shahi, N. C., Goutam, S., Thakur, R. R., Singh, A., & Lohani, U.C. (2018). Effect of process parameters on oil yield in process optimization for extraction of essential fatty acid from fish using solvent extraction. Current Journal of Applied Science and Technology, 25(3), 1-12. https://doi.org/10.9734/CJAST/2017/38391
Shahidi, F., & Ambigaipalan, P. (2018). Omega-3 polyunsaturated fatty acids and their health benefits. Annual Review of Food Science and Technology, 9(1), 345-381. https://doi.org/10.1146/annurev-food-111317-095850
Shamsudin, S., & Salimon, J. (2006). Physicochemical characteristics of Aji-Aji fish Seriola nigrofasciata lipids. Malaysian Journal of Analytical Sciences, 10(1), 55-58.
Sonavane, A. E., Koli, J. M., Patange, S. B., Naik, S. D., & Mohite, A. S. (2017). Proximate composition and fatty acid profiling of Indian mackerel (Rastrelliger kanagurta) off Ratnagiri, West Coast of India. International Journal of Pure and Applied Bioscience, 5(4), 920-924. https://doi.org/10.18782/2320-7051.5438
Sündermann, A., Eggers, L. F., & Schwudke, D. (2016). Liquid extraction: Bligh and dyer. In M. R. Wenk (Ed.). Encyclopedia of Lipidomics (pp. 1-4). Springer. https://doi.org/10.1007/978-94-007-7864-1_88-1
Suseno, S. H., Jacoeb, A. M., Nugraha, R., & Salia. (2021). Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology. Food Research, 5(6), 92-103. https://doi.org/10.26656/fr.2017.5(6).099
Suseno, S. H., Kamini, & Listiana, D. (2020). Wet rendering extraction of mackerel scad (Decapterus macarellus) oil by low temperature. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 495-502. https://doi.org/10.17844/jphpi.v23i3.32629
Suseno, S. H., Nurjanah, Jacoeb, A. M., & Saraswati. (2014). Purification of Sardinella sp., Oil: centrifugation and bentonite adsorbent. Advance Journal of Food Science and Technology, 6(1), 60-67. https://doi.org/10.19026/ajfst.6.3031
Tilinti, B. Z., Ayichiluhim, T. B., Tura, A. M., & Duraisamy, R. (2023). Extraction and characterizations of omega 3-fatty acid from cat fish collected from Arba Minch Chamo Lake. Cogent Food and Agriculture, 9(1), Article 2216042. https://doi.org/10.1080/23311932.2023.2216042
Trilaksani, W., Riyanto, B., Ramadhan, W., Sinulingga, F., & Fauziah, S. (2023). The characteristics of PUFAs-rich virgin fish oil as affected by size of tuna eye. Biodiversitas, 24(12), 6545-6556. https://doi.org/10.13057/biodiv/d241216
Uçar, B., Gholami, Z., Svobodová, K., Hradecká, I., & Hönig, V. (2024). A comprehensive study for determination of free fatty acids in selected biological materials: A review. Foods, 13(12), Article 1891. https://doi.org/10.3390/foods13121891
Vicentini-Polette, C. M., Ramos, P. R., Gonçalves, C. B., & De Oliveira, A. L. (2021). Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes. Food Chemistry: X, 12, Article 100166. https://doi.org/10.1016/j.fochx.2021.100166
Wang, J., Lv, J., Mei, T., Xu, M., Jia, C., Duan, C., Dai, H., Liu, X., & Pi, F. (2023). Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 293, Article 122477. https://doi.org/10.1016/j.saa.2023.122477
Watson, C. A. (1994). Official and standardized methods of analysis (3rd ed.). The Royal Society of Chemistry.
Widiyastuti, H., Herlisman, H., & Pane, A. R. P. (2021). Ukuran layak tangkap ikan pelagis kecil di perairan kendari, sulawesi tenggara [Catchable size of small pelagic fish in Kendari waters, Southeast Sulawesi]. Marine Fisheries: Journal of Marine Fisheries Technology and Management, 11(1), 39-48. https://doi.org/10.29244/jmf.v11i1.28167
Yulianto, A., Suseno, S. H., & Nugraha, R. (2022). Etil ester minyak ikan tuna sebagai bahan penyediaan suplemen omega-3 menggunakan perlakuan NaOH dan suhu. [Ethyl ester of tuna fish oil as an ingredient in providing omega-3 supplements using NaOH and temperature treatment]. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294-306. https://doi.org/10.17844/jphpi.v25i2.40547
Zamroni, A., Suwarso, & Mardlijah, S. (2016). Genetika populasi ikan banyar (Rastrelliger kanagurta Cuvier, 1817) di perairan barat sumatera, selat malaka dan laut cina Selatan. [Population genetics of Indian mackerel (Rastrelliger kanagurta Cuvier, 1817) in Western Sumatra, Malacca Strait and South China Sea. Jurnal Penelitian Perikanan Indonesia, 22(1), 1-8. https://doi.org/10.15578/jppi.22.1.2016.1-8
Zhang, Y., Sun, Q., Liu, S., Wei, S., Xia, Q., Ji, H., Deng, C., & Hao, J. (2021). Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis. Innovative Food Science and Emerging Technologies, 70, Article 102670. https://doi.org/10.1016/j.ifset.2021.102670
