Fatty Acid Profile and Antioxidant Capacity of Muscle and by Product Oil from Selected Fresh Water Fish

Abstract

Profile fatty acid compositions were determined for the 3 species of fresh water fish from Kedah, Malaysia. The fat content composition of patin (Pangasius pangasius), tilapia (Oreochromis niloticus), and keli (Clarias batrachus) was 11.03%, 4.47 %, 9.28% in muscle and 15.33%, 8.91%, 17,16% of their by-products, respectively, whereas the fatty acid compositions consisted of 60.12% to 97.14% saturated fatty acids (SFA), 0.90% to 19.28% monounsaturated fatty acid (MUFA) and 1.17% to 18.35% polyunsaturated fatty acids (PUFAs). The by-product consisted of 60.47% to 69.63% SFA, 13.53 to 30.69% MUFA, and 5.67% to 21.51% PUFA. The major component of PUFA (C18:3 n3) were fish by-products (1.20%-8.16%) and in patin muscle (1.82%). Then for MUFA and PUFA of by-product were higher than muscle. Then, tilapia by product was highest PUFA (omega-3) content of all fish examined. Antioxidant capacities of fish examined muscles for keli, tilapia and patin were 79.38%, 29.89%, and 27.83% respectively. Then, the by-products were 58.76% of patin, 5.17% of tilapia and 27.83% of keli.