CHARACTERISATION OF CATFISH (Clarias batrachus) OIL: β-CYCLODEXTRIN INCLUSION COMPLEX

Abstract

Catfish is a cheap source of essential omega-3 fatty acids especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Catfish oil was extracted and clean-up using pressurised liquid extraction (PLE) from the viscera of catfish (Clarias batrachus). However, the characteristics of catfish oils are sticky, strong fishy odour and can easily be oxidised with short shelf-life. In this study, catfish oil was converted into powder by formation of inclusion complex with β–cyclodextrin. Inclusion complex was prepared by using co-precipitation and kneading methods and compared with physical mixture. The inclusion complex formed were characterised by using field emission scanning electron microscopy (FESEM), differential scanning calorimeter (DSC) and fourier transform infrared spectroscopy (FTIR). FESEM images revealed that inclusion complex using co-precipitation and kneading methods has smaller in crystal sizes and appeared as different morphology compared to physical mixture. DSC proved that co-precipitation method was able to form new solid phase due to shifting of melting point to higher temperature (145.22 °C). FTIR supported the result by proving strengthening of carbonyl group (C=O). Therefore, co-precipitation method was able to successfully produce inclusion complex of catfish oil, β-cyclodextrin.