Asaad R. S. Al–Hilphy(1) Sabah M. H. Al-Shatty*(1) Atheer A. A. Almtury(1)
(1). Department of Food Science, Faculty of Agriculture, University of Basrah, Basrah, Iraq.
(*Corresponding author: Dr. Sabah Al-Shahy. E-Mail: sabahalshatty@yahoo.com).
Received: 26/11/2019 Accepted: 03/02/2020
Abstract
Common carp (Cyprinus carpio L.) fish oil was extracted by a locally manufactured infrared device at Food Engineering Laboratory, Department of Food Science, University of Basrah, and it was used for the first time at the local level as there are no previous studies before. A complete randomized design (CRD) was used for analyzing data of temperature, and a factorial experiment was used for analyzing intensity and distance of infra-red radiation. Three replications were used in all experiments. In this study, fatty acids were diagnosed, as well as vitamin A and E were estimated for carp viscera oil. It was found that the quantity of vitamins A and E were 0.01 mg/100 g, and 0.007 mg/100 g respectively. Fatty acids were determined using GC/MS technique, which included Methyl esterification of fatty acids and their identification. The results showed that four unsaturated fatty acids were detected viz. Oleic, Linolenic, Myristoleic and Palmitoleic with percentages of 9.38%, 1.10%, 1.05% and 12.55% respectively. Also, nine saturated fatty acids were detected viz. Stearic acid, Myristic acid, Undecanoic acid, Nonanoic acid, Caprylic acid, Capric acid, Margaric acid, Oleic acid, Palmitic acid and Tridecoic acid with percentages of 2.64%, 1.11%, 2.13%, 1.92% ,4.43%,1.49%, 1.16%, 1.33%, and 3.58% respectively.
Keywords: Fatty acids, Carp (Cyprinus carpio) viscera, Infrared radiation, GC/MS. Vitamin A and E.
Full Paper in Arabic: PDF