Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)

Eel fish (Monopterus albus) is a functional food that has shown remarkable effects on a range of diseases, which include inflammatory diseases, type 2 diabetes and cancer. This study emphasized on the use of microwaveassisted extraction (MAE) technique in studying the effects of three MAE parameters...

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Main Authors:	Afolabi, Haruna Kolawole, Siti Kholijah, Abdul Mudalip, Alara, Oluwaseun Ruth
Format:	Article
Language:	English
Published:	Elsevier 2018
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/1/Microwave-assisted%20extraction%20and%20characterization%20of%20fatty.pdf

id	ump-23354
recordtype	eprints
spelling	ump-233542020-02-28T08:03:52Z http://umpir.ump.edu.my/id/eprint/23354/ Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus) Afolabi, Haruna Kolawole Siti Kholijah, Abdul Mudalip Alara, Oluwaseun Ruth TP Chemical technology Eel fish (Monopterus albus) is a functional food that has shown remarkable effects on a range of diseases, which include inflammatory diseases, type 2 diabetes and cancer. This study emphasized on the use of microwaveassisted extraction (MAE) technique in studying the effects of three MAE parameters (irradiation time, microwave temperature and microwave power) to obtain extract from eel fish using ethanol as the extracting solvent. The free fatty acid (FFA), acid value, fatty acid contents, and functional groups in the extract were also examined. More so, the maximum extraction yield of 16.13% w/w was obtained at a microwave power of 800 W, FFA and acid value of 1.35 and 2.69 mg KOH/g, respectively confirmed good quality of the obtained extract. In addition, the major fatty acid contents in the extract using gas chromatography-mass spectrometry (GC-MS) analysis were arachidonic acid, linolenic acid, myristic acid, oleic acid, palmitic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Consequently, the Fourier transform infrared spectrometry (FTIR) analysis confirmed the presence of different functional groups in the extract. Therefore, this study divulged that MAE is an efficient and reliable technique for extracting high yields of fatty acids from M. albus fish with a notable potential for industrial applications. Elsevier 2018 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/23354/1/Microwave-assisted%20extraction%20and%20characterization%20of%20fatty.pdf Afolabi, Haruna Kolawole and Siti Kholijah, Abdul Mudalip and Alara, Oluwaseun Ruth (2018) Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus). Beni-Suef University Journal of Basic and Applied Sciences, 7 (4). pp. 465-470. ISSN 2314-8535 https://doi.org/10.1016/j.bjbas.2018.04.003 https://doi.org/10.1016/j.bjbas.2018.04.003
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Afolabi, Haruna Kolawole Siti Kholijah, Abdul Mudalip Alara, Oluwaseun Ruth Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
description	Eel fish (Monopterus albus) is a functional food that has shown remarkable effects on a range of diseases, which include inflammatory diseases, type 2 diabetes and cancer. This study emphasized on the use of microwaveassisted extraction (MAE) technique in studying the effects of three MAE parameters (irradiation time, microwave temperature and microwave power) to obtain extract from eel fish using ethanol as the extracting solvent. The free fatty acid (FFA), acid value, fatty acid contents, and functional groups in the extract were also examined. More so, the maximum extraction yield of 16.13% w/w was obtained at a microwave power of 800 W, FFA and acid value of 1.35 and 2.69 mg KOH/g, respectively confirmed good quality of the obtained extract. In addition, the major fatty acid contents in the extract using gas chromatography-mass spectrometry (GC-MS) analysis were arachidonic acid, linolenic acid, myristic acid, oleic acid, palmitic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Consequently, the Fourier transform infrared spectrometry (FTIR) analysis confirmed the presence of different functional groups in the extract. Therefore, this study divulged that MAE is an efficient and reliable technique for extracting high yields of fatty acids from M. albus fish with a notable potential for industrial applications.
format	Article
author	Afolabi, Haruna Kolawole Siti Kholijah, Abdul Mudalip Alara, Oluwaseun Ruth
author_facet	Afolabi, Haruna Kolawole Siti Kholijah, Abdul Mudalip Alara, Oluwaseun Ruth
author_sort	Afolabi, Haruna Kolawole
title	Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
title_short	Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
title_full	Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
title_fullStr	Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
title_full_unstemmed	Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
title_sort	microwave-assisted extraction and characterization of fatty acid from eel fish (monopterus albus)
publisher	Elsevier
publishDate	2018
url	http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/ http://umpir.ump.edu.my/id/eprint/23354/1/Microwave-assisted%20extraction%20and%20characterization%20of%20fatty.pdf
first_indexed	2023-09-18T22:34:55Z
last_indexed	2023-09-18T22:34:55Z
_version_	1777416531211190272

Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)

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