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The extraction of fish oil from eel by using microwave extractor

The eel is rich in calcium and iron as well as vitamin B and D, also believed by many people to be cure for kidney disease, asthma, heart palpitations and impotency as well as hastening healing of surgical wounds. In this research, fish oil was extracted from eel (Monopterus albus) by using microwav...

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Main Author: Megat Ahmad Faiz, Abdul Aziz
Format: Undergraduates Project Papers
Language:English
Published: 2010
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/3159/1/CD5899_MEGAT_AHMAD_FAIZ_ABDUL_AZIZ.pdf
http://umpir.ump.edu.my/id/eprint/3159/
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spelling my.ump.umpir.31592021-07-06T03:53:11Z http://umpir.ump.edu.my/id/eprint/3159/ The extraction of fish oil from eel by using microwave extractor Megat Ahmad Faiz, Abdul Aziz TP Chemical technology The eel is rich in calcium and iron as well as vitamin B and D, also believed by many people to be cure for kidney disease, asthma, heart palpitations and impotency as well as hastening healing of surgical wounds. In this research, fish oil was extracted from eel (Monopterus albus) by using microwave extractor. Effects of different solvent volume, different temperature and different extraction time on extraction yields were investigated. Then the extracted fish oil was analyzed by using 785 DMP Titrino and Gas Chromatography Mass Spectrometer (GCMS). The solvent volumes used were 25, 50, 75 and 100ml. The microwave temperatures used are 110, 130, 150 and 170°C while the extraction times that were set are 8, 12, 16 and 20 minutes. From the results obtained, the best operating condition to extract the fish oil from eel is at the solvent volume of 75ml for 10g of eel, microwave temperature of 110°C and 20 minutes of extraction time. The highest extraction yield obtained from the quantitative analysis was 11.25%. The quality of the extracted fish oil was highest at 75ml of solvent volume, microwave temperature of 110°C with the extraction time in the range of 16 to 20 minutes. At this operating condition, the lowest value obtained for FFA is 0.36% with acid value of 0.20mg KOH/1g. From the qualitative analysis by using GCMS, results show that the FAME’s that were mostly detected in the fish oil are palmitic acid, linoleic acid, oleic acid and also stearic acid. As a conclusion, the objective of this study which is to extract the fish oil from eel by using microwave extraction method is achieved. Besides that, the effects of different solvent volumes, microwave temperatures and extraction times on extraction yields were also determined. 2010-04 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3159/1/CD5899_MEGAT_AHMAD_FAIZ_ABDUL_AZIZ.pdf Megat Ahmad Faiz, Abdul Aziz (2010) The extraction of fish oil from eel by using microwave extractor. Faculty of Chemical & Natural Resources Engineering , Universiti Malaysia Pahang .
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Megat Ahmad Faiz, Abdul Aziz
The extraction of fish oil from eel by using microwave extractor
description The eel is rich in calcium and iron as well as vitamin B and D, also believed by many people to be cure for kidney disease, asthma, heart palpitations and impotency as well as hastening healing of surgical wounds. In this research, fish oil was extracted from eel (Monopterus albus) by using microwave extractor. Effects of different solvent volume, different temperature and different extraction time on extraction yields were investigated. Then the extracted fish oil was analyzed by using 785 DMP Titrino and Gas Chromatography Mass Spectrometer (GCMS). The solvent volumes used were 25, 50, 75 and 100ml. The microwave temperatures used are 110, 130, 150 and 170°C while the extraction times that were set are 8, 12, 16 and 20 minutes. From the results obtained, the best operating condition to extract the fish oil from eel is at the solvent volume of 75ml for 10g of eel, microwave temperature of 110°C and 20 minutes of extraction time. The highest extraction yield obtained from the quantitative analysis was 11.25%. The quality of the extracted fish oil was highest at 75ml of solvent volume, microwave temperature of 110°C with the extraction time in the range of 16 to 20 minutes. At this operating condition, the lowest value obtained for FFA is 0.36% with acid value of 0.20mg KOH/1g. From the qualitative analysis by using GCMS, results show that the FAME’s that were mostly detected in the fish oil are palmitic acid, linoleic acid, oleic acid and also stearic acid. As a conclusion, the objective of this study which is to extract the fish oil from eel by using microwave extraction method is achieved. Besides that, the effects of different solvent volumes, microwave temperatures and extraction times on extraction yields were also determined.
format Undergraduates Project Papers
author Megat Ahmad Faiz, Abdul Aziz
author_facet Megat Ahmad Faiz, Abdul Aziz
author_sort Megat Ahmad Faiz, Abdul Aziz
title The extraction of fish oil from eel by using microwave extractor
title_short The extraction of fish oil from eel by using microwave extractor
title_full The extraction of fish oil from eel by using microwave extractor
title_fullStr The extraction of fish oil from eel by using microwave extractor
title_full_unstemmed The extraction of fish oil from eel by using microwave extractor
title_sort extraction of fish oil from eel by using microwave extractor
publishDate 2010
url http://umpir.ump.edu.my/id/eprint/3159/1/CD5899_MEGAT_AHMAD_FAIZ_ABDUL_AZIZ.pdf
http://umpir.ump.edu.my/id/eprint/3159/
_version_ 1705056907888164864
score 13.211869

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