Extraction and characterization of oil from fish Department: Science Technology By: ultimeight Project ID: 2928 Rating: (3.8) votes: 5Rate this project12345 Price:₦1000 Get the Complete MaterialAbstractFish wastes can be used to produce oil, protein, calcium, bio-diesel and numerous bioactive compounds. In particular, fish oil is rich in omega-3 fatty acids which xan aid Prevention and treatment of various diseases. The challenge is to develop environmentally friendly and economically feasible techniques for extracting omega-3 fatty-acids. On this study, extraction of fish oil and omega-3 fatty acids Atlantic herring (Clupeaharengus ) by enzymatic hydrolysis was studied. The effect of temperature, pH and enzyme alcalase were evaluated the effect of mixing on the extraction of omega-3 fatty acids were categorized into three group: saturated (SFA), monounsaturated (MUFA) acids (PUFA). Increasing the reaction temperature decreased the recovery yield (RY), and increased perioxide value (PV), acid value (AV), p-anisidine value (p-AV), SFA, PUFA and MUFA. Increasing the pH up to 7.5 decreased PV and increased AV, p-AV, RY, SFA, MUFA and PUFA. Generally, increasing enzyme load. The optimum conditions of enzymatic extraction were at 550c, PH of 7.5 and enzyme load of 2.0%. Concentration of omega-3 fatty acid should be carried out with immobilized enzymes and a higher centrifugal speed should be used to avoid oil oxidation. A constant fast stirring (200 rmp) gave the highest omega-3 fatty acid content. The result showed that solvent extraction was better (RY of 97.5%) PV of 12.04 Meq/g, AV of 5.11 mgKOH/g and p-AV of 9.33) compared to enzymatic extraction (RY of 20.2%, PV of 31.44 Meq/g, AV of 11.3 mg KOH/g and p-AV of (58.27). Extraction of fish oil using solvent system can be used but choloroform–methanol should be replaced with hexane–isopropanol. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Design and construction of cell phone charger»Obstacle detection robot with ultrasonic sensor»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels