Study on chemical composition and physical properties of the Hamri (
| Autor: | Faroq Alhabib, Tariq Kh. M. Albashr, Ahmad Yaseen Hamadamin, Karzan Namiq, Wael Khalaf, Zaid Kh. Khidhir |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Acid value
Saponification value Triglyceride Chemistry Cholesterol QH301-705.5 Oil Barbus luteus Iodine value chemistry.chemical_compound Proximate composition Saturated fatty acid Blood traits Original Article Peroxide value Food science Biology (General) Chondrostoma regium General Agricultural and Biological Sciences Unsaturated fatty acid |
| Zdroj: | Saudi Journal of Biological Sciences Saudi Journal of Biological Sciences, Vol 29, Iss 1, Pp 261-265 (2022) |
| ISSN: | 1319-562X |
| Popis: | The study aimed at investigating the meat chemical composition and physical properties of oil of the Hamri (Barbus luteus) and Balaout (Chondrostoma regium) fish and its oil content or fatty acids, and also to know the impact of its oils on the level of cholesterol, triglyceride, high density lipoprotein (HDL) and blood sugar levels of laboratory rats. The study area extended from the province of Shirqat and Balad district to the province of Salah al-Din. The approximate percentages of meat from Hamri were 72.13, 19.74, 5.07 and 1.60 % for the moisture, protein, fat and ash respectively, and 71.63, 19.98, 4.96 and 2.04% respectively from Balaout. The extract oil from 2 types of fish differed significantly in Iodine value, Peroxide value, and Acid value and in saponification number. The fatty acids profiles results showed that oils from Hamri and Balaout fish meat consisted of 44.31 and 55.76% of Saturated fatty acid, 36.10 and 25.41% of poly unsaturated fatty acid, and 18.17 and 25.41% poly unsaturated fatty acids respectively. The experiment laboratory rats showed decreases in cholesterol, triglyceride and blood sugar level, and increases in high density lipoprotein (HDL). In conclusion, it is recommended that this oil can be used in human diet for health benefits. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|