The extraction of fish oil from eel by using microwave extractor / Megat Ahmad Faiz Abdul Aziz
Material type:
TextPublication details: Kuantan, Pahang : UMP, 2010Description: xii, 64 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN: - THE0004031(Local)
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Final Year Report
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UMPLIB GAMBANG | TP156.E8 M44 2010 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000063322 | ||
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Final Year Report
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UMPLIB GAMBANG | CD 5899 | TP156.E8 M44 2010 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000063323 |
Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010
Bibliography : p. 55-56
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.