Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus)
The fatty acid composition of visceral storage fat, which is a processing waste derived from filleting process, was investigated to evaluate the suitability of the extracted oil from this by-product to be used in the formulation of the hand cream. About 77.64% crude fats (wet basis) could be recover...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50664/1/_TechnicalPapers_CAFEi2012_81.pdf |
| _version_ | 1796975377479892992 |
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| author | Shabanikakroodi, Samana Christianus, Annie Tan, Chin Ping Che Man, Yaakob Shabanikakroodi, Setareh |
| author_facet | Shabanikakroodi, Samana Christianus, Annie Tan, Chin Ping Che Man, Yaakob Shabanikakroodi, Setareh |
| author_sort | Shabanikakroodi, Samana |
| collection | UPM |
| description | The fatty acid composition of visceral storage fat, which is a processing waste derived from filleting process, was investigated to evaluate the suitability of the extracted oil from this by-product to be used in the formulation of the hand cream. About 77.64% crude fats (wet basis) could be recovered from this tissue. The extracted oil was characterized by a high level of unsaturated fatty acids (± 50.20%). The total polyunsaturated fatty acids, docosahexaenoic acid (DHA, C22:6 n-3), and eicosapentaenoic (EPA, C20:5 n-3) were about 11.98, 0.82, and 0.91%, respectively. The results of the study indicated that this tissue could be a good source of fish oil. After refining, BHA as an antioxidant was added to the refined fish oil. Different percentages of the refined fish oil including 1%, 2.5% and 5% were used in the formulation of the hand creams. Stability tests were done on the hand creams. Based on the assessment of the physical and chemical properties of the hand creams, different percentages of the refined fish oil were suitable to be used in the hand creams. |
| first_indexed | 2024-03-06T09:10:40Z |
| format | Conference or Workshop Item |
| id | upm.eprints-50664 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:10:40Z |
| publishDate | 2012 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-506642017-03-02T06:10:58Z http://psasir.upm.edu.my/id/eprint/50664/ Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) Shabanikakroodi, Samana Christianus, Annie Tan, Chin Ping Che Man, Yaakob Shabanikakroodi, Setareh The fatty acid composition of visceral storage fat, which is a processing waste derived from filleting process, was investigated to evaluate the suitability of the extracted oil from this by-product to be used in the formulation of the hand cream. About 77.64% crude fats (wet basis) could be recovered from this tissue. The extracted oil was characterized by a high level of unsaturated fatty acids (± 50.20%). The total polyunsaturated fatty acids, docosahexaenoic acid (DHA, C22:6 n-3), and eicosapentaenoic (EPA, C20:5 n-3) were about 11.98, 0.82, and 0.91%, respectively. The results of the study indicated that this tissue could be a good source of fish oil. After refining, BHA as an antioxidant was added to the refined fish oil. Different percentages of the refined fish oil including 1%, 2.5% and 5% were used in the formulation of the hand creams. Stability tests were done on the hand creams. Based on the assessment of the physical and chemical properties of the hand creams, different percentages of the refined fish oil were suitable to be used in the hand creams. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50664/1/_TechnicalPapers_CAFEi2012_81.pdf Shabanikakroodi, Samana and Christianus, Annie and Tan, Chin Ping and Che Man, Yaakob and Shabanikakroodi, Setareh (2012) Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus). In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 263-272). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_81.pdf |
| spellingShingle | Shabanikakroodi, Samana Christianus, Annie Tan, Chin Ping Che Man, Yaakob Shabanikakroodi, Setareh Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title | Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title_full | Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title_fullStr | Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title_full_unstemmed | Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title_short | Formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish (Pangasius hypopthalmus) |
| title_sort | formulation of the hand cream using extracted fish oil from the visceral storage fat of female patin catfish pangasius hypopthalmus |
| url | http://psasir.upm.edu.my/id/eprint/50664/1/_TechnicalPapers_CAFEi2012_81.pdf |
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