Effect of Processing Method on Fatty Acid Composition and Characteristics of Patin Fish (Pangasius micronemus) Oil

Abstract

Patin fish (Pangasius micronemus) oil is rich in beneficial nutrients, including omega-3 and omega-6 fatty acids, vitamins A and D, antioxidants, high-density lipoproteins, polyunsaturated fatty acids, and monounsaturated fatty acids. This study aimed to investigate the impact of a 2% blend of activated charcoal and bentonite on the physicochemical characteristics and fatty acid profile of Patin fish oil sourced from different regions of Java. The Patin fish oil was extracted using the dry rendering method with mechanical pressure, followed by purification with a 2% bentonite and activated charcoal mixture. The oil was subjected to chemical characterization, the parameters evaluated included acid value, saponification value, iodine value, peroxide value, and fatty acid profile. Results indicated that the use of a 2% mixture of activated charcoal and bentonite reduced peroxide, acid, and saponification values, while increasing the iodine value. This method proved more effective than purification with either bentonite or activated charcoal alone. The main fatty acids found in Patin fish oil were oleic acid + eladinate, palmitic acid, linolelaidate, linoleate, stearic acid, myristic acid, palmitoleate, and lauric acid. The present extraction and purification approach offers a simple, cost-effective, and solvent-free method for fish oil processing, ensuring a high-quality product.