Characteristics and Nutrition of Fat-Soluble Vitamins from the Patin Fish Oil (Pangasius hypothalmus) and Their Potential in Dental Health

Lubis Et Al., Hilda Fitria

doi:10.21608/ejabf.2024.368173

Characteristics and Nutrition of Fat-Soluble Vitamins from the Patin Fish Oil (Pangasius hypothalmus) and Their Potential in Dental Health

Document Type : Original Article

Author

Hilda Fitria Lubis et al.

10.21608/ejabf.2024.368173

Abstract

Fish oil in general has benefits for heart and blood vessel health, brain or neurological development and function, mental health, vision, immune system balance, weight control, joint function, and strength. Periodontal disease, dental caries, and post teeth extraction can be prevented by improving nutritional intake by consuming fish oil.
The characteristics of the patin fish oil were analyzed using the wet rendering methods. Analysis of fatty acid composition with gas chromatography (GC) and vitamins A, D, E, and K were determined using the method of high-performance liquid chromatography (HPLC). The patin fish oil showed a percentage of omega-9 of 37.5%, followed by omega-6 and omega-3 fatty acids of 14.54% and 1.5%, respectively. The chemical properties of the patin fish oil found a peroxide number of 4.2 mEq, a free fatty acid of 0.098%, an anisidin number of 3.47 AV, and an iodine number of 69.41 Wijs. The physical properties of the patin fish oil include yellow color and normal smell. The vitamin content is as follows: Vitamin A is 62.4 mcg, vitamin D is 6.20 mcg, vitamin E is 15.83 mg, and vitamin K is 21.91 mg. The good characteristics of the patin fish oil are its fatty acid profile, vitamins, as well as physical and chemical properties and their potential in dental health.

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