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Cholesterol and alpha-tocopherol contents of fish and other seafood from the Straits of Malacca

Azlan, Azrina and Abd. Aziz@Mughni, Nurnadia and Khoo, Hock Eng and Ismail, Amin and Al-Sheraji, Sadeq Hassan and Razman, Muhammad Rizal (2015) Cholesterol and alpha-tocopherol contents of fish and other seafood from the Straits of Malacca. International Food Research Journal, 22 (4). pp. 1494-1500. ISSN 1985-4668; ESSN: 2231-7546

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Official URL: http://www.ifrj.upm.edu.my/22%20%2804%29%202015/%2...

Abstract

This study was conducted to determine the cholesterol and alpha-tocopherol contents of 20 marine fish and four other seafood from the Straits of Malacca. Cholesterol and alpha-tocopherol contents of the fish and other seafood were determined using high-performance liquid chromatography. The results showed that most of the fish contained low amounts of cholesterol, except sixbar grouper (Epinephelus fasciatus), long-tailed butterfly ray (Gymnura sp.), yellowstripe scad (Selaroides leptolepis), cuttlefish (Sepia officinalis), large-scale tongue sole (Cynoglossus arel), and longtail shad (Hilsa macrura) that contained high amounts of cholesterol (119.39-353.97 mg/100 g wet samples). Indian mackerel (Rastrelliger kanagurta), giant seaperch (Lates calcarifer), prawn (Metapenaeus affinis), and moonfish (Trachinotus blochii) had high alpha-tocopherol contents (462-989 μg/100 g wet sample). Regular consumption of fish and other seafood is highly recommended partly due to the high alpha-tocopherol content. Due to the high cholesterol in certain types of fish, consumption of the fish fillets of sixbar grouper, long-tailed butterfly ray, yellowstripe scad, cuttlefish, and large scale tongue sole should be <100 g per day and <50 g per day for longtail shad. Validation of the analytical method also showed a high accuracy and reproducibility of the HPLC method.

Item Type:Article
Keyword:Alpha-tocopherol; Cholesterol; Fish; Malaysia; Seafood
Faculty or Institute:Faculty of Medicine and Health Science
Halal Products Research Institute
Publisher:Faculty of Food Science and Technology, Universiti Putra Malaysia
ID Code:32837
Deposited By: Nabilah Mustapa
Deposited On:27 Jan 2016 10:00
Last Modified:27 Jan 2016 10:00

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