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 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.

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