• NABANITA GHOSH School of Community Science and Technology, Indian Institute of Engineering Science and Technology Shibpur, Howrah, India
  • DIPAK KUMAR BHATTACHARYYA School of Community Science and Technology, Indian Institute of Engineering Science and Technology Shibpur, Howrah, India


Objective: Determination of oxidative and thermal stability of Labeo rohita skin oil.

Methods: Labeo rohita skin oil was extracted by soxhlet method using n-hexane as solvent. Acid value, Free Fatty Acid content, the Peroxide value of the oil was determined and the same was also determined after heating the oil at 90 °c for 1 hour to check whether the oil is thermally stable or not. Antioxidant activity was determined via Total Phenolic content (TPC), 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. Oxidative stability was determined by heating the oil at a constant temperature of 90 °c for 1 hour, 2 hour, 3 hour, and 4 hour. The oil was also heated at 60 °c, 120 °c, and 18 °c for a constant time of 2 h.

Results: Heating increases the scavenging activity of Labeo rohita skin oil as measured by the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) method. Total phenolic content (TPC) value and Ferric reducing antioxidant power (FRAP) assay value is decreased both with an increase in heating time (**p<0.05) and heating temperature (p<0.01). Acid value and FFA (Free Fatty Acid) content and Peroxide value is increased with an increase in temperature (**p<0.01)

Conclusion: The Present study explores that Labeo rohita skin oil both thermally and oxidatively stable The results indicate that the oil can be used in food formulation as well as a new cooking oil substitute.

Keywords: Fish Skin Oil, Temperature, DPPH, TPC, FRAP, Acid Value, Peroxide Value


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How to Cite
GHOSH, N., and D. K. BHATTACHARYYA. “EFFECT OF HEATING TIME AND HEAT ON THE PHYSICOCHEMICAL AND ANTIOXIDATIVE PROPERTY OF FISH (LABEO ROHITA) SKIN OIL”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 11, no. 9, Sept. 2019, pp. 87-89, doi:10.22159/ijpps.2019v11i9.32917.
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