ArticleLipids in health and disease2018
Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon.
Article in Lipids in health and disease, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 17 citations in OpenAlex.
- From Fish Waste to Stable Omega-3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification.Food science & nutrition · 2026Review
- Clinical and Postoperative Applications of Manuka Honey in Wound Healing: An Evidence-Based Review.International wound journal · 2026Review
- The Potential of Fish Oil Components and Manuka Honey in Tackling Chronic Wound Treatment.Microorganisms · 2024Review
- The Antimicrobial and Antibiofilm Abilities of Fish Oil Derived Polyunsaturated Fatty Acids and Manuka Honey.Microorganisms · 2024Article
- Chemical Characterization and Antibacterial Properties ofJournal of lipids · 2022Article
- Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source UsingInternational journal of food science · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundsOils of fish origin are a very rich source of Omega - 3 and Omega - 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria.
methodsOils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method.
resultsC. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O
conclusionsC. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition.
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