Physicochemical and Antioxidant Analysis of African Catfish (Clarias gariepinus) Oil Compared to Butter: Fatty Acid Effects on Mouse Plasma Phospholipids

This study investigates the physicochemical and antioxidant properties of oil derived from the viscera ofClarias gariepinus (African catfish) compared to butter, focusing on its fatty acid effects on mouse plasmaphospholipids. The oil, rich in ω-3 and ω-6 polyunsaturated fatty acids (PUFAs), was evaluated for itspotential to reduce inflammation, a risk factor for coronary heart disease (CHD) and cardiovascular disease(CVD). Stabilized and unstabilized catfish oil were assessed for their impact on plasma lipids and antioxidantstatus in African Pygmy mice. Results indicated that unstabilized oil underwent significant oxidation, withperoxide values of 5.40 meq/kg and 8.82 meq/kg at Day 30 and 60, respectively, while stabilization withvitamin E preserved oil quality by preventing oxidation. Conducted in triplicate, the study confirmed thepresence of PUFAs through physicochemical tests (p < 0.05) and GC/MS analysis, highlighting their role inlowering triacylglycerol and blood pressure. However, the high PUFA content renders the oil susceptible tolipid peroxidation, which diminishes its nutritional value. Stabilized catfish oil shows promise as a strategyfor preventing CVD and supporting cardiovascular health, with potential applications in pharmaceutical andcosmetic industries due to its antioxidant properties.