African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Full Length Research Paper

Extraction and characterization of chitin; a functional biopolymer obtained from scales of common carp fish (Cyprinus carpio l.): A lesser known source

S. G. Zaku*, S. A. Emmanuel O. C. Aguzue and S. A. Thomas
Chemistry Advance Laboratory, Sheda Science and Technology Complex, P. M. B. 186, Garki, Abuja FCT, Nigeria.
Email: [email protected]

  •  Accepted: 13 July 2011
  •  Published: 31 August 2011

Abstract

 

Chitin is the most abundant natural amino polysaccharide and is estimated to be produced annually almost as much as cellulose. It has become of great interest not only as an industrialized resource, but also as a new functional material of high potential in various fields. Chitin was successfully extracted from the scales of a common Carp fish and characterized for it functional properties. Structural data of the chitin was determined by FT-IR and the crystalline and surface morphology were also studied by Powder X-Ray diffractometry and scanning electron microscopy (SEM). The proximate analysis determined was 2.12% moisture content, 1.56% ash and 4.18% Nitrogen. The amount of Ca, Mg, Zn, Fe, Cu and Mn present in the chitin was 26.84, 50.49, 21.80, 12.68, 0.22 and 1.17 mg/kg, obtained by atomic absorption spectrometry, respectively.

 

Key word: Chitin, chitosan, biodegradable, biocompatibility, non-toxic, X-ray diffractormeter, scanning electron microscope (SEM), fourier transform infrared (FTIR).