期刊
FOOD CHEMISTRY
卷 134, 期 2, 页码 1088-1095出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.03.022
关键词
Fish oil; Omega-3 fatty acids; Omega-1 fatty acids; Supercritical CO2 extraction
资金
- ASTRO
Lipid profiles of fish oil extracted from trout heads, spines and viscera using supercritical carbon dioxide and Randall extraction with hexane were measured. The amount of unsaturated fatty acids (as a percentage of total fatty acids) was within the range of 72.6-75.3% in all the substrates. A significant presence of the most important omega-3 fatty acids was detected. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content in oil from spines, heads and viscera resulted to be 8.7% and 7.3%, 7.9% and 6.3%, and 6.4% and 6.0%, respectively. A low (approximate to 3%), but worth noting, presence of lipids with omega-1 polyunsaturated fatty chains was observed in all the oils. Finally, significant differences were noticed in the relative amounts of triacylglycerides (TAG), diacylglycerides (DAG) and free fatty acids (FFA). Whereas oil from heads and spines was essentially composed of TAG (approximate to 98%), in viscera oil the molar distribution ratio became TAG:DAG:FFA = 87:8:5. (C) 2012 Elsevier Ltd. All rights reserved.
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