Lipid profiles of oil from trout (Oncorhynchus mykiss) heads, spines and viscera: Trout by-products as a possible source of omega-3 lipids?

详细信息	查看全文 | 推荐本文 |

• 作者：L. Fiori^a ; ^{luca.fiori@ing.unitn.it} ; M. Solana^a ; P. Tosi^b ; M. Manfrini^c ; C. Strim^b ; G. Guella^b
• 关键词：Fish oil ; Omega-3 fatty acids ; Omega-1 fatty acids ; Supercritical CO2 extraction
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 September, 2012
• 卷：134
• 期：2
• 页码：1088-1095
• 文件大小：514 K

摘要

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 (鈮?%), 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 (鈮?8%), in viscera oil the molar distribution ratio became TAG:DAG:FFA = 87:8:5.