凯门鳄脂肪油提取的优化。用作食品补充剂的特性研究。

Optimization of oil extraction from caiman fat. Characterization for use as food supplement.

作者信息

Vera-Candioti Luciana, Leiva Pamela M L, Valli Florencia, Bernal Claudio A, Piña Carlos I, Simoncini Melina S, González Marcela A

机构信息

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Avda. Rivadavia 1917, CP C1033AAJ Buenos Aires, Argentina; Departamento de Ciencias Biológicas, Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, 3000 Santa Fe, Argentina.

Departamento de Ciencias Biológicas, Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, 3000 Santa Fe, Argentina; CICyTTP-CONICET/Prov. Entre Ríos/UADER, España 149, Diamante, Entre Ríos, Argentina; Proyecto Yacaré, Laboratorio de Zoología Aplicada: Anexo Vertebrados, FHUC/UNL, Aristóbulo del Valle 8700, Santa Fe, Argentina.

出版信息

Food Chem. 2021 Apr 8;357:129755. doi: 10.1016/j.foodchem.2021.129755.

DOI:10.1016/j.foodchem.2021.129755

PMID:33915468

Abstract

The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.

摘要

宽吻凯门鳄的皮革在时尚产业中备受青睐，其肉被视为重要的食物，但它的脂肪通常被丢弃，因为没有商业价值。然而，它是必需脂肪酸的替代来源，可用于人类消费。目的是优化从宽吻凯门鳄脂肪中提取油脂，并对其用作食品补充剂进行化学和微生物特性分析。通过熔融法获得的油脂含有营养品质高的脂肪酸，如油酸（34%）、亚油酸（30%）和α-亚麻酸（2%）。致动脉粥样化指数为0.29，血栓形成指数为0.47。未观察到嗜温需氧菌、大肠菌群、大肠杆菌和沙门氏菌的存在，该油脂在25℃下可稳定保存4个月，在25℃的惰性气氛中至少可保存8个月。