Lipid composition of shark liver oil:: effects of emulsifying and microencapsulation processes

被引：31

作者：

García, E ^{[1
]}

Gutiérrez, S ^{[1
]}

Nolasco, H ^{[1
]}

Carreón, L ^{[1
]}

Arjona, O ^{[1
]}

机构：

[1] Ctr Invest Biol Noroeste CIBNOR, La Paz 23090, BCS, Mexico

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 222卷 / 5-6期

关键词：

shark liver oil; lipids composition; emulsification; microencapsulation;

D O I：

10.1007/s00217-005-0129-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The lipid composition and fatty acid profile in neutral and polar fraction was determined by TLC-Iatroscan, and Gas Chromatography, in shark oil obtained from a pool of livers from the following species: Ginglimostoma cirratun, Carcharhinus longimanus, and C. falciformis captured in Cuban waters. Two processes, emulsification, and microencapsulation were applied to increase oil stability. The fatty acid profile was obtained for emulsion and microencapsulated oil and the effect of applied treatments was evaluated. Shark oil composition was mainly Triglycerides (97.2%) and a small concentration of phospholipids (0.3%). Twenty-one fatty acids were identified in neutral fraction, and 18 in polar fraction, polyunsaturated ones represented 26.5% of total lipids in the liver oil. Emulsification and microencapsulation processes do not significantly affect fatty acid shark oil composition, in contrast they reduce oxidation, and increase oil stability.

引用

页码：697 / 701

页数：5

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