Artículo de revista
Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil
Fecha
1998Registro en:
JAOCS, Journal of the American Oil Chemists' Society, Volumen 75, Issue 1, 2018, Pages 67-71
0003021X
Autor
Méndez, Eduardo
Sanhueza, Julio
Nieto, Susana
Speisky Cosoy, Hernán
Valenzuela Bonomo, Carlos
Institución
Resumen
The oil extracted from the fat-storage organ (fat body) of the bullfrog (Rana catesbeiana) was characterized for its fatty acid composition. The main fatty acids were palmitic (18.1%), stearic (4.1%), myristic (2.7%), oleic (31.7%), and linoleic (12.9%) acids. Long-chain polyunsaturated fatty acids were also present in significant amounts, i.e., eicosapentaenoic (1.5%) and docosahexaenoic (4.7%), and were probably derived from the fish meal content of the diet. A partially fractionated oil was extracted from the homogenized and frozen fat body with an oleic acid content of 43.2%. The natural alkaloid boldine, added at 0.5 mg/g oil level, improved the oxidative stability by a factor ranging from 1.7 to 2.4, as assessed by the Oil Stability Index method between 90 and 110°C. The stabilization effect of boldine was higher than that of naringenin, morin, and quercitin and for the synthetic antioxidant butylated hydroxytoluene at the same concentration level.