|
|
|
|
|
| Nascimento,Vera Lúcia Viana do; Bermúdez,Victória Maura Silva; Oliveira,André Luis Lima de; Kleinberg,Maurício Nunes; Ribeiro,Rayane de Tasso Moreira; Abreu,Rosa Ferreira Araujo de; Carioca,José Osvaldo Beserra. |
| The fish industry generates high volume of waste from fish oil that can have the extraction of its lipids used as nutraceuticals and foods. The objective of this study was to produce unsaturated fatty acids from industrialized fish oil by means of a differentiated hydrolysis process. The samples used were crude fish oil obtained from Campestre industry and characterized through physical-chemical parameters, according to AOCS: acidity, peroxide, saponification, iodine and percentage of free fatty acids and also obtained the fatty acid profile through derivatization method for gas chromatography. The results obtained for the oleochemical indices for refined oil were similar to the data found on the literature. The content of polyunsaturated fatty acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical hydrolysis; Polyunsturated fatty acids; Nutraceuticals uses. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200321 |
| |
|
|
| Nascimento,Vera Lúcia Viana do; Bermúdez,Victória Maura Silva; Oliveira,André Luis Lima de; Kleinberg,Maurício Nunes; Ribeiro,Rayane de Tasso Moreira; Abreu,Rosa Ferreira Araujo de; Carioca,José Osvaldo Beserra. |
| The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaOH, 20%, 40% and 60%) were carried out on two different ways with organza and the “glass wool”. The neutralization of the oil brought about a notable improvement in the analytical properties of the oil. Thus, it leads to a high quality fish oil in terms of taste, colour, odours, shelf life and market value. Based on the improved characteristics of the oil, it could be suitable for applications in pharmaceutical and food industries. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Neutralization; Fish oil; Oleochemicals. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083 |
| |
|
|
|
