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South african fish products. XXXI.—The composition of pilchard oil and of maasbanker oil
Author(s) -
Black M. M.,
Schwartz H. M.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010807
Subject(s) - unsaponifiable , degree of unsaturation , iodine value , fish oil , saponification value , food science , chemistry , fish <actinopterygii> , composition (language) , iodine , fraction (chemistry) , polyunsaturated fatty acid , fatty acid , biology , organic chemistry , fishery , linguistics , philosophy
A quantitative study of the saponifiable and unsaponifiable fractions of three samples of South African Pilchard oil and of one sample of maasbanker oil has been made. Differences in the iodine value of the three pilchard oils studied resxulted chiefly from differences in the mean unsaturation of the various homologous groups of fatty acids, the relative proportions of the different groups differing c comparatively little in oils of high and low iodine value. In the oil from the very lean fish the percentage of c 22 Acids was increased at the expense of the plamitc and c 18 unsturated acids, an observation which supports Lovern's view that in fasting fish the acids of lower molecular weight are preferentially utilized leading to an accumulation of acids of high molecular weight. Maasbanker iol differed from pilchard oil in that the percentage of C 20 unsaturated acids was lower and the percentage of C 22 unsturated acids was highere than in pilchard oil. A more striking difference was the lower degree of unsturation of both the C 20 and C 22 acids in the maasbanker oil; this was reflected in its very much lower iodine value. Cholesterol was the chief constituent of the unsaponifiable fraction of both pilchard and maasbanker oil. Other components of the unsaponifiable fractions of both oils were α‐glyceryl ethers, saturated and unsaturated hydrocarbons, fatty alcohols and vitamin A. Evidence was obtained that a C 22 unsturated fatty alcohol was present in the unsaponifiable faction of maasbanker oil.