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South African fish products. XXXIII. —The Rock Lobster: the Composition of the Hepatopancreas Oil
Author(s) -
Ligthelm S. P.,
Novellie L.,
Schwartz H. M.,
von Holdt M. M.
Publication year - 1953
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.2740040103
Subject(s) - unsaponifiable , hepatopancreas , composition (language) , chemistry , fraction (chemistry) , chemical composition , food science , fish oil , fish <actinopterygii> , botany , organic chemistry , biology , biochemistry , fishery , philosophy , linguistics
The main sites of fat deposition in the rock lobster are the hepatopancreas and the gonads. Data on the yield and characteristics of the oils from these organs are given. The composition of the saponifiable and unsaponifiable fractions of the hepatopancreas oil was determined. The component acids (weights per cent.) are: saturated acids C 14 I.I. C 16 10.3, C 18 8.1, C 20 4.2, C 22 0.5; unsaturated acids C 14 2.4 (‐2.0 H), C 16 7.3 (‐2.1 H), C 18 14.3 (‐2.9 H), C 20 28.4 (‐6.5 H), C 22 19.0 (‐8.3 H), C 24 2.6 (‐2.1 H) and C 26 1.8 (‐2 H). Cholesterol and α‐glyceryl ethers are the main components of the unsaponifiable fraction.