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Fatty acid composition, extraction, fractionation, and stabilization of bullfrog ( Rana catesbeiana ) oil
Author(s) -
Méndez Eduardo,
Sanhueza Julio,
Nieto Susana,
Speisky Hernán,
Valenzuela Alfonso
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0012-0
Subject(s) - chemistry , bullfrog , food science , polyunsaturated fatty acid , butylated hydroxytoluene , fractionation , oleic acid , fatty acid , chromatography , biochemistry , biology , antioxidant , ecology
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.