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Concentration and stabilization of n‐3 polyunsaturated fatty acids from sardine oil
Author(s) -
Ganga Angélica,
Nieto Susana,
Sanhuez Julio,
Romo Claudio,
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/s11746-998-0215-4
Subject(s) - butylated hydroxytoluene , butylated hydroxyanisole , chemistry , polyunsaturated fatty acid , docosahexaenoic acid , sardine , antioxidant , food science , fish oil , urea , eicosapentaenoic acid , tocopherol , quercetin , induction period , organic chemistry , fatty acid , biology , vitamin e , fishery , fish <actinopterygii> , catalysis
A simple and relatively inexpensive procedure to obtain 90% eicosapentaenoic acid + docosahexaenoic acid concentrates from sardine oil involved a two‐step winterization of the oil (10 and 4°C), followed by saponification and selective precipitation of saturated and less unsaturated free fatty acids by an ethanolic solution of urea. Antioxidant effects of butylated hydroxytoluene, dl ‐α‐tocopherol, and two natural antioxidants, quercetin and boldine, added to the concentrate (0.5% wt/vol), were compared in the Rancimat at 60°C. dl ‐α‐Tocopherol was unable to inhibit concentrate oxidation. Butylated hydroxyanisole and butylated hydroxytoluene had induction periods of 1.7–1.8 h compared to the control (1.0 h). A mixture of quercetin + boldine (2:1 w/w) significantly increased the induction period to 4.5 h.