Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil
作者： Eduardo Méndez , Julio Sanhueza , Susana Nieto , Hernán Speisky , Alfonso Valenzuela
DOI: 10.1007/S11746-998-0012-0
关键词: Boldine 、 Fractionation 、 Polyunsaturated fatty acid 、 Bullfrog 、 Butylated hydroxytoluene 、 Oleic acid 、 Chemistry 、 Fish meal 、 Chromatography 、 Antioxidant
摘要: The oil extracted from the fat-storage organ (fat body) of bullfrog (Rana catesbeiana) was characterized for its fatty acid composition. main acids were palmitic (18.1%), stearic (4.1%), myristic (2.7%), oleic (31.7%), and linoleic (12.9%) acids. Long-chain polyunsaturated also present in significant amounts, i.e., eicosapentaenoic (1.5%) docosahexaenoic (4.7%), probably derived fish meal content diet. A partially fractionated homogenized frozen fat body with an 43.2%. natural alkaloid boldine, added at 0.5 mg/g level, improved oxidative stability by a factor ranging 1.7 to 2.4, as assessed Oil Stability Index method between 90 110°C. stabilization effect boldine higher than that naringenin, morin, quercitin synthetic antioxidant butylated hydroxytoluene same concentration level.
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