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dc.contributor.author
Lamas, Daniela Lorena
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dc.contributor.author
Massa, Agueda Elena
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dc.date.available
2019-10-22T17:13:54Z
dc.date.issued
2019-05
dc.identifier.citation
Lamas, Daniela Lorena; Massa, Agueda Elena; Ray Liver Oils Obtained by Different Methodologies: Characterization and Refining; Taylor & Francis; Journal of Aquatic Food Product Technology; 28; 5; 5-2019; 555-569
dc.identifier.issn
1049-8850
dc.identifier.uri
http://hdl.handle.net/11336/86895
dc.description.abstract
Currently, the use of by-products generated from fish processing is a relevant issue for the sustainable development of the fisheries. Fins are the main commercialized product of cartilaginous species. However, the livers contain a high content of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids have been exhaustively studied due to their remarkable benefits to human health. In the present work, different methodologies were investigated to extract oil from the livers of Zearaja flavirostris and Atlantoraja castelnaui. Enzyme-assisted processes, cold extractions, and high temperatures were studied. The extraction with enzymes was the most efficient in both species. The oils obtained presented physicochemical and quality parameters suitable for its refinement and commercialization. Palmitic (C16:0) and oleic acid (C18:1) were the most abundant saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), respectively. Both species showed similar content of DHA; however, the oil of Z. flavirostris had twice as much EPA than A. castelnaui. The results suggest that the livers of the species studied can be used as a source of valuable oils, rich in PUFAs, as a viable alternative for the integral use of these resources.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor & Francis
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CARTILAGINOUS SPECIES
dc.subject
FISH OIL
dc.subject
OIL EXTRACTION METHODS
dc.subject
OMEGA-3 FATTY ACIDS
dc.subject
REFINED OIL
dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Ray Liver Oils Obtained by Different Methodologies: Characterization and Refining
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-09-04T21:04:19Z
dc.identifier.eissn
1547-0636
dc.journal.volume
28
dc.journal.number
5
dc.journal.pagination
555-569
dc.journal.pais
Reino Unido
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dc.description.fil
Fil: Lamas, Daniela Lorena. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Massa, Agueda Elena. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.journal.title
Journal of Aquatic Food Product Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/www.tandfonline.com/doi/full/10.1080/10498850.2019.1605554
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10498850.2019.1605554
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