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Observations on component fatty acids of Indian sardine oil and its upgraded samples.

Rao, M. V. and Gedam, P. H. (1985) Observations on component fatty acids of Indian sardine oil and its upgraded samples. Fette Seifen Anstrichmittel, 87 (1). 32-34, 15 ref..

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Abstract

3 samples of sardine oil, i.e. total body oil, filtered oil, and solvent-winterized oil, were analysed by GLC. Tabulated results show the following fatty acid distribution: total saturated 41.1, 33.4 and 27.3% resp.; total monounsaturated correspondingly 21.0, 26.8 and 21.7%; total diunsaturated 4.6, 8.1 and 7.0%; total polyunsaturated 33.3, 31.7 and 44.0%. Fatty acids ranged from C12:0 to C22:6omega3. The highest % of the polyenoic acids were for C20:5omega3 (13.2, 11.2 and 18.2%) and C22:6omega3 (11.2, 9.4 and 14%).

Item Type: Article
Uncontrolled Keywords: FATTY-ACIDS; sardine oils, fatty acids detn. in; GAS-LIQUID-CHROMATOGRAPHY; FISH-SPECIFIC; OILS-FISH
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 10:38
Last Modified: 28 Feb 2018 10:38
URI: http://ir.cftri.com/id/eprint/6649

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