Keywords
Covering oil
Fatty acids composition
Modification in, interaction, storage
How to Cite
Abstract
Interaction between the fatty acids of the sardine (Sardina pilchardus) oil and of the covering oil from canned sardines specilly elaborated with soybean oil, was studied for one year. Composition in fatty acids have been determined by gas-liquid chromatography, on a Carbowax 20 M fused silica capillary column. Just after the canning with soybean oil, it observed a lipidic interchange and predominance of the soybean oil fatty acids composition on the oil extracted from the sardines. In spite of the great variety of fatty acids presents in the oil from the fresh sardines (raw material), from C14:0 to C22:6, very small amounts of characteristics acids were found, such as C20:5 (eicosapentaenoic, EPA) and C22:6 (docosahexaenoic, DHA), in the oil extracted from sardines, one year after canning. At the close of that period, the fatty acids found in the greatest proportion, as in the covering oil as in the oil extracted from that fish, were C16:0 and C18:2, both characteristics of the soybean oil, and small contents of fatty acids of the sardine oil. EPA presented higher facility of migration than DHA, from the sardine oil to the covering oil. The experimental results showed, for the different products (fresh sardines and canned sardines in vegetable oil), a big difference on the ratio of the ômega-6 fatty acids, especially C18:2, and ômega-3, principally EPA and DHA, that is important of the nutritional point of view.
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Copyright (c) 1994 Instituto Adolfo Lutz Journal
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