Academic Journal
Comparison of Physicochemical Properties and Fatty Acid Composition of Crocodile Oil (Crocodylus siamensis) Extracted by Using Various Extraction Methods
| العنوان: | Comparison of Physicochemical Properties and Fatty Acid Composition of Crocodile Oil (Crocodylus siamensis) Extracted by Using Various Extraction Methods |
|---|---|
| المؤلفون: | Pitchaya Santativongchai, Wirasak Fungfuang, Visanu Boonyawiwat, Urai Pongchairerk, Phitsanu Tulayakul |
| المصدر: | International Journal of Food Properties, Vol 23, Iss 1, Pp 1465-1474 (2020) |
| بيانات النشر: | Taylor & Francis Group, 2020. |
| سنة النشر: | 2020 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | crocodile oil, fatty acid, rendering, cold pressing, oil, extraction method, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Crocodile oil has been used worldwide for cosmetic and pharmaceutical purposes due to its essential fatty acid contents. This study aimed to investigate the best extraction method of crocodile oil extracted from abdominal adipose tissues (Crocodylus siamensis) by using four different ways. The results showed that the oil derived from the dry rendering method had lower levels of omega-3 alpha-linolenic acid (0.92 ± 0.049 g per 100 g sample) when compared to the oil extracted by using the other methods (1.16 ± 0.142, 0.96 ± 0.049, and 1.18 ± 0.010 g per 100 g sample, respectively). Interestingly, the crocodile oil extracted by wet cold pressing showed no bottom clouded sediment with a more transparent light-yellow color compared to the other oil samples. Moreover, the principle component analysis plots showed a highly positive relationship (r > 0.87) for docosahexaenoic acid (omega-3) and arachidonic acid (omega-6) in crocodile oil extracted using all methods. Therefore, it could be suggested that the modified wet cold pressing method could produce high-quality crocodile oil and could be adapted to further food and dietary supplement processing industries. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1094-2912 1532-2386 10942912 |
| Relation: | https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386 |
| DOI: | 10.1080/10942912.2020.1814324 |
| URL الوصول: | https://doaj.org/article/ca6264f8f13f478c9a1f63791ae5adb7 |
| رقم الانضمام: | edsdoj.6264f8f13f478c9a1f63791ae5adb7 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10942912 15322386 |
|---|---|
| DOI: | 10.1080/10942912.2020.1814324 |