Oxidative resistance, carotenes, tocopherols and lipid profile of liver oil of the ray Rhinoptera steindechneri

• Published in: Journal of food composition and analysis 2004-12, Vol.17 (6), p.699-706
• Main Authors: Navarro-Garcı́a, G., Bringas-Alvarado, L., Pacheco-Aguilar, R., Ortega-Garcı́a, J.
• Format: Article
• Language: English
• Subjects: antioxidants; aquatic organisms; bioactive properties; Biological and medical sciences; Carotenes; chemical analysis; chemical composition; fatty acid composition; fish liver oils; fish waste; food analysis; Food industries; free radicals; Fundamental and applied biological sciences. Psychology; General aspects; lipid content; Methods of analysis, processing and quality control, regulation, standards; Myliobatidae; Oxidation; oxidative stability; PUFA; Raja; Rajiformes; Ray liver oil; Rhinoptera steindachneri; tecolote ray liver oil; Tocopherol; tocopherols; vitamin content
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2004.01.004

The liver oil of the tecolote ray ( Rhinoptera steindechneri) was characterized in terms of its lipid by-class composition and fatty acid profile, natural antioxidants content, oxidative resistance and physicochemical properties. The liver oil content was considered high and fluctuated between 57% and 67% of the liver weight (w/w). The carotenes and α-tocopherols levels varied from 2.9 to 17.4 mg/100 g of oil and 3.0 to 15.2 mg/100 g of oil, respectively. The oxidative resistance reported as the induction period varied between 2.1 and 4.7 h, showing a very stable oil due to its level of natural antioxidants. The triglycerides were the major lipid by-class in the oil (703–790 mg/oil g), followed in a smaller proportion by sterol esters, polar lipids and free sterols. The liver oil of tecolote ray proved to be an adequate source of the n-3 polyunsaturated fatty acids EPA and DHA, similar to the traditional codfish liver oil.