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Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico
The effect of storage time on the quality of liver oil from two commercial rajiform species ( Rhinoptera bonasus and Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index...
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| Published in: | Food chemistry 2010-04, Vol.119 (4), p.1578-1583 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c397t-106cf88bc33d8268dad898fd20993d55b23e9979462bf80b6f58f94710ef97903 |
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| cites | cdi_FETCH-LOGICAL-c397t-106cf88bc33d8268dad898fd20993d55b23e9979462bf80b6f58f94710ef97903 |
| container_end_page | 1583 |
| container_issue | 4 |
| container_start_page | 1578 |
| container_title | Food chemistry |
| container_volume | 119 |
| creator | Navarro-García, Gerardo Ramírez-Suárez, Juan C. Cota-Quiñones, Elizabeth Márquez-Farías, Fernando Bringas-Alvarado, Lorena |
| description | The effect of storage time on the quality of liver oil from two commercial rajiform species (
Rhinoptera bonasus and
Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87
days at 25
°C. Increases (
p
<
0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (
p
<
0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that
R. bonasus and
A. narinari oils lasted for 52 and 66
days under these storage conditions, respectively. |
| doi_str_mv | 10.1016/j.foodchem.2009.09.045 |
| format | article |
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Rhinoptera bonasus and
Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87
days at 25
°C. Increases (
p
<
0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (
p
<
0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that
R. bonasus and
A. narinari oils lasted for 52 and 66
days under these storage conditions, respectively.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2009.09.045</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aetobatus narinari ; anisidine value ; Biological and medical sciences ; carotenes ; DHA ; dienoic fatty acids ; docosahexaenoic acid ; Fat industries ; fatty acid composition ; fish liver oils ; fish products ; Food industries ; free fatty acids ; Fundamental and applied biological sciences. Psychology ; Lipid oxidation ; lipid peroxidation ; Liver oil ; marine fish ; oxidative stability ; peroxide value ; Rajiform ; Rajiformes ; Rhinoptera bonasus ; shelf life ; storage conditions ; tocopherols</subject><ispartof>Food chemistry, 2010-04, Vol.119 (4), p.1578-1583</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-106cf88bc33d8268dad898fd20993d55b23e9979462bf80b6f58f94710ef97903</citedby><cites>FETCH-LOGICAL-c397t-106cf88bc33d8268dad898fd20993d55b23e9979462bf80b6f58f94710ef97903</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22280442$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Navarro-García, Gerardo</creatorcontrib><creatorcontrib>Ramírez-Suárez, Juan C.</creatorcontrib><creatorcontrib>Cota-Quiñones, Elizabeth</creatorcontrib><creatorcontrib>Márquez-Farías, Fernando</creatorcontrib><creatorcontrib>Bringas-Alvarado, Lorena</creatorcontrib><title>Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico</title><title>Food chemistry</title><description>The effect of storage time on the quality of liver oil from two commercial rajiform species (
Rhinoptera bonasus and
Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87
days at 25
°C. Increases (
p
<
0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (
p
<
0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that
R. bonasus and
A. narinari oils lasted for 52 and 66
days under these storage conditions, respectively.</description><subject>Aetobatus narinari</subject><subject>anisidine value</subject><subject>Biological and medical sciences</subject><subject>carotenes</subject><subject>DHA</subject><subject>dienoic fatty acids</subject><subject>docosahexaenoic acid</subject><subject>Fat industries</subject><subject>fatty acid composition</subject><subject>fish liver oils</subject><subject>fish products</subject><subject>Food industries</subject><subject>free fatty acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipid oxidation</subject><subject>lipid peroxidation</subject><subject>Liver oil</subject><subject>marine fish</subject><subject>oxidative stability</subject><subject>peroxide value</subject><subject>Rajiform</subject><subject>Rajiformes</subject><subject>Rhinoptera bonasus</subject><subject>shelf life</subject><subject>storage conditions</subject><subject>tocopherols</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkV1vFCEUhifGJq6tf0G50dSLWQ8wH3Bn02jbpE0Ta68JA4cum9lhBbZ2_71MdvXW5BACec4LeU5VvaewpEC7L-ulC8GaFW6WDEAu52raV9WCip7XPfTsdbUADqIWtOneVG9TWgMAAyoW1ctDDlE_IUlZD370eU-CI6N_xkiCH4mLYUPy70Ci3pNz8mPlp7DNGDUZwqTTLhE9WXKBOQw6l9Oko5_XZ5K2aDymY8IKydVudHP4Hb54E86qE6fHhO-O-2n1-P3bz8vr-vb-6uby4rY2XPa5ptAZJ8RgOLeCdcJqK6RwloGU3LbtwDhK2cumY4MTMHSuFU42PQV05Rr4afXpkLuN4dcOU1YbnwyOo54w7JJiFNoOuqaA3QE0MaQU0alt9Bsd94qCmkWrtforWs2i1VxNWxo_Hl_QyejRRT0Zn_51M8YENA0r3IcD53RQ-ikW5vGhTIEDLUOSlBfi64HAIuTZY1SpKJwMWh_RZGWD_99n_gCHpaDp</recordid><startdate>20100415</startdate><enddate>20100415</enddate><creator>Navarro-García, Gerardo</creator><creator>Ramírez-Suárez, Juan C.</creator><creator>Cota-Quiñones, Elizabeth</creator><creator>Márquez-Farías, Fernando</creator><creator>Bringas-Alvarado, Lorena</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20100415</creationdate><title>Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico</title><author>Navarro-García, Gerardo ; Ramírez-Suárez, Juan C. ; Cota-Quiñones, Elizabeth ; Márquez-Farías, Fernando ; Bringas-Alvarado, Lorena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-106cf88bc33d8268dad898fd20993d55b23e9979462bf80b6f58f94710ef97903</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aetobatus narinari</topic><topic>anisidine value</topic><topic>Biological and medical sciences</topic><topic>carotenes</topic><topic>DHA</topic><topic>dienoic fatty acids</topic><topic>docosahexaenoic acid</topic><topic>Fat industries</topic><topic>fatty acid composition</topic><topic>fish liver oils</topic><topic>fish products</topic><topic>Food industries</topic><topic>free fatty acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipid oxidation</topic><topic>lipid peroxidation</topic><topic>Liver oil</topic><topic>marine fish</topic><topic>oxidative stability</topic><topic>peroxide value</topic><topic>Rajiform</topic><topic>Rajiformes</topic><topic>Rhinoptera bonasus</topic><topic>shelf life</topic><topic>storage conditions</topic><topic>tocopherols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Navarro-García, Gerardo</creatorcontrib><creatorcontrib>Ramírez-Suárez, Juan C.</creatorcontrib><creatorcontrib>Cota-Quiñones, Elizabeth</creatorcontrib><creatorcontrib>Márquez-Farías, Fernando</creatorcontrib><creatorcontrib>Bringas-Alvarado, Lorena</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Navarro-García, Gerardo</au><au>Ramírez-Suárez, Juan C.</au><au>Cota-Quiñones, Elizabeth</au><au>Márquez-Farías, Fernando</au><au>Bringas-Alvarado, Lorena</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico</atitle><jtitle>Food chemistry</jtitle><date>2010-04-15</date><risdate>2010</risdate><volume>119</volume><issue>4</issue><spage>1578</spage><epage>1583</epage><pages>1578-1583</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The effect of storage time on the quality of liver oil from two commercial rajiform species (
Rhinoptera bonasus and
Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87
days at 25
°C. Increases (
p
<
0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (
p
<
0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that
R. bonasus and
A. narinari oils lasted for 52 and 66
days under these storage conditions, respectively.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2009.09.045</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2010-04, Vol.119 (4), p.1578-1583 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_21056064 |
| source | ScienceDirect Freedom Collection |
| subjects | Aetobatus narinari anisidine value Biological and medical sciences carotenes DHA dienoic fatty acids docosahexaenoic acid Fat industries fatty acid composition fish liver oils fish products Food industries free fatty acids Fundamental and applied biological sciences. Psychology Lipid oxidation lipid peroxidation Liver oil marine fish oxidative stability peroxide value Rajiform Rajiformes Rhinoptera bonasus shelf life storage conditions tocopherols |
| title | Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico |
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