Analisis y evaluacion del contenido de acido grasos y tocoferoles de un aceite de anchevata desodorizado.
2005
Edilberto, Flores | Lognay, Georges | Blecker, Christophe | Deroanne, Claude
English. peer reviewed
Show more [+] Less [-]English. The quality of an oil is evaluated of anchoveta desodorizado taking into account ils composicion in acidos greasy particularly thé acidos greasy polinsaturados such as EPA and DHA important for thé human heallh, thé resulls indicate a high content of thèse acidos greasy, comparable with oils ofother marine species inside them thé anchoveta black of Peruvian origin, other analisis hâve been performed like thé détermination of tocoferoles, theResults indicate thé absence of thèse substances in thé oil desodorizado of anchoveta evaluated; thèse analisis are important when is desired to evaluate stability oxidativa of oils employing antioxidants and whoseprésence can influence in thé results of stability oxidativa. The cromatogramas indicate thé absence ofâ, à y à/à tocoferol.
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