Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/54127
Title: Assessment of the levels of degradation in fat co- and by-products for feed uses and their relationships with some lipid composition parameters
Author: Nuchi, C. D.
Guardiola Ibarz, Francesc
Bou Novensà, Ricard
Bondioli, Paolo
Della Bella, Laura
Codony Salcedo, Rafael
Keywords: Pinsos
Olis i greixos
Dieta
Àcids grassos
Reacció d'oxidació-reducció
Feeds
Oils and fats
Diet
Fatty acids
Oxidation-reduction reaction
Issue Date: 11-Mar-2009
Publisher: American Chemical Society, Books and Journals Division
Abstract: This paper discusses the levels of degradation of some co- and byproducts of the food chain intended for feed uses. As the first part of a research project, 'Feeding Fats Safety', financed by the sixth Framework Programme-EC, a total of 123 samples were collected from 10 European countries, corresponding to fat co- and byproducts such as animal fats, fish oils, acid oils from refining, recycled cooking oils, and other. Several composition and degradation parameters (moisture, acid value, diacylglycerols and monoacylglycerols, peroxides, secondary oxidation products, polymers of triacylglycerols, fatty acid composition, tocopherols, and tocotrienols) were evaluated. These findings led to the conclusion that some fat by- and coproducts, such as fish oils, lecithins, and acid oils, show poor, nonstandardized quality and that production processes need to be greatly improved. Conclusions are also put forward about the applicability and utility of each analytical parameter for characterization and quality control.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf803369h
It is part of: Journal of Agricultural and Food Chemistry, 2009, vol. 57, num. 5, p. 1952-1959
Related resource: http://dx.doi.org/10.1021/jf803369h
URI: http://hdl.handle.net/2445/54127
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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