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2009-03-11

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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/54127

Assessment of the levels of degradation in fat co- and by-products for feed uses and their relationships with some lipid composition parameters

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Recurs relacionat

http://dx.doi.org/10.1021/jf803369h

Resum

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.

Matèries

Pinsos, Olis i greixos, Dieta, Àcids grassos, Reacció d'oxidació-reducció

Matèries (anglès)

Feeds, Oils and fats, Diet, Fatty acids, Oxidation-reduction reaction

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citació

NUCHI, C. d., GUARDIOLA IBARZ, Francesc, BOU NOVENSÀ, Ricard, BONDIOLI, Paolo, DELLA BELLA, Laura, CODONY SALCEDO, Rafael. Assessment of the levels of degradation in fat co- and by-products for feed uses and their relationships with some lipid composition parameters. _Journal of Agricultural and Food Chemistry_. 2009. Vol. 57, núm. 5, pàgs. 1952-1959. [consulta: 6 de febrer de 2026]. ISSN: 0021-8561. [Disponible a: https://hdl.handle.net/2445/54127]

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