Oil extraction from caiman fat

GONZÁLEZ, MARCELA A.; LEIVA, PAMELA M.L.; VERA CANDIOTI, LUCIANA ; VALLI, FLORENCIA; PIÑA, CARLOS I.; SIMONCINI, MELINA S.

Chetumal

Congreso; 26 th Working Meeting CSG IUCN; 2022

CSG-IUCN

Caiman are farmed because their skin and meat, although there are other sub-products, such as fat (at this moment discarded) that could be used as source of natural oils. In recent years, demands of natural oils from the industry have increased, looking for natural options, with good lipid profile, that produce positive effects on human health. Our objective was to obtain oil from Caiman latirostris fat deposits, to be used in cosmetology and food industries. Extracted oil was evaluated based on oxidative stability, fatty acid profile, and microbiological analysis. Fat fatty acid profile was correlated to oil profile, with a high content of oleic acid (34%) and linoleic acid (29%), and 2% of α-linolenic acid (essential of the ω-3 family). The oil obtained showed good performance, high oxidative and hydrolytic stability, no microbial load and excellent nutritional quality, aroma and appearance. It has a low cost and high stability over time and could be an excellent source of good fatty acids for the prevention of chronic non-communicable diseases one of the most important causes of death in the world in recent years