Optimization of oil extraction from caiman fat. Characterization for use as food supplement

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

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2021 vol. 357

0308-8146

The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 ◦C and for at least 8 months in an inert atmosphere at 25 ◦C