Oil extraction from caiman fat

MARCELA GONZÁLEZ.; PAMELA ML LEIVA; LUCIANA VERA CANDIOTI; FLORENCIA VALLI; CARLOS I. PIÑA; MELINA S. SIMONCINI

CHETUMAL

Congreso; XXV Working Meeting CSG-UICN; 2022

CSG

Caiman are farmed because their skin and meat, although there are othersub-products, such as fat (at this moment discarded) that could be used as source ofnatural 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 onhuman health. Our objective was to obtain oil from Caiman latirostris fat deposits, tobe used in cosmetology and food industries. Extracted oil was evaluated based onoxidative stability, fatty acid profile, and microbiological analysis. Fat fatty acid profilewas 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 goodperformance, high oxidative and hydrolytic stability, no microbial load and excellentnutritional quality, aroma and appearance. It has a low cost and high stability overtime and could be an excellent source of good fatty acids for the prevention of chronicnon-communicable diseases one of the most important causes of death in the worldin recent years