Characterization of the caimán oil obtained from fatty deposits and its potential uses in humans. A healthy and sustainable alternative

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

Congreso; Congreso; Reunión Anual de Sociedades de Biociencias SAIC. SAI. SAFIS 2020; 2020; 2021

The high economic value that crocodilian leather and meat has today is recognized. However, there are other derivatives such as fats from these animals, which are discarded and could be used as sources of natural oils with potential applications in food. In recentyears, the demand for natural oils by the industry has increased, seeking natural alternatives, especially when we mention fatty acids (FA) of ω-3 and ω-6 families whose relationship can have different effects on health. The objective was to obtain caiman oil from fatty deposits of Caiman latirostris for its potential use as a dietary supplement. Oil was extracted from fat by melting at 60 °C. The FA profile was analyzed by gas chromatography. Oxidative stability was evaluated through peroxide index (PI), anisidine index (AI) and Kreiss index (KI). A microbiological study was carried out on the oil, which showed absence of total aerobic mesophilic bacteria, total coliform bacteria, Escherichia coli and Salmonella. The FA profile showed high content of oleic acid (33.4%) and linoleic acid (28.8%). Likewise, the presence of 2% α-linolenic acid was evidenced. The PI values were kept below 6 meq O2 / Kg oil, while KI was negative and AI was not detectable. Since the consumption of a product derived from caiman fat is not part of the usual diet of the population, it was essential to choose a reliable analytical methodology with high performance, high oxidative and hydrolytic stability, without microbial load and with nutritional quality and low cost. Nutritionally, obtained caiman oil results in an excellent source of essential FA, being ahealthy and sustainable alternative that could be incorporated as part of the human diet.