EXTRACTING OF LIQUID FRACTION OF SHEEP TAIL FAT BY SOLVENT FRACTIONATION AND COMPARISON OF ITS FATTY ACIDS COMPOSITION WITH SOME COMMERCIAL VEGETABLE OILS

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ELHAMIRAD A.H.; EAZY M.; ARMIN M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:3 (9) Page(s): 51-59

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Title

EXTRACTING OF LIQUID FRACTION OF SHEEP TAIL FAT BY SOLVENT FRACTIONATION AND COMPARISON OF ITS FATTY ACIDS COMPOSITION WITH SOME COMMERCIAL VEGETABLE OILS

Author(s)

ELHAMIRAD A.H. | EAZY M. | ARMIN M. | Issue Writer Certificate

Keywords

SHEEP TAIL FATQ3

TALLOW OLEINQ3

FRACTIONATIONQ3

FATTY ACID COMPOSITIONQ2

Abstract

Edible SHEEP TAIL FAT was effectively fractionated by acetone crystallization at constant temperatures of 25, 15 and 5oC. Total obtained fat from tail was 64.66±3.02%.The results of FRACTIONATION indicated a liquid fraction isolated at 5oC which accounted for 73.65±4.67% of the total fat. The fatty acid profile of TALLOW OLEIN indicated that Oleic acid with 46.68% was the predominant fatty acid .The principal saturated fatty acids were palmitic (21.32%) and stearic acid (7.53%). Resulting TALLOW OLEIN contains 57.37% unsaturated and around 38.62% saturated fatty acids while there were around 49.78% unsaturated and 46.62% saturated fatty acids in primary unfractionated tail fat. Comparison of fatty acids composition of TALLOW OLEIN and some of iranian commercial vegetable oils (sesame, olive, soybean, corn, canola and sunflower oils) showed significant differences. TALLOW OLEIN contained the most saturated fatty acids and the least essential fatty acids acid that is considered as an undesirable nutritional factor.

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APA: Copy

ELHAMIRAD, A.H., EAZY, M., & ARMIN, M.. (2011). EXTRACTING OF LIQUID FRACTION OF SHEEP TAIL FAT BY SOLVENT FRACTIONATION AND COMPARISON OF ITS FATTY ACIDS COMPOSITION WITH SOME COMMERCIAL VEGETABLE OILS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(3 (9)), 51-59. SID. https://sid.ir/paper/176564/en

Vancouver: Copy

ELHAMIRAD A.H., EAZY M., ARMIN M.. EXTRACTING OF LIQUID FRACTION OF SHEEP TAIL FAT BY SOLVENT FRACTIONATION AND COMPARISON OF ITS FATTY ACIDS COMPOSITION WITH SOME COMMERCIAL VEGETABLE OILS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(3 (9)):51-59. Available from: https://sid.ir/paper/176564/en

IEEE: Copy

A.H. ELHAMIRAD, M. EAZY, and M. ARMIN, “EXTRACTING OF LIQUID FRACTION OF SHEEP TAIL FAT BY SOLVENT FRACTIONATION AND COMPARISON OF ITS FATTY ACIDS COMPOSITION WITH SOME COMMERCIAL VEGETABLE OILS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 3 (9), pp. 51–59, 2011, [Online]. Available: https://sid.ir/paper/176564/en

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