Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea) | OCL

Lipids from aquatic environments / Lipides issus des milieux aquatiques

Open Access

Table 1

Fatty acids composition and physico-chemical characteristics of AO, VOO and their blends oils.

Profile	Anchovy	Olive	M1	M2	M3	M4
C14:0	8.179 ± 0.026^a	0.000 ± 0.000^f	4.156 ± 0.049^b	3.172 ± 0.011^c	2.554 ± 0.008^d	1.836 ± 0.005^e
C16:0	20.389 ± 0.148^a	16.750 ± 0.171^e	18.434 ± 0.119^b	18.336 ± 0.010^b	17.872 ± 0.016^c	17.540 ± 0.045^d
C16:1	8.620 ± 0.183^a	1.628 ± 0.136^f	5.052 ± 0.084^b	4.458 ± 0.014^c	3.526 ± 0.104^d	3.027 ± 0.145^e
C18:0	3.743 ± 0.030^a	2.910 ± 0.046^e	3.360 ± 0.025^b	3.343 ± 0.036^b	3.160 ± 0.038^c	3.050 ± 0.026^d
C18:1	14.802 ± 0.277^f	54.013 ± 0.100^a	34.141 ± 0.023^e	38.262 ± 0.012^d	42.249 ± 0.140^c	46.037 ± 0.129^b
C18:2 (ω-6)	1.212 ± 0.201^f	19.498 ± 0.024^a	10.304 ± 0.070^e	12.183 ± 0.094^d	14.012 ± 0.077^c	15.841 ± 0.059^b
C18:3 (ω-3)	0.102 ± 0.008^f	1.021 ± 0.010^a	0.562 ± 0.001^e	0.654 ± 0.003^d	0.746 ± 0.005^c	0.838 ± 0.006^b
C20:0	1.783 ± 0.015^a	0.522 ± 0.003^f	0.166 ± 0.029^b	1.021 ± 0.007^c	0.896 ± 0.005^d	0.772 ± 0.004^e
C20:5 (ω-3, EPA)	19.520 ± 0.124^a	0.117 ± 0.002^f	9.994 ± 0.063^b	8.018 ± 0.051^c	6.043 ± 0.039^d	4.068 ± 0.027^e
C22:6 (ω-3, DHA)	12.669 ± 0.083^a	0.000 ± 0.000^f	6.335 ± 0.041^b	5.068 ± 0.033^c	3.801 ± 0.025^d	2.534 ± 0.017^e
PUFAS	33.854 ± 0.151^a	20.636 ± 0.031^f	27.194 ± 0.090^b	25.923 ± 0.079^c	24.602 ± 0.067^d	23.280 ± 0.055^e
MUFAS	23.422 ± 0.452^a	55.641 ± 0.226^f	39.192 ± 0.105^e	42.720 ± 0.026^d	45.775 ± 0.176^c	49.064 ± 0.141^b
Other fatty acids	8.643 ± 0.762^a	3.546 ± 0.469^d	6.498 ± 0.105^cd	5.485 ± 0.122^c	5.142 ± 0.273^bc	4.459 ± 0.243^b
ω-3	32.642 ± 0.050^a	1.138 ± 0.008^f	16.890 ± 0.021^b	13.740 ± 0.015^c	10.589 ± 0.010^d	7.439 ± 0.004^e
ω-6	1.224 ± 0.200^f	19.498 ± 0.024^a	10.304 ± 0.070^e	12.183 ± 0.094^d	14.012 ± 0.077^c	15.841 ± 0.059^b
ω-6/ω-3	0.037 ± 0.001^f	17.129 ± 0.093^a	0.610 ± 0.004^e	0.887 ± 0.008^d	1.323 ± 0.008^c	2.129 ± 0.009^b
IA (mg KOH/g)	0.430 ± 0.010^c	0.590 ± 0.010^a	0.500 ± 0.000^b	0.530 ± 0.010^b	0.530 ± 0.010^b	0.580 ± 0.010^a
Refraction Index	1.477 ± 0.001^a	1.469 ± 0.002^a	1.475 ± 0.001^a	1.475 ± 0.001a^a	1.471 ± 0.002^a	1.470 ± 0.001^a
IV (mg I₂/g)	178.12 ± 1.120^a	89.120 ± 0.890^f	134.79 ± 0.990^b	127.46 ± 0.260^c	116.23 ± 0.100^d	107.82 ± 0.76^b
PV (meqO₂/kg)	4.890 ± 0.040^a	10.070 ± 0.040^f	6.920 ± 0.260^e	7.250 ± 0.120^d	8.170 ± 0.060^c	8.850 ± 0.160^b
p-AV	15.260 ± 0.550^a	4.990 ± 0.510^f	10.450 ± 0.070^e	8.940 ± 0.060^d	7.120 ± 0.100^c	5.460 ± 0.240^b
TotOx	24.990 ± 0.132^a	25.047 ± 0.180^a	24.233 ± 0.125^b	24.320 ± 0.243^c	23.369 ± 0.220^c	23.120 ± 0.233^c

Different letters in the same row indicate significant differences (p < 0.05).

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.