Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10553020 | Journal of Food Composition and Analysis | 2005 | 6 Pages |
Abstract
Oil was extracted from Nile perch (Lates niloticus) head collected from the Victoria Lake (Uganda). Oil content was in the range 15-18% of dry weight. The predominant fatty acids found in crude oil were 14:0, 16:0, 16:1, 17:0, 18:0, 18:1, 18:2, 18:3, 20:4, 20:5, 22:5 and 22:6. The crude Nile perch oil contained a substantial amount of oleic acid (15.2Â mol%) and an appreciable level of combined n-3 polyunsaturated fatty acids (16.2Â mol%). Comparing with the commercial production of fish oils, oil from Nile perch heads might stimulate its future use for human consumption and easily could be valorized.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fabrice Turon, Brian Rwabwogo, Bruno Baréa, Michel Pina, Jean Graille,