Citas bibligráficas
Calderón, A., (2021). Estabilidad oxidativa del aceite refinado de anchoveta (Engraulis ringens) protegido con antioxidantes naturales [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6505
Calderón, A., Estabilidad oxidativa del aceite refinado de anchoveta (Engraulis ringens) protegido con antioxidantes naturales []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/6505
@misc{renati/246213,
title = "Estabilidad oxidativa del aceite refinado de anchoveta (Engraulis ringens) protegido con antioxidantes naturales",
author = "Calderón Boada, Ana Lucía",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
Fish oil is a product with a high content of polyunsaturated fatty acids, highly valued in the pharmaceutical, nutraceutical, and food sectors (for both human and animal consumption). However, it is highly susceptible to oxidation, so in the final stage of refinement, it can be protected with nitrogen and/or antioxidants to slow down its deterioration. The antioxidants used in the production of refined fish oil can be synthetic or of natural origin upon customer request and depending on the target markets. Due to the increasing demand for healthier products considering the use of non-genetically modified natural antioxidants (NO GMO), it became necessary to perform oxidative acceleration tests using the Oxipres equipment, where oxygen consumption at high temperature and pressure was evaluated. These results were compared with data obtained previously from oxidative stability tests. Finally, it was determined that the antioxidants NATNX G50 (a blend of sunflower tocopherols 50%) and NATNX V70 (a blend of tocopherols 70%) could replace the brand VAMIX (GMO) that was previously used.
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