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Molecules 2017, 22(4), 606; doi:10.3390/molecules22040606

Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil

1
Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil
2
Graduate Program in Health Sciences, LaSiD, UFRN, Av. General Gustavo de Cordeiro-SN-Petrópolis, Natal 59010-180, Brazil
3
Chemistry Department, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho-3000-Lagoa Nova, Natal 59072-970, Brazil
*
Author to whom correspondence should be addressed.
Academic Editors: Stefan Berger and Derek J. McPhee
Received: 6 January 2017 / Revised: 2 March 2017 / Accepted: 6 April 2017 / Published: 10 April 2017
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Abstract

Bullfrog oil (BO), a natural product obtained from recycling of adipose tissue from the amphibian Rana catesbeiana Shaw, has been recently evaluated as a therapeutic activity ingredient. This work aimed to evaluate the long-term and accelerated thermal oxidative stabilities of this product, which is a promising raw material for emulsion technology development. BO was extracted from amphibian adipose tissue at 70 °C with a yield of 60% ± 0.9%. Its main fatty acid compounds were oleic (30.0%) and eicosapentaenoic (17.6%) acids. Using titration techniques, BO showed peroxide, acid, iodine and saponification indices of 1.92 mEq·O2/kg, 2.95 mg·KOH/g oil, 104.2 g I2/100 g oil and 171.2 mg·KOH/g oil, respectively. In order to improve the accelerated oxidative stability of BO, synthetic antioxidants butylhydroxytoluene (BHT) and buthylhydroxyanisole (BHA) were used. The addition of BHT increased the oxidation induction time compared to the pure oil, or the oil containing BHA. From the results, the best oil-antioxidant mixture and concentration to increase the oxidative stability and allow the oil to be a stable raw material for formulation purposes was derived. View Full-Text
Keywords: BO; natural products; fatty acids; physicochemical properties; oxidative stability; thermal stability BO; natural products; fatty acids; physicochemical properties; oxidative stability; thermal stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Rutckeviski, R.; Xavier-Júnior, F.H.; Morais, A.R.; Alencar, É.N.; Amaral-Machado, L.; Genre, J.; Gondim, A.D.; Egito, E.S. Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil. Molecules 2017, 22, 606.

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