Free Fatty Acids of Herring Oils: Possible Derivation from both Phospholipids and Triglycerides in Fresh Herring

Publisher Website
Google Scholar
Abstract
The free fatty acids (FFA) of nine commercially produced Nova Scotia herring oils were compared with the overall oil fatty acid compositions. Results were consistent with the FFA having arisen primarily through hydrolysis of phospholipids, but additionally from hydrolysis of triglycerides. Phosphorus levels indicate that hydrolysis of phospholipids probably occurs by enzyme action, before oil production rather than after, but suggest that in some instances FFA may be formed by slow chemical hydrolysis of phospholipids after oil production.

This publication has 0 references indexed in Scilit: