International Journal of Chemical and Biomolecular Science
Articles Information
International Journal of Chemical and Biomolecular Science, Vol.1, No.3, Oct. 2015, Pub. Date: Sep. 9, 2015
Fatty Acid Profile Composition of Chicken Skin
Pages: 193-196 Views: 3721 Downloads: 1776
[01] Lilia L. Méndez-Lagunas, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación Para el Desarrollo Integral Regional, Oaxaca, México.
[02] Samuel Siles-Alvarado, Instituto Politécnico Nacional, Escuela Superior de Ingeniería Química e Industrias Extractivas, Distrito Federal, México.
[03] Juan Rodríguez-Ramírez, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación Para el Desarrollo Integral Regional, Oaxaca, México.
[04] Laura A. Aquino-González, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación Para el Desarrollo Integral Regional, Oaxaca, México.
Chicken is one of the most consumed protein source worldwide. In recent years, commercial presentations of poultry meat have had the skin removed with the intent of reducing fat intake. This work evaluates the fatty acid (FA) composition in subcutaneous adipose chicken tissue and cholesterol content using GC-MS and enzymatic method, respectively. A total of 11 FA were identified: 8 saturated and 3 monounsaturated fatty acids. Oleic, palmitic, palmitoleic and stearic acids are the most prevalent. Long chain saturated fatty acids (12:0-18:0), which are associated with an increase in the risk of CVD, were found. A cholesterol value of 131 mg/100 g was found.
Fatty Acid Profile, Chicken, Cardiovascular Disease
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