Physicochemical analysis of the oil of tambaqui fillet (Colossoma macropomum) cultivated in the state of Roraima, Brazil

Abstract

The objective was to realize chemometrics analysis and to determine the physicochemical characteristics of tambaqui fish oi (Colossoma macropomum), grown in four localities in the state of Roraima, Alto Alegre (A), Bonfim (B), Uraricoera (U) and Passarão (P). For obtain tambaqui oil, withdrew their steaks, they were crushed and dried in stove, was addition to dry material sodium sulfate anhydrous and hexane, agitated for one hour, the solvent was removed with a rotary evaporator. The physicochemical characteristics utilized: acidity index (AI), in oleic acid acidity (OAA), of iodine (II), peroxide (PI), saponification (SI), and refractive index (RI), humidity contents and ashes, melting point, density, viscosity, totals lipids and organics substances soluble in ether. For chemometrics analysis was applied to the multivariate analysis, PCA and HCA. The samples different of the localities were discriminated geographically. The samples U1, U2 and U3 showed highest values for II and RI, B1, B2 and B3 showed the highest values for AI, OAA, SI and PI, P1, P2 and P3 showed lowest values for AI, RI, SI, OAA and PI, the samples A1, A2 and A3 had the highest humidity content, density and viscosity.

Keywords

• colossoma macropomum
• chemometry
• fatty acids
• hca
• pca
• tambaqui