alexa Synthesis of Flavour Esters

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Synthesis of Flavour Esters

Marine organisms and particularly fish have the potential of delivering valuable nutritive products. Maximizing the use of the entire fish is of great importance because of environmental regulations and in the desire to obtain more value. Fish processing industries generate large amounts of waste material including viscera, which represent an important part of the animal mass (about 15 to 25% of the original catch depending on the season). However, this material can be a valuable bio-resource from which waste represents an important commercial loss. Recently, there have been heightened interests in the lipid and fatty acid (FA) composition of fish. Fish oils are the main source of n-3 fatty acids. The benefits of these important fatty acids are not only associated with the synthesis of eicosanoids, such as prostaglandins, thromboxanes, and leukotrienes, but also they are equipped by an anti-inflammatory effect with the aim of minimizing the inflammation and improving clinical outcomes.

Get full article for free at Physicochemical Characterization and Nutritional Quality of Fish By-Products: In vitro Oils Digestibility and Synthesis of Flavour Esters

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