Extracting of liquid fraction of sheep tail fat by solvent fractionation and comparison of its fatty acids composition with some commercial vegetable oils

Edible sheep tail fat was effectively fractionated by acetone crystallization at constant temperatures of 25, 15 and 5°C. Total obtained fat from tail was 64.66±3.02%.The results of fractionation indicated a liquid fraction isolated at 5°C which accounted for 73.65±4.67% of the total fat. The fatty acid profile of tallow olein indicated that Oleic acid with 46.68% was the predominant fatty acid. The principal saturated fatty acids were palmitic (21.32%) and stearic acid (7.53%). Resulting tallow olein contains 57.37% unsaturated and around 38.62% saturated fatty acids while there were around 49.78% unsaturated and 46.62% saturated fatty acids in primary unfractionated tail fat. Comparison of fatty acids composition of tallow olein and some of iranian commercial vegetable oils (sesame, olive, soybean, corn, canola and sunflower oils) showed significant differences. Tallow olein contained the most saturated fatty acids and the least essential fatty acids acid that is considered as an undesirable nutritional factor.