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Guan B, Sun Y, Liu X, Zhong C, Li D, Shan X, Hui X, Lu C, Huo Y, Sun R, Wei M, Zheng W. Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: "Jianghaida No. 1" and "Sutong No.1". Food Chem X 2024; 22:101375. [PMID: 38633737 PMCID: PMC11021842 DOI: 10.1016/j.fochx.2024.101375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024] Open
Abstract
Comparative nutritional analysis of Porphyra yezoensis strains "Jianghai No. 1" and "Sutong No.1" revealed significant differences in crude protein, crude fat, crude fiber, crude ash, and total sugar. Both strains contained 16 amino acids, with alanine as the highest and histidine the lowest content. Methionine was determined to be the first limiting amino acid for both strains in both amino acid score and chemical score assessment. They also featured 24 fatty acids, differing notably in four saturated fatty acids and five unsaturated fatty acids. All 12 mineral elements were present, notably differing in sodium, magnesium, potassium, calcium, iron, and zinc. The "Jianghai No. 1" strain stands out with its nutrient-rich profile, featuring high protein content, low fat, and abundant minerals, which could potentially command higher market prices and generate greater economic benefits due to its superior nutritional, and set a strong foundation for its future large-scale promotion and cultivation.
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Affiliation(s)
- Bin Guan
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yuyan Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Xuxiao Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Chongyu Zhong
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Desheng Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Xin Shan
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Xingxing Hui
- Lianyungang Xiangheng Food Co., Ltd., Lianyungang, China
| | - Chaofa Lu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yujia Huo
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Runkai Sun
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Min Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Wei Zheng
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
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Monteiro JP, Domingues MR, Calado R. Marine Animal Co-Products-How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability. Mar Drugs 2024; 22:73. [PMID: 38393044 PMCID: PMC10890326 DOI: 10.3390/md22020073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/12/2024] [Accepted: 01/26/2024] [Indexed: 02/25/2024] Open
Abstract
Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low-value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, which is particularly rich in omega-3 polyunsaturated fatty acids, they also have interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.
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Affiliation(s)
- João Pedro Monteiro
- Centro de Espetrometria de Massa, LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - M. Rosário Domingues
- Centro de Espetrometria de Massa, LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ricardo Calado
- ECOMARE, CESAM, Departamento de Biologia, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Traven L, Marinac-Pupavac S, Žurga P, Linšak Ž, Žeželj SP, Glad M, Linšak DT, Cenov A. Arsenic (As), copper (Cu), zinc (Zn) and selenium (Se) in northwest Croatian seafood: A health risks assessment. Toxicol Rep 2023; 11:413-419. [PMID: 38021472 PMCID: PMC10630657 DOI: 10.1016/j.toxrep.2023.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
This study focuses on the health risk assessment of arsenic (As), copper (Cu), zinc (Zn), and selenium (Se) concentrations in seafood species commonly consumed in the northwestern region of Croatia. By measuring the concentrations of these elements coupled with data on seafood consumption, the health risks were evaluated using Target Hazard Quotients and Hazard Indexes. The results indicate a slightly increased health risks linked to seafood consumption for As, Cu and Zn in some of the tested seafood species. The findings of this study highlight the critical need for stronger food quality control measures, especially targeting certain types of seafood.
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Affiliation(s)
- Luka Traven
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Sandra Marinac-Pupavac
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Paula Žurga
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Željko Linšak
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Sandra Pavičić Žeželj
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Marin Glad
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Dijana Tomić Linšak
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
| | - Arijana Cenov
- Department of Environmental Medicine, Medical Faculty, University of Rijeka, Braće Branchetta 20/1, 51000 Rijeka, Croatia
- Teaching Institute of Public Health of the Primorsko-goranska county, Krešimirova 52a, 51000 Rijeka, Croatia
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Aubourg SP, Rodríguez A, Trigo M, Medina I. Yield Enhancement of Valuable Lipid Compounds from Squid ( Doryteuthis gahi) Waste by Ethanol/Acetone Extraction. Foods 2023; 12:2649. [PMID: 37509742 PMCID: PMC10379310 DOI: 10.3390/foods12142649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/06/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The study focused on the extraction of valuable lipid compounds from squid (Doryteuthis gahi) waste by a low-toxicity solvent mixture (ethanol/acetone, 50:50, v/v). The effect of the waste weight/solvent volume (WW/SV, g·mL-1) ratio and the number of extractions (NoE) on the total lipid (TL), phospholipid (PL), and tocopherol yields and on the fatty acid (FA) profile (eicosapentaenoic and docosahexaenoic acid contents; polyunsaturated FAs/saturated FAs and ω3/ω6 ratios) was investigated. As a result, an increased NoE led to an increased (p < 0.05) TL yield but a decreased (p < 0.05) proportion of PLs in the lipid extract. Additionally, a lower (p < 0.05) polyunsaturated FA/saturated FA ratio was detected by increasing the NoE. Some differences (p < 0.05) could be outlined as a result of increasing the WW/SV ratio; however, a definite trend for this extraction condition could not be concluded for any of the lipid parameters measured. Yield results were compared to those obtained by the conventional chloroform/methanol procedure. In order to attain an increased yield, the NoE required would depend on the polarity degree of the lipid molecule concerned. All ethanol/acetone extracting conditions tested led to remarkable yields for lipid compounds (PLs, α-tocopherol, ω3 FAs) and FA ratios with healthy, nutritional, and preserving properties.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, c/Santos Dumont, 964, Santiago 8380000, Chile
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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Méndez L, Zhang B, Aubourg SP. Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing. Foods 2023; 12:2298. [PMID: 37372508 DOI: 10.3390/foods12122298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (-18 °C for up to 6 months) of whole Atlantic horse mackerel (Trachurus trachurus). Compared to water-control glazing samples, an inhibitory effect (p < 0.05) on lipid oxidation development (the formation of thiobarbituric acid reactive substances and fluorescent compounds) was detected in frozen fish treated with the most concentrated OCL-glazing system. Additionally, a preservative effect (p < 0.05) on polyunsaturated fatty acids (measurement of polyene index) was also proved. However, no effect (p > 0.05) on the free fatty acid content and on the ω3/ω6 ratio was detected with the presence of the OCL in the glazing system. An increased lipid quality in frozen horse mackerel was established by including the OCL solution in the glazing system. According to previous research, the observed preserving properties were explained on the basis of the presence of antioxidant compounds in the cooking liquor. A novel and valuable combination of glazing processing and the employment of a marine waste substrate is proposed to enhance the lipid stability of frozen fish.
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Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products. Foods 2023; 12:foods12030504. [PMID: 36766033 PMCID: PMC9914702 DOI: 10.3390/foods12030504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
The extraction of total lipids and tocopherol compounds from Patagonian squid (Doriteuthis gahi) by-products (viscera, heads, skin, etc.), resulting from squid mantel commercialisation, was studied. An optimisation simplex-lattice design by employing low-toxicity solvents (ethanol, acetone, and ethyl acetate) was carried out taking into account their relative concentrations. The variance analysis of data showed that the quadratic model was statistically significant (p < 0.05); empirical coded equations were obtained as a function of the low-toxicity solvent ratios. The optimised lipid extraction was obtained by employing the 0.642/0.318/0.040 (ethanol/acetone/ethyl acetate) solvent ratio, respectively, leading to an 84% recovery of the total lipids extracted by the traditional procedure. In all extracting systems tested, the presence of α-, γ-, and δ-tocopherol compounds was detected, α-tocopherol being the most abundant. For α-, γ-, and δ-tocopherol compounds, the optimisation process showed that acetone extraction led to the highest concentrations in the lipid extract obtained (2736.5, 36.8, and 2.8 mg·kg-1 lipids, respectively). Taking into account the recovery yield on a by-product basis, the values obtained for the three tocopherols were included in the 88.0-97.7%, 80.0-95.0%, and 25-75% ranges, respectively, when compared to the traditional extraction. This study provides a novel and valuable possibility for α-tocopherol extraction from marine by-products.
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Affiliation(s)
- Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont 964, Santiago 8380000, Chile
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
- Correspondence: ; Tel.: +34-986-231-930
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
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Ferreira I, Rauter AP, Bandarra NM. Marine Sources of DHA-Rich Phospholipids with Anti-Alzheimer Effect. Mar Drugs 2022; 20:662. [PMID: 36354985 PMCID: PMC9695993 DOI: 10.3390/md20110662] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 07/29/2023] Open
Abstract
Alzheimer's disease (AD) is a complex and progressive disease, which affects millions of people around the world. Despite the many efforts over the years to find efficient therapeutics, there is no cure yet. Nonetheless, many compounds have been proven to decrease Alzheimer's symptoms. After a short overview of the hypotheses considered in AD drug development and the drugs approved for AD treatment, which lead to symptom release, we focus on the valorization of natural marine sources that decrease AD symptoms, particularly on docosahexaenoic acid (DHA), an important component in membrane phospholipids and the most abundant n-3 polyunsaturated fatty acids (PUFA) found in gray matter of the brain and in retina and on the DHA-containing phospholipids (DHA-PLs) present in marine sources, namely fish, krill, mollusks and in fisheries and aquaculture by-products. DHA-PLs' bioactivities are presented, namely their properties in anti-neurodegeneration, neuroinflammation, as anticancer agents, as well as their benefits to obesity and visual problems. Fisheries and aquaculture by-products are also highlighted as they have a high content of DHA and DHA-rich phospholipids, can be extracted by green methodologies and should be considered in a circular economy for a healthy sustainable future.
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Affiliation(s)
- Inês Ferreira
- Centro de Química Estrutural, Institute of Molecular Sciences, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
- Division of Aquaculture, Upgrading and Bioprospecting, Portuguese Institute of the Sea and Atmosphere, 1495-165 Lisboa, Portugal
| | - Amélia P. Rauter
- Centro de Química Estrutural, Institute of Molecular Sciences, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading and Bioprospecting, Portuguese Institute of the Sea and Atmosphere, 1495-165 Lisboa, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, 4050-123 Porto, Portugal
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Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel ( Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants (Basel) 2022; 11:antiox11112091. [PMID: 36358462 PMCID: PMC9686751 DOI: 10.3390/antiox11112091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish.
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Comparative Study of Bioactive Lipid Extraction from Squid ( Doryteuthis gahi) by-Products by Green Solvents. Foods 2022; 11:foods11152188. [PMID: 35892773 PMCID: PMC9330110 DOI: 10.3390/foods11152188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/14/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
A novel approach of bioactive lipid extraction by different green solvents was carried out on squid (Doryteuthis gahi) by-products. By-products (viscera, heads, skin, tails, etc.), considered as a single product, were subjected to the following solvent systems: ethanol, acetone, ethyl acetate, 1/1 ethanol/acetone, 1/1 ethanol/ethyl acetate, and 1/1 acetone/ethyl acetate. Analyses carried out included lipid yield, lipid class content, and fatty acid (FA) composition. Results were compared to the lipid extract obtained by the traditional procedure (1/1 chloroform/methanol). Lipid yields obtained by green solvents led to a 33.4−73.2% recovery compared to traditional extraction; the highest values (p < 0.05) were obtained by ethanol-containing systems. Compared to the traditional procedure, ethanol systems showed an 85.8−90.3% recovery of phospholipid compounds and no differences (p > 0.05) in the ω3/ω6 ratio. Green-extracting systems led to higher average values for eicosapentaenoic acid content (15.66−18.56 g·100 g−1 total FAs) and polyene index (1.93−3.29) than chloroform/methanol extraction; differences were significant (p < 0.05) for systems including acetone and ethyl acetate. No differences (p > 0.05) were detected for docosahexaenoic acid content between the traditional procedure and green systems, with all values being included in the 31.12−32.61 g·100 g−1 total FA range. The suitability of EtOH-containing green systems for extraction of bioactive lipid compounds from squid by-products was concluded.
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Aubourg SP, Trigo M, González MJ, Lois S, Medina I. Evolution of lipid damage and volatile amine content in Patagonian squid (
Doryteuthis gahi
) by‐products during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Santiago P. Aubourg
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Marcos Trigo
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Mª Jesús González
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Salomé Lois
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
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