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Seafood Phospholipids: Extraction Efficiency and Phosphorous Nuclear Magnetic Resonance Spectroscopy ( 31 P NMR) Profiles
Author(s) -
Bettjeman Bodhi I.,
Hofman Kathleen A.,
Burgess Elaine J.,
Perry Nigel B.,
Killeen Daniel P.
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12086
Subject(s) - extraction (chemistry) , nuclear magnetic resonance spectroscopy , chemistry , nuclear magnetic resonance , chromatography , physics , organic chemistry
Abstract The absolute concentration of phospholipids (PL) (μmol g −1 , wet tissue) in five marine tissues was determined using quantitative phosphorous nuclear magnetic resonance spectroscopy ( 31 P NMR). Hoki ( Macruronus novaezelandiae ) roe was identified as a “high‐PL” seafood, containing 15.97 ± 4.72 μmol g −1 (wet tissue) of these compounds. This was 2–4× higher than the concentration of PL in monkfish ( Lophius spp.) fillets (4.26 ± 1.52), arrow squid ( Nototodarus sloanii ) mantle (8.95 ± 0.89), Greenshell™ mussel ( Perna canaliculus ) (7.04 ± 0.87), or hoki liver (6.03 ± 0.76). The amount of PL extracted from these tissues was dependent on the extraction method used, with the Folch (1957) method consistently extracting more oil (and more PL) from all five tissues than the Bligh and Dyer (1959) and Jensen (2003) methods. The individual PL profiles of each tissue are also reported.