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Location of lipid‐soluble selenium in marine fish to the lipoproteins
Author(s) -
Lunde Gulbrand
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230810
Subject(s) - selenium , fish oil , chemistry , hexane , fish <actinopterygii> , chromatography , food science , polar , organic chemistry , biology , fishery , physics , astronomy
It has been established that a lipid‐soluble selenium compound is enriched in high molecular weight (m.w. ≥5000) extracts from fish. The selenium compound is also enriched in oil extracted from fish by a mixture of non‐polar and polar organic solvents (hexane‐isopropanol) as compared to the oil extracted with non‐polar solvents (hexane) only. When raw fish material is stored it gradually deteriorates and the selenium content in oil produced by boiling of the raw fish material, increases with time. The results indicate that at least part of the lipid‐soluble selenium is bound as a lipoprotein.