Premium
Isolation and Characterization of Lecithin from Squid ( Todarodes pacificus ) Viscera Deoiled by Supercritical Carbon Dioxide Extraction
Author(s) -
Uddin Md. Salim,
Kishimura Hideki,
Chun ByungSoo
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.02039.x
Subject(s) - lecithin , chromatography , phosphatidylcholine , extraction (chemistry) , polyunsaturated fatty acid , chemistry , docosahexaenoic acid , squid , supercritical carbon dioxide , high performance liquid chromatography , phosphatidylethanolamine , fatty acid , phospholipid , biochemistry , biology , fishery , membrane
Marine lecithin was isolated and characterized from squid ( Todarodes pacificus ) viscera residues deoiled by supercritical carbon dioxide (SC‐CO 2 ) extraction. SC‐CO 2 extraction was carried out to extract the oil from squid viscera at different temperatures (35 to 45 °C) and pressures (15 to 25 MPa). The extraction yield was higher at highest temperature and pressure. The major phospholipids of squid viscera lecithin were quantified by high‐performance liquid chromatography (HPLC). Phosphatidylcholine (PC; 80.5%± 0.7%) and phosphatidylethanolamine (PE; 13.2%± 0.2%) were the main phospholipids. Thin layer chromatography (TLC) was performed to purify the individual phospholipids. The fatty acid compositions of lecithin, PC and PE were analyzed by gas chromatography (GC). A significant amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were present in both phospholipids of PC and PE. Emulsions of lecithin in water were prepared through the use of a homogenizer. The oxidative stability of squid viscera lecithin was high in spite of its high concentration of long‐chain polyunsaturated fatty acids. Practical Application: Squid viscera are discarded as a waste by fish processing industry. Since lecithin from squid viscera contains higher amounts of polyunsaturated fatty acids, it may have promising effect to use in food, pharmaceutical, and cosmetic industries.