Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)

Gigliotti, Joseph C.; Davenport, Matthew P.; Beamer, Sarah K.; Tou, Janet C.; Jaczynski, Jacek

doi:10.1016/j.foodchem.2010.10.013

Cited by 191 publications

(176 citation statements)

References 36 publications

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“…Ali-Nehari and Chun (2011) reported amounts of 80.4 % for PC and 14.9 % for PE, after extracting KO with supercritical carbon dioxide while SM was in trace level or not detected in KO (2011). Gigliotti et al (2011) found a total PL content of 30 and 1-3 % of TAGs while almost 70 % of the total lipid content was accounted by non-PLs and lipids like DAGs, MAGs, CHOL, and FFAs. The differences among results might be due to TAG hydrolysis during sample processing, extraction procedure, and TLC separation.…”

Section: Resultsmentioning

confidence: 95%

“…As it is well known, KO is a suitable source of omega-3 fatty acids, and previous studies describe the effect of the different isolation processes on the KO (Ali-Nehari and Chun 2011; Gigliotti et al 2011), but there is a lack of investigations reporting a deep comprehensive description of the KO lipid composition. Therefore the objective of this research work was to describe the composition of commercial krill oil and its isolated lipid fractions.…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

et al. 2015

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Krill oil represents an interesting source of bioactive lipid components, being suitable as a functional ingredient. This oil is characterized by its high concentration of longchain omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The contents of EPA and DHA were similar to those in fish oils, but with the difference that almost the half are located in phospholipids (mainly phosphatidylcholine). This might explain its higher absorption and bioavailability. This highly unsaturated oil maintains stable due to the presence of astaxanthin, a potent antioxidant, which assures the stability of the omega-3 fatty acids. However, there is lack of investigations reporting a deep comprehensive description of the krill oil (KO) lipid composition. The characterization includes new data of its neutral and polar components and the identification of triacylglycerols, diacylglycerols, and molecular species that has been done by different chromatographic techniques as gas chromatography-mass spectrometry/flame ionization detector (GC-MS/ FID), flash chromatography-evaporative light scattering detector (FC-ELSD), and HPLC-ELSD. Also phospholipid molecular species by using ultraperformance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS) have been determined.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

et al. 2015

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“…Gigliotti et al [152] reported on the extraction of lipids from Atlantic krill (Euphausiasuperba) using Folch method. Ramanathan and Das [153] extracted lipids from Scomberomorus commersoni using Folch method to study the lipid oxidation of the ground fish in the presence of antioxidants.…”

Section: Mass Of Lipid Extracted (G) Weight Of the Originamentioning

confidence: 99%

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Brooks¹

2013

Microb Biochem Technol

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The fish processing industry is a major exporter of seafood and marine products in many countries. About 70% of the fish is processed before final sale. Processing of fish involves stunning, grading, slime removal, deheading, washing, scaling, gutting, cutting of fins, meat bone separation and steaks and fillets. During these steps significant amount of waste (20-80% depending upon the level of processing and type of fish) is generated which can be utilized as fish silage, fishmeal and fish sauce. Fish waste can also be used for production of various value added products such as proteins, oil, amino acids, minerals, enzymes, bioactive peptides, collagen and gelatin. The fish proteins are found in all parts of the fish. There are three types of proteins in fish: structural proteins, sacroplasmic proteins and connective tissue proteins. The fish proteins can be extracted by chemical and enzymatic process. In the chemical method, salts (NaCl and LiCl) and solvents (isopropanol and aezotropic isopropanol) are used, whereas during the enzymatic extraction, enzymes (alcalase, neutrase, protex, protemax and flavorzyme) are used to extract proteins from fish. These fish proteins can be used as a functional ingredient in many food items because of their properties (water holding capacity, oil absorption, gelling activity, foaming capacity and emulsifying properties). They can also be used as milk replacers, bakery substitutes, soups and infant formulas. The amino acids are the building blocks of protein. There are 16-18 amino acids present in fish proteins. The amino acids can be produced from fish protein by enzymatic or chemical processes. The enzymatic hydrolysis involves the use of direct protein substrates and enzymes such as alcalase, neutrase, carboxypeptidase, chymotrypsin, pepsin and trypsin. In the chemical hydrolysis process, acid or alkali is used for the breakdown of protein to extract amino acids. The main disadvantage of this method is the complete destruction of tryptophan and cysteine and partial destruction of tyrosine, serine and threonine. The amino acids present in the fish can be utilized in animal feed in the form of fishmeal and sauce or can be used in the production of various pharmaceuticals. The fish oil contains two important polyunsaturated fatty acids called EPA and DHA or otherwise called as omega-3 fatty acids. These omega-3 fatty acids have beneficial bioactivities including prevention of atherosclerosis, protection against maniac-depressive illness and various other medicinal properties. Fish oil can also be converted to non-toxic, biodegradable, environment friendly biodiesel using chemical or enzymatic transesterification.

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“…Astaxanthin exists in three forms in nature, i.e., the free form, the monoester, and the diester. The astaxanthin esters are the principal components in the pigment of Antarctic krill [10].…”

Section: Introductionmentioning

confidence: 99%

Preparation of (3R, 3′R)-astaxanthin monoester and (3R, 3′R)-astaxanthin from Antarctic krill (Euphausia superba Dana)

Zhang

Sun

Liu

2014

Eur Food Res Technol

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Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)

Cited by 191 publications

References 36 publications

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Preparation of (3R, 3′R)-astaxanthin monoester and (3R, 3′R)-astaxanthin from Antarctic krill (Euphausia superba Dana)

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