Simple Extraction and Rapid HPLC Method for Tocopherol Analysis in Marine and Fresh-water Fish Species

Özoğul, Fatih; Özoğul, Yeşim; Küley, Esmeray

doi:10.3136/fstr.17.595

Cited by 11 publications

(4 citation statements)

References 21 publications

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“…In particular, Pacific white shrimp (Litopenaeus vannamei) is one of the most important aquaculture species, mostly imported to Europe in a frozen state from farms located in Ecuador and Thailand. Shrimps are appreciated not only from a sensory point of view but also because they are a source of high biological value proteins (high digestibility, essential amino acids), polyunsaturated fatty acids, carotenoids, and α-tocopherol (Bono, Gai, Peiretti, Badalucco, Brugiapaglia, Siragusa, et al, 2012;Dararat, Lomthaisong, & Sanoamuang, 2012;Özogul, Özogul, & Kuley, 2011). Indeed, most of the health benefits provided by frequent seafood consumption come from adequate uptake of -3 (specially eicosapentaenoic (EPA) and docosahexaenoic acids (DHA)) and -6 polyunsaturated fatty acids and antioxidants (Barros, Poppe, & Bondan, 2014).…”

Section: Introductionmentioning

confidence: 99%

The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

Gómez-Estaca

Montero

Fernández-Martı́n

et al. 2016

Innovative Food Science & Emerging Technologies

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High pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocopherol, astaxanthin, and hemocyanin, which constitutes the main objective of the present work. Shrimp cephalothoraxes were HP-processed at 200, 400, or 600 MPa/18 °C/15 min or three consecutive 5 min cycles. It was found that hemocyanin was partially denatured at pressures up to 400 MPa, resulting in lower PPO activity, and it was totally denatured at 600 MPa, although 20% residual PPO activity remained. Astaxanthin, -tocopherol, and total antioxidant activity were stable whichever HP treatment was applied, whereas 600 MPa caused a slight reduction of eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA).Despite this reduction, the -6/ -3 fatty acids ratio was very low (1).

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Section: Introductionmentioning

confidence: 99%

The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

Gómez-Estaca

Montero

Fernández-Martı́n

et al. 2016

Innovative Food Science & Emerging Technologies

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“…It is widely accepted that PUFA are more susceptible to lipid oxidation than less unsaturated lipids (Gómez‐Estaca et al, ; Jacobsen et al, ). However, the degradation of PUFA can be prevented by high AST contents (Bauerfeind et al, ; Higuera‐Ciapara et al, ; Ozogul et al, ). AST are very good singlet oxygen quenchers and free radical scavengers, preventing the oxidation of lipids by making themselves available for reactions with radicals instead of lipids and undergoing decomposition (Sowmya and Sachindra, ).…”

Section: Resultsmentioning

confidence: 99%

Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill (Euphausia superba) Oil during Storage

Song

Yin

et al. 2018

J Americ Oil Chem Soc

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Three types of Antarctic krill oil (KO), namely, phospholipid-type krill oil (PKO), whole krill oil (WKO), and triacylglycerol-rich krill oil (TKO), were stored at three different temperatures (−20, 4, and 25 C) with or without oxygen to investigate the effects of temperature and oxygen on astaxanthin (AST) degradation during storage. Additionally, the influence of fatty acid composition on AST degradation in the three types of KO was compared. The results revealed that the degradation of AST followed first-order kinetics, and the temperature dependence of the reaction was well explained by the Arrhenius relationship. A high storage temperature led to faster AST degradation. AST degradation rates under nitrogen were lower than those under an oxygen atmosphere. The higher degradation rate of AST in PKO is ascribed to its higher level of polyunsaturated fatty acids (PUFA) in comparison to WKO and TKO. This is the first time the energy of activation of AST degradation was evaluated to determine how the fatty acid composition of the oil matrix and storage atmosphere affect the reaction kinetics.

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“…The natural vitamin E contents of the lipid emulsions are significantly affected by the oil species used to manufacture the emulsions. For example, the predominant vitamin E homolog in soybean oil is γ‐tocopherol, but in olive and fish oil it is α‐tocopherol . The content of vitamin E homologs in oils are also further influenced by harvesting, processing, and storage.…”

Section: Resultsmentioning

confidence: 99%

Tocopherol and tocotrienol homologs in parenteral lipid emulsions

Harvey

Pavlina

et al. 2014

Euro J Lipid Sci & Tech

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Parenteral lipid emulsions, which are made of oils from plant and fish sources, contain different types of tocopherols and tocotrienols (vitamin E homologs). The amount and types of vitamin E homologs in various lipid emulsions vary considerably and are not completely known. The objective of this analysis was to develop a quantitative method to determine levels of all vitamin E homologs in various lipid emulsions. An HPLC system was used to measure vitamin E homologs using a Pinnacle DB Silica normal phase column and an isocratic, n-hexane:1,4 dioxane (98:2) mobile phase. An optimized protocol was used to report vitamin E homolog concentrations in soybean oil-based (Intralipid®, Ivelip®, Lipofundin® N, Liposyn® III, and Liposyn® II), medium- and long-chain fatty acid-based (Lipofundin®, MCT and Structolipid®), olive oil-based (ClinOleic®), and fish oil-based (Omegaven®) and mixture of these oils-based (SMOFlipid®, Lipidem®) commercial parenteral lipid emulsions. Total content of all vitamin E homologs varied greatly between different emulsions, ranging from 57.9 to 383.9 µg/mL. Tocopherols (α, β, γ, δ) were the predominant vitamin E homologs for all emulsions, with tocotrienol content < 0.3%. In all of the soybean emulsions, except for Lipofundin® N, the predominant vitamin E homolog was γ-tocopherol, which ranged from 57–156 µg/mL. ClinOleic® predominantly contained α-tocopherol (32 µg/mL), whereas α-tocopherol content in Omegaven® was higher than most of the other lipid emulsions (230 µg/mL).Practical applicationsThe information on the types and quantity of vitamin E homologs in various lipid emulsions will be extremely useful to physicians and healthcare personnel in selecting appropriate lipid emulsions that are exclusively used in patients with inadequate gastrointestinal function, including hospitalized and critically ill patients. Some emulsions may require vitamin E supplementation in order to meet minimal human requirements.

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Simple Extraction and Rapid HPLC Method for Tocopherol Analysis in Marine and Fresh-water Fish Species

Cited by 11 publications

References 21 publications

The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill (Euphausia superba) Oil during Storage

Tocopherol and tocotrienol homologs in parenteral lipid emulsions

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