Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds Laminaria digitata (Phaeophyceae) and Palmaria palmata (Rhodophyta)

被引：43

作者：

Schmid, Matthias ^{[1
,2
]}

Guiheneuf, Freddy ^{[1
]}

Stengel, Dagmar B. ^{[1
]}

机构：

[1] Natl Univ Ireland Galway, Ryan Inst, Sch Nat Sci, Bot & Plant Sci, Galway, Ireland

[2] Univ Tasmania, IMAS, 20 Castray Esplanade, Hobart, Tas 7004, Australia

来源：

FOOD CHEMISTRY | 2016年 / 208卷

关键词：

Lipid extraction; Seaweeds; PUFA; Omega-3 fatty acids; Storage; Lipid oxidation; DRIED LAVER PORPHYRA; ANTIOXIDANT ACTIVITY; MARINE MACROALGAE; WATER ACTIVITY; OXIDATION; MECHANISMS; PIGMENTS; ALGAL; RATIO;

D O I：

10.1016/j.foodchem.2016.03.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study evaluated the impact of different food-and non-food grade extraction solvents on yield and fatty acid composition of the lipid extracts of two seaweed species (Palmaria palmata and Laminaria digitata). The application of chloroform/methanol and three different food grade solvents (ethanol, hexane, ethanol/hexane) revealed significant differences in both, extraction yield and fatty acid composition. The extraction efficiency, in terms of yields of total fatty acids (TFA), was in the order: chloroform/methanol > ethanol > hexane > ethanol/hexane for both species. Highest levels of polyunsaturated fatty acids (PUFA) were achieved by the extraction with ethanol. Additionally the effect of storage temperature on the stability of PUFA in ground and freeze-dried seaweed biomass was investigated. Seaweed samples were stored for a total duration of 22 months at three different temperatures (-20 degrees C, 4 degrees C and 20 degrees C). Levels of TFA and PUFA were only stable after storage at -20 degrees C for the two seaweed species. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：161 / 168

页数：8

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