Quality characteristics of lecithin isolated from deoiled mackerel (Scomber japonicus) muscle using different methods

A.K.M. Asaduzzaman; Byung-Soo Chun

Journal of Industrial and Engineering Chemistry, Vol.21, 620-626, January, 2015

DOI10.1016/j.jiec.2014.03.029 Export Citation

Quality characteristics of lecithin isolated from deoiled mackerel (Scomber japonicus) muscle using different methods

A.K.M. Asaduzzaman, and Byung-Soo Chun^†

Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 608-737, Republic of Korea

E-mail:

Lecithin was isolated with ethanol from deoiled mackerel muscle after supercritical carbon dioxide (SCCO2) and hexane extraction. Lecithin was also isolated by SC-CO2 with ethanol as co-solvent after oil removing by SC-CO2 extraction. The main phospholipids of mackerel lecithin were phosphatidylcholine (PC) 20.11% and phosphatidylethanolamine (PE) 67.44%. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in substantial amount in both phospholipids. After quality parameters checking, lecithin isolated by SC-CO2 with ethanol from deoiled mackerel muscle showed better results compared to other systems. Oxidative stability and antioxidant activity of lecithin was high and significant differences were not found using those systems.

Keywords:Antioxidant activity;Docosahexaenoic acid;Eicosapentaenoic acid;Lecithin;Mackerel;Oxidative stability

[References]

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Harris WS, Am. J. Clin. Nutr., 65, 1645 (1997)
O’Connor DL, Hall R, Adamkin D, Castillo M, Connor WE, Connor SL, Fitzgerald K, Groh-Wargo S, Hartmann EE, Jacobs J, Janowsky J, Lucas A, Margeson M, Mena P, Neuringer M, Nesin M, Singer L, Stephenson T, Szabo J, Zemon V, Pediatrics, 108, 359 (2001)
Benedetto RD, Attorri L, Salvati S, Leonardi F, Biase AD, Nutr. Res., 27, 367 (2007)
Kraus-Etshcmann S, Shadid R, Campoy C, Hoster E, Demmelmair H, Jimenez M, Am. J. Clin. Nutr., 85, 1392 (2007)
Erkkila AT, Lehto S, Pyorala K, Uusitupa MI, Am. J. Clin. Nutr., 78, 65 (2003)
Lemaitre RN, King IB, Mozaffarian D, Kuller LH, Tracy RP, Sisovick DS, Am. J. Clin. Nutr., 77, 319 (2003)
Dunford NT, Temelli F, J. Am. Oil Chem. Soc., 72, 1009 (1995)
Scholfield CR, J. Am. Oil Chem. Soc., 58, 889 (1981)
Palacious LE, Wang T, J. Am. Oil Chem. Soc., 82, 571 (2005)
Uddin MS, Kishimura H, Chun BS, J. Food Sci., 10, 217 (2011)
Van Nieuwenhuyzen W, J. Am. Oil Chem. Soc., 53, 425 (1976)
Sim JS, in: Sim JS, Nakai S (Eds.), Egg Uses and Processing Technologies, CAB, International, Wallingford, UK, 1994, p. 128.
Nielson H, LWT-Food Sci. Technol., 34, 526 (2001)
Esquivel MM, Bandarra NM, Fontan I, Bernardo-Gil MG, Batista I, Nunes ML, Empis JA, LWT-Food Sci. Technol., 30, 715 (1997)
Davarnejad R, Kassim KM, Zainal A, Sata SA, J. Chem. Eng. Data, 53(9), 2128 (2008)
Rubio-Rodriguez N, de Diego SM, Beltran S, Jaime I, Sanz MT, Rovira J, J. Supercrit. Fluids, 47(2), 215 (2008)
Prosise WE, in: Szuhaj BF, List GR (Eds.), Lecithins, American Oil Chemists’ Society, Champaign, IL, USA, 1985, p. 163.
Manohar B, Began G, Sankar KU, LWT-Food Sci. Technol., 28, 218 (1995)
Lee SM, Asaduzzaman AKM, Chun BS, J. Food Sci., 77, 773 (2012)
Stewart JCM, J. Anal. Biochem., 104, 10 (1980)
AOCS, Official Methods of Analysis, fifth ed., AOCS, Champaign, IL, 1998.
Bernardez M, Pastoriza L, Sampedro G, Hettera JJR, Cabo ML, J. Agric. Food Chem., 53, 1903 (2005)
Letter WS, J. Liq. Chromatogr. Relat. Technol., 15, 253 (1992)
Miniadis-Meimaroglou S, Kora L, Sinanoglou VJ, Chem. Phys. Lipids, 152, 104 (2008)
Mitsuda H, Yasumoto K, Iwami K, Eiyo to Shokuryo, 19, 210 (1966)
Yen GC, Chen HY, J. Agric. Food Chem., 43, 27 (1995)
Zheleva-Dimitrova D, Nedialkov P, Kitanov G, Pharmacogn. Mag., 6, 74 (2010)
Nieuwenhuyzen WV, Tomas MC, Eur. J. Lipid Sci. Technol., 110, 472 (2008)
Essien EA, Umoren SA, Essien EE, Udoh AP, J. Mater. Environ. Sci., 3, 477 (2012)
Cho SY, Joo DS, Choi HG, Nara E, Miyashita K, J. Fish. Sci., 67, 738 (2001)
Belhaj N, Arab-Trhrany E, Linder M, Process Biochem., 45, 187 (2010)
Wang G, Wang T, J. Agric. Food Chem., 56, 11424 (2008)
Prior RL, Wu X, Schaich K, J. Agric. Food Chem., 53, 4290 (2005)
Ramadan MF, LWT-Food Sci. Technol., 41, 581 (2008)
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[Referenced By]

[1] Croker R, Symonds, The California Mackerel Fishery, Academic Press, San Jose, CA, 1933p. 9.

[2] Harris WS, Am. J. Clin. Nutr., 65, 1645 (1997)

[3] O’Connor DL, Hall R, Adamkin D, Castillo M, Connor WE, Connor SL, Fitzgerald K, Groh-Wargo S, Hartmann EE, Jacobs J, Janowsky J, Lucas A, Margeson M, Mena P, Neuringer M, Nesin M, Singer L, Stephenson T, Szabo J, Zemon V, Pediatrics, 108, 359 (2001)

[4] Benedetto RD, Attorri L, Salvati S, Leonardi F, Biase AD, Nutr. Res., 27, 367 (2007)

[5] Kraus-Etshcmann S, Shadid R, Campoy C, Hoster E, Demmelmair H, Jimenez M, Am. J. Clin. Nutr., 85, 1392 (2007)

[6] Erkkila AT, Lehto S, Pyorala K, Uusitupa MI, Am. J. Clin. Nutr., 78, 65 (2003)

[7] Lemaitre RN, King IB, Mozaffarian D, Kuller LH, Tracy RP, Sisovick DS, Am. J. Clin. Nutr., 77, 319 (2003)

[8] Dunford NT, Temelli F, J. Am. Oil Chem. Soc., 72, 1009 (1995)

[9] Scholfield CR, J. Am. Oil Chem. Soc., 58, 889 (1981)

[10] Palacious LE, Wang T, J. Am. Oil Chem. Soc., 82, 571 (2005)

[11] Uddin MS, Kishimura H, Chun BS, J. Food Sci., 10, 217 (2011)

[12] Van Nieuwenhuyzen W, J. Am. Oil Chem. Soc., 53, 425 (1976)

[13] Sim JS, in: Sim JS, Nakai S (Eds.), Egg Uses and Processing Technologies, CAB, International, Wallingford, UK, 1994, p. 128.

[14] Nielson H, LWT-Food Sci. Technol., 34, 526 (2001)

[15] Esquivel MM, Bandarra NM, Fontan I, Bernardo-Gil MG, Batista I, Nunes ML, Empis JA, LWT-Food Sci. Technol., 30, 715 (1997)

[16] Davarnejad R, Kassim KM, Zainal A, Sata SA, J. Chem. Eng. Data, 53(9), 2128 (2008)

[17] Rubio-Rodriguez N, de Diego SM, Beltran S, Jaime I, Sanz MT, Rovira J, J. Supercrit. Fluids, 47(2), 215 (2008)

[18] Prosise WE, in: Szuhaj BF, List GR (Eds.), Lecithins, American Oil Chemists’ Society, Champaign, IL, USA, 1985, p. 163.

[19] Manohar B, Began G, Sankar KU, LWT-Food Sci. Technol., 28, 218 (1995)

[20] Lee SM, Asaduzzaman AKM, Chun BS, J. Food Sci., 77, 773 (2012)

[21] Stewart JCM, J. Anal. Biochem., 104, 10 (1980)

[22] AOCS, Official Methods of Analysis, fifth ed., AOCS, Champaign, IL, 1998.

[23] Bernardez M, Pastoriza L, Sampedro G, Hettera JJR, Cabo ML, J. Agric. Food Chem., 53, 1903 (2005)

[24] Letter WS, J. Liq. Chromatogr. Relat. Technol., 15, 253 (1992)

[25] Miniadis-Meimaroglou S, Kora L, Sinanoglou VJ, Chem. Phys. Lipids, 152, 104 (2008)

[26] Mitsuda H, Yasumoto K, Iwami K, Eiyo to Shokuryo, 19, 210 (1966)

[27] Yen GC, Chen HY, J. Agric. Food Chem., 43, 27 (1995)

[28] Zheleva-Dimitrova D, Nedialkov P, Kitanov G, Pharmacogn. Mag., 6, 74 (2010)

[29] Nieuwenhuyzen WV, Tomas MC, Eur. J. Lipid Sci. Technol., 110, 472 (2008)

[30] Essien EA, Umoren SA, Essien EE, Udoh AP, J. Mater. Environ. Sci., 3, 477 (2012)

[31] Cho SY, Joo DS, Choi HG, Nara E, Miyashita K, J. Fish. Sci., 67, 738 (2001)

[32] Belhaj N, Arab-Trhrany E, Linder M, Process Biochem., 45, 187 (2010)

[33] Wang G, Wang T, J. Agric. Food Chem., 56, 11424 (2008)

[34] Prior RL, Wu X, Schaich K, J. Agric. Food Chem., 53, 4290 (2005)

[35] Ramadan MF, LWT-Food Sci. Technol., 41, 581 (2008)

[36] Ramadan MF, Kroh LW, Moersel JT, J. Agric. Food Chem., 51, 6961 (2003)

[37] Ramadan MF, Moersel JT, Eur. J. Lipid Sci. Technol., 106, 35 (2004)