Seafood Phospholipids: Extraction Efficiency and Phosphorous Nuclear Magnetic Resonance Spectroscopy (31P NMR) Profiles |
| |
| Authors: | Bodhi I Bettjeman Kathleen A Hofman Elaine J Burgess Nigel B Perry Daniel P Killeen |
| |
| Affiliation: | 1. Seafood Processing and Marine Products, The New Zealand Institute for Plant & Food Research Limited, 300 Wakefield Quay, Nelson, New Zealand;2. Biological Chemistry and Bioactives, The New Zealand Institute for Plant & Food Research Limited, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand;3. Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand |
| |
| Abstract: | The absolute concentration of phospholipids (PL) (μmol g?1, wet tissue) in five marine tissues was determined using quantitative phosphorous nuclear magnetic resonance spectroscopy (31P NMR). Hoki (Macruronus novaezelandiae) roe was identified as a “high‐PL” seafood, containing 15.97 ± 4.72 μmol g?1 (wet tissue) of these compounds. This was 2–4× higher than the concentration of PL in monkfish (Lophius spp.) fillets (4.26 ± 1.52), arrow squid (Nototodarus sloanii) mantle (8.95 ± 0.89), Greenshell? mussel (Perna canaliculus) (7.04 ± 0.87), or hoki liver (6.03 ± 0.76). The amount of PL extracted from these tissues was dependent on the extraction method used, with the Folch (1957) method consistently extracting more oil (and more PL) from all five tissues than the Bligh and Dyer (1959) and Jensen (2003) methods. The individual PL profiles of each tissue are also reported. |
| |
| Keywords: | Phospholipids NMR Marine oils Lipid extraction Quantitative |
|
|
