Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-22 DOI:10.3989/gya.0104221

M. BARRIGA-SÁNCHEZ, G. Sanchez-Gonzales, M. A. Varas Condori, M.N. Sanjinez Alvites, M.E. Ayala Galdos De Valenzuela

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引用次数: 1

Abstract

A huge volume of Engraulis ringens (Peruvian anchoveta) is caught together with the species Pleuroncodes monodon (munida), whose potential bioactive lipids are not commercially exploited. In the present study, lipid with carotenoid pigment (astaxanthin) and essential fatty acids (EPA+DHA) were obtained from munida lipids extracted with hexane:isopropyl alcohol (He-I), acetone (Ac), ethanol (Et) and supercritical CO2 + ethanol (SC-CO2-Et). The functional quality of the fatty acids was determined by atherogenicity index (AI), thrombogenicity index (TI) and the hypocholesterolemia:hypercholesterolemia (H:H) ratio. The highest astaxanthin (ASTX) contents (4238.65 and 4086.71 µg/g lipid) corresponded to extractions using Ac and SC-CO2-Et. EPA+DHA ranged from 31.15 to 31.85% and the functional quality ranges were between 0.56-0.61 (AI), 0.19-0.21 (TI) and 1.73-1.81 (H:H). Consequently, SC-CO2-Et extraction would be advisable because of its low environmental impact. The IA and IT quality indexes suggest that the consumption of munida lipids would be healthy, although the H:H ratio shows the opposite.

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用有机溶剂和超临界CO2从单齿侧耳中提取生物活性脂质

大量的Engraulis ringens（秘鲁凤尾鱼）与单尾目Pleuroncodes monodon（munida）一起被捕获，其潜在的生物活性脂质尚未被商业利用。在本研究中，从用己烷提取的munida脂质中获得了含有类胡萝卜素色素（虾青素）和必需脂肪酸（EPA+DHA）的脂质：异丙醇（He-I）、丙酮（Ac）、乙醇（Et）和超临界CO2+乙醇（SC-CO2-Et）。通过动脉粥样硬化指数（AI）、血栓形成指数（TI）和低胆固醇血症与高胆固醇血症（H:H）的比值来测定脂肪酸的功能质量。最高的虾青素（ASTX）含量（4238.65和4086.71µg/g脂质）对应于使用Ac和SC-CO2-Et的提取。EPA+DHA的含量范围为31.15%-31.85%，功能质量范围为0.56-0.61（AI）、0.19-0.21（TI）和1.73-1.81（H:H）。因此，SC-CO2-Et提取是可取的，因为其对环境的影响较小。IA和IT质量指数表明，食用munida脂质是健康的，尽管H:H比例显示相反。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality