Yield Enhancement of Valuable Lipid Compounds from Squid (Doryteuthis gahi) Waste by Ethanol/Acetone Extraction
Keywords: omega 3 fatty acids, phospholipids, ethanol, acetone, tocopherols, patagonian squid, total lipids, commercialwaste, waste/solvent, number of extractions
Abstract
The study focused on the extraction of valuable lipid compounds from squid (Doryteuthis gahi) waste by a low-toxicity solvent mixture (ethanol/acetone, 50:50, v/v). The effect of the waste weight/solvent volume (WW/SV, g·mLâ1) ratio and the number of extractions (NoE) on the total lipid (TL), phospholipid (PL), and tocopherol yields and on the fatty acid (FA) profile (eicosapentaenoic and docosahexaenoic acid contents; polyunsaturated FAs/saturated FAs and Ï3/Ï6 ratios) was investigated. As a result, an increased NoE led to an increased (p < 0.05) TL yield but a decreased (p < 0.05) proportion of PLs in the lipid extract. Additionally, a lower (p < 0.05) polyunsaturated FA/saturated FA ratio was detected by increasing the NoE. Some differences (p < 0.05) could be outlined as a result of increasing the WW/SV ratio; however, a definite trend for this extraction condition could not be concluded for any of the lipid parameters measured. Yield results were compared to those obtained by the conventional chloroform/methanol procedure. In order to attain an increased yield, the NoE required would depend on the polarity degree of the lipid molecule concerned. All ethanol/acetone extracting conditions tested led to remarkable yields for lipid compounds (PLs, α-tocopherol, Ï3 FAs) and FA ratios with healthy, nutritional, and preserving properties.
Más información
| Título según WOS: | Yield Enhancement of Valuable Lipid Compounds from Squid (Doryteuthis gahi) Waste by Ethanol/Acetone Extraction |
| Título según SCOPUS: | Yield Enhancement of Valuable Lipid Compounds from Squid (Doryteuthis gahi) Waste by Ethanol/Acetone Extraction |
| Título de la Revista: | Foods |
| Volumen: | 12 |
| Número: | 14 |
| Editorial: | Multidisciplinary Digital Publishing Institute (MDPI) |
| Fecha de publicación: | 2023 |
| Idioma: | English |
| DOI: |
10.3390/foods12142649 |
| Notas: | ISI, SCOPUS |