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)
| Type | : | ACL |
|---|---|---|
| Nature | : | Production scientifique |
| Au bénéfice du Laboratoire | : | Non |
| Statut de publication | : | Publié |
| Année de publication | : | 2016 |
| Auteurs (3) | : | SCHMID Matthias GUIHÉNEUF Freddy STENGEL Dagmar,b |
| Revue scientifique | : | Food Chemistry |
| Volume | : | 208 |
| Fascicule | : | |
| Pages | : | 161-168 |
| DOI | : | 10.1016/j.foodchem.2016.03.123 |
| URL | : | - |
| Abstract | : | 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. |
| Mots-clés | : | Lipid extraction; Seaweeds; PUFA; Omega-3 fatty acids; Storage; Lipid oxidation |
| Commentaire | : | - |
| Tags | : | - |
| Fichier attaché | : | - |
| Citation | : |
Schmid M, Guihéneuf F, Stengel DB (2016) 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). Food Chem 208: 161-168 | doi: 10.1016/j.foodchem.2016.03.123
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