Characterization of Lecithin Isolated from Anchovy (Engraulis japonica) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction
Article first published online: 3 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 7, pages C773–C778, July 2012
How to Cite
Lee, S.-M., Asaduzzaman, A.K.M. and Chun, B.-S. (2012), Characterization of Lecithin Isolated from Anchovy (Engraulis japonica) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction. Journal of Food Science, 77: C773–C778. doi: 10.1111/j.1750-3841.2012.02764.x
- Issue published online: 3 JUL 2012
- Article first published online: 3 JUL 2012
- MS 20120013 Submitted 1/3/2012, Accepted 4/16/2012.
- high-performance liquid chromatography;
- oxidative stability;
- supercritical carbon dioxide extraction
Abstract: Lecithin was isolated and characterized from anchovy (Engraulis japonica) deoiled residues using supercritical carbon dioxide (SC-CO2) at a semibatch flow extraction process and an organic solvent (hexane) extraction. SC-CO2 extraction was carried out to extract oil from anchovy at different temperatures (35 to 45 °C) and pressures (15 to 25 MPa). Extraction yield of oil was influenced by physical properties of SC-CO2 with temperature and pressure changes. The major phospholipids of anchovy lecithin were quantitatively analyzed by high-performance liquid chromatography. Phosphatidylcholine (PC) (68%± 1.00%) and phosphatidylethanolamine (PE) (29%± 0.50%) were the main phospholipids. Thin layer chromatography was performed to purify the individual phospholipids. The fatty acid compositions of lecithin, PC, and PE were analyzed by gas chromatography. A significant amount of eicosapentaenoic acid and docosahexaenoic acid were present in both phospholipids of PC and PE. Emulsions of lecithin in water were prepared through the use of a homogenizer. Oxidative stability of anchovy lecithin was high in spite of its high concentration of long-chain polyunsaturated fatty acids.
Practical Application: Lecithin can be totally metabolized by humans, so is well tolerated by humans and nontoxic when ingested. Lecithin from anchovy contain higher amounts of ω-3 fatty acids especially EPA and DHA, it may have positive outcome to use in food and pharmaceutical industries.