title: Characterization of lecithin isolated from anchovy (Engraulis japonica) residues deoiled by supercritical carbon dioxide and organic solvent extraction.
abstract: Lecithin was isolated and characterized from anchovy (Engraulis japonica) deoiled residues using supercritical carbon dioxide (SC-CO(2)) at a semibatch flow extraction process and an organic solvent (hexane) extraction. SC-CO(2) 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-CO(2) 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.
  
  
  CONCLUSIONS
  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.
authors: Dept of Food Science and Technology, Pukyong Natl Univ, Daeyeon Campus 45 Yongso-ro, Nam-Gu, Busan 608-737, Republic of Korea.
authors: Seung-Mi
authors: SM
authors: Lee
authors: A K M
authors: AK
authors: Asaduzzaman
authors: Byung-Soo
authors: BS
authors: Chun
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000737:chemistry*; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer / Q000379:methods; D004281:Docosahexaenoic Acids / Q000032:analysis / Q000737:chemistry; D015118:Eicosapentaenoic Acid / Q000032:analysis / Q000737:chemistry; D005399:Fishes / Q000378:metabolism*; D005511:Food Handling; D006586:Hexanes / Q000737:chemistry; D054709:Lecithins / Q000032:analysis* / Q000737:chemistry*; D010713:Phosphatidylcholines / Q000032:analysis / Q000737:chemistry; D010714:Phosphatidylethanolamines / Q000032:analysis / Q000737:chemistry; D011312:Pressure; D012997:Solvents / Q000737:chemistry*; D013696:Temperature
chemical_list: D006586:Hexanes; D054709:Lecithins; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D012997:Solvents; D002245:Carbon Dioxide; D004281:Docosahexaenoic Acids; C026385:n-hexane; C483858:phosphatidylethanolamine; D015118:Eicosapentaenoic Acid