Solid Phase Extraction as a Tool to Separate Lipid Classes and Study Deterioration of Marine Lipids

ABSTRACT

Interest in using marine lipids in fortified food is growing due to the increased evidence of their health benefits. The bioactivity of the lipids and the susceptibility towards deterioration depend on the molecular structure. This work describes optimization of solid-phase extraction techniques to enable detailed chemical characterization of lipid and phospholipid classes from cod roe. High purities were obtained for triacylglycerols, steryl esters (97–99%), and the two major phospholipid classes (95–100%). Both lipid oxidation products and reaction products from enzymatic hydrolysis of lipids were removed by chromatography on solid aluminium oxide. Nuclear magnetic resonance (NMR) spectroscopy was used for compositional analysis of the fractionated lipid classes.

KEYWORDS:

• Marine lipids
• phospholipids
• solid phase extraction
• fish by-products
• Gadus morhua

The authors wish to thank the Norwegian Research Council for financing the project “Production of ultra stable fish oils” and student Mette Bjørge at NTNU for performing some preliminary trials in her MSc thesis.

Notes

Codex Alimentarius. 1990. Editorial Group CODEX STAN; 19–1981, Rev. 2–1999; Rome.