Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-17 DOI:10.1016/j.foodchem.2025.143444

Xinhong Zheng , Yanyu Du , Rongbin Zhong , Yujie Zhu , Honghe Jiang , Peng Liang , Feifei Shi

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Abstract

This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/methanol (CM), ethanol/ethanol (EE), and ethanol/hexane (EH). The results demonstrated that CM-extracted LYPLs exhibited the lowest oxidation levels, while EE-extracted LYPLs contained the highest polyunsaturated fatty acids (PUFAs) content. EH extraction was more effective for monounsaturated fatty acids (MUFAs) in LYPLs but was less effective for polar lipids. Across solvents, 410 lipids were identified, with phosphatidylcholine (PC) predominating in all LYPLs groups. The study detected 97 volatiles, with CM-extracted LYPLs showing notably high in pyrazines and benzenes. A total of 65 lipids and 47 volatiles distinguished the three LYPLs groups. Correlation analysis revealed a synergistic effect between PUFAs and lysophosphatidylcholine (LPC), increasing the production of volatile compounds associated with oxidation. These results offered new insights for optimizing future solvent extraction of marine phospholipids.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.