Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy. (30th November 2021)

• Record Type: Journal Article
• Authors: Ahmmed, Mirja Kaizer; Carne, Alan; Ahmmed, Fatema; Stewart, Ian; (Sabrina) Tian, Hong; Bekhit, Alaa El-Din Ahmed
• Is Part Of: Food chemistry. Volume 363(2021)
• Publication Date: 2021-11-30
• Subjects: Fatty acids -- Fish head -- Hexane/ethanol -- Lipid fraction -- King salmon -- NMR spectroscopy -- Fish roe -- Positional distribution; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130302
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Phospholipidomic profile of King salmon roe, skin and head were analysed by 31P NMR. A novel extraction method (ETHEX) was used to extract and fractionate total lipid. Roe was found to contain higher phospholipid content than head and skin. Roe had the highest EPA and DHA contents at sn-2 position. Head oil had lower EPA, DPA and DHA content than roe, but had higher lipid yield. Abstract: This study used a novel extraction method (ETHEX) to extract the lipid content of King salmon head, skin and roe, and determined the lipid profiles using GC-FID, 13C NMR and 31P NMR spectroscopy. On a wet tissue basis, King salmon roe was found to contain the highest amount of phospholipid (26.53 µmol/g) and n-3 fatty acids (43.32%), followed by head (PL = 10.76 µmol/g; n-3 = 7.21%) and skin (PL = 4.98 µmol/g; n-3 = 8.23%). Total EPA (6.62%) and DHA (28.83%) content, along with the sn -2 positioned EPA (3.25%), DPA (1.36%) and DHA (16.35%) were also higher in roe compared with head and skin. The highest amount of EPA (7.99%) and DHA (34.47%) contents were found in the polar lipid fractions of roe, followed by skin (EPA = 4.19%; DHA = 25.95%) and head (EPA = 2.61%; DHA = 17.85%). This result suggests that salmon roe could be used for developing n-3 phospholipid enriched products.