Extraction of lipid from scallop (Patinopecten yessoensis) viscera by enzyme-assisted solvent and supercritical carbon dioxide methods

Da Yong Zhou, Bei Wei Zhu, Lei Tong, Hai Tao Wu, Lei Qin, Hui Tan, Ya Li Chi, Jing Ya Qu, Yoshiyuki Murata

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

In the present study, lipid was extracted from scallop (Patinopecten yessoensis) viscera by using the enzyme-assisted solvent method and the supercritical carbon dioxide (SC-CO2) method. Soxhlet extraction with ethyl ether produced a yield of 23.7 ± 0.6 g of lipid 100 g-1 of dry matter. Enzyme-assisted solvent extraction allowed recovering 60.6 ± 1.5% of P. yessoensis viscera lipid from the samples treated with papain, whereas a lipid recovery rate of 78.3 ± 0.6% was achieved by SC-CO2 extraction. The lipid extracted was divided into the unsaponifiable fraction (sterol) and the saponifiable fraction (fatty acid) and analysed by gas chromatography mass spectrometry. Results indicated that the fatty acid composition and sterol composition for lipids extracted by different methods were slightly different. Eicosapentaenoic acid and docosahexaenoic acid were dominant polyunsaturated fatty acids accounting for 35-40% of the total fatty acid.

Original languageEnglish
Pages (from-to)1787-1793
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume45
Issue number9
DOIs
Publication statusPublished - Sep 1 2010

Keywords

  • Extraction/separation
  • Fatty acids
  • Food processing aspects
  • Lipids
  • Shellfish

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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