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Comparison of lipids in organs of the starfish Asterias amurensis associated with different treatments |
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| Authors: | Qi Wang Keita Ikegame Koretaro Takahashi Changhu Xue Weinong Zhang Hongxun Wang Wenfu Hou Yuming Wang |
| Institution: | 11956. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, P. R. China 21956. Research Center of Oils and Plant Proteins Technology, Wuhan Polytechnic University, Wuhan, 430023, P. R. China 31956. Faculty of Fisheries Sciences, Hokkaido University, Hakodate, 041-8611, Japan 41956. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, P. R. China |
| Abstract: | Lipids were extracted from organs of the starfish Asterias amurensis associated with different treatments (raw-control, boiling and heating), and then analyzed for lipid content, lipid oxidation index, lipid classes and fatty acid composition. Results showed that boiling softened the hard starfish shells, thus facilitating the collection of starfish organs. As compared with raw organs, the boiled organs had lower water content and higher lipid content, possibly due to the loss of water-holding capacity caused by protein denaturation. Both boiling and heating increased the peroxide value (PV), thiobarbituric acid (TBA) value and carbon value (CV) of lipids. Despite slight increases in the content of complex lipids, associated lipid composition had no substantial variations upon boiling and heating. For simple lipids, the content of 1, 2-diglyceride decreased in boiled and heated organs, with free fatty acids observed on thin layer chromatography (TLC). However, neither boiling nor heating significantly changed the fatty acid compositions of simple or complex lipids in starfish organs, suggesting that these two treatments had no significant effects on complex lipids in starfish organs. Together, our results indicated that boiling of starfish soon after capture facilitated the handling and extraction of useful complex lipids consisting of abundant glucosylceramide and eicosapentaenoic acid (EPA)-bounded phospholipids. |
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