Seafood Phospholipids: Extraction Efficiency and Phosphorous Nuclear Magnetic Resonance Spectroscopy (³¹P NMR) Profiles

Abstract

Abstract The absolute concentration of phospholipids (PL) (μmol g −1 , wet tissue) in five marine tissues was determined using quantitative phosphorous nuclear magnetic resonance spectroscopy ( 31 P NMR). Hoki ( Macruronus novaezelandiae ) roe was identified as a “high‐PL” seafood, containing 15.97 ± 4.72 μmol g −1 (wet tissue) of these compounds. This was 2–4× higher than the concentration of PL in monkfish ( Lophius spp.) fillets (4.26 ± 1.52), arrow squid ( Nototodarus sloanii ) mantle (8.95 ± 0.89), Greenshell™ mussel ( Perna canaliculus ) (7.04 ± 0.87), or hoki liver (6.03 ± 0.76). The amount of PL extracted from these tissues was dependent on the extraction method used, with the Folch (1957) method consistently extracting more oil (and more PL) from all five tissues than the Bligh and Dyer (1959) and Jensen (2003) methods. The individual PL profiles of each tissue are also reported.