Hydrophobic natural deep eutectic solvents for marine lipid extraction

Author:

Topal Taylan1,Card Asli1,Mackenzie Andrew D.2,Lagutin Kirill2,Marshall Susan N.1,Cumming Adam H.1,Killeen Daniel P.1ORCID

Affiliation:

1. The New Zealand Institute for Plant and Food Research Limited Nelson New Zealand

2. Callaghan Innovation Lower Hutt New Zealand

Abstract

Abstract‘Type V' natural deep eutectic solvents (TV NADES) are a novel class of solvent media with many potential ‘green chemistry’ applications. Here, we assess the potential of two TV NADES: menthol:carvacrol (M:C) and menthol:thymol (M:T), and a single terpenoid extraction media carvacrol (C), as media from total lipid extraction of three compositionally diverse, freeze‐dried marine tissues: hoki (Macruronus novaezelandaiae), jack mackerel (Trachurus declivis) and green‐lipped mussel (kuku, Perna canaliculus). Room temperature extraction yields into these media were benchmarked relative to lipid yields from chloroform‐methanol‐water extractions. Relative extraction yields using the M:C and M:T media were (both) 87% for jack mackerel, 85%–87% for hoki, and 43%–47% for green‐lipped mussels. Comprehensive chemical analyses of TV NADES lipid extracts suggested that neutral lipids were extracted in greater yield than phospholipids, and that phosphatidylinositol, lysophospholipids and (in the case of mussels) ceramideaminoethylphosphonates were particularly resistant to extraction into C, M:C and M:T. C—a thymol isomer that, unlike menthol and thymol is a liquid at room temperature—appeared to perform (marginally) better than M:C and M:T systems, implying there may be no advantage to using the TV NADES over a single terpenoid with similar chemistry for total lipid extraction.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Soil lipid analysis by chromatography: A critical review of the current state in sample preparation;Journal of Chromatography Open;2024-11

2. Sample preparation techniques for the determination of fats in food;Reference Module in Chemistry, Molecular Sciences and Chemical Engineering;2024

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