Characterization of Lecithin Isolated from Anchovy ( Engraulis japonica ) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction

Abstract: Lecithin was isolated and characterized from anchovy ( Engraulis japonica ) deoiled residues using supercritical carbon dioxide (SC‐CO 2 ) at a semibatch flow extraction process and an organic solvent (hexane) extraction. SC‐CO 2 extraction was carried out to extract oil from anchovy at different temperatures (35 to 45 °C) and pressures (15 to 25 MPa). Extraction yield of oil was influenced by physical properties of SC‐CO 2 with temperature and pressure changes. The major phospholipids of anchovy lecithin were quantitatively analyzed by high‐performance liquid chromatography. Phosphatidylcholine (PC) (68%± 1.00%) and phosphatidylethanolamine (PE) (29%± 0.50%) were the main phospholipids. Thin layer chromatography was performed to purify the individual phospholipids. The fatty acid compositions of lecithin, PC, and PE were analyzed by gas chromatography. A significant amount of eicosapentaenoic acid and docosahexaenoic acid were present in both phospholipids of PC and PE. Emulsions of lecithin in water were prepared through the use of a homogenizer. Oxidative stability of anchovy lecithin was high in spite of its high concentration of long‐chain polyunsaturated fatty acids. Practical Application: Lecithin can be totally metabolized by humans, so is well tolerated by humans and nontoxic when ingested. Lecithin from anchovy contain higher amounts of ω‐3 fatty acids especially EPA and DHA, it may have positive outcome to use in food and pharmaceutical industries.