Abstract
ABSTRACT Interest in using marine lipids in fortified food is growing due to the increased evidence of their health benefits. The bioactivity of the lipids and the susceptibility towards deterioration depend on the molecular structure. This work describes optimization of solid-phase extraction techniques to enable detailed chemical characterization of lipid and phospholipid classes from cod roe. High purities were obtained for triacylglycerols, steryl esters (97–99%), and the two major phospholipid classes (95–100%). Both lipid oxidation products and reaction products from enzymatic hydrolysis of lipids were removed by chromatography on solid aluminium oxide. Nuclear magnetic resonance (NMR) spectroscopy was used for compositional analysis of the fractionated lipid classes.
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