This study evaluated the impact of different food- and non-food grade extraction solvents on yield and fatty acid composition of the lipid extracts of two seaweed species (Palmaria palmata and Laminaria digitata). The application of chloroform/methanol and three different food grade solvents (ethanol, hexane, ethanol/hexane) revealed significant differences in both, extraction yield and fatty acid composition. The extraction efficiency, in terms of yields of total fatty acids (TFA), was in the order: chloroform/methanol > ethanol > hexane > ethanol/hexane for both species. Highest levels of polyunsaturated fatty acids (PUFA) were achieved by the extraction with ethanol. Additionally the effect of storage temperature on the stability of PUFA in ground and freeze-dried seaweed biomass was investigated. Seaweed samples were stored for a total duration of 22 months at three different temperatures (−20 °C, 4 °C and 20 °C). Levels of TFA and PUFA were only stable after storage at −20 °C for the two seaweed species.

Item Type:	Refereed Article
Keywords:	lipid extraction, seaweeds, PUFA, omega-3 fatty acids, storage, lipid oxidation
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Food sciences
Research Field:	Food chemistry and food sensory science
Objective Division:	Expanding Knowledge
Objective Group:	Expanding knowledge
Objective Field:	Expanding knowledge in the chemical sciences
UTAS Author:	Schmid, M (Dr Matthias Schmid)
ID Code:	151837
Year Published:	2016
Web of Science® Times Cited:	25
Deposited By:	Ecology and Biodiversity
Deposited On:	2022-08-05
Last Modified:	2022-09-07
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