ArticleAntioxidants (Basel, Switzerland)2026
Lipidomic Characterization of Marine By-Product Oils: Impact of Species and Extraction Methods on Lipid Profile and Antioxidant Potential.
Article in Antioxidants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Fatty Acid Signatures as Nutritional Indices: Molecular Gateways to Health, Aging, and Functional Food Innovation.Food science & nutrition · 2026Review
- Anticoagulant Effect and Platelet Bioactivities of a Novel Cephalopod Byproduct Oil.Marine drugs · 2026Article
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Authors and funding
5 authors.
Funding
Abstract
Marine by-products represent an important source of bioactive lipids with potential applications in nutraceuticals and functional foods. This study provides a biochemical and lipidomic characterization of oils derived from sardine, monkfish, grey mullet roe, squid, and anchovy by-products, assessing how the extraction method influences their lipid and antioxidant profiles. Fatty acids were quantified by GC-FID, antioxidant compounds by HPLC-DAD, and untargeted lipidomics by TIMS-HRMS. A total of 228 lipid species were identified, predominantly triglycerides (TGs) and diglycerides (DGs), accounting for approximately 69% of the annotated lipidome. Grey mullet roe oils exhibited the highest levels of long-chain PUFAs (EPA, DHA) and antioxidants (α-tocopherol 205-469 mg/Kg, lutein 10-125 mg/Kg, and squalene 1004-6049 mg/Kg), whereas squid oils showed high n-3/n-6 proportions. The extraction method strongly affected lipid integrity. Supercritical CO
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