A mixture of sphingoid esters was isolated (1.4% w/w) from the molecular distillation of crude squid visceral oil. A preliminary investigation on the bioactivity profile and toxic potential of this residue was carried out by in vitro experiments. No cytotoxicity and a moderate lipase inhibition activity were highlighted.

Saliu, F., Longhin, E., Salanti, A., Degano, I., DELLA PERGOLA, R. (2016). Sphingoid esters from the molecular distillation of squid oil: A preliminary bioactivity determination. FOOD CHEMISTRY, 201, 23-28 [10.1016/j.foodchem.2016.01.056].

Sphingoid esters from the molecular distillation of squid oil: A preliminary bioactivity determination

SALIU, FRANCESCO
;
LONGHIN, ELEONORA MARTA
Secondo
;
SALANTI, ANIKA;DELLA PERGOLA, ROBERTO
Ultimo
2016

Abstract

A mixture of sphingoid esters was isolated (1.4% w/w) from the molecular distillation of crude squid visceral oil. A preliminary investigation on the bioactivity profile and toxic potential of this residue was carried out by in vitro experiments. No cytotoxicity and a moderate lipase inhibition activity were highlighted.
Articolo in rivista - Articolo scientifico
Inhibitors; Molecular distillation; Pancreatic lipase; Sphingoid bases; Squid oil;
Inhibitors; Molecular distillation; Pancreatic lipase; Sphingoid bases; Squid oil; Food Science; Analytical Chemistry
English
23
28
6
Saliu, F., Longhin, E., Salanti, A., Degano, I., DELLA PERGOLA, R. (2016). Sphingoid esters from the molecular distillation of squid oil: A preliminary bioactivity determination. FOOD CHEMISTRY, 201, 23-28 [10.1016/j.foodchem.2016.01.056].
Saliu, F; Longhin, E; Salanti, A; Degano, I; DELLA PERGOLA, R
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/101918
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