Organic Acid Extraction of Fluoride from Antarctic Krill Euphausia superba

Xie, Cheng Liang; Kim, Han Soo; Shim, Kil Bo; Kim, Yeon Kye; Yoon, Na Yeong; Kim, Poong Ho; Yoon, Ho Dong

doi:10.5657/fas.2012.0203

Cited by 10 publications

(13 citation statements)

References 5 publications

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“…Figure 2 shows the changes in fluoride concentration of samples as a function of acid concentration. For all the acids (HCl, acetic acid, citric acid, and lactic acid), defluoridation efficiency increased significantly with increasing acid concentration, especially the acid concentration from 0.02 to 0.1 M, the results were similar to Xie et al (2012). However, based on the slopes of the four curves, it could be seen that with a continuous increase of acid concentration, the defluoridation efficiency was gradually decreased.…”

Section: Resultssupporting

confidence: 85%

“…The recovery rate was displayed in Table 2. The data show that the recovery rate of additional fluoride was more than 99.80%, which was acceptable and indicated that the acid digestion could be used for the determination of fluoride in defatted krill powder by‐product (Xie et al, 2012).…”

Section: Methodsmentioning

confidence: 94%

“…So far, various methods have been reported to remove fluoride derived from different parts of Antarctic krill. Park, Ham, and Kin (1988) decreased fluoride content from krill meat by altering pH and ionic strength, Kim, Kin, Kim, and Yoon (1990) used an electro‐condensation method to reduce fluoride, which is based on the adsorption of fluoride by aluminum electrode, Tenuta (1993) removed fluoride from krill paste and protein concentrate, Xie et al (2012) used various organic acids to extract fluoride from different products of krill, Jung, Kim, Seo, Lee, and Kim (2013) applied chemical treatments without heating to reduce fluoride from krill meat, and recently Jansson et al (2018) invented an industrial method to reduce fluoride after krill catch, which comprising particle removal device to separate shell and carapace, and a plurality of exogenous proteolytic enzymes to hydrolyze crustacean material.…”

Section: Introductionmentioning

confidence: 99%

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A new multistage counter current extraction method of removing fluoride from defatted Antarctic krill powder

Wang

Jiang

et al. 2020

J Food Process Preserv

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This study aims to find an efficient acid extraction method to remove fluoride from defatted krill powder. Considering the effects of acid species, concentration, temperature, extraction time, solvent volume on the defluoridation efficiency, and final product yield, a new multistage counter current extraction method was developed. The optimum reaction condition was obtained by adding 10 ml of 0.3 M HCl to 1 g defatted krill powder and extracting for four stages, each stage was lasting for 60 min. After this process, fluoride content per dry weight of the final product was remarkably reduced to <5 mg/kg, defluoridation efficiency was 99.70%, and water consumption was minimized. Fourier transform infrared spectroscopy also indicated a decrease in the amount of fluorine, and basic chemical composition measurement indicated krill protein was not damaged during this process. Therefore, these results could be used as theoretical guidance for removing fluoride in practical application. Practical applications Defatted Antarctic krill powder is a cheap by‐product after krill oil extraction, but it contains both high‐quality protein and high concentration of fluoride. The toxicity of fluoride in krill powder makes it not be allowed as food resource. So, a new counter current extraction method was developed to defluorinate from defatted krill powder, which was an easy and cheap process, but high defluoridation efficiency with low water consumption. It has been successfully applied to the food pilot base, and it would help to obtain the safe defatted Antarctic krill powder in krill industry.

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Section: Resultssupporting

confidence: 85%

Section: Methodsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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A new multistage counter current extraction method of removing fluoride from defatted Antarctic krill powder

Wang

Jiang

et al. 2020

J Food Process Preserv

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“…. 536-2,400 mg/kg , muscle 4.5-570 mg/kg (Soevik and Breakkan, 1979;Adelung et al, 1987;Sands et al, 1998;Moren et al, 2007;Yoshitomi et al, 2007;Xie et al, 2012). FDA 100 mg/kg (FDA, 2012).…”

Section: Rasteiro and Antunes (2005)mentioning

confidence: 99%

Food Quality Characteristics of Instant Gruel Prepared with Peeled Krill Euphausia superba Meat

Jung¹,

Choi²,

Lee³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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Instant krill gruel was produced using peeled Antarctic krill Euphausia superba as a high nutritional ingredient and the food quality was investigated. The food quality of krill gruel was examined by measuring proximate composition, cholesterol, calorie, Hunter color value, total amino acids, fatty acids, fluoride, viscoelastic properties, and by sensory evaluation. The krill gruel had a moisture content of 87% and a pH of 6.65. The krill gruel contained 51 kcal/100 g, and 0.1% fat and 3.5 mg/100 g cholesterol. Its fatty acid composition exhibited high levels of unsaturated fatty acids. The levels of oleic acid and linolenic acid were high, and n-3, n-6, and n-9 fatty acid contents ranged from 1% to 6%. The total amino acid content was 2132 mg/100 g, and the levels of glutamic acid, aspartic acid, leucine, alanine, and arginine were particularly high. Essential amino acids accounted for over 30% of the total amino acids. Fluoride level in the krill gruel was 3.07 mg/kg. The viscoelastic properties of the krill gruel were determined as 6.28 Pa at shear stress of 2.51 Pa. In the recovery test, the elastic restoring force after deformation was low.

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“…There is no unified view on existing forms of fluoride in the Antarctic krill at home and abroad. The fluoride content can be determined by ISE ( Frant & Ross 1966;Čápka et al 2004;Xie et al 2012), spectrophotometry (Khalifa & Hafez 1998), gas chromatography (GC) (Chiba et al 1982;Haldimann & Zimmerli 1993), ion chromatography (IC) (Jeyakumar et al 2008;Koch et al 2010;Lefler & Ivey 2011), and high performance liquid chromatography (HPLC) (Lipka et al 2000;Musijowski et al 2010). IC has been chosen in this paper, as it is a rapid, selective, sensitive and preferred method for the determination of a variety of anions at trace and ultra-trace levels (Pereira 1992;Lopez-Ruiz 2000).…”

mentioning

confidence: 99%

Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection

Zhao¹,

Zhu²,

Sun³

et al. 2015

Czech J. Food Sci.

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A rapid, sensitive and reliable method to quantify fluoride in Antarctic krill has been established. Four different pretreatment methods were used for the extraction of fluoride: double-deionised water extraction, sulphuric acid distillation, hydrochloric acid extraction, and pH adjustment with buffer after hydrochloric acid extraction. Four methods of comparative analysis revealed that sulphuric acid distillation was suitable preparation for ion chromatography determination of fluoride in Antarctic krill (fluoride content 288.7 ± 10.2 mg/kg). The method was partially validated in linearity, accuracy, and precision. The linear range was from 0.1 to 10.0 mg/l with the regression coefficient of 0.99998. The accuracy expressed as the recoveries of standard addition ranged from 95.3% to 101.3%, the relative standard deviation (n = 8) was 1.8-1.9%. With this method, the 3σ limit of detection was 0.06 mg/l of fluoride in Antarctic krill. Our results indicate that the method (limit of quantification 0.2 mg/l) could be well applied for the determination of fluoride in Antarctic krill.

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Organic Acid Extraction of Fluoride from Antarctic Krill Euphausia superba

Cited by 10 publications

References 5 publications

A new multistage counter current extraction method of removing fluoride from defatted Antarctic krill powder

A new multistage counter current extraction method of removing fluoride from defatted Antarctic krill powder

Food Quality Characteristics of Instant Gruel Prepared with Peeled Krill Euphausia superba Meat

Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection

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