American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2018, 6(3), 76-82
DOI: 10.12691/ajfn-6-3-3
Open AccessArticle

Enzymatic Extraction and Characterization of Lipid Fraction Highly Rich in Omega-3 Fatty Acids from Mackerel (Scomber scombrus)

GBOGOURI Grodji Albarin1, , WAZE Aimée Mireille Alloue-Boraud2, GONNETY Tia Jean3 and LINDER Michel4

1Department of Food Science and Technology, Laboratory of Nutrition and Food Safety Nangui Abrogoua University, Côte d’Ivoire

2Department of Food Science and Technology, Laboratory of Microbiology and Molecular Biology, Nangui Abrogoua University, Côte d’Ivoire

3Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocess, Nangui Abrogoua University, Côte d’Ivoire

4Laboratory of Biomolecular Engineering, École Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), University of Lorraine, Vandoeuvre Cedex, Franc

Pub. Date: July 03, 2018

Cite this paper:
GBOGOURI Grodji Albarin, WAZE Aimée Mireille Alloue-Boraud, GONNETY Tia Jean and LINDER Michel. Enzymatic Extraction and Characterization of Lipid Fraction Highly Rich in Omega-3 Fatty Acids from Mackerel (Scomber scombrus). American Journal of Food and Nutrition. 2018; 6(3):76-82. doi: 10.12691/ajfn-6-3-3

Abstract

Fresh mackerel heads were submitted to enzymatic hydrolysis using Alcalase 2.4L (60°C, 2h). The centrifugation of the slurry displayed three lipid fractions. Chemical characteristics of these fractions showed significant differences for protein, lipid and ash contents. The rate of oil released after enzymatic extraction accounted for 19.20% and 21% for 3% E/S and 5% E/S respectively with no significant difference (p< 0.05). Lipids released after enzymatic processes, lipids from emulsified fraction displayed similar lipid classes level amounted to 95-98% for triglycerides (TG) and 2-5% for phospholipids (PL). As for heavy fraction, there were 42% of TG and 58 % of PL. Lipids released by enzymatic hydrolysis and lipids of emulsified fraction displayed similar content of PUFA and were compared to lipids extracted by solvent. The main PUFA were EPA (6.99 to 7.56%) and DHA (from 11.26 to 15.86%). The lipid of the heavy fraction, which contained the most abundant amount of the DHA accounted for 26.11% and a high amount of EPA (7.73%).

Keywords:
mackerel docosahexaenoic acid fish oil omega 3 polyunsaturated fatty acids enzymatic extraction

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