eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2018-07-03 6 3 76 82 10.12691/ajfn-6-3-3 AJFN2018633 article GBOGOURI Grodji Albarin albaringrodji@yahoo.fr 1 WAZE Aim¨Śe Mireille Alloue-Boraud 2 GONNETY Tia Jean 3 LINDER Michel 4 Department of Food Science and Technology, Laboratory of Nutrition and Food Safety Nangui Abrogoua University, C?te dĄŻIvoire Department of Food Science and Technology, Laboratory of Microbiology and Molecular Biology, Nangui Abrogoua University, C?te dĄŻIvoire Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocess, Nangui Abrogoua University, C?te dĄŻIvoire Laboratory of Biomolecular Engineering, ¨Ścole Nationale Sup¨Śrieure dĄŻAgronomie et des Industries Alimentaires (ENSAIA), University of Lorraine, Vandoeuvre Cedex, Franc 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%). http://pubs.sciepub.com/ajfn/6/3/3/ajfn-6-3-3.pdf mackerel docosahexaenoic acid fish oil omega 3 polyunsaturated fatty acids enzymatic extraction