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Idouraine, A., Kohlhepp, E. A. and Webber, C. W., “Nutrient constituents from eight lines of naked seed squash”. Journal of the Agricultural and Food Chemistry, 44: 721-724. 1995.

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Article

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

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


American Journal of Food and Nutrition. 2018, Vol. 6 No. 3, 76-82
DOI: 10.12691/ajfn-6-3-3
Copyright © 2018 Science and Education Publishing

Cite this paper:
GBOGOURI Grodji Albarin, WAZE Aimée Mireille Alloue-Boraud, GONNETY Tia Jean, 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.

Correspondence to: GBOGOURI  Grodji Albarin, Department of Food Science and Technology, Laboratory of Nutrition and Food Safety Nangui Abrogoua University, Côte d’Ivoire. Email: albaringrodji@yahoo.fr

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%).

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