Comparison of low‐temperature processes for oil and coenzyme Q10 extraction from mackerel and herring

Abstract

AbstractAmong the fat fish species available from Eastern Quebec (Canada), whole Atlantic mackerel (Scomber scombrus) and herring (Clupea harengus) represent abundant fishery resources which are currently under‐utilized. They have relatively high contents of oil and coenzyme Q10 (CoQ10) in their tissues, which could be valuable for nutraceutical applications. Therefore, two low‐temperature extraction processes were compared for the recovery of oil and CoQ10 from these resources, such as enzymatic hydrolysis using Protamex™ and supercritical CO2 (SCO2) using fish lyophilizates. The results revealed that highest yields of oil and CoQ10 were obtained using the enzymatic hydrolysis process with mackerel. Whatever the process used, CoQ10 concentrations were higher in herring oil, due mainly to a more selective extraction of CoQ10 over that of the oil. The highest CoQ10 recovery rates (extraction efficiencies) were obtained using the enzymatic hydrolysis process with both types of fish, but also the SCO2 process with herring under some conditions. For mackerel, the lower CoQ10 recovery rates obtained from the SCO2 process were explained by its more important matrix effect. An economic assessment of both processes revealed that the enzymatic hydrolysis extraction process would be the most promising for up‐scaling the recovery of oil and CoQ10 from these resources.