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%).
Highlights
Fish are a source of high quality lipids, protein, vitamins and essential minerals, but, above all, a virtually unique, rich source of omega-3 long-chain poly-unsaturated fatty acids (PUFA).Fish lipids are rich in the long-chain omega-3 polyunsaturated fatty acids family, mostly represented by eicosapentaenoic acid (EPA, C20: n-3) and docosahexaenoic acid (ADH, C22: 6 n-3) and micronutrients such as vitamin A, vitamin D, calcium, magnesium, phosphorus [1,2,3]
These lipids are receiving a lot of attention because of the health benefits associated with high levels of the long chain omega-3 polyunsaturated fatty acids (PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
The analysis revealed that the Docosahexaenoic acid (DHA) was the dominant fatty acid in the heavy fraction, which was two times higher (26.11%) than the other fractions and the lipid from whole fraction
Summary
Fish lipids are rich in the long-chain omega-3 polyunsaturated fatty acids family, mostly represented by eicosapentaenoic acid (EPA, C20: n-3) and docosahexaenoic acid (ADH, C22: 6 n-3) and micronutrients such as vitamin A, vitamin D, calcium, magnesium, phosphorus [1,2,3]. These lipids are receiving a lot of attention because of the health benefits associated with high levels of the long chain omega-3 polyunsaturated fatty acids (PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Some studies have shown the anti-inflammatory properties of fish oils in general [9,10]
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