Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)

Abstract

In this study, physicochemical composition of the wild and breeding eel's muscles were compared. Lipid profiles and scavenging activities were also evaluated. Lipid content of wild eel muscle had the highest oil yield (22.29%) than the breeding one (16.11%). Interestingly, the fatty acids (FA) profiles exhibited a dominance of unsaturated ones exceeding 60% of the total FA content. The omega-3 polyunsaturated FA (PUFA) profiles exhibited a dominance of eicosapentaenoic acid and docosahexaenoic acid in eel samples. The lipid health indexes and the predominance of PUFAs acids in both studied eel muscle samples could meet people's needs. Interestingly, a higher stability of peroxide values was observed during the storage for 30 days at −20 °C, which allows higher oils stability. In vitro digestibility model showed that eel oils were efficiently hydrolyzed by a pancreatic lipase, which suggests the higher assimilation of these oils in the human digestive tract. Practical applications The production of eicosapentaenoic acid and docosahexaenoic acid concentrates from residual sources of marine oils obtained from discarded parts of fish processing have unexplored potential of use in food industry, and oil-based nutraceutical production for obtaining the health benefits can be achieved. The economic activities of fish residues can reduce inappropriate extractive fishing, reducing imports of fish oils while contributing to the ecosystem balance.