Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) head oils recovered by microwave-assisted extraction: Nutritional quality and biological properties

Abstract

Microwave-assisted extraction (MAE) and Soxhlet extraction (SE) were used to obtain oil from European sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) heads. The MAE technique allowed the recovery of more than 50% of the total lipid content for both fish by-products in less than 11 min extraction. Based on their fatty acid composition, all fish head oils presented a healthy lipid profile and were found to be a good source of docosahexaenoic acid (DHA, 11–14%). Different lipid quality indices also revealed their cardiovascular protective potential. Oils obtained by MAE showed higher antibacterial and antifungal effects against food pathogens than those extracted by SE. Cellular antioxidant activity (29–35% oxidation inhibition) and anti-inflammatory potential via NO production inhibition (IC50 = 14–21 µg/mL) were evaluated using murine macrophages cells (RAW 264.7). The highest cytotoxic effect (GI50 = 38–46 µg/mL) of fish head oils was observed against breast cancer cells (MCF-7). These results showed that sea bass and gilthead sea bream heads could be exploited for the production of oil with nutritional and bioactive properties in line with circular bioeconomy concepts.