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Analysis of lipids extracted from salmon ( Salmo salar ) heads by commercial proteolytic enzymes
Author(s) -
Gbogouri Grodji A.,
Linder Michel,
Fanni Jacques,
Parmentier Michel
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600081
Subject(s) - chemistry , phosphatidylethanolamine , docosahexaenoic acid , phosphatidylcholine , chromatography , eicosapentaenoic acid , polyunsaturated fatty acid , fatty acid , enzyme , extraction (chemistry) , food science , proteolysis , biochemistry , phospholipid , membrane
Fresh salmon heads were submitted to controlled proteolysis using food‐grade commercial enzymes (Alcalase®, Neutrase® and Protamex™). The release of oil under mild conditions (60°, 2 h) compared favourably with organic solvent extraction (19.8% vs. 21.5%). Lipids extracted by solvent and lipids resulting from enzymatic processes displayed a similar content of PUFA (about 35%), mainly eicosapentaenoic acid (EPA; 8.4% vs. 7.7%) and docosahexaenoic acid (DHA; 12.1% vs. 11.9%). Thin‐layer chromatography (TLC‐FID Iatroscan) showed that the polar lipid fraction accounted for 55% of total lipids (phosphatidylethanolamine, 20.7%; phosphatidylcholine, 14.8%). Salmon head phospholipids may be more effective carriers of highly unsaturated fatty acids to specific tissues than triacylglycerols, as shown by their content in EPA (10.3 and 6.9%, respectively) and DHA (33.1 and 9.1%, respectively).