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Research Paper | Biotechnology | Ivory Coast | Volume 11 Issue 11, November 2022 | Rating: 4.8 / 10

Nutritional and Technological Potential of Oils Extracted from the Most Consumed Fish in Abidjan Town (Cote d'Ivoire)

OULAI Tokpa Louya | KOUAKOU Kouadio Christelle Marina | AKPROLathro Anselme | GBOGOURI Grodji Abarin

Abstract: This study aimed to evaluate the nutritional and technological potential of oils extracted from the heads and headless parts of the most consumed fish in the Abidjan city (Ivory Coast). Two oil extraction techniques (i.e. Folch and enzymatic hydrolysis methods) were tested. Then, the oil extracted chemical characteristics such as iodine, acid, saponification and peroxide values were determined using standard fraction methods. In addition, the fatty acid compositions of these oils were evaluated by GC-MS. The results showed the better extraction yield with the Folch method than that of hydrolysis. The mackerel head contains more lipids (19.87%) compared to other fish. The monounsaturated fatty acid content (31.07-54.76%) of fish is higher than that of saturated fatty acids (19.79-42.03%), regardless of the fish species. For the ?3, DHA (C22:6 ?3) predominates with 17.28% in the heads and headless parts of fish, while EPA (C20:5 ?3) representing only 0.90-2.79% of the total fatty acids. The chemical propertie analysis shows that these oils have high iodine and saponification indices, as well as low acid and peroxide indices. Saturated fatty acids are in the majority whatever the fraction studied. The extracted oils can be used for the formulation of livestock feed or ingredient of lipoprotein complex rich in omega 3 extract for children.

Keywords: fish oil, extraction method, nutritional potential, technological potential

Edition: Volume 11 Issue 11, November 2022,

Pages: 564 - 572