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.

Evaluation of Chemical Elements, Lipid Profiles, Nutritional Indices and Health Risk Assessment of European Eel (Anguilla anguilla L.)

“…In addition, the transfer and biomagnification of mercury in fish influenced food and trophic position. Achouri et al [59] noted that macronutrients in the muscles of wild and breeding eel from the fish market of Sfax (Tunisia) (Na, K, Mg, and Ca) varied between 12.86 (wild eel) and 225.23 mg/100 g (wild eel), whereas micronutrients such as Fe, Zn, Cu, and Mn ranged from 1.52 (wild eel) to 83.7 mg/kg (breeding eel). According to those authors, the content of elements in the muscle tissue of eel decreased in the order K > Na > Ca > Mg > Zn > Fe > Mn > Cu (wild eel) and K > Na > Mg > Ca > Zn > Fe > Mn > Cu (breeding eel).…”

“…The lipid profiles of the eels indicate their high nutritional quality [78]. The percentage of total fat in the wild eel (22.29%) was higher than that of the breeding one (16.11%) [59]. The fat content in the European eel (Spain) (4.95-10.22%) was the most variable parameter and was directly related to the weight of the fish [78].…”

“…The major SFA, MUFA, and PUFA in eels from the fish market (Tunisia) were C16:0, C18:0, C16:1, C18:1, C20:4 n-6, EPA, and DHA. The farmed and wild fillets of this species showed important n-3/n-6 ratios (3.28 and 1.3) and the high stability of their oils makes them suitable for the prevention of ischemic heart disease [59]. The most abundant fatty acids in all fish, including eel, from lake Trasimeno (Italy) was 16:0, 14:0, 18:0, 18:1n-9, 16:1n-7, 18:2n-6, 20:4n-6, EPA, and DHA [44].…”

“…Comparing the PUFA/SFA ratio to the HH ratio, it was noted that HH may more accurately reflect fatty acid composition on CVD [28]. According to Achouri et al [59], the nutritional quality index (n-3/n-6, DHA/EPA, AI, TI, and HH), indicated that both farmed and wild eels could be eaten due to the good quality of the lipid fraction. TI is defined as the relationship between procoagulant (saturated) and anticoagulant fatty acids (MUFA, PUFA-n6, and PUFA-n3) [29,30].…”

Assessment of the effects of sex and harvesting season on lipid and fatty acid composition of Sparidae species

“…The EPA + DHA content is another important indicator of beneficial effects (Gonçalves et al, 2020). n‐3 PUFA play an important role in the prevention and treatment of heart attacks, cardiovascular diseases, depression, migraine‐type headaches, joint rheumatism, diabetes, high cholesterol, and blood pressure, some types of allergies, cancer, arthritis, asthma, psoriasis disease, inflammation, and autoimmune diseases (Achouri et al, 2018). Therefore, according to recent dietary guidelines, fish consumption is recommended at least twice a week for a healthy diet, especially due to its fatty acid composition (Lena et al, 2016).…”