Quality characteristics of lecithin isolated from deoiled mackerel (Scomber japonicus) muscle using different methods

Lecithin was isolated with ethanol from deoiled mackerel muscle after supercritical carbon dioxide (SC-CO2) and hexane extraction. Lecithin was also isolated by SC-CO2 with ethanol as co-solvent after oil removing by SC-CO2 extraction. The main phospholipids of mackerel lecithin were phosphatidylcholine (PC) 20.11% and phosphatidylethanolamine (PE) 67.44%. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in substantial amount in both phospholipids. After quality parameters checking, lecithin isolated by SC-CO2 with ethanol from deoiled mackerel muscle showed better results compared to other systems. Oxidative stability and antioxidant activity of lecithin was high and significant differences were not found using those systems.