2.2.5. Lipid extraction

Lipids were extracted from the raw and processed fish according to the Bligh and Dyer (¹⁹⁵⁹) method. One hundred grams (100 g) of the commodity was placed in a blender (Panasonic) to which 100 mL of chloroform and 200 mL of methanol were added and blended for 3 min. This was followed by the addition of 100 mL of chloroform and 100 mL of distilled water. The mixture was blended again for 1 min and then filtered. The final extraction was ensured by the addition of more chloroform to attain a proportion of 2:2:1.8 of chloroform, methanol, and distilled water, respectively. After separating the different phases in a funnel, the organic phase was collected and dried using anhydrous sodium. The organic solvent was then eliminated using a rotary evaporator at 45°C under reduced pressure. The lipid extracts obtained were put in dark glass bottles and stored at −20°C for further analyses.