Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition
In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-09-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2188 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832584930753773568 |
|---|---|
| author | N. Akgül M. Başhan S. Kaçar |
| author_facet | N. Akgül M. Başhan S. Kaçar |
| author_sort | N. Akgül |
| collection | DOAJ |
| description |
In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1ω9, 18:2ω6 and Ʃω-6 PUFA were found to be low. The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the ω-3/ω-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets.
|
| format | Article |
| id | doaj-art-6c56bbda8a4d404998fce4ba2bfc7e78 |
| institution | Kabale University |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-6c56bbda8a4d404998fce4ba2bfc7e782025-01-27T08:22:44ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-09-0175310.3989/gya.0642241.2188Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid compositionN. Akgül0M. Başhan1S. Kaçar2Dicle University, Department of Biology, Institute of ScienceDicle University, Faculty of Science, Department of BiologyMardin Artuklu University, Department of Nutrition and Dietetics, Faculty of Health Sciences In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1ω9, 18:2ω6 and Ʃω-6 PUFA were found to be low. The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the ω-3/ω-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2188Cooking methodsFatty acidMahi-mahiPhospholipidTriacylglycerolVegetable oils |
| spellingShingle | N. Akgül M. Başhan S. Kaçar Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition Grasas y Aceites Cooking methods Fatty acid Mahi-mahi Phospholipid Triacylglycerol Vegetable oils |
| title | Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| title_full | Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| title_fullStr | Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| title_full_unstemmed | Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| title_short | Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| title_sort | effects of cooking mahi mahi coryphaena hippurus fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition |
| topic | Cooking methods Fatty acid Mahi-mahi Phospholipid Triacylglycerol Vegetable oils |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2188 |
| work_keys_str_mv | AT nakgul effectsofcookingmahimahicoryphaenahippurusfishfilletswithdifferenttechniquesontheirphospholipidandtriacylglycerolfattyacidcomposition AT mbashan effectsofcookingmahimahicoryphaenahippurusfishfilletswithdifferenttechniquesontheirphospholipidandtriacylglycerolfattyacidcomposition AT skacar effectsofcookingmahimahicoryphaenahippurusfishfilletswithdifferenttechniquesontheirphospholipidandtriacylglycerolfattyacidcomposition |