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Effect of Frying in Different Cooking Oils on the Fatty Acid Profile of Nile Tilapia (Oreochromis niloticus) Fillets

Dinesh D. Jayasena, Kalana Fernando, and Thilini Awanthika
Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
Abstract—This study was conducted to determine the effects of frying with three different cooking oils (soybean oil, sunflower oil, and coconut oil) on the fat content and fatty acid profile of Nile tilapia fillets. The fat content of Nile tilapia fillets increased after frying, irrespective of the cooking oil used (p < 0.05). Frying led to exchange of fatty acids between the Nile tilapia fillets and cooking oils. As a result of interactions, PUFA and -6 fatty acid contents and PUFA/SFA ratio of samples fried in soybean and sunflower oils significantly increased while the SFA contents decreased (p < 0.05). Frying had a negative effect on the -3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrations in all fried samples. Deep frying in the PUFA-enriched cooking oils increased the PUFA proportion in tilapia fillets but -3/-6 ratio in raw tilapia fillet was found to be reduced in all evaluated samples after deep frying. Maximum reduction in EPA and DHA content was observed when soybean oil was used as the frying medium. Coconut oil can be recommended for deep frying of Nile tilapia fillets as it resulted in a higher w-3/w-6 ratio than the recommended WHO standard (0.2).

Index Terms—Nile tilapia fillets, fatty acids, deep frying, coconut oil, sunflower oil, soybean oil

Cite: Dinesh D. Jayasena, Kalana Fernando, and Thilini Awanthika, "Effect of Frying in Different Cooking Oils on the Fatty Acid Profile of Nile Tilapia (Oreochromis niloticus) Fillets," Journal of Advanced Agricultural Technologies, Vol. 5, No. 2, pp. 98-102, June 2018. Doi: 10.18178/joaat.5.2.98-102
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