Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets

N.  Akgül; M. Başhan; S.  Kaçar

doi:10.3989/gya.0322251.2303

Authors

N. Akgül Dicle University, Department of Biology, Institute of Science https://orcid.org/0000-0001-6166-5354
M. Başhan Dicle University, Faculty of Science, Department of Biology https://orcid.org/0000-0002-1228-9548
S. Kaçar Mardin Artuklu University, Department of Nutrition and Dietetics, Faculty of Health Sciences https://orcid.org/0000-0002-9869-9045

DOI:

https://doi.org/10.3989/gya.0322251.2303

Keywords:

Cooking methods, Leer, Phospholipid, Triacylglycerol, Vegetable oils

Abstract

The fatty acid (FA) composition of leer fish (Lichia amia) fillets prepared using different cooking techniques was examined in this study. The phospholipid (PL) component of the fillets fried in corn and hazelnut oil contained reduced levels of PUFAs (polyunsaturated fatty acids) and SFAs (saturated fatty acids). Total PUFA, Ʃn6 PUFA and linoleic acid (18:2) were detected at significantly higher levels in the triacylglycerol (TAG) fractions of fillets fried in sunflower oil and corn oil than in raw samples fried in hazelnut oil and olive oil. In comparison to raw fillets, the TAG fraction had higher rates of DHA (docosahexaenoic acid), n3 PUFA, n3/n6 in oven-baked fillets; 16:0 (palmitic acid), SFA ratios in grilling; and 18:2, PUFA, n6 PUFA values in microwave heating. When compared to raw fillets, it was shown that the PUFAs in the PL fraction increased when cooked in an oven or grill but did not significantly change when fried in sunflower and olive oil. In comparison to the raw fillets, n3 PUFAs increased in the TAG fraction using the oven and microwave techniques. Using frying methods decreased n3 fatty acids in both PL and TAG fractions. Cooking methods other than frying significantly altered fatty acid contents.

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