Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

N. Akgül; M.  Başhan; S. Kaçar

doi:10.3989/gya.0642241.2188

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.0642241.2188

Keywords:

Cooking methods, Fatty acid, Mahi-mahi, Phospholipid, Triacylglycerol, Vegetable oils, ω-3/ω-6

Abstract

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.

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