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

Autores/as

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

Palabras clave:

Aceites vegetales, Ácidos grasos, Fosfolípidos, Mahi-mahi, Métodos de cocción, Triacilgliceroles, ω-3/ω-6

Resumen

En este estudio, se investigó la composición de ácidos grasos (AG) en las fracciones de fosfolípidos (PL) y triacilgliceroles (TAG) de filetes de pescado dorado cocinados con diferentes métodos de cocción. En comparación con la fracción de triacilgliceroles, se encontró que los ácidos grasos 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, así como ƩSFA y Ʃω-3 PUFA eran más altos en la fracción de fosfolípidos. Sin embargo, se encontró que los ácidos 18:1ω9, 18:2ω6 y Ʃω-6 PUFA eran bajos. La relación ω-3/ω-6 en la fracción de fosfolípidos de los filetes de pescado, tanto crudos como cocinados con diferentes métodos de cocción (fritos con aceite de girasol, con aceite de oliva, con aceite de maíz, con aceite de avellana, al horno, parrilla, microondas y al vapor), resultó ser significativamente mayor que en la fracción de triacilgliceroles. Los niveles de 22:6ω3, ∑PUFA y ∑ω-3PUFA fueron mayores en la fracción de fosfolípidos de los filetes cocinados al horno en comparación con los filetes de control. En la fracción de triacilgliceroles, la relación ω-3/ω-6, uno de los parámetros nutricionales importantes, resultó ser mayor en los filetes cocinados al microondas que en los filetes cocinados al horno, a la parrilla o al vapor.

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Citas

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