Effects of pan-frying on PUFA, MUFA and individual lipid content inSpicara smaris

Abstract

The effects of different frying methods (oil free, extra virgin olive oil and sunflower oil pan-fried) on proximate, neutral and polar lipid composition as well as the fatty acid content of Spicara smaris, a fish species commonly consumed by Mediterranean people, were determined. Pan-frying caused insignificant changes in proteins and polar lipids, whereas a significant (P<0.05) decrease in moisture and ash content, and a significant (P<0.05) increase in the neutral lipids and total sterol content could be detected after pan frying in extra virgin olive oil (EVOO) and sunflower oil. The loss of the individual phospholipid content was not significant during the pan-frying process, but its proportion was influenced by the uptake of the culinary fat. The absorption of oil medium in pan-fried, in EVOO, and in sunflower oil samples resulted in an alteration of their fatty acid profiles including a significant (P<0.05) increase of C18:1ω-9 and C18:2ω-6 ratios and a decrease of EPA, DHA percentages as well as of the ω-3/ω-6 ratio. all frying methods affected (p<0.05) lipid quality indices but their values could be considered satisfactory in terms of healthiness. among the fried samples, the oil free fried samples also presented the poorest triglyceride and cholesterol content, and the greatest ω-3/ω-6 ratio, thus, they were found to present the most appropriate frying The beneficial effects of fish consumption are related to the presence of proteins, unsaturated fatty acids, vitamins and minerals. Omega-3 PUFAs, in particular EPA and DHA, are known to diminish heart attack rates, are thought to reduce circulating levels of blood triglycerides, they are beneficial for pregnant women and premature babies, they control rheumatoid arthritics and are also considered to retard some types of cancer and decrease incidents of diabetes mellitus (s idhu, 2003), while reduced levels of these fatty acids have been associated with neurological conditions (arTS et al., 2001). cholesterol also contained in fish is a vital substance for the human body, but it is considered to be detrimental to heart health in high quantities. Fried foods have become worldwide popular, because frying is a convenient food preparation technique with typical organoleptic characteristics such as colour, flavour and texture (s ioen et al., 2006). Oil-free pan-frying is an alternative way of cooking for either people with health problems (high cholesterol levels, high blood pressure, etc.) or for those who desire a healthier diet. Cooking processes increase the susceptibility of ω-3 polyunsaturated fatty acids towards lipid oxidation (al-Saghir et al., 2004) and may modify