Abstract
This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with the same lipid source (soybean oil). For carotenoids analysis, the extraction was performed according to the literature, employing acetone and hexane. The relative intensities of m/z ratios of those carotenoids ions were obtained by ultraperformance liquid chromatography-tandem mass spectrometry with chemical ionization at atmospheric pressure (UPLC-APCI MS/MS), and an increase of carotenoid concentration in the supplemented fillets was observed, especially after the grilling process (180 oC for 15 min). An increase in the concentration of total carotenoids in grilled fillets (75 and 35% higher than raw fillets, for 20 and 40 days of supplementation, respectively, corresponding to 8.32 and 2.42 µg β-carotene g-1 sample) was also observed. Therefore, the carotenoids promoted the stability of lipid oxidation in grilled samples; fact that can be correlated with antioxidant effect of these compounds, it can be also explained by the breakdown of carotenoids physical barrier and the conditions used in the grilling process. Moreover, acceptable n-6/n-3 indices and recommended polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) values were observed in supplemented fillets. Consequently, lutein, β-carotene and lycopene were considered viable as additive on fish diet, since the supplementation promoted the increase of food quality, even after preparation for consumption.
Highlights
Tilapia (Oreochromis niloticus) is the most cultivated specie in Brazilian aquaculture, with 223% of production’s increase in the last 10 years.[1]
Results of total lipids differ statistically, fact explained by the chosen extraction methodology, in which all apolar compounds are extracted, embracing the carotenoids; and for this reason, ST diet presented higher percentage of this constituent
There was no statistical difference between the experimental diets for fatty acids concentration, but it was expected, since the same lipid source was used in the elaboration of both diets (CD and supplemented diet (SD))
Summary
Tilapia (Oreochromis niloticus) is the most cultivated specie in Brazilian aquaculture, with 223% of production’s increase in the last 10 years.[1]. Tilapia has excellent nutritional properties, with balanced protein composition, essential lipids The incorporation of carotenoids into tilapia has been widely studied, since these are naturally present in low quantities in this species.[10,11,12,13,14] In general, carotenoids prevent diseases related to oxidative stress and their antioxidant properties induce a decrease in susceptibility to lipid oxidation of fish meat, avoiding loss of quality.[15,16,17] β-Carotene, lutein and lycopene are precursor of vitamin A, agents that prevent age-related macular degeneration and prostate cancer, respectively.[18,19]. Studies evaluating the tilapia nutrients are often performed in raw food and do not provide data related to their post-baking nutritional value. In Brazil, the consumption of raw fish is less common, and this meat is usually prepared using thermal processes (boiling, baking, microwave cooking, grilling and frying in oil), which alter physical and sensorial characteristics (texture, aroma and flavor), as well as the food chemical composition. Grilling is the most used homemade method and has been popularized because of the absence of oil during the food preparation and the lower oxidation of fatty acids.[20,21,22,23]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
