Abstract
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95; 15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%; 61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.
Highlights
These last years, street foods have created a special craze among people in Côte d’Ivoire especially in areas of strong demographic concentrations and important activities [1]
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire
Vaccenic acid content and total trans fatty acids rate of the group G2 were significantly (P < 0.05) higher than values found in both G1 and
Summary
These last years, street foods have created a special craze among people in Côte d’Ivoire especially in areas of strong demographic concentrations and important activities [1]. Garba is a ready-to-eat food made of fried tuna-fish, attiéké (cassava-based couscous), chopped pepper and edible vegetable oil [2]. The use of edible oil at high temperature induces degradation of major components, notably fatty acids which lead to oil oxydation, polymerisation, isomerisation and hydrolyse [9]. The overuse of oil leads to the production of a rate of 10% to 40% of frying-induced compounds in fried oil during Garba production marketed in Abidjan [10]. These compounds which appear during heating can be absorbed by the fried products in permanent way. Polycyclic aromatic hydrocarbons (PAH), acrylamide and trans fatty acids are some of the toxic compounds newly produced during oil frying which have health adverses [11]
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
