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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk

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Author(s):
Lira, Giselda Macena [1] ; Vasconcelos Quintiliano Cabral, Caterine Cristine [1] ; Araujo de Oliveira, Italo Bruno [1] ; Figueiredo, Bruno Chacon [2] ; Gurgel Bechtinger Simon, Sarah Janaina [2] ; Bragagnolo, Neura [2]
Total Authors: 6
Affiliation:
[1] Univ Fed Alagoas, Sch Nutr, BR-57072900 Maceio, Alagoas - Brazil
[2] Univ Estadual Campinas, Dept Food Sci, Sch Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 101, p. 198-202, NOV 2017.
Web of Science Citations: 2
Abstract

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA + DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content. (AU)

FAPESP's process: 13/06489-1 - Formation and inhibition of compounds generated by oxidative reactions in lipids of Nile Tilapia
Grantee:Neura Bragagnolo
Support Opportunities: Regular Research Grants