TY - JOUR
T1 - Nile tilapia (Oreochromis niloticus) fried in recycled palm oil
T2 - implications for nutrition and health
AU - Tadesse Zula, Aemiro
AU - Desta, Derese Tamiru
AU - Willis, Mary S.
N1 - Funding Information:
ATZ is the principal investigator, designed the study, took part in the sample collection process, laboratory experiments, entered and analyzed the data, and drafted the manuscript of the current study. DTD oversaw the entire sample collection process, providing comments and suggestions during the manuscript write-up. MSW provided advice about the context in which the study was conducted and edited the document, both for content and English language issues. All authors read and approved the final manuscript to be submitted. The current study was funded by Hawassa University. The authors appreciate the funding and assistance provided by Hawassa University faculty and staff. The donors had no direct involvement in data collection, analysis, interpretations, and experimental work. The authors also acknowledge the School of Nutrition, Food Science, and Technology and the College of Agriculture of Hawassa University for support provided during the data collection processes.The author(s) declare that there is no conflict of interest for authorship, and/or publication of this manuscript. The datasets used and/or analyzed during the current study are available from the corresponding author upon request.
Funding Information:
This work was supported by the The Hawassa University and the authors are grateful for the fund and help. The donors had no direct involvement in data collection, analysis, interpretations, and experimental work. ATZ is the principal investigator, designed the study, took part in the sample collection process, laboratory experiments, entered and analyzed the data, and drafted the manuscript of the current study. DTD oversaw the entire sample collection process, providing comments and suggestions during the manuscript write-up. MSW provided advice about the context in which the study was conducted and edited the document, both for content and English language issues. All authors read and approved the final manuscript to be submitted. The current study was funded by Hawassa University. The authors appreciate the funding and assistance provided by Hawassa University faculty and staff. The donors had no direct involvement in data collection, analysis, interpretations, and experimental work. The authors also acknowledge the School of Nutrition, Food Science, and Technology and the College of Agriculture of Hawassa University for support provided during the data collection processes.The author(s) declare that there is no conflict of interest for authorship, and/or publication of this manuscript. The datasets used and/or analyzed during the current study are available from the corresponding author upon request.
Publisher Copyright:
© 2021, Published with license by Taylor & Francis Group, LLC. © 2021 Aemiro Tadesse Zula, Derese Tamiru Desta and Mary S. Willis.
PY - 2021
Y1 - 2021
N2 - Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia’s Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of food. This study was designed to assess the nutritional quality of Nile tilapia that had been fried in the same palm oil over six consecutive frying cycles. The raw fish were purchased from the Lake Hawassa fish market and fried at Hawassa University by simulating local preparation methods. A gas chromatography-mass spectrophotometer (GCMS) was used for the fatty acid profile analysis and a total of 22 fatty acids were elucidated. The nutritional quality indices of fatty acids was determined by calculating the recommended formula and JMP pro 13 was used for statistical analysis. The study results revealed that the tilapia fried in the oldest, most used oil, cycles 3–6, contained high amounts of saturated and trans fatty acids, as well as high atherogenic and thrombogenic indices; however, it was also lower in essential and cis fatty acids, the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index. Conversely, fish prepared earlier (cycles 1–3) with fresher oil were higher in essential fatty acids and cis fatty acids, while the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index were also high. Fish fried in an earlier cycle were also low in saturated and trans-fatty acids, with a lower atherogenic index, and thrombogenic index. Therefore, it can be concluded that repeatedly using the same frying oil to prepare Nile tilapia contributed to the loss of nutritional value. Results suggest that palm oil should be limited to no more than three frying cycles to maximize nutritional intake in of fish consumption.
AB - Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia’s Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of food. This study was designed to assess the nutritional quality of Nile tilapia that had been fried in the same palm oil over six consecutive frying cycles. The raw fish were purchased from the Lake Hawassa fish market and fried at Hawassa University by simulating local preparation methods. A gas chromatography-mass spectrophotometer (GCMS) was used for the fatty acid profile analysis and a total of 22 fatty acids were elucidated. The nutritional quality indices of fatty acids was determined by calculating the recommended formula and JMP pro 13 was used for statistical analysis. The study results revealed that the tilapia fried in the oldest, most used oil, cycles 3–6, contained high amounts of saturated and trans fatty acids, as well as high atherogenic and thrombogenic indices; however, it was also lower in essential and cis fatty acids, the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index. Conversely, fish prepared earlier (cycles 1–3) with fresher oil were higher in essential fatty acids and cis fatty acids, while the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index were also high. Fish fried in an earlier cycle were also low in saturated and trans-fatty acids, with a lower atherogenic index, and thrombogenic index. Therefore, it can be concluded that repeatedly using the same frying oil to prepare Nile tilapia contributed to the loss of nutritional value. Results suggest that palm oil should be limited to no more than three frying cycles to maximize nutritional intake in of fish consumption.
KW - Ethiopia
KW - Fatty acids
KW - fried Nile tilapia
KW - nutritional quality index
KW - palm oil
UR - http://www.scopus.com/inward/record.url?scp=85107412012&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85107412012&partnerID=8YFLogxK
U2 - 10.1080/10942912.2021.1931304
DO - 10.1080/10942912.2021.1931304
M3 - Article
AN - SCOPUS:85107412012
SN - 1094-2912
VL - 24
SP - 806
EP - 817
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -