Fatty Acid Composition and Levels of Selected Polyunsaturated Fatty Acids in Four Commercial Important Freshwater Fish Species from Lake Victoria, Tanzania

Robert, Aude; Mfilinge, Prosper L.; Limbu, Samwel Mchele; Chacha, Mwita

doi:10.1155/2014/712134

Cited by 18 publications

(15 citation statements)

References 33 publications

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“…Oleic acid, docosahexaenoic acid, eicosapentaenoic acid, and linoleic acid were also the major unsaturated fatty acids. This results are very similar to the other previous study findings conducted in other international and Ethiopia (Lema Abelti, 2017;Robert, Mfilinge, Limbu, & Mwita, 2014). Usually, these fatty acids are considered as the most saturated fatty acids (Oluwaniyi, Dosumu, & Awolola, 2017).…”

Section: Discussionsupporting

confidence: 92%

“…The changes in reduction of the ratio are also similarly documented in other studies as deep frying could change the fatty acid compositions. However, the studies confirmed also the medium of frying(oil) could also change due to their contents of different fatty acids (Busra, Dagtekin, Misir, Kutlu, & Basturk, 2018;Djoussé, Petrone, & Michael Gaziano, 2015;Ganbi, 2011;Jayasena et al, 2018;Robert et al, 2014). (Brühl, 2014;Hypophthalmus, 2011;Rahimabadi & Dad, 2012).…”

Section: Ta B L Ementioning

confidence: 93%

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Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Mekonnen

Desta

Alemayehu

et al. 2020

Food Science & Nutrition

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During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

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Section: Discussionsupporting

confidence: 92%

Section: Ta B L Ementioning

confidence: 93%

Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Mekonnen

Desta

Alemayehu

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Their proximate composition varies due to environmental factors including the change of seasons and the resultant change of food supply in Lake Victoria (Abdulkarim, Wathondi, & Benno, ; Kirema‐Mukasa, ). Robert, Mfilinge, Limbu, and Mwita () found that dagaa is richer in omega‐3 PUFAs than other species ( Oreochromis niloticus , Tillapia zilliii and Lates niloticus) of Lake Victoria. Fresh dagaa are reported to contain 13.5%–21.2% omega‐3 PUFAs and 12.5%–22.2% omega‐6 PUFAs (Masa et al, ; Mwanja, David, Samuel, Jonathan, & Wilson, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Chaula

Laswai

Chove

et al. 2019

Food Science & Nutrition

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Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines ( Rastrineobola argentea ) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove ( Syzygium aromaticum ) and seaweed ( Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

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“…Intake varied from none to 2-3 times per week. It should be noted most respondents who ate fish generally mentioned bream and buka, which are not significant sources of DHA [27,28].…”

Section: Assessment Of Fish Consumption and Knowledge Of Health Benefmentioning

confidence: 98%

Healthy pregnancies and essential fats: focus group discussions with Zambian women on dietary need and acceptability of a novel RUSF containing fish oil DHA

Chunda‐Liyoka

Lubeya

Imakando

et al. 2020

BMC Pregnancy Childbirth

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Background: Nut butter-based Ready to Use Supplemental Foods (RUSF) are an effective way to add nutrients and calories to diets of malnourished and food insecure populations. The RUSF formulations have been further modified to add micronutrients including iron and folic acid needed during pregnancy and lactation. Because docosahexaenoic acid (DHA, C22:6 n-3) enhances fetal development and birth outcomes, it has been suggested that perhaps RUSF formulations for pregnancy should also include this Omega 3 fatty acid. The goal of the present study was to gain an understanding of Zambian women's knowledge of nutritional needs in pregnancy through structured focus group discussions, and to formulate and determine the acceptability of a RUSF with DHA. Methods: Structured focus group sessions were conducted among women attending an antenatal clinic at the University Teaching Hospitals in Lusaka, Zambia. Dietary and nutrition knowledge was surveyed through structured dialogue that was recorded by audio and transcribed verbatim. An RUSF containing 400 mg DHA from fish oil in 50 g RUSF was designed and assessed for fatty acid content and product stability. Participants then sampled the RUSF-DHA, provided feedback on taste, and were surveyed about willingness to consume the novel formula using a standardized hedonic instrument. Results: The participants' knowledge of foods recommended for use in pregnancy included fruits, vegetables, meat, and fish. Most women reported eating fish at least once per week, although the specific type of fish varied. Most did not have prior knowledge of the importance of consuming fish during pregnancy or that some fish types were more nutritional than others as they included omega 3 fatty acids. The participants were uniformly accepting of the RUSF-DHA for the purpose of enhancing birth and developmental outcomes, but were critical of the aroma in hedonic testing. Conclusions: Women were committed to consuming a healthy diet that would impact the outcome of pregnancy, and were receptive to advice on the importance of consuming foods such as fish as a source of DHA. The RUSF-DHA formulation was acceptable due to the potential benefits for the developing infant, however, the fishy odor may be limiting for long-term daily use.

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Fatty Acid Composition and Levels of Selected Polyunsaturated Fatty Acids in Four Commercial Important Freshwater Fish Species from Lake Victoria, Tanzania

Cited by 18 publications

References 33 publications

Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Healthy pregnancies and essential fats: focus group discussions with Zambian women on dietary need and acceptability of a novel RUSF containing fish oil DHA

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