Influence of olive oil–based nanoemulsion on the fatty acid profiles of rainbow trout fillets

Durmuş, Mustafa; Bensid, Abdelkader; Özoğul, Yeşim; Köşker, Ali Rıza; Uçar, Yılmaz; Küley, Esmeray; Özoğul, Fatih

doi:10.1007/s10499-020-00574-5

Cited by 6 publications

(6 citation statements)

References 52 publications

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“…The fatty acid composition of fish can be influenced by extrinsic factors (season, temperature, feeding habits of fish, catch location, water salinity, etc .) and/or intrinsic factors (fish species, stages of sexual maturity, age, and size of the fish) (Durmus et al ., 2020). Furthermore, the fish fatty acid composition can differ among the two muscles type from the same fish fillet as shown in this experiment.…”

Section: Resultsmentioning

confidence: 99%

“…It can also be concluded that the use of OLE and SME prevented oxidation of the MUFA content of frigate tuna muscles. DHA and EPA are essential parts of the human diet and have health benefits as they can reduce the risk of hypertension, inflammation and cardiovascular disease (Brenna et al, 2009;Durmus et al, 2020). DHA and EPA were the major PUFA contents and were significantly higher (P < 0.05) in ordinary muscles than in dark muscles (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…Fish lipids are excellent sources of polyunsaturated fatty acids (PUFA), particularly long‐chain omega‐3 fatty acids including eicosapentaenoic acid (EPA, 20:5 n ‐3) and docosahexaenoic acids (DHA, 22:6 n ‐3) (Nazemroaya et al ., 2009). Highly recommended by nutritionists in the human diet, these fatty acids are known to be effective in the prevention and treatment of numerous disorders on human health, including neurodegenerative diseases, cardiovascular diseases, rheumatic diseases, cancers, immune system disorders, inflammatory processes, ischemia, asthma, as well as some important psychological disorders, such as attention‐deficit/hyperactivity disorder and depression (Pirestani et al ., 2010; Ortiz et al ., 2014; Durmus et al ., 2020). However, during the storage and processing of fish, these fatty acids are very sensitive to the degradation induced by lipid peroxidation resulting in quality losses and leading to a decrease in nutritional value due to a large number of carbon–carbon double bonds contained in these molecules' hydrocarbon chains (Pazos et al ., 2005; Nazemroaya et al ., 2009; Ortiz et al ., 2014; Fidalgo et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Lahreche

Özoğul

Uçar

et al. 2022

Int J of Food Sci Tech

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Summary The impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum‐packaged tuna‐like muscles were evaluated. At the end of the storage time, the lowest content of the total saturated fatty acids (SFA) was observed in both ordinary and dark muscles of the treated samples (OLE and SME) whereas the highest content was found in their counterparts from the untreated samples (control). The total polyunsaturated fatty acid (PUFA) and total monounsaturated fatty acid (MUFA) contents decreased markedly in both ordinary and dark muscles of the control samples. In contrast, treated samples remained relatively stable throughout the storage time since the employment of plant extracts had protective effects against lipid oxidation and help maintain MUFA and PUFA levels in frigate tuna muscles. In addition, the PUFA/SFA ratio and polyene index which are considered important dietetic parameters showed that the used plant extracts (OLE and SME) did not result in a reduction in the PUFA/SFA ratio and prevented PUFA damage in both frigate tuna muscles during storage. Thus, the use of plant extracts such as OLE and SME can be recommended as natural preservatives for the fish processing industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Lahreche

Özoğul

Uçar

et al. 2022

Int J of Food Sci Tech

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“…[ 63 ] reported the ΣPUFA/ΣSFA ratio above this limit value for 34 different fish species from the Mediterranean Sea. Durmuş [ 64 ] reported that the seasonal ΣPUFA/ΣSFA ratio of Neogobius melanostomus (round goby) was above the limit value. Chávez‐Mendoza et al.…”

Section: Resultsmentioning

confidence: 99%

“…The highest increase in ɷ6/ɷ3 was reported in the control group (2.73), followed by corn (2.20) and hazelnut (2.15) groups at the end of storage period. Durmuş [ 64 ] reported that seasonal n6/n3 ratio of N. melanostomus (round goby) does not exceed the limit value. Chávez‐Mendoza et al.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

Uçar

2020

Euro J Lipid Sci & Tech

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The antioxidant effects of oil-in-water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2°C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1ɷ-7), oleic acid (C18:1ɷ9), eicosenoic acid (C20:1ɷ9), linoleic acid (C18:2ɷ6), linolenic acid (C18:3ɷ3), eicosapentaenoic acid (EPA) (C20:5ɷ3), and docosahexaenoic acid (DHA) (C22:6ɷ3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil. Practical Applications: In recent years, nanotechnological applications have been increasingly applied to the protection of food. Similarly, natural essential oils are used to increase the shelf life of foods. This study demonstrates the combined effect of a new method of nanoemulsions and essential oils on the safety of foods.

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Rosehip oil nanoemulsion as a stable delivery system for omega-3 fatty acids to enhance the nutritional value of yogurt

Rao,

Radhakrishnan,

Valiathan

et al. 2023

Food Chemistry Advances

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Influence of olive oil–based nanoemulsion on the fatty acid profiles of rainbow trout fillets

Cited by 6 publications

References 52 publications

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

Rosehip oil nanoemulsion as a stable delivery system for omega-3 fatty acids to enhance the nutritional value of yogurt

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