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Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

Since the nutritional value of farm-raised fish fillets is directly related to the diet provided, we supplemented the diet of Tilapia (Oreochromis niloticus) with a blend of chia (Salvia hispanica L.) oil, tung (Aleurites fordii) oil, and conjugated linoleic acid (CLA) to evaluate the effects on the fatty acid composition. Vitamin E was also added to the diet to improve the antioxidant capacity of tilapia fillets. We observed an increase in α-linolenic acid content (from 6.56 to 19.03 mg g−1 of total lipids), as well as the incorporation of CLA and conjugated linolenic acid (CLnA) isomers in the fillets. The addition of vitamin E resulted in the antioxidant capacity improvement of the fillets and higher values were found after 15 feeding days (39.25 µmol TE g−1 in the Ferric Reducing Ability Power assay). Supplementation proved to be an excellent tool to improve the nutritional value of fish fillets.

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Abbreviations

AA:

Arachidonic acid

ABTS:

2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

CLA:

Conjugated linoleic acid

CLnA:

Conjugated linolenic acid

DHA:

Docosahexaenoic acid

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

EPA:

Eicosapentaenoic acid

ESA:

Eleostearic acid

FAME:

Fatty acid methyl esters

FRAP:

Ferric reducing ability power

H-ORACFL :

Hydrophilic-oxygen radical absorbance capacity

LA:

Linoleic acid

LC-PUFA:

Long-chain polyunsaturated fatty acids

LNA:

Alpha-linolenic acid

L-ORACFL :

Lipophilic-oxygen radical absorbance capacity

MUFA:

Monounsaturated fatty acids

n-3:

Omega-3 fatty acids

n-6:

Omega-6 fatty acids

PUFA:

Polyunsaturated fatty acids

RMCD:

Randomly methylated β-cyclodextrin

SFA:

Saturated fatty acids

TAC:

Total antioxidant capacity

TE:

Trolox equivalent

TL:

Total lipids

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Acknowledgments

The authors would like to thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for a master fellowship, and WACKER Química do Brasil Ltd. for supplying the randomly methylated β-cyclodextrin (RMCD).

Author information

Author notes

  1. Paula Fernandes Montanher

    Present address: Federal Technological University of Paraná, Boa Esperança Street, km 04, Dois Vizinhos, Paraná, 85660-000, Brazil

  2. Elton Guntendorfer Bonafé

    Present address: Federal Technological University of Paraná, Marcílio Dias Street, 635, Apucarana, Paraná, 86812-460, Brazil

Authors and Affiliations

  1. Food Chemistry Laboratory, Department of Chemistry, State University of Maringá, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil

    Fabiana Carbonera, Paula Fernandes Montanher, Ingrid Lima Figueiredo, Elton Guntendorfer Bonafé, Oscar Oliveira Santos Júnior, Sheisa Cyléia Sargi, Renata Menoci Gonçalves, Makoto Matsushita & Jesuí Vergílio Visentainer

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  1. Fabiana Carbonera
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Correspondence to Fabiana Carbonera.

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Carbonera, F., Montanher, P.F., Figueiredo, I.L. et al. Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E. J Am Oil Chem Soc 93, 1255–1264 (2016). https://doi.org/10.1007/s11746-016-2869-7

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