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Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E
Author(s) -
Carbonera Fabiana,
Montanher Paula Fernandes,
Figueiredo Ingrid Lima,
Bonafé Elton Guntendorfer,
Santos Júnior Oscar Oliveira,
Sargi Sheisa Cyléia,
Gonçalves Renata Menoci,
Matsushita Makoto,
Visentainer Jesuí Vergílio
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2869-7
Subject(s) - food science , tilapia , antioxidant , chemistry , conjugated linoleic acid , composition (language) , vitamin c , vitamin e , oreochromis , linolenic acid , linoleic acid , vitamin , fish oil , fatty acid , fish <actinopterygii> , biochemistry , biology , fishery , linguistics , philosophy
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.