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

• Published in: Journal of the American Oil Chemists' Society Vol. 93; no. 9; pp. 1255 - 1264
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.09.2016; Springer Nature B.V
• Subjects: Agriculture; Antioxidants; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Chia oil; CLA; Composition; Diet; Fatty acids; Fillets; Fish; Food Science; Industrial Chemistry/Chemical Engineering; Isomers; Linolenic acid; Lipids; Nutrition; Nutritive value; ORACFL; Original Paper; QUENCHER procedure; Tilapia; Tocopherol; Tung oil; Vitamin E; Tung oil; ORAC; CLA; QUENCHER procedure; Chia oil
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-016-2869-7

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.