Hevelyse Munise Celestino dos Santos

Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of protein and total lipids in brown and white perilla. Perilla and chia showed higher amounts of alpha-linolenic fatty acid than those of flaxseed varieties, ranging between 531.44 mg g-1 of lipids in brown perilla, 539.07 mg g-1 of lipids in white perilla, and 544.85 mg g-1 of lipis in chia seed. The antioxidant capacity of the seeds, evaluated with ABTS•+, DPPH• , and FRAP methods, showed that brown perilla had greater antioxidant capacity when compared with white perilla, flax, and chia seeds.

Antioxidant capacity in tilapia fillets enriched with extract of acerola fruit residue

This work evaluated the effect of supplementation with ethanolic extract of acerola fruit residue (EEAR) on the antioxidant capacity of tilapia fillets over a period of 60 days. Different methodologies were used following the QUENCHER procedure, and the hydrophilic and lipophilic fractions of the oxygen radical absorbance capacity (ORACFL) assay were analysed. The fatty acid composition was also evaluated, as high concentrations of linoleic and oleic acids were observed in the fillets, as well as satisfactory polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratios. The highest antioxidant capacities in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays (1778.87 and 4892.77 µmol Trolox equivalent antioxidant capacity (TEAC) g-1, respectively) were found at 15 days, and these trials showed the highest correlation coefficient (R = 0.9388). The ORACFL assay indicated that the hydrophilic fraction is the largest contributor to the total antioxidant capacity (TAC). Thus, the significant increase observed in antioxidant capacity makes supplementation with EEAR a potent tool in the elevation of the antioxidant capacity of tilapia fillets.

Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein

This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with the same lipid source (soybean oil). For carotenoids analysis, the extraction was performed according to the literature, employing acetone and hexane. The relative intensities of m/z ratios of those carotenoids ions were obtained by ultraperformance liquid chromatography-tandem mass spectrometry with chemical ionization at atmospheric pressure (UPLC-APCI MS/MS), and an increase of carotenoid concentration in the supplemented fillets was observed, especially after the grilling process (180 oC for 15 min). An increase in the concentration of total carotenoids in grilled fillets (75 and 35% higher than raw fillets, for 20 and 40 days of supplementation, respectively, corresponding to 8.32 and 2.42 μg β-carotene g sample) was also observed. Therefore, the carotenoids promoted the stability of lipid oxidation in grilled samples; fact that can be correlated with antioxidant effect of these compounds, it can be also explained by the breakdown of carotenoids physical barrier and the conditions used in the grilling process. Moreover, acceptable n-6/n-3 indices and recommended polyunsaturated fatty acids/saturated fatty acids (PUFA/ SFA) values were observed in supplemented fillets. Consequently, lutein, β-carotene and lycopene were considered viable as additive on fish diet, since the supplementation promoted the increase of food quality, even after preparation for consumption.

Enrichment of Food Mixtures with Essential Fatty Acids and Calcium from Nile Tilapia By-Products

ABSTRACT This work aimed at increasing the content of calcium and the quality of fatty acid composition of food mixtures developed with by-products from Nile tilapia fed with flaxseed. Mixes using cassava flour and by-products were submitted to analyses of proximate composition, fatty acids and minerals quantification, and sensory assessment. The lipid and protein fractions were higher for the mix containing 30% addition of fish meal. There was an incorporation effect of essential fatty acids in the mix of flours containing fish fed with flaxseed. Calcium had the highest concentration among minerals. Sensory acceptance range was 55–65% for formulations with fish by-products.

Levels of Soybean Oil and Time of Treatment for Nile Tilapia: a Factorial Design for Total n-3 Fatty Acids, n-6/n-3 and PUFA/SFA Ratios

A 22 factorial design (two factors with two levels, in triplicate) was performed to investigate the influence of factors A (soybean oil content in supplemented diet, at 2.1 and 4.2%) and B (time of treatment, 15 and 30 days) in three responses [(a) total n-3 fatty acids; (b) n-6/n-3 ratio; and (c) polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) ratio] from lipids of Nile tilapia submitted to experimental treatment. Normality of residuals was assessed through statistical tests. Factors A and B were significant in all obtained regression models, while AB interaction was not a significant contributor for PUFA/SFA response. ANOVA and response surfaces obtained from factorial design indicated best results in tilapia that received the diet containing 4.2% of soybean oil during 30 days.