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

Reis, Elaine C.; Galuch, Marília B.; Silveira, Roberta da; Santos, Hevelyse M. C. dos; Sary, Cesar; Magon, Thiago F. S.; Figueiredo, Ingrid L.; Ribeiro, Ricardo P.; Visentainer, Jesuí V.; Santos, Oscar O.

doi:10.21577/0103-5053.20180049

Acessibilidade / Reportar erro

Brasil

Journal of the Brazilian Chemical Society

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Articles • J. Braz. Chem. Soc. 29 (8) • Aug 2018 • https://doi.org/10.21577/0103-5053.20180049 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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^-1 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.

Keywords:
genetically improved farmed tilapia; lycopene; lutein; beta-carotene; grilled fish

Ingredient	Experimental diet
Ingredient	CD	SD
Corn bran / %	40.29	40.29
Soybean bran / %	35.00	35.00
Poultry viscera bran / %	5.00	5.00
Blood flour / %	4.00	4.00
Rice bran / %	13.00	13.00
Dicalcium phosphate / %	1.00	1.00
NaCl / %	0.35	0.35
L-Lysine (HCl) / %	0.12	0.12
DL-Methionine / %	0.12	0.12
Choline chloride / %	0.10	0.10
L-Tryptophan / %	0.02	0.02
Soybean oil / %	1.00	1.00
β-Carotene / (mg kg^-1)	-	3000
Lycopene / (mg kg^-1)	-	ca. 170
Lutein / (mg kg^-1)	-	ca. 100
Proximal composition^a a,b Results expressed as average ± standard deviation, n = 3; / (g 100 g^-1 feed)
Moisture	6.99^A ± 0.10	6.46^B ± 0.07
Ash	5.42^A ± 0.12	5.49^A ± 0.037
Crude protein	32.21^A ± 0.506	31.95^A ± 1.67
Total lipid	4.26^B ± 0.40	6.11^A ± 0.70
Carbohydrate	51.16^A ± 0.29	49.93^A ± 0.85
Energetic value / kcal	371.54^B ± 1.60	382.72^A ± 3.36
Total carotenoids^b a,b Results expressed as average ± standard deviation, n = 3; ,^c c results expressed in µg β-carotene g-1 of sample. Values with different capital letters on the same line are significantly different (p < 0.05) by t-test.	11.59^B ± 1.02	1116.85^A ± 6.70

Component	Formula	MS scan	Daughter scan
β-Carotene	C₄₀H₅₆	537.4	457.4; 445.4; 137.1; 177.2
Lutein	C₄₀H₅₆O₂	569.4	551.4; 477.4; 135.1; 119.1; 175.2
Lycopene	C₄₀H₅₆	537.4	457.4; 121.1; 137.1; 177.2; 413.3

Fatty acid	Fatty acid / (mg g^-1 of sample)
Fatty acid	CD	SD
16:0	4.45^a ± 0.11	4.76^a ± 0.37
16:1n-9	0.025^a ± 0.004	0.026^a ± 0.002
16:1n-7	0.12^a ± 0.01	0.11^a ± 0.01
18:0	1.42^a ± 0.05	1.59^a ± 0.16
18:1n-9	8.06^a ± 0.23	8.39^a ± 0.61
18:1n-7	0.54^a ± 0.03	0.53^a ± 0.04
18:2n-6 (LA)	13.55^a ± 0.15	14.89^a ± 0.96
18:3n-3 (LNA)	1.07^a ± 0.02	1.16^a ± 0.08
SFA	5.87^a ± 0.16	5.74^a ± 0.52
MUFA	8.75^a ± 0.26	9.06^a ± 0.65
PUFA	14.62^a ± 0.17	16.64^a ± 1.04
n-6	13.55^a ± 0.15	14.88^a ± 0.96
n-3	1.07^a ± 0.02	1.16^a ± 0.08
n-6/n-3	12.70^a ± 0.11	12.88^a ± 0.12
PUFA/SFA	2.49^a ± 0.04	2.53^a ± 0.05

Collection time / day	Total carotenoids / (µg β-carotene g^-1 sample)
Collection time / day	CT	ST
40	5.77^a ± 0.80	6.20^a ± 1.53
20	2.08^bc ± 0.41	1.38^c ± 0.24
0	2.82^b ± 0.03	2.22^bc ± 0.58

Collection time / day	Total carotenoids / (µg β-carotene g^-1 sample)
Collection time / day	CT	ST
40	2.52^bc ± 0.13	8.32^a ± 1.91
20	0.84^d ± 0.14	2.42^bc ± 0.31
0	2.10^cd ± 0.29	3.91^b ± 0.38

Fatty acid	Quantification / (mg g^-1 of sample)
	CT			ST
	Collection time / days			Collection time / days
	0	20	40	0	20	40
14:0	0.086^b ± 0.009	0.152^b ± 0.021	0.248^ab ± 0.043	0.095^b ± 0.008	0.373^a ± 0.212	0.231^ab ± 0.038
15:0	0.054^a ± 0.004	0.067^a ± 0.003	0.064^a ± 0.001	0.060^a ± 0.004	0.203^a ± 0.103	0.18911^a ± 0.00002
16:0	1.299^b ± 0.203	2.019^ab ± 0.284	2.868^a ± 0.185	1.520^ab ± 0.309	1.992^ab ± 0.170	2.176^ab ± 0.001
17:0	0.0198^b ± 0.0004	0.0218^b ± 0.0005	0.023^b ± 0.013	0.028^b ± 0.004	0.504^a ± 0.465	0.093^b ± 0.005
18:0	0.522^a ± 0.062	0.715^a ± 0.086	0.911^a ± 0.065	0.583^a ± 0.127	1.060^a ± 0.313	0.743^a ± 0.066
21:0	0.087^b ± 0.002	0.098^b ± 0.008	0.1136^b ± 0.0006	0.086^b ± 0.002	0.328^a ± 0.251	0.177^ab ± 0.010
24:0	0.0366^b ± 0.0008	0.042^b ± 0.004	0.044^b ± 0.005	0.042^b ± 0.002	0.298^a ± 0.256	0.119^ab ± 0.007
16:1n-9	0.040^b ± 0.001	0.063^b ± 0.013	0.090^b ± 0.009	0.0383^b ± 0.0003	0.355^a ± 0.217	0.117^b ± 0.023
16:1n-7	0.177^b ± 0.019	0.331^ab ± 0.048	0.569^a ± 0.062	0.201^b ± 0.034	0.419^ab ± 0.096	0.444^ab ± 0.093
17:1n-9	0.046^a ± 0.003	0.037^a ± 0.002	0.043^a ± 0.001	0.044^a ± 0.005	0.157^a ± 0.089	0.119^a ± 0.004
17:1n-7	0.065^a ± 0.004	0.077^a ± 0.002	0.0784^a ± 0.0005	0.063^a ± 0.002	0.185^a ± 0.080	0.190^a ± 0.013
18:1n-11	0.033^b ± 0.004	0.044^b ± 0.002	0.065^b ± 0.006	0.024^b ± 0.002	0.253^a ± 0.223	0.101^ab ± 0.010
18:1n-9	1.499^b ± 0.183	2.385^ab ± 0.319	3.522^a ± 0.242	1.455^b ± 0.153	2.172^ab ± 0.255	2.413^ab ± 0.009
18:1n-7	0.176^b ± 0.010	0.283^ab ± 0.025	0.421^ab ± 0.040	0.1877^b ± 0.0002	0.456^a ± 0.143	0.386^ab ± 0.076
20:1n-9	0.098^a ± 0.009	0.150^a ± 0.027	0.222^a ± 0.016	0.095^a ± 0.027	0.282^a ± 0.112	0.188^a ± 0.030
18:2n-6 (LA)	0.970^a ± 0.079	1.304^a ± 0.167	1.710^a ± 0.114	0.847^a ± 0.074	1.425^a ± 0.289	1.348^a ± 0.010
18:3n-6	0.0519^b ± 0.0004	0.072^b ± 0.003	0.086^b ± 0.008	0.045^b ± 0.009	0.271^a ± 0.209	0.144^ab ± 0.014
20:2n-6	0.048^b ± 0.005	0.066^b ± 0.004	0.076^b ± 0.010	0.05011^b ± 0.00008	0.390^a ± 0.328	0.130^b ± 0.009
20:3n-6	0.0235^b ± 0.0008	0.043^b ± 0.004	0.042^b ± 0.009	0.032^b ± 0.001	0.211^a ± 0.171	0.124^ab ± 0.017
20:4n-6 (AA)	0.194^b ± 0.005	0.239^b ± 0.004	0.241^b ± 0.029	0.222^b ± 0.032	0.615^a ± 0.293	0.340^ab ± 0.040
22:4n-6	0.092^b ± 0.011	0.1172^b ± 0.0001	0.118^b ± 0.009	0.093^b ± 0.004	0.340^a ± 0.249	0.200^ab ± 0.019
22:5n-6	0.176^b ± 0.014	0.241^b ± 0.018	0.244^b ± 0.008	0.219^b ± 0.010	0.607^a ± 0.406	0.344^ab ± 0.017
18:3n-3 (LNA)	0.0437^b ± 0.0001	0.109^b ± 0.004	0.105^b ± 0.001	0.055^b ± 0.010	0.256^a ± 0.099	0.124^ab ± 0.019
20:4n-3	0.015^b ± 0.008	0.022^b ± 0.001	0.024^b ± 0.002	0.0219^b ± 0.0002	0.252^a ± 0.167	0.107^ab ± 0.010
20:5n-3 (EPA)	0.0114^b ± 0.0009	0.0116^b ± 0.0008	0.020^b ± 0.005	0.017^b ± 0.005	0.133^a ± 0.078	0.098^ab ± 0.003
22:6n-3 (DHA)	0.131^b ± 0.004	0.1715^b ± 0.0003	0.157^b ± 0.002	0.186^b ± 0.023	0.637^a ± 0.313	0.250^b ± 0.021
SFA	1.92^b ± 0.34	2.75^ab ± 0.55	5.10^ab ± 0.41	2.84^ab ± 0.51	5.77^a ± 1.43	4.19^ab ± 0.89
MUFA	1.94^c ± 0.39	2.79^c ± 1.00	3.12^bc ± 0.53	2.48^c ± 0.21	5.09^a ± 1.15	4.56^ab ± 0.91
PUFA	1.62^b ± 0.23	2.61^b ± 0.13	2.05^b ± 0.21	2.01^b ± 0.05	6.67^a ± 2.17	3.77^b ± 1.53
n-6	1.44^b ± 0.20	2.27^b ± 0.21	2.96^ab ± 0.24	1.69^b ± 0.03	4.94^a ± 1.53	3.01^ab ± 0.89
n-3	0.18^b ± 0.03	0.34^b ± 0.08	0.32^b ± 0.02	0.32^b ± 0.08	1.73^a ± 0.63	0.77^b ± 0.64
n-6/n-3	7.60^a ± 0.35	6.79^a ± 0.75	7.97^a ± 1.11	5.54^b ± 0.70	3.72^b ± 0.18	8.05^a ± 0.24
PUFA/SFA	0.82^b ± 0.03	0.75^b ± 0.06	0.66^b ± 0.07	0.83^b ± 0.09	1.14^a ± 0.09	0.879^b ± 0.005

Fatty acid	Quantification / (mg g^-1 of sample)
	ST raw fillets			ST grilled fillets
	Collection time / days			Collection time / days
	0	20	40	0	20	40
14:0	0.095^c ± 0.008	0.373^bc ± 0.021	0.231^bc ± 0.038	0.383^abc ± 0.029	0.459^ab ± 0.030	0.676^a ± 0.045
15:0	0.060^a ± 0.004	0.203^a ± 0.103	0.1891^a ± 0.0002	0.101^a ± 0.013	0.095^a ± 0.024	0.099^a ± 0.009
16:0	1.520^b ± 0.309	1.992^b ± 0.170	2.176^b ± 0.001	5.848^a ± 0.581	6.302^a ± 0.389	7.707^a ± 0.135
17:0	0.028^b ± 0.004	0.504^a ± 0.465	0.093^b ± 0.005	0.074^b ± 0.004	0.168^ab ± 0.008	0.070^b ± 0.004
18:0	0.583^b ± 0.127	1.060^b ± 0.313	0.743^b ± 0.066	2.268^ab ± 0.135	3.514^a ± 0.074	2.566^ab ± 0.145
21:0	0.086^b ± 0.002	0.328^ab ± 0.251	0.177^ab ± 0.010	0.342^a ± 0.005	0.237^ab ± 0.003	0.348^a ± 0.017
24:0	0.042^b ± 0.002	0.298^a ± 0.256	0.119^ab ± 0.007	0.155^ab ± 0.046	0.090^ab ± 0.007	0.119^ab ± 0.009
16:1n-9	0.0383^b ± 0.0003	0.355^ab ± 0.217	0.117^ab ± 0.023	0.155^ab ± 0.013	0.153^ab ± 0.014	0.402^a ± 0.045
16:1n-7	0.201^d ± 0.034	0.419^cd ± 0.096	0.444^cd ± 0.093	0.840^b ± 0.005	0.669^bc ± 0.111	1.416^a ± 0.102
17:1n-9	0.044^a ± 0.005	0.157^a ± 0.089	0.119^a ± 0.004	0.097^a ± 0.003	0.070^a ± 0.025	0.085^a ± 0.002
17:1n-7	0.063^a ± 0.002	0.185^a ± 0.080	0.190^a ± 0.013	0.126^a ± 0.014	0.113^a ± 0.017	0.124^a ± 0.005
18:1n-11	0.024^b ± 0.002	0.253^a ± 0.223	0.101^ab ± 0.010	0.099^ab ± 0.008	0.183^ab ± 0.002	0.169^ab ± 0.007
18:1n-9	1.455^c ± 0.153	2.172^c ± 0.255	2.413^c ± 0.009	6.534^b ± 0.367	5.776^b ± 0.579	9.217^a ± 0.130
18:1n-7	0.1877^d ± 0.0002	0.456^c ± 0.143	0.386^cd ± 0.076	0.760^b ± 0.0643	0.589^bc ± 0.006	1.124^a ± 0.080
20:1n-9	0.095^c ± 0.027	0.282^bc ± 0.112	0.188^c ± 0.030	0.453^ab ± 0.087	0.486^ab ± 0.009	0.623^a ± 0.007
18:2n-6 (LA)	0.847^d ± 0.074	1.425^d ± 0.289	1.348 ^d ± 0.010	3.450^b ± 0.324	2.505^c ± 0.243	4.518^a ± 0.115
18:3n-6	0.045^b ± 0.009	0.271^a ± 0.209	0.144^ab ± 0.014	0.153^ab ± 0.021	0.238^ab ± 0.017	0.235^ab ± 0.002
20:2n-6	0.0501^b ± 0.0008	0.390^a ± 0.328	0.130^b ± 0.009	0.108^b ± 0.013	0.109^b ± 0.003	0.181^ab ± 0.024
20:3n-6	0.032^b ± 0.001	0.211^a ± 0.171	0.124^ab ± 0.017	0.051^b ± 0.002	0.045^b ± 0.005	0.0486^b ± 0.0003
20:4n-6 (AA)	0.222^c ± 0.032	0.615^ab ± 0.293	0.340^bc ± 0.040	0.768^a ± 0.066	0.580^ab ± 0.021	0.709^a ± 0.006
22:4n-6	0.093^b ± 0.004	0.340^ab ± 0.025	0.200^ab ± 0.019	0.385^a ± 0.021	0.295^ab ± 0.024	0.380^a ± 0.032
22:5n-6	0.219^c ± 0.010	0.607^ab ± 0.041	0.344^bc ± 0.017	0.727^a ± 0.054	0.625^ab ± 0.082	0.680^ab ± 0.037
18:3n-3 (LNA)	0.055^c ± 0.010	0.256^a ± 0.099	0.124^abc ± 0.019	0.155^abc ± 0.015	0.104^bc ± 0.013	0.234^ab ± 0.006
20:4n-3	0.0219^b ± 0.0002	0.252^a ± 0.167	0.107^ab ± 0.010	0.051^ab ± 0.001	0.032^b ± 0.006	0.063^ab ± 0.004
20:5n-3 (EPA)	0.017^a ± 0.005	0.133^a ± 0.078	0.098^a ± 0.003	0.040^a ± 0.003	0.025^a ± 0.005	0.036^a ± 0.003
22:6n-3 (DHA)	0.186^b ± 0.023	0.637^a ± 0.313	0.250^b ± 0.021	0.552^ab ± 0.051	0.375^ab ± 0.034	0.366^ab ± 0.010
SFA	2.84^e ± 0.51	5.77^cd ± 1.43	4.19^de ± 0.89	9.27^b ± 0.02	7.51^bc ± 0.51	12.43^a ± 0.30
MUFA	2.48^e ± 0.21	5.09^d ± 1.15	4.56^d ± 0.91	10.67^b ± 0.01	7.30^c ± 0.75	14.77^a ± 0.90
PUFA	2.01^c ± 0.05	6.67^a ± 2.17	3.77^bc ± 1.53	6.54^a ± 0.05	5.40^ab ± 0.12	8.00^a ± 0.08
n-6	1.69^c ± 0.03	4.94^b ± 1.53	3.01^c ± 0.89	5.74^ab ± 0.03	4.82^b ± 0.12	7.26^a ± 0.04
n-3	0.32^b ± 0.08	1.73^a ± 0.63	0.77^b ± 0.64	0.90^ab ± 0.02	0.59^b ± 0.01	0.74^b ± 0.04
n-6/n-3	5.02^c ± 0.70	3.72^c ± 0.18	8.05^b ± 0.24	7.15^b ± 0.20	8.19^b ± 0.34	9.81^a ± 0.51
MUFA/SFA	0.83^b ± 0.09	1.14^a ± 0.09	0.879^b ± 0.005	0.80^b ± 0.09	0.72^b ± 0.03	0.64^b ± 0.01

Sociedade Brasileira de Química Instituto de Química - UNICAMP, Caixa Postal 6154, 13083-970 Campinas SP - Brazil, Tel./FAX.: +55 19 3521-3151 - São Paulo - SP - Brazil
E-mail: office@jbcs.sbq.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *e-mail: oliveirasantos.oscardeoliveira@gmail.com