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An overview of fatty acids-based nutritional quality indices of fish oils from Cameroon: impact of fish pre-treatment and preservation methods
Dongho Dongmo, Fabrice Fabien Fogang Mba, Aymar Rodrigue Njike Ngamga, Fabrice Hervé Djeukeu Asongni, William Zokou, Ronice Simo Noutsa, Boris Ngo Hagbe, Diana Ebelle Etame, Rebecca Madeleine
Dongho Dongmo, Fabrice Fabien
Fogang Mba, Aymar Rodrigue
Njike Ngamga, Fabrice Hervé
Djeukeu Asongni, William
Zokou, Ronice
Simo Noutsa, Boris
Ngo Hagbe, Diana
Ebelle Etame, Rebecca Madeleine
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2024-04-12
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Abstract
This research provides a comprehensive examination of fish oils obtained from different fish species in Cameroon. It meticulously evaluates their nutritional quality indices based on fatty acids profile and scrutinizes the impact of diverse pre-treatment procedures on these indices. The fatty acid profiles and nutritional quality indices of seventeen fish species were reviewed, with a focus on the impact of refrigeration, boiling, and drying. The use of both synthetic and natural antioxidants in preserving oil quality during drying was also examined. The oil from Fontitrygon margarita liver had the highest nutritional quality, followed by oils from the fillets of seven other species. However, oils from certain species were found to have poor nutritional quality due to an unacceptable polyunsaturated fatty acids/saturated fatty acids ratio, atherogenicity index hypocholesterolemic/hypercholesterolemic ratio, and other parameters. Interestingly, boiling was found to enhance the nutritional quality of fish oil, while refrigeration and drying appeared to degrade it. Natural antioxidants, especially aqueous spices extracts, proved to be as effective, if not better than synthetic ones in preserving oil quality. Overall, this research enhances our understanding of the health benefits of fish oils and offers valuable insights into optimal oil extraction and preservation practices.
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Dongho Dongmo, F.F., Fogang Mba, A.R., Njike Ngamga, F.H., Djeukeu Asongni, W., Zokou, R., Simo Noutsa, B., Ngo Hagbe, D., Tchuenbou and Ebelle Etame, R.M. (2024) An overview of fatty acids-based nutritional quality indices of fish oils from Cameroon: impact of fish pre-treatment and preservation methods. Journal of Food Composition and Analysis, 131, article no. 106250.
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en
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This is an author's accepted manuscript of an article published by Elsevier in Journal of Food Composition and Analysis on 12/04/2024, available online: https://doi.org/10.1016/j.jfca.2024.106250 The accepted manuscript may differ from the final published version.
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0889-1575