title: [Fatty acid profile of mero (Epinephelus morio) raw and processed oil captured in the Yucatan Peninsula, Mexico].
abstract: Unsaturated fatty acids are of current interest for their potential to reduce cardiovascular disease, the first cause of death worldwide. By its content of essential fatty acids, fish is one of the food products most in demand among the population. One of the most popular processes for fish consumption in Yucatan Peninsula, Mexico is frying. However, studies show that frying food causes changes in the composition generating trans fatty acids. The objective of this study was to evaluate the fatty acid profile of Mero (Epinephelus morio) crude and processed with different types of commercial oil. The results showed a fat content in raw E. morio of 1.68%. The percentage of oil extracted and absorbed by the product to be fried with corn oil, sunflower/canola, soybean and safflower was found in a range of 2.3-3.93 and 26.95-57.25%, respectively. The lipid profile obtained by GC-MS suggested the formation of trans fatty acids by isomerization and effect of temperature frying. However essential fatty acids such as oleic and linoleic acids were absorbed by E. morio being fried in sunflower oil and safflower/ canola, respectively.
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. maira.segura@uady.mx.
authors.forename: Maira
authors.initials: M
authors.lastname: Segura-Campos
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. clartrato55@hotmail.com.
authors.forename: Gisela
authors.initials: G
authors.lastname: González-Barrios
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. acesco@uady.mx.
authors.forename: Pablo
authors.initials: P
authors.lastname: Acereto-Escoffié
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. rrubio@uady.mx.
authors.forename: Gabriel
authors.initials: G
authors.lastname: Rosado-Rubio
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. cguerrer@uady.mx.
authors.forename: Luis
authors.initials: L
authors.lastname: Chel-Guerrero
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México.. bancona@uady.mx.
authors.forename: David
authors.initials: D
authors.lastname: Betancur-Ancona
mesh_terms: D000818:Animals; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005395:Fish Oils / Q000032:analysis*; D005399:Fishes; D008800:Mexico; D010473:Perciformes / Q000378:metabolism*; D044242:Trans Fatty Acids / Q000032:analysis
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D005395:Fish Oils; D044242:Trans Fatty Acids