Effects of Cooking on Omega 3 Content of Sardinella longiceps Emphasizing an Innovative Method to Elevate Omega 3 Intake

Abstract

Attached

M ost o f th e sm all pelagic fish like Sardinella longiceps (In d ian oil S ard in e) a re considered as best sources o f O m ega 3 P o ly u n satu rated fatty acids (PU FA ). D ue to th e ir law cost an d availability th ro u g h o u t the y e a r, S ard in es a re p o p u la r an d consum ed often by people, especially in the developing co u n tries. T h is stu d y w as designed to d eterm in e th e effects o f cooking on O m ega 3 p o ly u n sa tu rated fatty acids o f Sardinella longiceps by co m p arin g G C /M S fatty acid profiles o f raw , boiled a n d fried fish; a n d th en utilizing th e fish in an innovative p ro d u c t (d ry so u p m ix) in o rd e r to elevate th e om ega 3 in tak e th a t could be ob tain ed from Sardinella longiceps. O m ega 3 PU FA content o f raw fish w as 21.54% (o f to tal fatty acids). W ith boiling it has decreased to 14.23% a n d w hen fried in coconut oil, it w as 2.83% . Since av erag e p e r cap ita fish co nsum ption o f S ri L an k a is 30.5 g, frying, w hich can be identified as th e m ost p o p u la r cooking m ethod o f S ard in es like sm all fish (d u e to lots o f tin y bones p resen t w ith lesser flesh), can n o t provide the reco m m en d ed m inim um daily “ E P A " O m ega 3 in tak e (0.22 g p e r person) w hen ta k e n alone w ith o u t an y o th e r O m ega 3 sources. A s a solution fo r this issue, an in sta n t so u p p o w d er w hich w as in co rp o rated w ith fish p o w d er d eriv ed fro m , an d fish oil ex tracted from Sardinella longiceps w as developed containing 9 3 1 % o f O m ega 3 PU FA , w hich is significantly h ig h er th a n th a t o f fried fish. It can provide 0.6 g o f E PA an d 1.9 g o f D HA p e r serving w hich is higher th a n th e recom m ended m inim um daily intake.