Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México / Fatty acid profile of mero (epinephelus morio) raw and processed oil captured in the Yucatan peninsula, México

Los ácidos grasos insaturados son de interés en la actualidad por su potencial para reducir enfermedades cardiovasculares, primera causa de muerte en el mundo. Por su contenido de ácidos grasos esenciales, el pescado es uno de los productos alimenticios de mayor demanda entre la población. Uno de los procesos más populares para el consumo de pescado en la Península de Yucatán, México es la fritura. Sin embargo, estudios demuestran que la fritura de alimentos genera cambios en la composición de lípidos generando ácidos grasos trans. El objetivo del presente estudio fue evaluar el perfil de ácidos grasos del Mero (Epinephelus morio) crudo y procesado con diferentes tipos de aceite comercial. Los resultados mostraron un contenido graso en E. morio crudo de 1.68%. El porcentaje de aceite extraído y absorbido por el producto al ser frito con aceite de maíz, girasol/canola, soya y cártamo se encontró en un rango de 2.3-3.93 y 26.95- 57.25%, respectivamente. El perfil lipídico obtenido por CG-MS sugirió la formación de ácidos grasos trans por isomerización y efecto de la temperatura de freído. Sin embargo ácidos grasos esenciales como el oleico y linoleico fueron absorbidos por E. morio al ser frito con aceite de cártamo y girasol/canola, respectivamente (AU)

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 (AU)

[Fatty acid profile of mero (Epinephelus morio) raw and processed oil captured in the Yucatan Peninsula, Mexico]. / Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la Península de Yucatán, México.

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.

Los ácidos grasos insaturados son de interés en la actualidad por su potencial para reducir enfermedades cardiovasculares, primera causa de muerte en el mundo. Por su contenido de ácidos grasos esenciales, el pescado es uno de los productos alimenticios de mayor demanda entre la población. Uno de los procesos más populares para el consumo de pescado en la Península de Yucatán, México es la fritura. Sin embargo, estudios demuestran que la fritura de alimentos genera cambios en la composición de lípidos generando ácidos grasos trans. El objetivo del presente estudio fue evaluar el perfil de ácidos grasos del Mero (Epinephelus morio) crudo y procesado con diferentes tipos de aceite comercial. Los resultados mostraron un contenido graso en E. morio crudo de 1.68%. El porcentaje de aceite extraído y absorbido por el producto al ser frito con aceite de maíz, girasol/canola, soya y cártamo se encontró en un rango de 2.3-3.93 y 26.95- 57.25%, respectivamente. El perfil lipídico obtenido por CG-MS sugirió la formación de ácidos grasos trans por isomerización y efecto de la temperatura de freído. Sin embargo ácidos grasos esenciales como el oleico y linoleico fueron absorbidos por E. morio al ser frito con aceite de cártamo y girasol/canola, respectivamente.

Diets containing sea cucumber (Isostichopus badionotus) meals are hypocholesterolemic in young rats.

Sea cucumber is widely consumed as a putative functional food. It contains many biologically-active substances, but only limited research on its properties in vivo has been done. The effects of different meals containing Isostichopus badionotus, a sea cucumber from southeast Mexico, on growth performance and body lipid profile in young rats were analyzed. Sea cucumber body wall was either lyophilized, cooked (100 °C, 1 h in water) and lyophilized, or oven-dried (70 °C for 12 h). It was then ground and incorporated into cholesterol-containing diets. I. badionotus meals supported growth and improved lipid profile in rats. In particular, serum cholesterol, low density lipoproteins, triglycerides concentration and atherogenic index values were greatly reduced by some I. badionotus containing diets. Liver total lipids, triglycerides and cholesterol were also reduced. Cooking or heat-treatment of the meals lowered but did not abolish their hypolipidemic potency. Gene expression analysis of several key genes involved in cholesterol and lipid metabolism in liver showed that diets containing I. badionotus repressed the induction of key genes associated with dyslipidemia exerted by cholesterol supplementation. Consumption of I. badionotus from the Yucatan Peninsula is beneficial for dyslipidemia, although biological effect is clearly dependent on preparation method.