TITLE:
Peroxide Index, Trans Fatty Acids, Acrylamide and Polycyclic Aromatic Hydrocarbons (Pah) Contents in Frying Oils and Fried Tuna Fish Involved in “Garba” Production in Côte d’Ivoire
AUTHORS:
Massogbè Diabate, Daouda Nimaga, Charlemagne Nindjin, Virgile Ahyi, Joseph Dossou, N’Guessan Geoges Amani
KEYWORDS:
Garba, Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids, Acrylamide
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.8,
August
16,
2019
ABSTRACT: This
current study aims at determining the profile and contents of degradation
compounds produced during the interaction between the frying oils and tuna fish
involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this
purpose, the peroxide index and the neoformed compounds, especially trans fatty acids,
acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was
carried out on 90 samples of frying oils and fried tuna fish collected from
restaurant owners of “Garba” food in three locations in Abidjan. The samples
were divided into three groups (G1, G2, and G3) according to the similarity of
the practices adopted by the restorers. The results show that the peroxide
values (14.95; 15.01 and 11.97 meqO2/kg) of the oils respectively
for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius.
The trans fatty acid contents of the
frying oils were 56.80%; 61.01% and 55.18% respectively for G3, G2 and G1. The
average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value
recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven
HAPs determined in the oils are higher than those of the Tuna. The Benzo (a)
pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased
consumption of “Garba” may pose health risks to consumers as practices
of frying Tuna generate compounds that are harmful to human health.