Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle

Table 3

Nutritional quality indices of lipids in raw and commercial fried fish.

Item	Raw fish	Commercially fried fish
∑SFA	38.27 ± 0.04	52.07 ± 0.07
∑MUFA	44.71 ± 0.026	37.37 ± 0.02
∑PUFA	16.85 ± 0.14	10.7 ± 0.13
∑MUFA/SFA	1.16 ± 0.12	0.711 ± 0.14
∑PUFA/SFA	0.44 ± 0.001	0.20 ± 0.001
∑omega-3	2.92 ± 0.01	0.51 ± 0.02
∑omega-6	13.92 ± 0.56	10.19 ± 0.28
∑ω−3/ω−6	0.21 ± 0.01	0.05 ± 0.001
∑ω−6/ω−3	4.76 ± 0.21	19.98 ± 0.68
∑cis	56.57 ± 0.015	45.43 ± 0.03
∑trans	0.13 ± 0.007	1.93 ± 0.03
IA	0.60 ± 0.001	1.01 ± 0.002
IT	0.85 ± 0.02	1.58 ± 0.21
h	55.75 ± 0.06	44.083 ± 0.01
H	32.49 ± 0.001	39.79 ± 0.002
h/H	1.71 ± 0.001	1.10 ± 0.001
NVI	1.23 ± 0.003	0.91 ± 0.001
PI (%)	38.27 ± 0.21	15.45 ± 0.16

∑SFA, saturated fatty acid; ∑MUFA, monounsaturated fatty acid; ∑PUFA, polyunsaturated fatty acid; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; IA, atherogenic index; IT, thrombogenic index; h/H, hypocholesterolemic/hypercholesterolemic index; NVI, nutritive value index; PI, peroxidizability index.