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ABSTRACTS
Oreochromis niloticus (Tilapia fish) oil is recognized for its abundant omega-3 fatty acids and antioxidant content, rendering it a significant component of a balanced diet. However, preparation methods and processes such as frying may influence the antioxidative properties and activities This study investigated the effects of frying on the hydroxyl radical scavenging activity of both cured and uncured tilapia fish oil. The results demonstrated that frying markedly diminished the hydroxyl radical scavenging activity of uncured tilapia fish oil, while curing before frying preserved its antioxidant efficacy. Additionally, the lipid composition and biochemical parameters of the oil were assessed, revealing that curing and frying exerted a moderate influence on the nutritional profile of the oil. These findings underscore the importance of curing tilapia fish oil before frying to uphold its antioxidative properties, thereby enhancing its value as a nutritional source. This study contributes to the comprehension of how preparation methodologies affect the antioxidative properties of Oreochromis niloticus oil and emphasizes the significance of appropriate processing and preparation techniques in optimizing its nutritional benefits.
