Author(s)

Massogbè Diabate^1*, Daouda Nimaga^2*, Charlemagne Nindjin¹, Virgile Ahyi³, Joseph Dossou⁴, N’Guessan Geoges Amani¹

¹Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire.
²Department of Engineering Agronomy, Forest and Environment, University of Man, Man, Côte d’Ivoire.
³Laboratory of IRGIB Africa Institute, IRGIB Africa Institute of Cotonou, Cotonou, Benin.
⁴Laboratory of Food Processing Bioengineering (LABIOPA), University of Abomey Calavi, Cotonou, Benin.

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.

Garba, Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids, Acrylamide

Diabate, M. , Nimaga, D. , Nindjin, C. , Ahyi, V. , Dossou, J. and Amani, N. (2019) 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. Food and Nutrition Sciences, 10, 947-962. doi: 10.4236/fns.2019.108068.