Effect of frying Orange-spotted grouper (Epinephelus coioides) fillet with different plant oil (Olive oil, Corn oil and Grape seed oil) on fatty acid profile, minerals and vitamins

Aim of this study was determine of fatty acid profile, mineral and vitamins of Orange-spotted grouper (Epinephelus coioides) fried that deep frying with different plant oils (Corn oil, Grape seed oil and Olive oil). Highest and lowest contents of Orange-spotted grouper fillet was saturated fatty acids and polyunsaturated fatty acid, respectively. n-6 content of Orange-spotted grouper fillet with frying in Olive, Grape seed and Corn oil increased to 7.08, 24.30 and 41.59% respectively (p<0.05). n-3 content of fried fish sample decreased significantly in comparison with raw fillet. Na content of raw samples and fried samples with Corn oil was decreased (p<0.05). K content of fried samples with Grape seed oil was shown to decrease significantly, however increased significantly with olive oil (p<0.05). Mg content of fried Orange-spotted grouper with Olive and Grape seed oil was shown no significantly difference in comparison with raw sample. P, Zn, Mn and Fe content were shown no significantly different in fried samples with different plant oil in comparison with raw sample. Cu content was decreased significantly during different frying methods (p<0.05). Ca content of Orange-spotted grouper was increased significantly during frying with Olive oil (p<0.05). Vitamin A amount in fried fillets increased. Vitamin D amount in different samples of raw and fried in oil was shown no significant differences. Vitamin B₁ and B₃ amount fillets fried in vegetable oil decreased significantly (P<0/05). Considering the overall fatty acid profile, vitamin and mineral contents, fried Orange-spotted grouper is the best frying method among other plant oil.