Levels of Lipid Peroxidation Products in Fried Protein and Carbohydrate Foods Sold in an Institution of Higher Learning in North Central Region of Nigeria

Abstract

Four typical local protein foods namely fried beans (akara), fish, beef and chicken and five carbohydrate foods namely buns, fried yam, potatoes, plantain and jellof rice as commonly consumed in the institution were evaluated for malondialdehyde and malonaldehyde levels as part of nutritional evaluation by our research group. The fried foods were purchased from food vendors within the University and lipid peroxidation assays carried out using standard methods. The levels of lipid peroxidation by malondialdehyde in akara, bony fish, chiken and beef were 3.88±1.29, 3.39±1.13, 3.86±1.30 and 2.75±1.38 respectively. In the same manner, the levels of lipid peroxidation aldehydes were 3.43±1.14, 3.87±1.29, 1.51±0.75 and 1.66±1.66 for akara, fish, beef and chicken respectively. Among the carbohydrate foods, buns and fried yam had the highest level of malondialdehde and malonaldehyde while the fried plantain, potatoes and jellof rice contained less of the peroxidation products.

All the protein and carbohydrate samples contained degradation products of lipid peroxidation and various levels of deteriorations. The lipid hydrogen peroxide and carbonyls detected call for caution in using frying as a local preparation method of carbohydrates and proteins.

Keywords: lipid peroxidation, frying, carbohydrate, protein.