Different frying processes stimulate lipid peroxidation and promote changes in the composition of cholesterol, free fatty acids and triglycerides in the commercial clam's tissues Venerupis decussata

This investigation was aimed to assess and evaluate the effect of frying process with three different oils (corn, olive and margarine) on fatty acids and lipid classes' composition of clam and their impact on the nutritional value and tissues quality. The results indicated that the contents of saturated, monounsaturated and polyunsaturated fatty acids varied significantly in fried clams and frying oil. Our data demonstrated that all lipid classes' contents increased significantly after all frying processes. It was concluded that the frying process decreased the n-3/n-6 and DHA+EPA and increased the levels of atherogenic; thrombogenic indices. Additionally, these culinary processes promoted lipid peroxidation through the enhancement of TBARs, PV and FFA. These changes were more significant and intensive after frying with margarine and corn oils followed by virgin olive oil. These results suggest that clam fried with olive oil can be classified as highly nutritive in regard to its lipid content, major fatty acid profile; and nutritional value.