TY - JOUR
T1 - Supplementation of fermented coffee-peel flour to increase high-density lipoprotein (HDL) cholesterol, docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA) deposition in tilapia fillet
AU - Fitria, Pingky D.
AU - Amin, Muhamad
AU - Lokapirnasari, Widya P.
AU - Lamid, Mirni
N1 - Funding Information:
The authors would like to thank the Universitas Airlangga, Indonesia for funding this research project under the scheme of “Excellent Research of Faculty” Universitas Airlangga Th. 2019 with contract number: 765/UN3.1.12/LT/2019 .
Funding Information:
The authors would like to thank the Universitas Airlangga, Indonesia for funding this research project under the scheme of ?Excellent Research of Faculty? Universitas Airlangga Th. 2019 with contract number: 765/UN3.1.12/LT/2019.
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/3
Y1 - 2020/3
N2 - This study aimed at investigating the effect of fermented coffee-peel (Coffea sp.) flour supplementation on the total cholesterol, low-density lipoprotein cholesterol (LDL-c), triglycerides, high-density lipoprotein cholesterol (HDL-c), docosahexaenoic acids (DHA), and eicosapentaenoic acids (EPA) contents in tilapia (Oreochromis niloticus) fillet. Five treatments with four replicates of each were assigned to a completely randomized design (CRD). The treatments were doses of fermented coffee-peel flour added to the commercial feed: P0 (100% commercial feed), P1 (100% commercial feed + 6% fermented coffee-peel flour), P2 (100% commercial feed + 12% fermented coffee-peel flour), P3 (100% commercial feed + 18% fermented coffee-peel flour), and P4 (100% commercial feed + 24% fermented coffee-peel flour). The observed parameters were total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA of tilapia fillet. The results showed that the supplementation of fermented coffee-peel flour via commercial feed significantly influenced the deposition of total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA in the tilapia fillet, p < 0.05. The higher supplementation doses of fermented coffee-peel flour significantly reduced the deposition of total cholesterol, LDL-c, and triglycerides in the tilapia fillet. On the other hand, the higher addition of the fermented coffee-feel flour significantly increased HDL-c, EPA, and DHA depositions in the fish fillet. The best dose of fermented coffee-peel flour addition was recorded at 24%. These results suggest that healthier tilapia fillet could be produced by supplementation of fermented coffee-peel flour. However, studies investigating the effect of the fermented coffee-peel flour on the growth of tilapia should be further investigated.
AB - This study aimed at investigating the effect of fermented coffee-peel (Coffea sp.) flour supplementation on the total cholesterol, low-density lipoprotein cholesterol (LDL-c), triglycerides, high-density lipoprotein cholesterol (HDL-c), docosahexaenoic acids (DHA), and eicosapentaenoic acids (EPA) contents in tilapia (Oreochromis niloticus) fillet. Five treatments with four replicates of each were assigned to a completely randomized design (CRD). The treatments were doses of fermented coffee-peel flour added to the commercial feed: P0 (100% commercial feed), P1 (100% commercial feed + 6% fermented coffee-peel flour), P2 (100% commercial feed + 12% fermented coffee-peel flour), P3 (100% commercial feed + 18% fermented coffee-peel flour), and P4 (100% commercial feed + 24% fermented coffee-peel flour). The observed parameters were total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA of tilapia fillet. The results showed that the supplementation of fermented coffee-peel flour via commercial feed significantly influenced the deposition of total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA in the tilapia fillet, p < 0.05. The higher supplementation doses of fermented coffee-peel flour significantly reduced the deposition of total cholesterol, LDL-c, and triglycerides in the tilapia fillet. On the other hand, the higher addition of the fermented coffee-feel flour significantly increased HDL-c, EPA, and DHA depositions in the fish fillet. The best dose of fermented coffee-peel flour addition was recorded at 24%. These results suggest that healthier tilapia fillet could be produced by supplementation of fermented coffee-peel flour. However, studies investigating the effect of the fermented coffee-peel flour on the growth of tilapia should be further investigated.
KW - Cholesterol
KW - DHA
KW - EPA
KW - Fermented coffee-peel flour
KW - HDL-c
KW - LDL-c
UR - http://www.scopus.com/inward/record.url?scp=85079170652&partnerID=8YFLogxK
U2 - 10.1016/j.bcab.2020.101502
DO - 10.1016/j.bcab.2020.101502
M3 - Article
AN - SCOPUS:85079170652
SN - 1878-8181
VL - 24
JO - Biocatalysis and Agricultural Biotechnology
JF - Biocatalysis and Agricultural Biotechnology
M1 - 101502
ER -