Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats

This study's objective was to evaluate the proximate composition and the content of selected vitamins and minerals in sardines and sprats treated by different thermal processes. Raw sardines and sprats were fried, boiled, steamed, and baked. The proximate analysis depended on the type of fish and its thermal treatment. Cooked sardines and cooked or baked sprats contained the highest amount of protein and fat, especially n-3 fatty acids. About 50 g of sprats can cover the recommended intake of n-3 fatty acids. The thermal treatment also affected the concentration of vitamins E and D. The type of fish and the thermal treatment did not affect the concentration of calcium, magnesium, or zinc. The higher antioxidant capacity measured by ABTS, DPPH, and FRAP was generally found in raw or processed sprats compared to sardines. Sardines and sprats are good sources of nutrients and baking or steaming is the best method to preserve their nutritional value.