Cargando…
Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon
Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723415/ https://www.ncbi.nlm.nih.gov/pubmed/31357709 http://dx.doi.org/10.3390/biom9080313 |
_version_ | 1783448762483474432 |
---|---|
author | Leung, Kin Sum Leung, Ho Hang Wu, Ching Yu Galano, Jean-Marie Durand, Thierry Lee, Jetty Chung-Yung |
author_facet | Leung, Kin Sum Leung, Ho Hang Wu, Ching Yu Galano, Jean-Marie Durand, Thierry Lee, Jetty Chung-Yung |
author_sort | Leung, Kin Sum |
collection | PubMed |
description | Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO((infused))), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO((infused)). None of the oil type conserved EPA- and DHA-content in salmon. However, RO((infused)) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO((infused)), when it is incorporated with food, becomes limited. |
format | Online Article Text |
id | pubmed-6723415 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67234152019-09-10 Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon Leung, Kin Sum Leung, Ho Hang Wu, Ching Yu Galano, Jean-Marie Durand, Thierry Lee, Jetty Chung-Yung Biomolecules Communication Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO((infused))), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO((infused)). None of the oil type conserved EPA- and DHA-content in salmon. However, RO((infused)) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO((infused)), when it is incorporated with food, becomes limited. MDPI 2019-07-28 /pmc/articles/PMC6723415/ /pubmed/31357709 http://dx.doi.org/10.3390/biom9080313 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Communication Leung, Kin Sum Leung, Ho Hang Wu, Ching Yu Galano, Jean-Marie Durand, Thierry Lee, Jetty Chung-Yung Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title | Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title_full | Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title_fullStr | Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title_full_unstemmed | Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title_short | Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon |
title_sort | limited antioxidant effect of rosemary in lipid oxidation of pan-fried salmon |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723415/ https://www.ncbi.nlm.nih.gov/pubmed/31357709 http://dx.doi.org/10.3390/biom9080313 |
work_keys_str_mv | AT leungkinsum limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon AT leunghohang limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon AT wuchingyu limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon AT galanojeanmarie limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon AT durandthierry limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon AT leejettychungyung limitedantioxidanteffectofrosemaryinlipidoxidationofpanfriedsalmon |