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Article: Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

TitleLimited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon
Authors
Keywordssalmon
pan-frying
rosemary
lipid oxidation
polyunsaturated fatty acids
Issue Date2019
PublisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/biomolecules
Citation
Biomolecules, 2019, v. 9 n. 8, p. article no, 313 How to Cite?
AbstractConsumption 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.
Persistent Identifierhttp://hdl.handle.net/10722/273460
ISSN
2015 SCImago Journal Rankings: 1.537

 

DC FieldValueLanguage
dc.contributor.authorLeung, KS-
dc.contributor.authorLEUNG, HH-
dc.contributor.authorWu, CY-
dc.contributor.authorGalano, JM-
dc.contributor.authorDurand, T-
dc.contributor.authorLee, CYJ-
dc.date.accessioned2019-08-06T09:29:23Z-
dc.date.available2019-08-06T09:29:23Z-
dc.date.issued2019-
dc.identifier.citationBiomolecules, 2019, v. 9 n. 8, p. article no, 313-
dc.identifier.issn2218-273X-
dc.identifier.urihttp://hdl.handle.net/10722/273460-
dc.description.abstractConsumption 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.-
dc.languageeng-
dc.publisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/biomolecules-
dc.relation.ispartofBiomolecules-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectsalmon-
dc.subjectpan-frying-
dc.subjectrosemary-
dc.subjectlipid oxidation-
dc.subjectpolyunsaturated fatty acids-
dc.titleLimited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon-
dc.typeArticle-
dc.identifier.emailLeung, KS: lks612@hku.hk-
dc.identifier.emailLee, CYJ: jettylee@hku.hk-
dc.identifier.authorityLee, CYJ=rp01511-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/biom9080313-
dc.identifier.hkuros300694-
dc.identifier.volume9-
dc.identifier.issue8-
dc.identifier.spagearticle no, 313-
dc.identifier.epagearticle no, 313-
dc.publisher.placeSwitzerland-

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