Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Andrzej, Ochrem; Zapletal, P.; Żychlińska-Buczek, Justyna; Maj, Dorota; Czerniejewska‐Surma, B.; Pokorska, Joanna; Kułaj, Dominika

doi:10.17221/314/2016-cjfs

Cited by 1 publication

(1 citation statement)

References 18 publications

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“…The antioxidant component of the salmon meat was extracted according to previous study with modifications [36] (Supplementary S2). All extracts were analyzed for the antioxidant capacity by ABTS assay [33].…”

Section: Methodsmentioning

confidence: 99%

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

Leung

et al. 2019

Biomolecules

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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.

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Section: Methodsmentioning

confidence: 99%

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

Leung

et al. 2019

Biomolecules

View full text Add to dashboard Cite

show abstract

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Cited by 1 publication

References 18 publications

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

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

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