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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Texto completo
Ferreira, Fernanda S. [1] ; Sampaio, Geni R. [2] ; Keller, Laura M. [1] ; Sawaya, Alexandra C. H. F. [3] ; Chavez, Davy W. H. [1] ; Torres, Elizabeth A. F. S. [2] ; Saldanha, Tatiana [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Rio de Janeiro UFRRJ, Dept Food Technol, Inst Technol, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Ave Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil
[3] Univ Campinas Unicamp, Fac Pharmaceut Sci, Campinas, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Journal of Food Science; v. 82, n. 12, p. 2823-2831, DEC 2017.
Citações Web of Science: 4

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 g/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Practical ApplicationFish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. (AU)

Processo FAPESP: 08/58035-6 - Control of lignin biosynthesis in sugar cane: many gaps still to be filled
Beneficiário:Paulo Mazzafera
Linha de fomento: Auxílio à Pesquisa - Programa BIOEN - Temático