The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines

Autor(es)

de Carvalho, Isabella Oliveira Alves Moreira ^[1] ; de Oliveira, Vanessa Sales ^[1] ; Chavez, Davy William Hidalgo ^[1] ; Gamallo, Ormindo Domingues ^[1] ; Castro, Rosane Nora ^[2] ; Sawaya, Alexandra Christine Helena Frankland ^[3] ; Sampaio, Geni Rodrigues ^[4] ; Torres, Elizabeth Aparecida Ferraz da Silva ^[4] ; Saldanha, Tatiana ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Rural Rio De Janeiro, Inst Technol, Dept Food Technol, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil

^[2] Univ Fed Rural Rio de Janeiro, Inst Chem, Dept Chem, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil

^[3] Univ Estadual Campinas, Fac Pharmaceut Sci, UNICAMP, Campinas, SP - Brazil

^[4] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Composition and Analysis; v. 104, DEC 2021.
• Citações Web of Science: 1

Resumo

Lemon juice is used to enhance the flavor of dishes prepared with fish, which is more prone to oxidation than other flesh food. This study evaluated the impact of treating sardine fillets (Sardina pilchardus) with Tahiti lemon juice and submit them to different domestic cooking methods (air fryer, grill, and deep-fat fryer), regarding the oxidation of unsaturated fatty acids and cholesterol. The juice extract was characterized by its antioxidant capacity and bioactive constituents by UHPLC-MS. Cooking caused the degradation of polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic (EPA, C20:5) and docosahexaenoic acids (DHA, C22:6), and increased the cholesterol oxides level. However, for most treatments, degradation of PUFAs and formation of cholesterol oxides were more pronounced in samples treated with juice. Lemon juice induced cholesterol oxidation, mainly in airfried sardines where the total content of cholesterol oxides increased from 700 +/- 4 (control) to 1333 +/- 5 mu g/g (10 % lemon juice, in dry basis). Thus, the overall data suggest that potential antioxidant compounds may have degraded during heating and the acid environment may have induced oxidative reactions. (AU)

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