Autor(es)

de Oliveira, Vanessa Sales ; Chavez, Davy William Hidalgo ; Gamallo, Ormindo Domingues ; Castro, Rosane Nora ; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues ; Torres, Elisabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 38, p. 10-pg., 2024-12-04.

Resumo

The prooxidant environment created during cooking induces cholesterol oxidation, compromising the safety of homemade foods. Thus, this study investigated the potential of basil and oregano as anti-cholesterol oxidation agents during omelet preparation by air frying and oil-free pan frying. Cooking induced cholesterol oxidation, as the content of cholesterol oxidation products (COPs) in control samples was higher after air frying (821.05 f 13.77 mu g/g) and pan frying (311.07 f 13.84 mu g/g) compared to the raw samples (40.69 f 2.26 mu g/g). However, both herbs effectively mitigated cholesterol oxide formation. While oregano yielded better results during air frying (from 152.04 f 5.85 to 377.8 f 6.4 mu g/g of total COPs), similar effects were observed for both herbs in pan-fried samples (from 72.8 f 7.7 to 272.1 f 3.8 mu g/g). UHPLC-ESI-MS analyses revealed the presence of antioxidants in herbs, primarily phenolic acids like p-Coumaric, vanillic, caffeic, and rosmarinic acids, but the impact of cooking on herbs' antioxidant constituents was also demonstrated since some of them were no longer detected in cooked omelets containing the herbs. Despite it, this study suggests the use of basil and oregano as a viable method to minimize the formation and, consequent, consumption of cholesterol oxidation products. (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