Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

Giselda Macena Lira,Cíntia Karla Rodrigues Do Monte-Guedes,Fernanda Geny Calheiros Silva,Elaine Luiza Santos Soares De Mendonça,Ariane Gleise Azevedo Pinheiro,Ticiano Gomes Do Nascimento,Gabriela Marques De Farias Nanes,Ana Maria Queijeiro Lopez,Jonas Dos Santos Souza

doi:10.1590/fst.29219

Abstract

Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.

Highlights

Cardiovascular diseases (CVDs) are important causes of death worldwide (Sociedade Brasileira de Cardiologia, 2010), especially the systemic arterial hypertension (SAH) because of its higher prevalence, affecting about 30 to 45% of the population (European Society of Hypertension, 2013)
This fact was found in the fresh samples of the present study, but the Thiobarbituric Acid Reactive Substances (TBARS) values detected in Din and Dolphinfish treated with herbal salt (DRHS) samples are within the limits of fish quality indication (5-8mg MDA/kg) (Ozogul et al, 2011)
Since malonaldehyde formation in the TBARs test is associated with lipid oxidation (Ganhão et al, 2011), the results show the antioxidant potential of herbs by decreasing the occurrence of high TBARS levels

Summary

Introduction

Cardiovascular diseases (CVDs) are important causes of death worldwide (Sociedade Brasileira de Cardiologia, 2010), especially the systemic arterial hypertension (SAH) because of its higher prevalence, affecting about 30 to 45% of the population (European Society of Hypertension, 2013). The World Health Organization (WHO) recommend the consume of 5 g salt or 2 g sodium per day (World Health Organization, 2013), and the herbal salt, i.e., a mixture of refined cooking salt with dehydrated herbs such as oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.) and basil (Ocimum basilicum L.), can be used as a salt substitute in food preparation (Ghawi et al, 2014). The presence of polyunsaturated products represents health benefits (Santos et al, 2013), it makes fish susceptible to lipid oxidation (Brewer, 2011), being still accentuated by cooking, which can develop substances harmful to consumer health (Paglarini & Pollonio, 2015). Herbal salt may be an interesting strategy to inhibit the occurrence of lipid oxidation in foods, as they contain many phenolic compounds of antioxidant capacity, favoring consumer health (Elosta et al, 2012)

Objectives

Methods

Results

Conclusion