Abstract
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.
Highlights
Fatty fish, such as salmon, is rich in long chain omega-3 polyunsaturated fatty acids (n-3 PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
EPA and DHA can be converted from plant-based n-3 PUFA e.g., α-linolenic acid (ALA) but the conversion efficacy is low in human metabolism, it is essential for one to consume sufficient fatty fish for health benefits [7]
Pan-frying is a popular method of preparing fatty fish, since it is fast, convenient, and can generate typical characteristics of color, flavor, texture, and palatability, which is highly appreciated by consumers [8]
Summary
Fatty fish, such as salmon, is rich in long chain omega-3 polyunsaturated fatty acids (n-3 PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It is well-studied that thermal treatment increases the rate of non-enzymatic lipid oxidation in food, and that it generates a mixture of products. It is possible that pan-frying salmon with suitable cooking oils and condiments may protect EPA and DHA degradation by lowering the rate of lipid oxidation [29,30]. We (1) investigated the best condiments to infuse into the cooking oil, based on their antioxidant properties, (2) evaluated the changes in fatty acids and lipid oxidation in salmon pan-fried with different cooking oils, and (3) elucidated whether the infusion of condiments in cooking oil preserved EPA and DHA in pan-fried salmon
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