Abstract
Abstract The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.
Highlights
Herbal salt consists of a mixture of refined table salt with dehydrated herbs, such as oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and laurel (Laurus nobilis L.)
The results obtained in the present study show that, due to the presence of phenolic compounds and their antioxidant activity, which are not degraded during the heat treatment, the spices contained in the herbal salt have a positive effect in the inhibition of the lipid oxidation of the roasted Dolphinfish, when compared to the pre-treated with refined salt (Table 3)
The most prevalent fatty acids that were detected in the Dolphinfish at time “zero” coincided in all the established treatments, and were DHA (n-3), palmitic and stearic, oleic (n-9), arachidonic (n-6), pentadecyl and EPA (n-3)
Summary
Herbal salt consists of a mixture of refined table salt with dehydrated herbs, such as oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and laurel (Laurus nobilis L.). The spices contained in the herbal salt, in addition to highlighting the sensory characteristics of foods, avoiding monotony of the table, may give to the consumer health benefits, as they are referred to as nutraceutical foods, with antioxidant and anti-inflammatory properties, mainly due to the activity of phenolic compounds (Elosta et al, 2012). This activities can prevent and/or treat cardiovascular diseases, reducing the inflammatory and oxidative process (Moraes & Colla, 2006). Attention should be focused on its reduction instead of total elimination in the diet (International Life Sciences Institute, 2009)
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