Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (alpha and gamma), astaxanthin and coenzyme Q(10) (CoQ(10)) levels, as well as markers for oxidative status [peroxide value (PV), thiobarbituric acid reactive substances (TRAPS), percentage of oxidized CoQ(10) on total CoQ(10) amount] were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TRAPS level in raw sample (0.93 +/- 0.16 mu mol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 +/- 0.10 to 0.69 +/- 0.17 mu mol/g. Moreover, all oven treatments preserved omega 3 PUFA and tocopherol fractions and led to a significant increase of CoQ(10) availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ(10) oxidative status in fillets.

Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets

Patrick Orlando;Alessandra Giardinieri;Paolo Lucci;Ancuta Nartea;Michele Balzano;Deborah Pacetti;Natale G. Frega;Sonia Silvestri;Luca Tiano
2020-01-01

Abstract

Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (alpha and gamma), astaxanthin and coenzyme Q(10) (CoQ(10)) levels, as well as markers for oxidative status [peroxide value (PV), thiobarbituric acid reactive substances (TRAPS), percentage of oxidized CoQ(10) on total CoQ(10) amount] were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TRAPS level in raw sample (0.93 +/- 0.16 mu mol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 +/- 0.10 to 0.69 +/- 0.17 mu mol/g. Moreover, all oven treatments preserved omega 3 PUFA and tocopherol fractions and led to a significant increase of CoQ(10) availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ(10) oxidative status in fillets.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/308463
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