Dept. of Food Technology, Inst. of Technology, Univ. of Rio de Janeiro (UFRRJ), Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Ave. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
J Food Sci. 2017 Dec;82(12):2823-2831. doi: 10.1111/1750-3841.13967. Epub 2017 Nov 10.
The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation.
Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.
高温煎鱼可能会导致胆固醇发生热氧化，形成胆固醇氧化产物（COPs）。COPs 与冠心病、动脉粥样硬化和其他慢性疾病有关。空气炸锅是一种替代的热加工技术，可以在不使用油的情况下炸食物，被认为是一种更健康的烹饪方法。本研究首次评估了空气炸制沙丁鱼片 COPs 的形成和多不饱和脂肪酸（PUFAs）的降解。此外，我们评估了添加新鲜香草作为天然抗氧化剂对空气炸沙丁鱼的影响。我们分别以 0%、2%和 4%的添加量添加了欧芹（Petroselinum crispum）、细香葱（Allium schoenoprasum L.）和混合香草（cheiro-verde）。空气炸显著降低了必需 PUFAs 的含量，并使对照样品中的 COPs 水平从 61.2（生）增加到 283μg/g（P＜0.05）。然而，使用香草作为天然抗氧化剂被证明在大多数样品中有效降低了 COPs 的水平。在空气炸沙丁鱼中添加 4%的 cheiro-verde 对脂质氧化表现出最佳的保护作用。
鱼是必需脂类的重要来源。然而，在热加工过程中形成的氧化胆固醇产物对人类健康是潜在的危害。空气炸锅提供了一种替代的热加工方法，无需使用油来炸食物，这种烹饪方法被认为更方便、更健康。本研究表明，空气炸增加了沙丁鱼片胆固醇氧化产物的形成，降低了必需多不饱和脂肪酸的含量。然而，通过添加新鲜香草，如欧芹（Petroselinum crispum）、细香葱（Allium schoenoprasum L.）或混合香草（cheiro-verde），这些都是天然抗氧化剂，可显著降低脂质氧化。
