Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium.
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium.
Food Res Int. 2017 Dec;102:785-792. doi: 10.1016/j.foodres.2017.09.090. Epub 2017 Oct 3.
Here we tested the potential of ten culinary herbs (basil, oregano, rosemary and thyme) and spices (black pepper, cayenne pepper, cumin, curcuma, garlic and sweet paprika) to limit oxidation during cooking of a high-fat beef product, and during its subsequent in vitro gastrointestinal digestion. The herbs and spices were added separately at 0.5% and 1% (w/w), either during meat processing before heating of the product or after heating of the meat as a seasoning. Lipid oxidation was evaluated by malondialdehyde, 4-hydroxy-2-nonenal and hexanal quantification in the meat products and gastrointestinal digests. In general, adding the herbs and spices before heating of the meat was more effective at limiting oxidation during digestion, compared to adding these compounds after heating. Doses of 1% were more effective than 0.5%. The four herbs and curcuma displayed antioxidant activity in all treatments and were more effective in limiting oxidation than the other culinary compounds, resulting in negligible concentrations of 4-hydroxy-2-nonenal and hexanal in the meat and digests. Black pepper, cayenne pepper and cumin moderately reduced or had no effect on oxidation during digestion when added following heating of the meat, but had a more pronounced antioxidant effect when added before heating. Sweet paprika and garlic exerted some pro-oxidant effects during cooking. During digestion, sweet paprika had an antioxidant effect, but garlic did not. The extent to which the herbs and spices limited oxidation, showed a strong correlation with their phenolic content, and lower correlations with α-tocopherol and chlorophyll.
在这里，我们测试了十种烹饪香草（罗勒、牛至、迷迭香和百里香）和香料（黑胡椒、卡宴胡椒、孜然、姜黄、大蒜和甜辣椒粉）在烹饪高脂肪牛肉产品以及随后的体外胃肠道消化过程中抑制氧化的潜力。将香草和香料分别以 0.5%和 1%（w/w）的比例添加到肉中，要么在加热产品之前的肉加工过程中添加，要么在加热肉后作为调味料添加。通过在肉产品和胃肠道消化物中定量测定丙二醛、4-羟基-2-壬烯醛和己醛来评估脂质氧化。一般来说，与在加热肉后添加这些化合物相比，在加热肉之前添加香草和香料更能有效地限制消化过程中的氧化。1%的剂量比 0.5%更有效。四种香草和姜黄在所有处理中均表现出抗氧化活性，比其他烹饪化合物更能有效地限制氧化，从而使肉和消化物中 4-羟基-2-壬烯醛和己醛的浓度可忽略不计。黑胡椒、卡宴胡椒和孜然在加热肉后添加时，对消化过程中的氧化有一定的抑制作用或没有影响，但在加热前添加时，抗氧化效果更为显著。甜辣椒粉和大蒜在烹饪过程中产生一些促氧化作用。在消化过程中，甜辣椒粉具有抗氧化作用，但大蒜没有。香草和香料限制氧化的程度与它们的酚类含量密切相关，与α-生育酚和叶绿素的相关性较低。
