School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
Institut des Biomolécules Max Mousseron, CNRS, ENSCM Faculté de Pharmacie, Université de Montpellier, 15 Av. Ch. Flahault, BP 14491, F-34093 Montpellier CEDEX 05, France.
Biomolecules. 2019 Jul 28;9(8):313. doi: 10.3390/biom9080313.
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), 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. None of the oil type conserved EPA- and DHA-content in salmon. However, RO 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, when it is incorporated with food, becomes limited.
消费富含ω-3 多不饱和脂肪酸（n-3 PUFAs）的油性鱼类，已知可带来多种健康益处。然而，食物制备过程中的高温，如煎，可能通过热氧化使 n-3 PUFAs 中的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）降解。抗氧化调味料，尤其是草药的添加，可能会延缓 PUFA 的过氧化，并在煎鱼过程中保留 EPA 和 DHA。在这项研究中，测试了不同类型的抗氧化调味料（鼠尾草、迷迭香、黑胡椒、百里香、罗勒和大蒜）的抗氧化能力，并选择抗氧化能力最强的调味料来研究其对鲑鱼脂质氧化的影响。与用特级初榨橄榄油、橄榄油或无油煎制的鲑鱼相比，研究了在选定的调味料（迷迭香橄榄油，RO）中煎制鲑鱼时脂肪酸和脂质过氧化的变化。结果发现，用 RO 煎制的鲑鱼中的总饱和脂肪酸含量较低。但没有一种油能在鲑鱼中保留 EPA 和 DHA 含量。然而，RO 通过减少过氧化物和 4-HNE 的形成来降低脂质过氧化，但对其他相关产物（HDHA、HETE、异前列烷）没有影响。我们的观察表明，当 RO 与食物结合时，其抗氧化能力会受到限制。
