LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, Porto, Portugal.
LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Universidade do Porto, Porto, Portugal.
Food Chem Toxicol. 2020 Jul;141:111401. doi: 10.1016/j.fct.2020.111401. Epub 2020 May 11.
The impact of six culinary practices - oven/microwave combined with/without seasoning with oregano/beer - on lipid and protein oxidation of chicken burgers after cooking and after in vitro digestion was assessed. Five oxidation markers - malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE), hexanal (HEX), carbonyls, and Schiff bases - as well as free amino acids and total fatty acids content were measured. Oregano prevented MDA, HEX, and HNE formation during cooking, while beer seems not to influence their formation. After in vitro digestion, MDA, carbonyls, and Schiff bases increased, regardless of the culinary practice, while HNE and HEX values were reduced. Globally, cooking with oregano exhibited the lowest losses of PUFAs and formation of all oxidation markers, thus it should be used as a mitigation strategy to avoid the formation of oxidation products during cooking, as well as to prevent their formation during in vitro digestion.
评估了六种烹饪方法——烤箱/微波炉结合/不结合使用牛至/啤酒——对烹饪后和体外消化后鸡肉汉堡中脂质和蛋白质氧化的影响。测量了五种氧化标志物——丙二醛（MDA）、4-羟基-2-壬烯醛（HNE）、己醛（HEX）、羰基和希夫碱——以及游离氨基酸和总脂肪酸含量。牛至可防止烹饪过程中 MDA、HEX 和 HNE 的形成，而啤酒似乎不会影响它们的形成。体外消化后，无论采用何种烹饪方法，MDA、羰基和希夫碱都会增加，而 HNE 和 HEX 的值会降低。总的来说，用牛至烹饪可最大程度地减少多不饱和脂肪酸的损失和所有氧化标志物的形成，因此它应该被用作一种减轻策略，以避免烹饪过程中氧化产物的形成，以及防止它们在体外消化过程中的形成。
