Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain.
Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain.
J Sci Food Agric. 2024 May;104(7):4465-4472. doi: 10.1002/jsfa.13333. Epub 2024 Feb 12.
Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg) and lyophilized parsley (7.1 g kg) at equivalent antioxidant activity (5550 μg Trolox equivalents kg) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process.
Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg for control and samples with parsley and 4.8 mg MDA kg with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties.
Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
在许多环境中，最大限度地减少食物氧化仍然是一个挑战。在微波烹饪过程中和体外消化过程后，评估了在肉饼中添加相当于抗氧化活性（5550μg Trolox 当量/kg）的迷迭香提取物（150mg/kg）和冻干欧芹（7.1g/kg）的效果。
无论是否使用抗氧化剂，烹饪都会导致脂肪含量相对于生样减少，而在生样和熟样之间脂肪酸分布方面未发现统计学差异[分别为 44%、47%和 6.8%的饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）]。然而，消化后获得的可生物利用脂质部分饱和度较低（约 34%的 SFA），不饱和程度较高（35%的 MUFA+30%的 PUFA）。在所有类型的样品中，烹饪都会导致脂质[硫代巴比妥酸反应物质（TBARS）]和蛋白质（羰基）氧化值增加。在体外消化过程中，TBARS 的增加量约为 7mg 丙二醛（MDA）kg，对照样品和添加欧芹的样品为 4.8mg MDA kg，添加迷迭香的样品为 4.8mg MDA kg。添加欧芹，特别是迷迭香，可显著提高熟化和消化微波肉饼的抗氧化活性（DPPH）。
与对照样品相比，迷迭香在烹饪和消化过程中有效减少了蛋白质氧化，而欧芹只能在消化过程中限制蛋白质氧化。体外消化过程中，只有迷迭香能限制脂质氧化。©2024 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
