期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 141, 期 -, 页码 -出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2020.111401
关键词
Schiff bases; Carbonyls; Oregano; Beer; PUFA; Aminoacids
资金
- Fundacao para a Ciencia e a Tecnologia [PD/BD/114581/2016, IF/01616/2015]
- FEDER - Fundo Europeu de Desenvolvimento Regional funds through the COMPETE 2020 Operacional Programme for Competitiveness and Internationalisation (POCI)
- FCT/MCTES [UID/QUI/50006/2020]
- [PTDC/SAU-NUT/30322/2017/POCI-01-0145-FEDER-030322]
- Fundação para a Ciência e a Tecnologia [PD/BD/114581/2016] Funding Source: FCT
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.
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