期刊
FOOD CHEMISTRY
卷 100, 期 2, 页码 509-517出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.072
关键词
polyphenols; terpenic acids; alpha-tocopherol; Mediterranean finfish; pan-frying; virgin olive oil
Samples of eight finfish representing the most popular fish species in Greece were pan-fried in virgin olive oil according to the Greek traditional culinary practice. Analyses for polyphenols, hydroxy pentacyclic triterperie acids (HPTA) and alpha-tocopherol were performed in the fresh and fried oils and fish. Polyphenols and HPTA were determined by GC/MS and alpha-tocopherol by HPLC. Nine polyphenols were determined in the frying oil samples; six of them were also found in fried fish. The terpenic acids oleanolic, maslinic and ursolic were also determined in frying oils and fried fish. No polyphenols and no HPTA were detectable in raw fish, while alpha-tocopherol was present in all samples. Besides water loss and oil absorption, pan frying caused the partial loss of all the antioxidants studied in the fried oils, as well as their enrichment in the fried fish. The overall retention of a-tocopherol in the fried oil and fish ranged from 30% to 80%, the respective values for polpyphenols and HPTA ranging between 51-87% and 46-88%. The polarity of the antioxidants studied, seems to affect to some extent their partition between the frying oil and the water-containing fish. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据