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Pregled bibliografske jedinice broj: 937840

Changes of fatty acid profile and nutritive value of cod oil during cooking


Skroza, Danijela; Čagalj, Martina; Vlahović, Jelena; Generalić Mekinić, Ivana; Ljubenkov, Ivica; Šimat, Vida
Changes of fatty acid profile and nutritive value of cod oil during cooking // 6th Food Safety Congress
Istanbul, Turska, 2018. str. 127-127 (poster, međunarodna recenzija, sažetak, ostalo)


CROSBI ID: 937840 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Changes of fatty acid profile and nutritive value of cod oil during cooking

Autori
Skroza, Danijela ; Čagalj, Martina ; Vlahović, Jelena ; Generalić Mekinić, Ivana ; Ljubenkov, Ivica ; Šimat, Vida

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
6th Food Safety Congress / - , 2018, 127-127

Skup
6th Food Safety Congress

Mjesto i datum
Istanbul, Turska, 3-4.05.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fish oil ; fatty acid ; atherogenic index ; thrombogenic index ; PUFA

Sažetak
Fish oils are a rich source of monounsaturated (MUFA) and polyunsaturated (PUFA), which makes them extremely sensitive to oxidative deterioration. Fatty acid (FA) profile and nutritive value of oils is affected by thermal treatment which limits their application in other products that need to be pasteurized/sterilized. FA profile, atherogenic index (AI), thrombogenic index (TI) and polyene index (PI) were determined to investigate stability of cod liver oil during cooking. Commercially available cod liver oil (CO, Keming, Croatia) was cooked at 95°C for 5 hours and one oil sample was removed every hour (samples marked CO1-CO5). FA profile of oil samples was analysed by gas chromatography (GC) (Varian 3900 ; FID detector ; Restek capillary column (100 m × 0.25 mm ID ; 0.2 μm film thickness) after transmethilation of oil samples (with 2 M KOH in methanol and heptane) into fatty acid methyl esters (FAMEs). The FEMEs were identified by comparing the retention time of each component to a standard (Supelco 37 Component FAME Mix, Sigma-Aldrich). Nutritional quality of fish oil was expressed with atherogenic index (AI, AI = (C12:0 + 4 × C14:0 + C16:0) / (Sum MUFAs + Sum PUFAs)) and thrombogenic index (TI, TI = [(C14:0 + C16:0 + C18:0) / (0.5 × Sum MUFAs + 0.5 × Sum {;n};-6 PUFAs + 3 × Sum {;n};-3 PUFAs + ({;n};-3/{;n};-6)]), while the polyene index (PI, PI = (C20:5 + C22:6)/C16:0) was used to measure deterioration of PUFAs over cooking time. Analysis of variance (ANOVA) was used to test difference of means between oil samples at p values <0.05. Butyric (C4:0), caproic (C6:0), caprylic (C8:0), capric (C10:0) and undecylic (C11:0) fatty acids were not detected in cod liver oil. The main saturated FA (SFA) was palmitic acid (C16:0). Its share changed during cooking from 66% of total SFAs in CO to 77 % in CO3 and then it decreased to 56% after five hours. Second SFA was stearic acid (C18:0) with approximately 16% share in all analysed oil samples. Total SFA dropped from 25 in CO to 19 % in CO3, and then rose to 22 % in CO5. The main MUFAs in cod oil were oleic (C18:1{;n};-9c) and erucic acid (C22:1{;n};-9). Together these two made 87% of total MUFAs in CO, and around 70% in all cooked samples. The main PUFAs in cod oil were eicosapentaenoic (EPA, C20:5{;n};-3) and docosahexaenoic (DHA, C22:6{;n};-3) acids. EPA and DHA share in total PUFA was 96% in CO oil and it decreased during cooking to 79% after four and to 60% after five hours of cooking. Calculated PUFA/SFA ratio ranged from 1.23 in CO to 2.07 in CO5, which is above recommended minimum of 0.45. The oil showed good stability at 95°C. The highest change regarding CO was observed in {;n};-3/{;n};-6 ratio. Share of total {;n};-3 was relatively constant (27-29%), while total {;n};-6 increased with cooking time from 0.5 in original oil up to 14.3 % in CO5. Even with this increase, {;n};-6/{;n};-3 ratio was below recommended maximum of 4. AI index was unchanged during first four hours of cooking (~0.2) and it increased in CO5 to 0.4. In comparison to CO treated samples cooked oils had similar or slightly higher TI. PI increased after three hours of cooking and was the highest in CO5 (2.2) indicating some damage of PUFAs. The obtained results indicate that commercially available cod liver oil is relative stabile at 95°C. The lipid oxidation process leads to the formation of toxic compounds, thus stability of oil during themical treatment is important for further use of fish oils and their therapeutical effect in human health.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2014-09-6897 - Istraživanje bioaktivnih spojeva iz dalmatinskog bilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje (BioActCom) (Miloš, Mladen, HRZZ - 2014-09) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split,
Sveučilište u Splitu


Citiraj ovu publikaciju

Skroza, Danijela; Čagalj, Martina; Vlahović, Jelena; Generalić Mekinić, Ivana; Ljubenkov, Ivica; Šimat, Vida
Changes of fatty acid profile and nutritive value of cod oil during cooking // 6th Food Safety Congress
Istanbul, Turska, 2018. str. 127-127 (poster, međunarodna recenzija, sažetak, ostalo)
Skroza, D., Čagalj, M., Vlahović, J., Generalić Mekinić, I., Ljubenkov, I. & Šimat, V. (2018) Changes of fatty acid profile and nutritive value of cod oil during cooking. U: 6th Food Safety Congress.
@article{article, year = {2018}, pages = {127-127}, keywords = {fish oil, fatty acid, atherogenic index, thrombogenic index, PUFA}, title = {Changes of fatty acid profile and nutritive value of cod oil during cooking}, keyword = {fish oil, fatty acid, atherogenic index, thrombogenic index, PUFA}, publisherplace = {Istanbul, Turska} }
@article{article, year = {2018}, pages = {127-127}, keywords = {fish oil, fatty acid, atherogenic index, thrombogenic index, PUFA}, title = {Changes of fatty acid profile and nutritive value of cod oil during cooking}, keyword = {fish oil, fatty acid, atherogenic index, thrombogenic index, PUFA}, publisherplace = {Istanbul, Turska} }




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