Details

Autor(en) / Beteiligte

• Sobral, M. Madalena C.
• Casal, Susana
• Faria, Miguel A.
• Cunha, Sara C.
• Ferreira, Isabel M.P. L.V. O.

Titel

Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

Ist Teil von

• Food and chemical toxicology, 2020-07, Vol.141, p.111401-111401, Article 111401

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

MEDLINE

Beschreibungen/Notizen

• 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. [Display omitted] •Oven or microwave cooking equally increased lipid oxidation and Schiff bases formation.•Adding oregano can be a mitigation strategy against oxidation during cooking and digestion.•Beer has a similar effect as cooking itself on oxidation during cooking and digestion.•Cooking with oregano significantly prevents oxidation of polyunsaturated fatty acids.•Malondialdehyde, carbonyls and Schiff bases increased in all digests.