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

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Sobral, MMC (Author) Other; Susana Casal (Author) FFUP; Faria, MA (Author) Other; Cunha, SC (Author) Other; Ferreira, Isabel (Author) FFUP

Journal

Title: Food and Chemical Toxicology

Vol. 141

ISSN: 0278-6915

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 24 Citations

Scopus - 26 Citations

Other information

Authenticus ID: P-00S-4RW

DOI: 10.1016/j.fct.2020.111401

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11