The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood
This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/4/929 |
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| author | Audrey Yue Vern Theah Taiwo O. Akanbi |
| author_facet | Audrey Yue Vern Theah Taiwo O. Akanbi |
| author_sort | Audrey Yue Vern Theah |
| collection | DOAJ |
| description | This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 polyunsaturated fatty acid (n-3 PUFAs) content, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The total content of n-3 fatty acids in their lipids was 46% (squid), 36% (hoki) and 33% (prawn), although they all had low lipid contents. The oxidation stability test results showed that deep-fat frying significantly increased the peroxide value (POV), <i>p</i>-anisidine value (<i>p</i>-AV) and the value of thiobarbituric acid reactive substances (TBARS) in squid, hoki and prawn lipids. Meanwhile, antioxidants delayed the lipid oxidation in fried seafood and sunflower oil (SFO) used for frying, albeit in different ways. The least effective of all the antioxidants was α-tocopherol, as the POV, <i>p</i>-AV and TBARS values obtained with this antioxidant were significantly higher. Ascorbyl palmitate was better than α-tocopherol but was not as effective as hydroxytyrosol in suppressing lipid oxidation in the frying medium (SFO) and in the seafood. However, unlike the ascorbyl palmitate-treated oil, hydroxytyrosol-treated oil could not be used for multiple deep-fat frying of seafood. Hydroxytyrosol appeared to be absorbed in the seafood during multiple frying, thus leaving a low concentration in the SFO and making it susceptible to oxidation. |
| first_indexed | 2024-03-11T05:17:46Z |
| format | Article |
| id | doaj.art-32c54da835944194aa9bc1df33d02508 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T05:17:46Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-32c54da835944194aa9bc1df33d025082023-11-17T18:06:24ZengMDPI AGAntioxidants2076-39212023-04-0112492910.3390/antiox12040929The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried SeafoodAudrey Yue Vern Theah0Taiwo O. Akanbi1School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, AustraliaThis study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 polyunsaturated fatty acid (n-3 PUFAs) content, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The total content of n-3 fatty acids in their lipids was 46% (squid), 36% (hoki) and 33% (prawn), although they all had low lipid contents. The oxidation stability test results showed that deep-fat frying significantly increased the peroxide value (POV), <i>p</i>-anisidine value (<i>p</i>-AV) and the value of thiobarbituric acid reactive substances (TBARS) in squid, hoki and prawn lipids. Meanwhile, antioxidants delayed the lipid oxidation in fried seafood and sunflower oil (SFO) used for frying, albeit in different ways. The least effective of all the antioxidants was α-tocopherol, as the POV, <i>p</i>-AV and TBARS values obtained with this antioxidant were significantly higher. Ascorbyl palmitate was better than α-tocopherol but was not as effective as hydroxytyrosol in suppressing lipid oxidation in the frying medium (SFO) and in the seafood. However, unlike the ascorbyl palmitate-treated oil, hydroxytyrosol-treated oil could not be used for multiple deep-fat frying of seafood. Hydroxytyrosol appeared to be absorbed in the seafood during multiple frying, thus leaving a low concentration in the SFO and making it susceptible to oxidation.https://www.mdpi.com/2076-3921/12/4/929squidhokiprawnsunflower oilhydroxytyrosolascorbyl palmitate |
| spellingShingle | Audrey Yue Vern Theah Taiwo O. Akanbi The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood Antioxidants squid hoki prawn sunflower oil hydroxytyrosol ascorbyl palmitate |
| title | The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood |
| title_full | The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood |
| title_fullStr | The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood |
| title_full_unstemmed | The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood |
| title_short | The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood |
| title_sort | inhibitory effects of hydroxytyrosol α tocopherol and ascorbyl palmitate on lipid peroxidation in deep fat fried seafood |
| topic | squid hoki prawn sunflower oil hydroxytyrosol ascorbyl palmitate |
| url | https://www.mdpi.com/2076-3921/12/4/929 |
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