Oxidation Process Affecting Fatty Acids and Cholesterol in Fried and Roasted Salmon

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 11; pp. 5662 - 5667
• Main Authors: Echarte, Maider, Zulet, M. Angeles, Astiasaran, Iciar
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.11.2001
• Subjects: Animals; Biological and medical sciences; Cholesterol - chemistry; Cooking; Fatty Acids - chemistry; Fish and seafood industries; Fish Products; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; General pharmacology; Medical sciences; Oxidation-Reduction; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Salmon; Salmonidae; Cooking; Health food; Roasting(food); Salmon; Polyunsaturated fatty acid; Application method; Oxidation; Olive oil; Soybean oil; Cholesterol; Comparative study; Fried product
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf010199e

Salmon was processed by three different culinary techniques:  pan-frying with olive oil, pan-frying with soya oil, and roasting. Roasting did not modify the fat content from that of raw samples. Frying increased the fat content 2-fold, with no difference between samples fried with different oils. Total cholesterol oxidized products (COPs) were 0.74, 2.98, 3.35, and 7.38 μg/g fat in raw, fried with olive oil, fried with soya oil, and roasted salmon, respectively, which represent 0.01, 0.08, 0.09, and 0.15% of cholesterol. A significant correlation (r = 0.902, ≤ 0.01) was found between acidity index and total COPs. The most abundant COPs were 7-ketocholesterol, which appeared in all the samples, and cholestanetriol (one of the most citotoxic COP), which appeared only in cooked samples (1.05−1.33 μg/g fat). All cooked samples supplied more ω-6 polyunsaturated fatty acids (PUFAs) than raw samples and showed higher ω-6/ω-3 ratios. Roasted salmon showed the lowest ω-3 content and the highest PUFAs/(SFAs)-C18:0 and MUFAs+PUFAs/(SFAs-C18:0) ratios. Keywords: Cholesterol oxidation products (COPs); fatty acids; salmon; roasting; frying