Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass.
Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass.
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DOI：
10.1016/j.foodres.2017.03.032
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发表时间：
2017-07
影响因子：
8.1
通讯作者：
Bárbara Nieva-Echevarría;E. Goicoechea;M. Guillén
中科院分区：
文献类型：
--
作者：
Bárbara Nieva-Echevarría;E. Goicoechea;M. Guillén
本文研究了在体外消化过程中，烟熏液对欧洲鲈鱼脂类水解和氧化的影响。采用~ 1H NMR和SPME-GC/MS技术，前者证明液体吸烟不影响脂解的程度，但阻止了未吸烟样品在体外消化过程中发生的脂质氧化反应，产生与过氧氢/羟基基团相关的顺式，反式共轭二烯。SPME-GC/MS证实了1H NMR与吸烟在胃肠道条件下的抗氧化作用有关的结果。烟熏海鲈鱼的挥发性氧化标记物的丰度较低，来自ω-3和ω-6脂肪比未烟熏的。此外，最低的值被发现在鲈鱼样品烟熏香料显示出最高的酚类含量。这是第一次证明了烟用香料成分的生物可及性，其中一些以显示抗氧化活性而闻名。
The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids duringin vitrodigestion was investigated. The techniques used were1H NMR and SPME-GC/MS. The former proved that liquid smoking does not influence the extent of lipolysis, but prevents those lipid oxidation reactions that occur duringin vitrodigestion of unsmoked samples, giving rise tocis,trans-conjugated dienes associated with hydroperoxy/hydroxy groups. SPME-GC/MS corroborated the results obtained by1H NMR in relation to the antioxidant effect of smoking under gastrointestinal conditions. Smoked sea bass digests showed lower abundances of volatile oxidation markers derived from omega-3 and omega-6 lipids than unsmoked ones. Moreover, the lowest values were found in the digests of sea bass samples smoked with the flavouring showing the highest phenolic content. For the first time, the bioaccessibility of smoke flavouring components was evidenced, some of them well-known for displaying antioxidant activity.