The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish

Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation duri...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Thomas Van Hecke, Stefaan De Smet
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	4-hydroxy-2-hexenal 4-hydroxy-2-nonenal protein carbonyl compounds vegetable oil fish oil Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/7792990919e744f6a26473c4f60750bb
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:7792990919e744f6a26473c4f60750bb
record_format	dspace
spelling	oai:doaj.org-article:7792990919e744f6a26473c4f60750bb2021-11-25T17:36:10ZThe Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish10.3390/foods101128322304-8158https://doaj.org/article/7792990919e744f6a26473c4f60750bb2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2832https://doaj.org/toc/2304-8158Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.Thomas Van HeckeStefaan De SmetMDPI AGarticle4-hydroxy-2-hexenal4-hydroxy-2-nonenalprotein carbonyl compoundsvegetable oilfish oilChemical technologyTP1-1185ENFoods, Vol 10, Iss 2832, p 2832 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	4-hydroxy-2-hexenal 4-hydroxy-2-nonenal protein carbonyl compounds vegetable oil fish oil Chemical technology TP1-1185
spellingShingle	4-hydroxy-2-hexenal 4-hydroxy-2-nonenal protein carbonyl compounds vegetable oil fish oil Chemical technology TP1-1185 Thomas Van Hecke Stefaan De Smet The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
description	Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.
format	article
author	Thomas Van Hecke Stefaan De Smet
author_facet	Thomas Van Hecke Stefaan De Smet
author_sort	Thomas Van Hecke
title	The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
title_short	The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
title_full	The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
title_fullStr	The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
title_full_unstemmed	The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
title_sort	influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7792990919e744f6a26473c4f60750bb
work_keys_str_mv	AT thomasvanhecke theinfluenceofbutterandoilsonoxidativereactionsduringinvitrogastrointestinaldigestionofmeatandfish AT stefaandesmet theinfluenceofbutterandoilsonoxidativereactionsduringinvitrogastrointestinaldigestionofmeatandfish AT thomasvanhecke influenceofbutterandoilsonoxidativereactionsduringinvitrogastrointestinaldigestionofmeatandfish AT stefaandesmet influenceofbutterandoilsonoxidativereactionsduringinvitrogastrointestinaldigestionofmeatandfish
_version_	1718412172760973312

The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish

Ejemplares similares