Changes of lipophilic vitamins content after heat treatment in sardines and sprats

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95189" target="_blank" >RIV/60460709:41210/23:95189 - isvavai.cz</a>

Result on the web

<a href="https://nutrition2023.eventscribe.net/fsPopup.asp?PosterID=579754&mode=posterInfo" target="_blank" >https://nutrition2023.eventscribe.net/fsPopup.asp?PosterID=579754&mode=posterInfo</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Changes of lipophilic vitamins content after heat treatment in sardines and sprats

Original language description

Sardines and sprats from the Baltic and Adriatic Seas were heat treated by baking, steaming, frying, and boiling. From 1 g of sample was extracted fat using 15 ml ethanol to acetone to hexane solution. Obtained fat was hydrolyzed with 2 percent pyrogallol and 50 percent KOH. The samples were incubated for 1 hour at 70 °C in the water bath. Distilled water and diethylether to hexane solution were added. Samples were placed on a shaker at 250 rpm for 10 min and then centrifuged at 8000 rpm for 5 min. The aqueous phase was removed and washed three times. The organic fraction was transferred to a distillation flask using a mixture of diethylether to hexane evaporated and dissolved with a mix of ethanol to acetone. For vitamin E analysis, samples were centrifuged at -9 °C and 8000 rpm, followed by filtration through 0.2 mm nylon filters and analyzed by HPLC DAD FLD. For vitamin D analysis, the nitrogen-dried filtrate was used. A mixture of PTAD to acetonitrile was added and incubated in the dark for 40 min. Finally, dH2O was added, and samples were filtered through 0.2 mm nylon filters and analyzed by LC MS. As a result of heat treatment, sardines lose vit. D. The highest loss is after boiling 15 ng. The highest content of vit. D was retained in the steamed samples. Sprats, in comparison with sardines, contain almost twice as much vit. D. The heat treatment of sprats results in an increase of vit. D content by up to 90 ng. The heat treatment of sardines reduces the tocopherol content by 6 ug. In the case of steamed sprats, the heat treatment increased the tocopherol content by up to 16 ug. The alfa and beta tocopherol content increased in the baked and steamed samples. There was an increase in beta tocopherols for both sardines and sprats after heat treatment by baking. Heat treatment affects the content of lipophilic compounds in sardines and sprats. The results show that it is not advisable to fry these fish but to choose a different heat treatment, for example, steam.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

<a href="/en/project/GF21-42021L" target="_blank" >GF21-42021L: Sardines and sprats as the potential source of nutrients required for supporting proper function of immune system in in vitro and in vivo models</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů