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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/GF21-42021L" target="_blank" >GF21-42021L: Sardinky a šproty jako potenciální zdroj živin potřebných pro podporu správné funkce imunitního systému v in vitro a in vivo modelech</a><br>

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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