Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98450" target="_blank" >RIV/60460709:41210/24:98450 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.jfca.2024.106519" target="_blank" >https://doi.org/10.1016/j.jfca.2024.106519</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2024.106519" target="_blank" >10.1016/j.jfca.2024.106519</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats

Popis výsledku v původním jazyce

This study's objective was to evaluate the proximate composition and the content of selected vitamins and minerals in sardines and sprats treated by different thermal processes. Raw sardines and sprats were fried, boiled, steamed, and baked. The proximate analysis depended on the type of fish and its thermal treatment. Cooked sardines and cooked or baked sprats contained the highest amount of protein and fat, especially n-3 fatty acids. About 50 g of sprats can cover the recommended intake of n-3 fatty acids. The thermal treatment also affected the concentration of vitamins E and D. The type of fish and the thermal treatment did not affect the concentration of calcium, magnesium, or zinc. The higher antioxidant capacity measured by ABTS, DPPH, and FRAP was generally found in raw or processed sprats compared to sardines. Sardines and sprats are good sources of nutrients and baking or steaming is the best method to preserve their nutritional value.

Název v anglickém jazyce

Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats

Popis výsledku anglicky

This study's objective was to evaluate the proximate composition and the content of selected vitamins and minerals in sardines and sprats treated by different thermal processes. Raw sardines and sprats were fried, boiled, steamed, and baked. The proximate analysis depended on the type of fish and its thermal treatment. Cooked sardines and cooked or baked sprats contained the highest amount of protein and fat, especially n-3 fatty acids. About 50 g of sprats can cover the recommended intake of n-3 fatty acids. The thermal treatment also affected the concentration of vitamins E and D. The type of fish and the thermal treatment did not affect the concentration of calcium, magnesium, or zinc. The higher antioxidant capacity measured by ABTS, DPPH, and FRAP was generally found in raw or processed sprats compared to sardines. Sardines and sprats are good sources of nutrients and baking or steaming is the best method to preserve their nutritional value.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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

2024

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

134

Číslo periodika v rámci svazku

OCT 2024

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

001281417500001

EID výsledku v databázi Scopus

2-s2.0-85199322212