The present study was conducted to assess by HPLC the α-tocopherol resource in fillets from European eel Anguilla anguilla. gilthead bream Sparus aurata, and European anchovy Engraulis encrasicolus, and its variation following 24hr and 48hr storage at 4°C and after traditional Mediterranean cooking. Results showed a high resource of α-tocopherol in Anguilla anguilla and Engraulis encrasicolus; a progressive significant decrease during fillet storage (all species), after boiling (Sparus aurata) and frying with flouring (Engraulis encrasicolus), and an increase after frying without flouring (Anguilla anguilla). These α-tocopherol antioxidative resource variations are discussed in relation to lipid peroxidation in post-mortem tissues and to their significance for setting rules limiting losses in antioxidants as well in quality
α-Tocopherol Antioxidative Resource Variations In Fish Muscle Tissue / Guerriero, Giulia; Marina, Cuollo; Agnisola, Claudio; Massimo, Rampacci; Ciarcia, Gaetano. - In: JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION. - ISSN 0912-0009. - STAMPA. - 43:(2008), pp. 440-444.
α-Tocopherol Antioxidative Resource Variations In Fish Muscle Tissue
GUERRIERO, GIULIA;AGNISOLA, CLAUDIO;CIARCIA, GAETANO
2008
Abstract
The present study was conducted to assess by HPLC the α-tocopherol resource in fillets from European eel Anguilla anguilla. gilthead bream Sparus aurata, and European anchovy Engraulis encrasicolus, and its variation following 24hr and 48hr storage at 4°C and after traditional Mediterranean cooking. Results showed a high resource of α-tocopherol in Anguilla anguilla and Engraulis encrasicolus; a progressive significant decrease during fillet storage (all species), after boiling (Sparus aurata) and frying with flouring (Engraulis encrasicolus), and an increase after frying without flouring (Anguilla anguilla). These α-tocopherol antioxidative resource variations are discussed in relation to lipid peroxidation in post-mortem tissues and to their significance for setting rules limiting losses in antioxidants as well in qualityI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
