title: Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage.
abstract: Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO2 technology from rosemary (R), oregano (O) and an antimicrobial blend (AB) consisting of seven different plants were studied for their effects on lipid oxidation in Atlantic salmon (Salmo salar). Fish pieces were marinated with rapeseed oil containing 0, 1, 2 or 4 g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26 days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC-ESI/MS at 0, 7, 14 and 26 days of storage. During the first two weeks of storage, AB delayed oxidation by at least one week compared to control samples as shown by PVs (<10 meq. O2) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential.
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
authors.forename: Marko
authors.initials: M
authors.lastname: Tarvainen
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
authors.forename: Anu
authors.initials: A
authors.lastname: Nuora
authors.affiliation: Flavex Naturextrakte GmbH, Nordstraße 7, 66780 Rehlingen-Siersburg, Germany.
authors.forename: Karl-Werner
authors.initials: KW
authors.lastname: Quirin
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
authors.forename: Heikki
authors.initials: H
authors.lastname: Kallio
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland. Electronic address: baoru.yang@utu.fi.
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000737:chemistry; D005591:Chemical Fractionation / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D005229:Fatty Acids, Monounsaturated; D061353:Food Storage; D050356:Lipid Metabolism; D013058:Mass Spectrometry / Q000379:methods; D031341:Origanum / Q000737:chemistry; D010084:Oxidation-Reduction / Q000187:drug effects; D010936:Plant Extracts / Q000494:pharmacology*; D010938:Plant Oils / Q000494:pharmacology; D000074262:Rapeseed Oil; D027542:Rosmarinus / Q000737:chemistry; D020317:Salmo salar; D014280:Triglycerides / Q000032:analysis* / Q000737:chemistry
chemical_list: D005229:Fatty Acids, Monounsaturated; D010936:Plant Extracts; D010938:Plant Oils; D000074262:Rapeseed Oil; D014280:Triglycerides; D002245:Carbon Dioxide
keywords: Atlantic salmon; Fish; Lipids; Mass spectrometry; Natural antioxidants; Oxidation; Triacylglycerols; Ultra-high-performance liquid chromatography