Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicara smaris

dc.contributor.author	Ζερβού, Α.	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Παπαδάς, Γ.	el
dc.contributor.author	Θωμαΐδης, Ν.	el
dc.contributor.author	Μεϊμάρογλου, Διδώ	el
dc.date.accessioned	2015-05-28T20:03:22Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11466
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.akademiai.com	en
dc.subject	Λιπίδια
dc.subject	Μέταλα
dc.subject	Χοληστερίνη
dc.subject	Τηγάνισμα
dc.title	Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicara smaris	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.contributorName	Μηνιάδου - Μεϊμάρογλου, Σοφία	el
heal.identifier.secondary	DOI: 10.1556/AAlim.41.2012.1.5
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2012
heal.bibliographicCitation	Zervou, A., Sinanoglou, V., Papadas, G., Thomaidis, N., Meimaroglou, D. et al. (2012) Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicara smaris. "Acta Alimentaria", 41 (1), p.33-44	en
heal.abstract	The effects of different frying methods (oil free, extra virgin olive oil and sunflower oil pan-fried) on proximate, neutral and polar lipid composition as well as the fatty acid content of Spicara smaris, a fish species commonly consumed by Mediterranean people, were determined. Pan-frying caused insignificant changes in proteins and polar lipids, whereas a significant (P<0.05) decrease in moisture and ash content, and a significant (P<0.05) increase in the neutral lipids and total sterol content could be detected after pan frying in extra virgin olive oil (EVOO) and sunflower oil. The loss of the individual phospholipid content was not significant during the pan-frying process, but its proportion was influenced by the uptake of the culinary fat. The absorption of oil medium in pan-fried, in EVOO, and in sunflower oil samples resulted in an alteration of their fatty acid profiles including a significant (P<0.05) increase of C18:1ω-9 and C18:2ω-6 ratios and a decrease of EPA, DHA percentages as well as of the ω-3/ω-6 ratio. All frying methods affected (P<0.05) lipid quality indices but their values could be considered satisfactory in terms of healthiness. Among the fried samples, the oil free fried samples also presented the poorest triglyceride and cholesterol content, and the greatest ω-3/ω-6 ratio, thus, they were found to present the most appropriate frying method for healthy eating.	en
heal.publisher	Akademiai Kiado	en
heal.journalName	Acta Alimentaria	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false